Salted Caramel Cupcakes Recipe

Salted caramel cupcakes are soft, buttery treats topped with rich caramel frosting and a touch of sea salt. The combination of sweet caramel and a hint of salt makes these cupcakes irresistible. Perfect for special occasions or whenever you crave a decadent dessert!

Ingredients and Substitutions

Cupcakes

  • 1 ½ cups (190g) all-purpose flour – Provides structure.
  • 1 ½ teaspoons baking powder – Helps the cupcakes rise.
  • ½ teaspoon salt – Enhances flavor.
  • ½ cup (113g) unsalted butter, softened – Adds moisture and richness.
  • ¾ cup (150g) granulated sugar – Sweetens the cupcakes.
  • 2 large eggs – Binds the ingredients.
  • 1 teaspoon vanilla extract – Adds flavor.
  • ½ cup (120ml) whole milk – Keeps the cupcakes soft.
  • ¼ cup (80g) caramel sauce – Adds a caramel flavor inside the batter.

Salted Caramel Frosting

  • ½ cup (113g) unsalted butter – Creates a creamy base.
  • 1 cup (200g) brown sugar – Provides deep caramel flavor.
  • ¼ cup (60ml) heavy cream – Makes the frosting smooth.
  • ¼ teaspoon salt – Balances the sweetness.
  • 2 cups (240g) powdered sugar – Sweetens and thickens the frosting.
  • 1 teaspoon vanilla extract – Enhances flavor.

Garnish

  • Extra caramel sauce – For drizzling.
  • Flaky sea salt – Adds a salty contrast.

Step-by-Step Instructions

Make the Cupcakes

  1. Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a separate bowl, beat the butter and sugar until light and fluffy.
  4. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredients, alternating with milk, mixing until just combined.
  6. Stir in the caramel sauce.
  7. Divide the batter evenly into the cupcake liners, filling each about ¾ full.
  8. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
  9. Let cool completely before frosting.

Make the Salted Caramel Frosting

  1. In a saucepan, melt the butter over medium heat.
  2. Stir in the brown sugar and heavy cream, then bring to a simmer for 2 minutes.
  3. Remove from heat and stir in the salt. Let cool slightly.
  4. Beat in the powdered sugar and vanilla extract until smooth and creamy.
  5. If too thick, add a little more cream to loosen the consistency.

Assemble the Cupcakes

  1. Pipe or spread the frosting onto the cooled cupcakes.
  2. Drizzle caramel sauce over the top.
  3. Sprinkle a small pinch of flaky sea salt for a salted caramel finish.

Variations and Customizations

  • Stuffed Caramel Cupcakes: Cut out the center of each cupcake and fill with caramel sauce before frosting.
  • Chocolate Caramel Cupcakes: Add ¼ cup cocoa powder to the batter for a chocolatey twist.
  • Salted Caramel Drizzle: Use homemade caramel for an even richer flavor.

FAQs

Can I make these cupcakes ahead of time?

Yes! Store them unfrosted in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

How do I store caramel frosting?

Keep it in the fridge for up to a week. Let it soften at room temperature before using.

Can I freeze these cupcakes?

Yes! Freeze unfrosted cupcakes for up to 3 months. Thaw and frost before serving.

Enjoy your homemade salted caramel cupcakes!

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