If you’re craving a dessert that perfectly balances sweet and salty with a rich, buttery texture, you have to try this Salted Caramel Cupcakes Recipe. These cupcakes are a dream come true, featuring moist, fluffy cake bases topped with luscious salted caramel buttercream and finished with a drizzle of homemade salted caramel sauce. It’s the kind of treat that feels both indulgent and comforting, making it ideal for sharing with friends or savoring on your own. Once you make these, they’re sure to become a beloved classic in your baking repertoire.
Ingredients You’ll Need
All the ingredients in this Salted Caramel Cupcakes Recipe are simple staples, but each one plays a crucial role in the final flavor and texture. From the tender crumb of the cupcakes themselves to the rich, buttery caramel sauce and frosting, every component works together to create harmony in every bite.
- All-purpose flour: Provides the perfect structure for tender and fluffy cupcakes.
- Baking powder: Helps the cupcakes rise beautifully for a light texture.
- Salt: Balances the sweetness and enhances all the other flavors.
- Unsalted butter (softened): Adds richness and moisture to both the cupcakes and the frosting.
- Granulated sugar: Sweetens the cake and is essential for the caramel’s signature flavor.
- Eggs: Bind the ingredients and add structure and tenderness.
- Vanilla extract: Brings out the warm notes that complement the caramel perfectly.
- Whole milk: Adds moisture and tenderness to the cupcakes.
- Heavy cream: Essential for silky, smooth caramel sauce.
- Sea salt: The secret star that gives the caramel its iconic salty-sweet kick.
- Powdered sugar: Creates a fluffy, sweet base for the caramel buttercream frosting.
How to Make Salted Caramel Cupcakes Recipe
Step 1: Prepare Cupcake Batter
Start by preheating your oven to 350°F (175°C) and lining a 12-cup muffin tin with paper liners. Then, whisk together the flour, baking powder, and salt in a medium bowl. In another large bowl, cream softened butter with granulated sugar until it’s light, airy, and pale in color. Beat in the eggs one at a time to ensure even mixing. Stir in the vanilla extract for that classic flavor. Alternate adding your dry ingredients and milk into the wet mixture, mixing carefully until just combined, so you keep the batter light and tender.
Step 2: Bake the Cupcakes
Divide the batter evenly into the cupcake liners, filling each about two-thirds full for just the right rise. Pop the tin into the oven and bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Once baked, let them cool completely on a wire rack before frosting to avoid melting your beautiful buttercream.
Step 3: Make the Salted Caramel Sauce
This is where the magic happens. In a saucepan over medium heat, melt the granulated sugar, stirring constantly until it turns a deep amber color. Quickly add the cubed butter, stirring until melted and combined. Slowly pour in the heavy cream while stirring vigorously to avoid lumps. Finish by stirring in the sea salt for that perfect salty-sweet balance. Be sure to let this sauce cool completely before using it in your frosting or drizzling on top.
Step 4: Whip Up the Caramel Buttercream
Beat the softened butter until creamy and smooth, then gradually add the powdered sugar for that sweet, fluffy base. Carefully fold in the cooled salted caramel sauce, continuing to beat until your frosting is light, airy, and packed with rich caramel flavor.
Step 5: Frost and Garnish
Once your cupcakes are fully cooled, generously frost each one with the luscious caramel buttercream. For an extra touch of elegance and flavor, drizzle a bit of the remaining salted caramel sauce on top and sprinkle a tiny pinch of flaky sea salt if you like. This final flourish takes these cupcakes from wonderful to unforgettable!
How to Serve Salted Caramel Cupcakes Recipe
Garnishes
To elevate your Salted Caramel Cupcakes Recipe presentation, a light drizzle of warmed salted caramel sauce and a sprinkle of flaky sea salt are fantastic. You can also try adding some chopped toasted pecans or a few chocolate shavings to introduce texture and extra flavor depth.
Side Dishes
These cupcakes pair beautifully with a scoop of vanilla bean ice cream or a dollop of lightly whipped cream to balance the richness. For a cozy gathering, serve them alongside a hot cup of coffee or a creamy chai latte — perfect for enjoying their sweet and salty harmony.
Creative Ways to Present
If you’re feeling festive, turn your cupcakes into a dessert platter by arranging them on a beautiful cake stand with additional salted caramel drizzles and some fresh fruit like sliced pears or apples for a fresh contrast. You can also try serving mini versions in cute paper liners for a party or gathering, making these irresistible treats even more shareable.
Make Ahead and Storage
Storing Leftovers
Your salted caramel cupcakes stay fresh when stored in an airtight container at room temperature for up to two days. If you want to enjoy them over several days, refrigeration is a great option although letting them come back to room temperature before serving will restore their ideal texture.
Freezing
To freeze, place unfrosted cupcakes in a single layer on a baking sheet to freeze initially, then transfer them to a freezer-safe container or bag. Frosted cupcakes can be frozen too, but be sure to wrap them gently in plastic wrap and foil to protect the frosting. Defrost in the fridge overnight and bring to room temperature before serving.
Reheating
Warm your cupcakes slightly by microwaving them for about 10 seconds or letting them sit at room temperature — this will bring the flavors alive without compromising the texture. Avoid overheating so you don’t melt the frosting.
FAQs
Can I use salted butter instead of unsalted butter in this Salted Caramel Cupcakes Recipe?
Yes, you can substitute salted butter, but be mindful that it will increase the overall saltiness of the cupcakes and frosting. You might want to reduce any added salt slightly to keep the balance perfect.
How long does the salted caramel sauce last?
The salted caramel sauce can be stored in the refrigerator in an airtight container for up to two weeks. Just warm it gently before using to restore its pourable consistency.
Can I make this recipe gluten-free?
Absolutely! Swap the all-purpose flour for a gluten-free flour blend that includes xanthan gum for best results. The texture will remain tender and delicious.
Is there a way to make these cupcakes less sweet?
To tone down the sweetness, you could slightly reduce the sugar in the cupcake batter or frosting. However, keep in mind that the salted caramel’s sweet-salty flavor is a signature of this recipe, so some sweetness is essential.
Can I prepare the cupcakes in advance for a party?
Yes! These cupcakes are great for making a day ahead. Just keep the cupcakes and frosting separate until you’re ready to assemble to keep everything fresh and perfect.
Final Thoughts
Baking this Salted Caramel Cupcakes Recipe is such a joyful experience because the results are simply worthy of celebrating. Each bite delivers that dreamy blend of salty, sweet, and buttery goodness that everyone loves. Whether you’re making them for a special occasion or just to treat yourself, these cupcakes will never disappoint. Give this recipe a whirl and enjoy every delightful crumb and luscious frosting swirl!
Print
Salted Caramel Cupcakes Recipe
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these rich and moist Salted Caramel Cupcakes featuring a tender vanilla cupcake base topped with a luscious caramel buttercream and a drizzle of homemade salted caramel sauce. Perfectly balanced sweet and salty flavors make these cupcakes an irresistible dessert for any occasion.
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 whole milk
Salted Caramel Sauce:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter (cubed)
- 1/2 cup heavy cream
- 1/2 teaspoon sea salt
Caramel Buttercream:
- 1 cup unsalted butter (softened)
- 2 1/2 cups powdered sugar
- 1/3 cup salted caramel sauce (cooled)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper cupcake liners to prevent sticking and ensure easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures even distribution of the leavening agents and salt throughout the batter.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened unsalted butter with granulated sugar until the mixture is light and fluffy, which helps incorporate air and results in a tender crumb.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition for uniformity. Then, add the vanilla extract to enhance flavor.
- Combine Dry and Wet Ingredients: Alternately add the dry ingredient mixture and the whole milk to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined to avoid overworking the batter.
- Fill Cupcake Liners: Divide the cupcake batter evenly among the prepared liners, filling each about two-thirds full for proper rise.
- Bake: Bake in the preheated oven for 18–20 minutes or until a toothpick inserted into the center comes out clean, indicating doneness.
- Cool Cupcakes: Remove cupcakes from the oven and let them cool completely in the tin before transferring to a wire rack to cool fully, ensuring the frosting doesn’t melt upon application.
- Make Salted Caramel Sauce: In a saucepan over medium heat, melt the granulated sugar while stirring constantly until it turns a smooth amber color. Remove from heat, add the cubed unsalted butter and stir until melted. Slowly pour in the heavy cream while stirring continuously until the sauce is smooth. Stir in the sea salt and let cool completely.
- Prepare Caramel Buttercream: Beat the softened unsalted butter until creamy. Gradually add the powdered sugar, beating well after each addition. Mix in the cooled salted caramel sauce and beat until light and fluffy, perfect for spreading or piping.
- Frost Cupcakes: Once cupcakes are completely cooled, frost them generously with the caramel buttercream using a spatula or piping bag.
- Garnish: Drizzle extra salted caramel sauce over the frosted cupcakes and finish with a pinch of flaky sea salt for an extra burst of flavor, if desired.
Notes
- Prepare the salted caramel sauce ahead of time to allow it to cool fully for best frosting consistency.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate to extend freshness.
