Salted Caramel Cupcakes
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, they’re soft, rich, bakery-quality treats that impress and totally satisfy both sweet and salty dessert cravings.
12
cupcakes
Ingredients
Salted Caramel
- 1 cup (200 g) granulated sugar
- 1/4 cup (60 ml) water
- 1/2 cup (120 ml) heavy cream room temperature
- 3 tbsp (45 g) unsalted butter cut into pieces, room temp
- 1 tsp (5 ml) vanilla extract
- 1/2 tsp (2 g) sea salt fine
Cupcakes
- 1 1/2 cups (190 g) all-purpose flour
- 1 1/2 tsp (6 g) baking powder
- 1/2 tsp (2 g) baking soda
- 1/2 tsp (2 g) sea salt
- 1/2 cup (115 g) unsalted butter softened
- 3/4 cup (150 g) granulated sugar
- 1/4 cup (50 g) light brown sugar packed
- 2 eggs room temperature
- 1/2 cup (120 g) sour cream room temperature
- 2 tsp (10 ml) vanilla extract
Salted Caramel Buttercream
- 1 cup (230 g) unsalted butter softened
- 1 1/2 cups (180 g) powdered sugar more as needed
- 1/2 cup (120 ml) salted caramel (from above) cooled
- 1/4 tsp (1.5 g) sea salt to taste, optional
Topping
- extra salted caramel for drizzling
- flaky sea salt for garnish
Equipment
- Muffin tin
- Cupcake liners
- Stand Mixer or Hand Mixer
- Medium saucepan
- Wire rack
- Sieve or strainer
- Whisk
- Paring knife or cupcake corer
Instructions
- Make the caramel: In a heavy-bottomed saucepan, add granulated sugar to the center and water around the edges. Do not stir. Heat on medium until the sugar dissolves and turns a deep amber. Lower the heat, slowly whisk in heavy cream (it will bubble), then add butter, vanilla, and sea salt. Strain into a bowl and let cool.
- Prep for cupcakes: Preheat oven to 350°F (177°C). Line a muffin tin with 12 cupcake liners.
- Mix dry ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Cream butter & sugars: In a stand mixer or with electric beaters, beat softened butter, granulated sugar, and brown sugar until pale and fluffy, about 2–3 minutes.
- Add eggs & flavor: Add eggs one at a time, mixing well after each. Mix in sour cream and vanilla until smooth.
- Combine wet and dry: Add the dry ingredients in two additions, gently mixing by hand just until no streaks remain.
- Bake: Fill cupcake liners 2/3 full with batter. Bake for 18–22 minutes, until a toothpick inserted comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
- Make salted caramel buttercream: Whip softened butter in a mixer until light and creamy. Add 1/2 cup cooled caramel and beat until fully incorporated. Gradually add powdered sugar (and pinch salt to taste), beating until light, fluffy, and pipeable.
- Fill & frost: Use a paring knife or cupcake corer to remove a small center from each cupcake. Fill with 1–2 tsp caramel. Pipe or spread buttercream generously on top.
- Decorate: Drizzle with extra caramel and sprinkle with flaky sea salt before serving.
Notes
For extra decadence, top with toasted pecans or add 1/2 tsp cinnamon to the batter! Use Greek yogurt instead of sour cream if preferred, and a gluten-free flour blend for a gluten-free version.
Store frosted cupcakes airtight in the fridge up to 4 days, bringing them to room temp before serving. Freeze unfrosted cupcakes up to 3 months; freeze caramel in a jar for 1–2 months.
Nutrition
Calories: 420kcal | Carbohydrates: 55g | Protein: 4g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 85mg | Sodium: 320mg | Potassium: 70mg | Sugar: 43g | Vitamin A: 670IU | Calcium: 55mg | Iron: 1.1mg