Give in to temptation with these indulgent salted caramel cupcakes!
Soft, fluffy vanilla cupcakes topped with a luscious swirl of salted caramel frosting plus a drizzle of salted caramel on top…yum!
Oh, and did I mention there’s salted caramel inside, too? It’s like a little hidden treasure waiting to delight.
They’re sweet, salty, and unapologetically decadent in every bite!
Why You’ll Love These Salted Caramel Cupcakes
Crowd-Pleaser: These stunning creations are a feast for the senses! They not only look gorgeous but taste AMAZING to boot.
Homemade Caramel Delight: From the decadent filling to the decorative topping, you get triple the caramel for triple the flavor!
Baking Fun: With every element made from scratch, these are ideal for showing off your baking skills!
Ingredients
- All-Purpose Flour: The foundation of the cupcakes.
- Baking Powder & Baking Soda The secret to the fluffy, airy texture.
- Sea Salt: Balances every element and cuts through the sweetness.
- Unsalted Butter: It adds richness and moisture to the cupcakes, caramel, and frosting.
- Granulated & Brown Sugar: Sweeten the cupcakes and the caramel sauce.
- Eggs: Bind the ingredients while adding structure, richness, and moisture.
- Vanilla Extract: To enhance the flavors with sweet warmth.
- Sour Cream: Adds moisture and creates an irresistibly tender crumb.
- Heavy Cream: The trick for creating a smooth, rich caramel sauce.
- Powdered Sugar: Sweetens the frosting without graininess.
How to Make Salted Caramel Cupcakes
I won’t lie, these cupcakes take a little extra love to make. But trust me, they’re worth the labor!
Pro tip: don’t skip the drizzle on top. It takes them from WOW to OMG!
1. HEAT the sugar and water over medium heat without stirring. Cook until golden amber, swirling gently as needed.
2. ADD the heavy cream slowly over low heat, whisking constantly (it will bubble).
3. WHISK in the butter, vanilla, and salt until smooth. Strain into a heatproof bowl to cool.
4. PREHEAT oven to 350°F. Line a 12-cup muffin tin with liners.
5. WHISK the flour, baking powder, baking soda, and salt in a medium bowl.
6. BEAT the butter and sugars in a large bowl until fluffy. Blend in eggs, one at a time, then sour cream and vanilla.
7. MIX the dry ingredients into the wet in two additions until just combined. Fill liners 2/3 full.
8. BAKE for 18–22 minutes, until a toothpick comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack.
9. BEAT the butter until creamy. Add the salted caramel and powdered sugar and beat until fluffy. Adjust with salt to taste.
10. CORE the cupcakes and fill with 1 tsp salted caramel. Replace tops, if desired.
11. PIPE the frosting on the cupcakes and drizzle with the remaining caramel. Serve and enjoy!
Tips For the Best Salted Caramel Cupcakes
Check out these tips for the most deliciously decadent salted caramel cupcakes:
- Use room temperature ingredients. Take the butter, eggs, and sour cream out early for a smooth and evenly mixed batter.
- Measure accurately. Lightly spoon the flour into the measuring cup and level it off with a knife to avoid dense cupcakes.
- Why unsalted butter? The short answer: it’s what most people have on hand. Feel free to use salted and skip the extra salt in the recipe.
- Salt to taste. Even with salted butter, you may want more in the caramel to get that signature savory note. I like 1/2 teaspoon. If you’re unsure, leave it out and add a sprinkle of sea salt over the cupcakes for serving.
- Be patient! It’s important not to stir the sugar as that can make it grainy. Instead, swirl the pan gently.
- Cool the caramel. Let the caramel sauce cool until it’s thick but still pourable. If it’s too hot, it will melt the frosting or soak into the cupcakes.
- Frosting consistency. Add the powdered sugar gradually. If the frosting is too stiff or soft, add a splash of milk or more powdered sugar as needed.
- Pipe like a pro! Chill the frosting slightly before transferring it to a piping bag for the perfect swirl.
- Try tasty variations. Add cinnamon to the cupcake batter, use chocolate cupcakes as a base, or drizzle chocolate sauce on top.
How to Store
These are the kind of cupcakes that make any occasion feel special.
Whether you’re whipping them up for a celebration or just because you’re craving something indulgent, they’re a must make!
And luckily, they store well, too.
To Make Ahead: Make each element and store them in separate airtight containers. The cupcakes at room temp for 3-4 days, the frosting in the fridge for 3-4 days, and the caramel in the fridge for 1-2 weeks.
To Store the Cupcakes: Place frosted cupcakes in an airtight container. Store at room temperature for 1-2 days or refrigerate for 4-5 days. Serve at room temp.
To Freeze: Wrap unfrosted cupcakes tightly in plastic wrap, and place them in a freezer-safe bag or container. Freeze for 2-3 months. Thaw at room temperature before frosting and serving.
More Caramel Treats You Have to Try
Starbucks Caramel Apple Cider
Salted Caramel Chocolate Chip Cookies
Caramel Apple Taquitos
Salted Caramel Fudge
Salted Caramel Cupcakes
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kcalThese indulgent salted caramel cupcakes are packed with caramel goodness in every bite. They’re so delicious, you might struggle to share!
Ingredients
- Salted Caramel
1 cup granulated sugar
1/2 cup water
1/2 cup heavy cream
1/3 cup unsalted butter, cut into cubes
1 teaspoon vanilla extract
1 teaspoon sea salt
- Cupcakes
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
2 large eggs
1/3 cup sour cream
1 teaspoon vanilla extract
- Salted Caramel Frosting
1 cup unsalted butter, softened
1/4 cup salted caramel (from above)
2-3 cups powdered sugar
pinch sea salt, optional
Instructions
- Make the Caramel: In a medium, heavy-bottomed saucepan, add the sugar in a pile in the middle. Pour the water around the edges, then shake the pot gently to help flatten the sugar.
- Turn the heat to medium and cook, without stirring, until the sugar dissolves. Let the mixture come to a boil and cook again without stirring until it turns golden-amber in color. Swirl the pan gently, if needed, to promote even cooking.
- Reduce the heat low and very slowly pour in the heavy cream. Whisk constantly, and be careful as it will bubble up.
- Continue to whisk and cook until completely smooth. Then, remove the pot from the heat and whisk in the butter, vanilla, and salt.
- Strain the caramel into a heatproof bowl or container and set aside to cool completely.
- Make the Cupcakes: Preheat the oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk the flour, baking powder, baking soda, and salt to combine. Set aside.
- In a large bowl, beat the butter and sugars with an electric or stand mixer until light and fluffy, about 3 minutes. Reduce the speed to low and blend in the eggs, one at a time, followed by the sour cream and vanilla.
- Add the dry ingredients to the wet mixture in two additions, mixing gently by hand until just combined. Divide the batter into 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. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Make the Frosting: In a large bowl, beat the softened butter until creamy, about 2 minutes. Scrape the bottom and sides of the bowl, add the salted caramel, and beat again until smooth and well combined.
- Slowly add the powdered sugar, 1/2 cup at a time, until the desired consistency is reached. Taste and add salt, as needed.
- Assemble: Using a small knife or cupcake corer, create a small hole in the center of each cooled cupcake. Fill the hole with about a teaspoonful of the salted caramel. Replace the cupcake tops if desired.
- Pipe or spread the salted caramel frosting on top of each cupcake. Drizzle with the remaining salted caramel, serve, and enjoy!
Notes
- The caramel will thicken as it cools. If it’s too thick to drizzle, warm in short bursts in the microwave until pourable.
- Feel free to use salted butter and omit the extra salt in the recipe.
