Description
These Salted Caramel Cupcakes are a perfect balance of sweet and salty, featuring moist vanilla cupcakes filled with rich homemade caramel and topped with fluffy salted caramel buttercream. Perfect for parties or anytime you’re craving something indulgent, these cupcakes are simple to make and incredibly satisfying.
Ingredients
Scale
- For the Cupcakes:
- 1½ cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream (or plain Greek yogurt)
- ¼ cup milk
- For the Salted Caramel Sauce:
- 1 cup granulated sugar
- 6 tbsp unsalted butter
- ½ cup heavy cream
- ½ tsp sea salt
- For the Frosting:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 3–4 tbsp caramel sauce (from above)
- ½ tsp sea salt (optional, for added saltiness)
Instructions
- Make the Salted Caramel: In a saucepan, heat sugar over medium heat, stirring constantly until it melts into an amber-colored liquid. Add butter and stir until melted. Slowly pour in cream, stir, then boil for 1 minute. Remove from heat and stir in sea salt. Let cool completely.
- Prepare the Cupcakes: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
- Alternate adding dry ingredients with sour cream and milk. Mix until just combined.
- Fill liners ¾ full and bake for 18–20 minutes, or until a toothpick comes out clean. Let cool.
- Make the Frosting: Beat butter until creamy. Gradually add powdered sugar, then mix in caramel sauce and sea salt.
- Assemble: Core each cupcake center with a knife, fill with caramel, then frost. Drizzle with extra caramel and sprinkle with flaky salt if desired.
Notes
Let caramel cool fully before filling or frosting. Use a piping bag for clean frosting swirls. Store cupcakes in the fridge for up to 5 days, but bring to room temperature before serving for best texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 430
- Sugar: 34g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 70mg