salted caramel cupcakes

Have you ever tasted something so perfectly sweet and salty that you couldn’t stop at just one bite?
If not, you’re in for a real treat. Salted caramel cupcakes are the perfect blend of rich, buttery caramel and light, fluffy cake. Whether you’re baking for a birthday, holiday, or just because you’re craving something special, these cupcakes are about to become your new favorite.

Let’s break down everything you need to know—from ingredients and substitutions to decorating and storing them for later. No fancy tools needed, just simple steps and some kitchen magic.

What Makes These Salted Caramel Cupcakes So Special?

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These cupcakes are more than just your average dessert. They have a soft and moist vanilla base, filled or topped with a gooey homemade salted caramel sauce, and finished with a light swirl of fluffy caramel buttercream. The balance of sweet and salty gives them that extra wow factor that makes people come back for seconds.

• Total time: About 1 hour
• Active prep time: 25 minutes
• Skill level: Easy to medium
• Servings: 12 cupcakes

Even if you’ve never made cupcakes from scratch before, this recipe walks you through every step to make sure your cupcakes turn out light, fluffy, and delicious every single time.

Essential Ingredients (And Substitutions)

Here’s what you’ll need to make both the cupcakes and the salted caramel buttercream:

Cupcakes:

• 1½ cups all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter (softened)
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup sour cream (or plain yogurt)
• ¼ cup milk

Salted Caramel Sauce:

• 1 cup granulated sugar
• 6 tablespoons butter (salted or unsalted)
• ½ cup heavy cream
• ½ teaspoon sea salt

Buttercream Frosting:

• 1 cup unsalted butter (softened)
• 3 cups powdered sugar
• 3–4 tablespoons caramel sauce (from above)
• ½ teaspoon sea salt (optional for extra salty flavor)

Ingredient Tips:

• No sour cream? Use Greek yogurt or buttermilk.
• Want a chocolate twist? Add 2 tablespoons of cocoa powder to the dry ingredients.
• Vegan? Substitute dairy-free butter and use a plant-based milk.

Step-by-Step Instructions

1. Make the Salted Caramel Sauce First
This step is key—it needs time to cool.

1. Heat the sugar in a saucepan over medium heat. Stir constantly with a wooden spoon or heat-safe spatula.
2. The sugar will clump, then melt into an amber liquid. Be patient.
3. Add the butter once melted and bubbling. Stir until fully combined.
4. Slowly pour in the cream while stirring (careful, it will bubble).
5. Let it boil for 1 minute, then remove from heat.
6. Stir in the sea salt and let cool for 30 minutes.

2. Bake the Cupcakes

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2. In one bowl, whisk flour, baking powder, baking soda, and salt.
3. In another bowl, beat butter and sugar until light and fluffy.
4. Add eggs one at a time. Stir in vanilla.
5. Add dry ingredients to the wet, alternating with milk and sour cream.
6. Fill cupcake liners ¾ full.
7. Bake for 18–20 minutes or until a toothpick comes out clean.
8. Let cool completely before frosting.

Pro Tip: Don’t overmix the batter—it makes cupcakes dense instead of fluffy.

Assembly: Build Your Perfect Salted Caramel Cupcake

1. Core the cupcakes: Use a knife or cupcake corer to remove a small center.
2. Fill with caramel: Spoon in a bit of the cooled salted caramel.
3. Make the buttercream: Beat butter until creamy, then slowly add powdered sugar. Mix in caramel sauce until fluffy.
4. Frost the cupcakes: Use a piping bag or spread with a spoon.
5. Drizzle and decorate: Top with extra caramel drizzle and a pinch of flaky salt.

Presentation Tips:

• Serve on a white plate for a clean, elegant look.
• Sprinkle crushed pretzels or toffee bits for a crunchy finish.

Storage and Make-Ahead Tips

• Store in an airtight container at room temp for up to 2 days or in the fridge for 4–5 days.
• Make ahead by baking the cupcakes the day before and frosting them fresh the next day.
• Freeze unfrosted cupcakes for up to 2 months. Just thaw and decorate when ready.

Recipe Variations to Try

Want to switch things up? Here are a few ideas:

• Chocolate base: Swap vanilla cupcake for chocolate.
• Coffee twist: Add 1 teaspoon instant coffee to the batter or frosting.
• Apple filling: Mix cooked apple chunks with caramel for a fall vibe.
• Nutty version: Sprinkle chopped pecans or peanuts on top.
• Mini cupcakes: Great for parties—just reduce baking time to 12 minutes.

Conclusion: Your New Go-To Cupcake Recipe

Salted caramel cupcakes are the kind of dessert that makes people ask for the recipe. They’re easy enough for a weekend treat but fancy enough for special occasions. Don’t be afraid to get creative—add flavors, change the frosting, or try new toppings. Once you master the base, the possibilities are endless.

So the next time you’re craving something sweet, salty, and totally satisfying—make these cupcakes. You won’t regret it.

FAQs About Salted Caramel Cupcakes

Can I use store-bought caramel?
Yes, but homemade gives a richer flavor and better texture. If using store-bought, pick a thick, high-quality caramel.

Can I make these without a mixer?
Yes, just be ready for a bit of arm work. A whisk and strong stirring will do the job.

How do I prevent the caramel from leaking out?
Make sure cupcakes are fully cooled before coring and don’t overfill the center.

Are these cupcakes kid-friendly?
Absolutely. You can skip the sea salt topping for a less salty taste if needed.

Can I make them gluten-free?
Yes. Use a 1:1 gluten-free flour blend for baking. Check that all other ingredients are certified gluten-free.

What’s the best salt for topping?
Use flaky sea salt like Maldon for a fancy finish. Regular salt can taste too sharp as a topping.