If you’ve ever craved a bakery treat that straddles the boundary between sweet indulgence and a whisper of salt, these Salted Caramel Cupcakes are about to become your new obsession. Imagine deeply golden cupcakes filled with silky homemade caramel, topped with a cloud of caramel-infused frosting and a sprinkle of flaky sea salt. Each bite balances gooey caramel, luscious cake, and just the right touch of salt—a dreamy flavor harmony perfect for impressing guests or simply spoiling yourself.
Ingredients You’ll Need
These Salted Caramel Cupcakes come together with a handful of pantry staples and just the right finishing touches. Each ingredient plays a key role, ensuring tender crumb, irresistible filling, and stunning presentation. Here’s what you’ll need and why:
- All-purpose flour: Provides the sturdy-yet-soft structure you want in a cupcake.
- Baking soda & baking powder: These two ensure the cupcakes rise beautifully for that classic bakery dome.
- Salt: Heightens the sweet flavors and complements the caramel’s complexity.
- Unsalted butter (softened): Makes the cupcakes rich and moist; it’s also the magical base for your frosting.
- Light brown sugar (packed): Gives the cupcakes a caramel-like depth, setting the stage for more caramel later.
- Eggs: Bind the batter and add tenderness.
- Vanilla extract: Balances all the flavors and adds aromatic warmth.
- Sour cream: Locks in moisture and brings a subtle tang for perfect texture.
- Milk: Adds just the right amount of lightness so your cupcakes are never dense.
- Granulated sugar: The essential starting point for homemade caramel—the real star of the show!
- Water: Helps the caramel cook evenly and smoothly.
- Heavy cream: Creates a dreamy, pourable caramel and makes frosting extra luscious.
- Sea salt: Turns caramel from good to completely unforgettable.
- Powdered sugar: Whips up into a super smooth, fluffy frosting.
- Flaky sea salt (for garnish): Gives every bite a finishing sparkle and a bonus hit of salt.
How to Make Salted Caramel Cupcakes
Step 1: Whip Up the Perfect Cupcake Batter
Begin by preheating your oven to 350°F and lining a muffin tin with cupcake liners. In a medium bowl, whisk together your dry ingredients—the flour, baking soda, baking powder, and salt. In a separate, larger bowl, cream the softened butter and packed brown sugar until it’s light and fluffy, which creates an airy base. Beat in the eggs one at a time for structure, then gently mix in the vanilla, sour cream, and milk for the richest, smoothest batter. Fold in the dry ingredients gradually, just until combined, so your cupcakes bake up tender instead of tough.
Step 2: Bake to Golden Perfection
Using an ice cream scoop or spoon, divide the batter equally among 12 cupcake liners. They should each be about two-thirds full for a pretty rise. Slide the tray into your preheated oven and bake for 18–20 minutes. You’ll know they’re ready when a toothpick inserted into the center comes out clean or with just a crumb or two. Let them cool fully in the pan—this patience is essential before moving on to the caramel magic!
Step 3: The Salted Caramel Surprise
While your cupcakes cool, it’s time to make that luscious caramel filling. In a saucepan, combine the granulated sugar and water over medium heat. Don’t stir! Just let the sugar slowly bubble and dissolve—it’ll turn a gorgeous amber color after about 7–10 minutes. Once you have that deep golden hue, carefully whisk in the butter and heavy cream (expect a little bubbling) and finish with a touch of sea salt. Let the caramel cool until it’s thickened but still pourable.
Step 4: Fill the Cupcakes
Once your cupcakes are cool, use a small knife or a cupcake corer to cut a little well in the center of each cake. Add about a teaspoon of homemade salted caramel to the hole in each cupcake—it’s that hidden nugget that will have everyone coming back for seconds!
Step 5: Make the Dreamiest Salted Caramel Frosting
For your caramel-kissed frosting, beat softened butter until creamy. Gradually add powdered sugar, then blend in your cooled homemade caramel (or use a thick store-bought caramel for convenience) and a splash of heavy cream. Beat until everything comes together in a cloud-like, spreadable frosting. Taste for sweetness and texture, adding extra cream if you want it fluffier.
Step 6: Frost, Drizzle, and Sprinkle
Pipe or swirl the frosting onto your completely cooled, caramel-filled cupcakes. For the pièce de résistance, drizzle with more caramel and a pinch of flaky sea salt. Each Salted Caramel Cupcake will look just as enchanting as it tastes!
How to Serve Salted Caramel Cupcakes
Garnishes
Salted Caramel Cupcakes are made for a little extra flourish! Try a final drizzle of caramel over the frosting, followed by a scattering of flaky sea salt or even a tiny caramel candy on top. If you’re feeling a bit whimsical, add a swirl of whipped cream or a dusting of gold sprinkles for sparkle.
Side Dishes
Serve Salted Caramel Cupcakes alongside a tall glass of cold milk or a steaming mug of coffee. For parties, consider pairing them with simple vanilla ice cream or a fresh fruit salad—the creamy, sweet, and salty combo is always a hit.
Creative Ways to Present
For a show-stopping dessert table, arrange your Salted Caramel Cupcakes on a tiered stand, alternating heights for visual interest. You can nestle them in colorful cupcake wrappers or pop them into mini boxes as take-home treats. For a festive touch, add festive picks or personalized toppers for birthdays or holiday gatherings!
Make Ahead and Storage
Storing Leftovers
If you somehow have cupcakes left after your first serving, store them in an airtight container at room temperature for up to two days. The caramel filling keeps them moist, but after a couple of days, you’ll want to move any leftovers to the fridge to keep them just as delicious.
Freezing
Salted Caramel Cupcakes are wonderfully freezer-friendly—just hold off on garnishing with caramel and sea salt until after thawing for the best texture. Wrap unfrosted or frosted (but un-garnished) cupcakes tightly in plastic wrap, then transfer to a freezer-safe bag or container for up to two months.
Reheating
To enjoy again, let frozen cupcakes thaw in the fridge overnight or at room temperature for a few hours. If you prefer a bit of warmth, you can zap an un-frosted cupcake in the microwave for about 10 seconds. The caramel will become soft and oozy—just like fresh from the oven!
FAQs
Can I use store-bought caramel sauce for the filling and frosting?
Absolutely! While homemade caramel gives an unbeatable depth of flavor, a thick, high-quality store-bought caramel sauce works in a pinch for both the filling and the frosting.
How do I make the caramel sauce less runny?
If your caramel sauce is too thin, let it cool longer before filling the cupcakes, or place it in the fridge for a short time. It should thicken as it cools, but take care not to overcook it in the pan or it will harden.
Can I make the Salted Caramel Cupcakes gluten-free?
You can try substituting a one-for-one gluten-free flour blend. Be aware that textures may vary depending on the blend, but otherwise the method stays the same!
What’s the best way to fill cupcakes without a corer?
A small, sharp paring knife works perfectly. Simply cut a little cone out of the center, fill with caramel, and gently replace the “lid” you removed—just press lightly.
Can I double this Salted Caramel Cupcakes recipe?
Yes! This recipe doubles beautifully. Just make sure not to overcrowd your oven when baking the larger batch, and adjust the filling and frosting quantities as needed.
Final Thoughts
There’s just something magical about Salted Caramel Cupcakes—the gooey surprise inside, the cloud-like frosting, and that hint of salt makes them unforgettable. I hope this recipe inspires you to get baking and share a batch with your loved ones (or just enjoy them all yourself—I won’t tell!). You’re in for a sweet and salty treat that’s bound to earn rave reviews. Happy baking!
Print
Salted Caramel Cupcakes Recipe
- Total Time: 45 minutes (plus cooling)
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Indulge in the perfect balance of sweet and salty with these decadent Salted Caramel Cupcakes. Moist vanilla cupcakes filled with homemade caramel and topped with a luscious caramel frosting.
Ingredients
For the cupcakes:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 1 cup light brown sugar (packed)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup milk
For the caramel filling:
- 1/2 cup granulated sugar
- 2 tablespoons water
- 3 tablespoons unsalted butter
- 1/4 cup heavy cream
- 1/4 teaspoon sea salt
For the frosting:
- 1/2 cup unsalted butter (softened)
- 1/2 cup salted caramel (from filling or store-bought)
- 2 cups powdered sugar
- 1–2 tablespoons heavy cream
Flaky sea salt for garnish (optional)
Instructions
- Preheat the oven to 350°F and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
- In a large bowl, cream the butter and brown sugar until light and fluffy.
- Add eggs one at a time, then mix in vanilla extract, sour cream, and milk until smooth.
- Gradually add the dry ingredients and mix until just combined.
- Divide the batter evenly among 12 liners and bake for 18–20 minutes, or until a toothpick comes out clean. Let cupcakes cool completely.
- To make the caramel filling: In a saucepan, combine sugar and water over medium heat. Cook without stirring until it turns a deep amber color. Remove from heat and stir in butter and cream until smooth. Add sea salt and let cool slightly. Use a small knife or cupcake corer to remove the center of each cupcake. Fill with about 1 teaspoon of caramel sauce.
- To make the frosting: Beat butter until creamy, then add powdered sugar and mix until combined. Add caramel and 1–2 tablespoons cream until smooth and fluffy. Frost cooled cupcakes and drizzle with extra caramel and a pinch of flaky sea salt if desired.
Notes
- You can prepare the caramel a day ahead and store it in the fridge. Let it come to room temperature before using.
- For an easier version, use thick store-bought caramel sauce.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 410
- Sugar: 36g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 70mg
