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Salted Caramel Cupcakes Recipe

These salted caramel cupcakes are a perfect balance of sweet and salty, combining rich, buttery caramel with a hint of sea salt. Topped with a decadent caramel buttercream frosting, these cupcakes offer the perfect bite of indulgence, making them an ideal treat for any dessert lover. Whether you're serving them at a special occasion or enjoying them as a sweet snack, these cupcakes are sure to impress!

Equipment

  • Mixing bowls
  • Hand or stand mixer
  • Cupcake liners
  • Muffin tin
  • Piping bag or spatula for frosting
  • Cooling rack
  • Small saucepan (for caramel sauce)

Ingredients

  • Cupcakes:
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1/4 cup caramel sauce store-bought or homemade
  • Salted Caramel Frosting:
  • 1/2 cup unsalted butter softened
  • 1/4 cup caramel sauce
  • 2 cups powdered sugar
  • 1/4 teaspoon salt or more to taste
  • 2 tablespoons heavy cream or more to achieve desired consistency
  • Optional Caramel Drizzle:
  • 1/4 cup caramel sauce for drizzling

Instructions

  • Prepare the Cupcakes:
  • Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  • In a medium bowl, whisk together the flour, baking powder, and salt.
  • In a large bowl, beat together the softened butter and sugar until light and fluffy, about 3 minutes.
  • Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
  • Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and end with the dry ingredients, mixing until just combined.
  • Stir in the caramel sauce until well incorporated.
  • Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
  • Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
  • Prepare the Salted Caramel Frosting:
  • In a large bowl, beat the softened butter until creamy.
  • Add the caramel sauce, powdered sugar, and salt, and beat until the frosting is smooth and fluffy.
  • Add the heavy cream, 1 tablespoon at a time, until you achieve your desired consistency for spreading or piping.
  • Once the cupcakes have cooled completely, frost them with the caramel buttercream frosting using a piping bag or spatula.
  • Optional Caramel Drizzle:
  • Drizzle the top of each frosted cupcake with additional caramel sauce for a sweet, gooey finishing touch.