Salted Caramel Cupcakes

Salted Caramel Cupcakes are a luscious dessert that blends the rich, buttery flavor of homemade caramel with the soft, fluffy texture of golden vanilla cupcakes. Each cupcake is topped with a swirl of salted caramel buttercream frosting and a drizzle of glossy caramel sauce — the kind of indulgence that makes any day feel special.

The irresistible contrast of sweet and salty, creamy and fluffy, makes these cupcakes a showstopper at parties, birthdays, or simply a treat-yourself kind of day.

Why I Love This Recipe

I love this recipe because it combines all the best dessert qualities — moist cake, silky frosting, and that signature salty-sweet caramel flavor. Every bite melts in your mouth, and the homemade caramel sauce gives it a gourmet bakery taste that you simply can’t get from store-bought cupcakes.

Plus, they’re so fun to make! From the bubbling caramel on the stove to piping the frosting — it’s a true dessert lover’s dream.

Why It’s a Must-Try Dish

You must try this recipe because:

• It’s decadent but perfectly balanced — not overly sweet.
• The homemade caramel adds authentic, rich flavor.
• The cupcakes are soft, moist, and buttery every time.
• They’re perfect for celebrations or gifting.
• You’ll impress everyone with the beautiful presentation and flavor harmony of salt and caramel.

Once you taste one, you’ll never forget that silky, salty-sweet perfection!

Preparation & Cooking Time

• Preparation Time: 25 minutes
• Cooking Time: 20 minutes
• Total Time: 45 minutes

Servings & Nutrition

• Servings: 12 cupcakes
• Calories: ~370 kcal per cupcake

Cuisine & Course

• Cuisine: American
• Course: Dessert / Sweet Treat

Ingredients

For the Cupcakes:

• 1 ½ cups (190 g) all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• ½ cup (115 g) unsalted butter, softened
• ¾ cup (150 g) granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• ½ cup (120 ml) milk
• ¼ cup (60 ml) homemade or store-bought caramel sauce

For the Salted Caramel Buttercream Frosting:

• 1 cup (230 g) unsalted butter, softened
• 3 cups (360 g) powdered sugar, sifted
• ¼ cup (60 ml) caramel sauce (homemade or store-bought)
• 1 tsp sea salt (adjust to taste)
• 1–2 tbsp heavy cream or milk (as needed for consistency)

For the Homemade Caramel Sauce (Optional but Recommended):

• 1 cup (200 g) granulated sugar
• 6 tbsp (85 g) unsalted butter, cubed
• ½ cup (120 ml) heavy cream
• 1 tsp sea salt

Simple Cooking Directions

1. Make the caramel sauce and let it cool.
2. Prepare the cupcake batter and bake until golden.
3. Whip up salted caramel buttercream.
4. Frost the cupcakes and drizzle with caramel.

Step-by-Step Recipe Preparation Method

Step 1: Make the Caramel Sauce

1. In a heavy saucepan over medium heat, heat sugar until it melts into a golden amber color, stirring occasionally.
2. Add butter carefully (it will bubble up). Stir until fully melted.
3. Slowly pour in heavy cream while stirring constantly.
4. Remove from heat and stir in sea salt.
5. Let cool completely before using.

Step 2: Prepare the Cupcakes

Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

1. In a bowl, whisk together flour, baking powder, and salt.
2. In another large bowl, beat butter and sugar until light and fluffy (about 2–3 minutes).
3. Add eggs one at a time, then stir in vanilla extract.
4. Mix in caramel sauce.
5. Gradually add the dry ingredients, alternating with milk, mixing just until combined.
6. Divide batter evenly among cupcake liners (fill about ⅔ full).
7. Bake for 18–20 minutes, or until a toothpick comes out clean.
8. Cool completely on a wire rack before frosting.

Step 3: Make the Salted Caramel Buttercream

1. In a large bowl, beat butter until creamy (about 2 minutes).
2. Add powdered sugar gradually, beating after each addition.
3. Mix in caramel sauce and sea salt.
4. Add heavy cream as needed for a smooth, pipeable consistency.

Step 4: Assemble the Cupcakes

1. Once cupcakes are cool, use a piping bag fitted with a large star tip to frost generously.
2. Drizzle with extra caramel sauce on top.
3. Sprinkle lightly with sea salt flakes for that gourmet touch.

How to Serve

• Serve at room temperature for the best flavor and texture.
• Pair with coffee, cappuccino, or hot chocolate for a heavenly dessert experience.
• Decorate with mini caramel candies or chocolate curls for special occasions.

Additional Recipe Tips

• Make the caramel sauce a few hours in advance to let it thicken.
• Don’t overmix the batter — it keeps the cupcakes light.
• Add a pinch of salt to the frosting gradually, tasting as you go.
• If piping, chill the frosting slightly for better definition.
• Always cool cupcakes completely before frosting, or the buttercream will melt.

Variations

• Chocolate Salted Caramel Cupcakes: Add ¼ cup cocoa powder to the cupcake batter.
• Caramel-Filled Cupcakes: Cut out a small core and fill each cupcake with caramel before frosting.
• Espresso Caramel Cupcakes: Add 1 tsp espresso powder to the batter for a coffee twist.
• Peanut Butter Caramel Cupcakes: Replace ¼ cup butter in the frosting with creamy peanut butter.
• Mini Cupcakes: Make bite-size versions and reduce bake time to 10–12 minutes.

Freezing and Storage

• Room Temperature: Store in an airtight container for up to 2 days.
• Refrigerator: Store frosted cupcakes for up to 5 days. Bring to room temperature before serving.
• Freezing (Unfrosted): Freeze cupcakes for up to 2 months. Thaw, frost, and drizzle before serving.
• Freezing Frosting: Salted caramel buttercream can be frozen separately for up to 3 months.

Special Equipment Needed

• Muffin tin (12-cup)
• Cupcake liners
• Electric hand mixer or stand mixer
• Piping bag with star tip
• Saucepan for caramel
• Cooling rack

FAQ

Q1: Can I use store-bought caramel sauce?
Yes! It saves time — just make sure it’s thick and high quality.

Q2: My caramel crystallized. What happened?
Crystallization occurs if the sugar isn’t stirred evenly or impurities are present. Try again using a clean pot and constant gentle stirring.

Q3: Can I make these cupcakes ahead of time?
Absolutely. Bake the cupcakes one day ahead, store airtight, and frost before serving.

Q4: Can I make them without salt?
Yes, but the touch of salt balances sweetness beautifully — it’s what makes them “salted caramel”!

Q5: Can I turn this recipe into a cake?
Yes! Pour the batter into an 8-inch round pan and bake for about 25–30 minutes.

Conclusion

Salted Caramel Cupcakes are the ultimate indulgence — fluffy, buttery cupcakes crowned with smooth caramel frosting and a drizzle of golden salted caramel. Every bite is a perfect balance of sweet, creamy, and just the right touch of salty.

They’re elegant enough for celebrations but simple enough for any day you need a little sweetness. Whether you’re baking for a party, loved ones, or just because — these cupcakes are guaranteed to impress.