Salted Caramel Cupcakes Recipe

Buttery vanilla cupcakes filled with gooey homemade caramel, topped with rich frosting and flaky sea salt—salted caramel cupcakes hit that golden spot between sweet and salty. Made with pantry basics like sugar, flour, butter, and sour cream, they come out soft, rich, and totally bakery-vibes.

The smell alone is going to pull folks into the kitchen—trust me, it’s like caramel popcorn met a vanilla cake and decided to start a bakery. These are the kind of treats you make when you want to impress, but also secretly sneak a second one after dinner.

Don’t let this one slip away — pin it now and thank yourself later!

Why You’ll Love this Salted Caramel Cupcakes Recipe

So look, I’m not going to throw cupcake glitter at you and scream “YOU NEED THESE NOW!” But… you kinda do. These salted caramel cupcakes are the cozy, golden child of desserts—sweet, creamy, slightly salty, and a little showy without trying too hard.

Ridiculously simple to make: You just squish, smear, melt, and drizzle—like an edible DIY craft project.
That gooey caramel center: It’s the buttery surprise hidden under a cloud of frosting. Totally optional to share with others.
Perfect balance of sweet and salty: Right when things get a little rich, the sea salt waltzes in and drops the mic.
The frosting is basically caramel buttercream: Like licking the beaters, but socially acceptable.
They look fancy without being fussy: Drizzle some caramel on top, toss on some flaky salt, and boom—Instagram is jealous.
Make-ahead friendly: Bake them off, keep ‘em cool, frost the day of—magic disguised as planning.

Ingredient Notes

These ingredients are mostly pantry basics, which is dangerous because… now you have no excuse not to bake them.

Granulated sugar: You’ll use it twice—once for making the caramel and once for fluffing up that cake batter. It gives structure and sweetness.
Water: Just a splash to get your caramel started. Helps make sure the sugar melts evenly instead of clumping into sugar gravel.
Heavy cream: Transforms your sugar lava into actual caramel. Rich, creamy, and makes that drizzle drizzle.
Unsalted butter (and lots of it): Found in the caramel, cake, and frosting. Softened is key. Don’t microwave into a puddle!
Vanilla extract: Don’t skip it—gives warmth and brings out the magic in both caramel and cake.
Sea salt: Use a flaky, pretty one for the top. Regular fine salt goes into the caramel and cupcake batter.
All-purpose flour: The base of the cupcake. Weigh it if you can or spoon into the cup and level off—no scooping straight from the bag.
Baking powder + baking soda: Both play key roles in helping the cupcakes rise without being dense little domes.
Light brown sugar: Adds moisture and a subtle molasses hug to the cake.
Eggs: They bind, lift, and give structure. Room temp is best for easy mixing.
Sour cream: Adds tang and keeps things incredibly soft—seriously, don’t sub it out unless you have to.
Powdered sugar: For the frosting! Adds body, sweetness, and all the fluffy cloud energy.
Pinch of sea salt (optional): Only if your sweet tooth likes the occasional mic drop of savory.

How To Make This Salted Caramel Cupcakes Recipe

Okay, apron on, good podcast queued up (or maybe something lively like 2000s throwback jams), and let’s get into it. Yes, there are a few steps, but none are hard. Promise.

Make your caramel first: Add the sugar to the center of a heavy-bottomed saucepan, pour the water along the edges, and give it a little shake to flatten the pile. Heat it on medium—don’t stir, just let it do its thing—and wait while the sugar dissolves and turns into a golden, liquid amber. When it’s ready, reduce the heat and carefully pour in the heavy cream while whisking. It’ll hiss and bubble like it’s mad at you (completely normal). Keep stirring, then toss in the butter, vanilla, and salt. Strain it into a bowl to cool.
Get the oven ready and prep your tins: Preheat to 350°F and line a muffin tin with cupcake wrappers. If you don’t have liners, spraying the tin works too (but liners are less drama later).
Mix dry ingredients: Grab a medium bowl and whisk the flour, baking powder, baking soda, and salt. Set aside. You’ve just done 20% of the work!
Cream the butter and sugars: In a stand mixer or with electric beaters, whip the softened butter, granulated sugar, and brown sugar until pale and fluffy. This takes a few minutes, so maybe hum a little tune.
Add wet ingredients one by one: Drop in the eggs (one at a time), then fold in the sour cream and vanilla. The batter should look luscious—like frosting almost, before flour gets involved.
Combine wet and dry: Add your flour mixture in two parts—stir gently by hand at this point to avoid tough cupcakes. Just barely mix until no dry streaks remain.
Bake: Spoon batter into your liners until about 2/3 full. Bake 18–22 minutes, or until a toothpick slides out clean. Cool in the pan 5 minutes, then let them finish chilling on a wire rack.
Make the frosting: Whip butter until creamy (don’t skip this part—it gives you volume). Add in the cooled salted caramel and beat until fully blended. Gradually add powdered sugar until you get the texture you love: fluffy, not runny.
Fill and frost: Core out a little hole from the center of each cooled cupcake. Add a spoonful of caramel inside (and try not to eat it all as you go). Frost the tops generously and drizzle with extra caramel. Sprinkle with flaky salt and admire your glorious creation.

Storage Options

So, you made a dozen cupcakes—now what? Assuming you didn’t inhale them all by nightfall (hard not to), here’s how to keep them fresh without sacrificing texture or caramel drama.

First up, refrigeration: If your kitchen’s on the warmer side or you’re saving them for more than a day or two, pop the frosted cupcakes in the fridge in an airtight container. They’ll stay good for up to 4 days. Just bring them to room temp before serving so the cake softens and the frosting isn’t rock solid. Nobody likes cold buttercream (it’s like eating frosted clay).

Freezing? Totally doable. Freeze the unfrosted cupcakes individually wrapped in plastic wrap, then store them in a zip-top freezer bag. They’ll last about 2–3 months. Thaw at room temp, frost fresh, and ta-da! Instant bakery magic.

And yes, you can freeze the caramel too. Seal it up in a jar or container, leaving a little room at the top, and freeze for 1–2 months. Reheat gently in a saucepan or microwave, stirring well.

Variations and Substitutions

Let’s say you’re missing an ingredient. Or allergic. Or just feeling feisty and want to switch things up a bit. Here’s what can be swapped without totally wrecking the vibe.

Greek yogurt instead of sour cream: Tangy, protein-packed, and works 1:1. Just avoid anything fat-free—it won’t have the same richness.
Make it gluten-free: Use a cup-for-cup gluten-free flour blend. I’ve done it, and the texture’s still on point. Don’t skip the resting step if your blend calls for it.
Add chopped pecans inside or on top: Adds crunch, which contrasts beautifully with the soft crumb and gooey middle. Toast them first if you’re extra like that.
Use store-bought caramel: If you’re short on time or making these for a party where no one’s checking your caramel credentials, go for it. Warm it up just a tad so it blends smoothly into frosting or drizzles nicely.
Spice it up: Add 1/2 teaspoon of cinnamon or a pinch of cayenne into the cake batter. That tiny kick against sweet caramel? Kind of magical.

What to Serve with Salted Caramel Cupcakes

These cupcakes absolutely stand alone, but a little company never hurts. Whether you’re serving them after dinner or at a casual brunch gathering, here’s a few fun pairings.

A rich cup of coffee or espresso is basically meant to be consumed with one of these beauties. The bitter edge of a dark roast balances out all that sugary sweetness and makes it feel like a grown-up dessert (even with frosting on your nose).
Want to get really extra? Serve them alongside a few scoops of vanilla or butter pecan ice cream. You’ll want something creamy but not too loud—let the cupcake be the diva.
Afternoon tea? Yes please. A black tea with a splash of cream mellows things out. Earl Grey works surprisingly well—there’s something about the bergamot and caramel together.
If you’re going for dinner-party vibes, a light savory dish like pan seared cod with rainbow chard sets the stage beautifully without sending you into a food coma before dessert.
Just snacks and sweets? Pair these with a tray of banana pudding parfaits or nutty cookies for a mellow, creamy dessert spread.

Don’t let this one slip away — pin it now and thank yourself later!

Frequently Asked Questions

Can I make the caramel ahead of time?

Absolutely. You can make the caramel up to a week in advance. Just store it in the fridge in a sealed container or jar. It does firm up when chilled, so reheat it gently (microwave or double boiler both work) and stir well before using it in the frosting or as a drizzle. I like to make extra and keep it on hand for emergency apple dipping.

Do I have to use a cupcake corer to fill them?

Nope, no fancy tools needed. A small paring knife or even a grapefruit spoon will work just fine. Just scoop out a little cavity in the center, plop in that caramel, and move right along. Try not to eat the little cake centers as you go, though I fully support it if you do.

Can I double this recipe?

Yes you can! Just make sure you use a large enough bowl (especially for the frosting) and scale up your baking trays. I recommend baking them in two separate batches if your oven isn’t wide enough to keep heat even. Keep an eye on them—sometimes baking time shifts a minute or two when the oven’s crowded.

Why did my caramel crystalize?

Ugh, the heartbreak of grainy caramel. It happens when sugar gets agitated or cold spots hit the pan walls. To avoid this, don’t stir once the sugar starts boiling. You can gently swirl the pan if needed. And make sure your saucepan is clean to start—sugar clings to grime like a toddler to snacks.

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