Prepare to fall in love at first bite! Salted Caramel Cupcakes are a dreamy combination of soft, tender cake, luscious homemade caramel filling, and a silky salted caramel buttercream—each bite is an irresistible dance of sweet and salty that feels both nostalgic and utterly gourmet. If you crave that perfect balance of sweet whimsy and grown-up flavor, these cupcakes will absolutely win your heart (and everyone else’s at the table). They’re surprisingly easy to whip up, but the results look and taste like you spent all day in a patisserie. Get ready to make your kitchen smell divine and your loved ones swoon over every glorious swirl.
Ingredients You’ll Need
Crafting Salted Caramel Cupcakes is much simpler than it seems—the magic comes from a handful of real, familiar ingredients that work together to create layers of texture and flavor. Each one is essential, making sure your cupcakes are rich, tender, and loaded with that craveable caramel taste.
- All-purpose flour: The base of your cupcakes, giving them structure and a fluffy crumb.
- Baking powder: Adds lift so your cupcakes rise beautifully.
- Baking soda: Teams up with the sour cream for tenderness and the perfect crumb.
- Salt: A pinch in the cake batters and the fillings brings out the depth of flavors and balances sweetness.
- Unsalted butter (softened): Used in the batter and the buttercream for melt-in-your-mouth richness.
- Brown sugar (packed): Infuses the cake with a caramel-like warmth and moist texture.
- Eggs: Help bind everything together and provide structure for the cupcakes.
- Vanilla extract: Enhances the aroma and deepens the flavor profile.
- Sour cream: Adds moisture and a gentle tang, making cupcakes extra tender.
- Whole milk: Keeps the batter smooth and ensures your cakes don’t turn out dry.
- Granulated sugar: The foundation of that signature caramel filling.
- Water: Helps dissolve sugar for even caramelization.
- Heavy cream: Makes the caramel lusciously rich and helps achieve a dreamy buttercream.
- Sea salt: Added at just the right moment for that irresistible salty kick—key to the Salted Caramel Cupcakes experience.
- Powdered sugar: The secret to fluffy, smooth, not-too-sweet frosting.
How to Make Salted Caramel Cupcakes
Step 1: Prep Your Equipment and Pan
Start by preheating your oven to 350°F (175°C), then line a standard 12-cup muffin tin with paper liners. This little setup ensures you’re ready to go the moment your batter comes together and guarantees your Salted Caramel Cupcakes will pop out of the pan with no trouble.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Mixing your dry ingredients separately means even distribution—no lumps, no uneven bakes, just the perfect cupcake base.
Step 3: Cream Butter and Sugar
Beat softened unsalted butter with the brown sugar in a large bowl until it’s light, fluffy, and a little lighter in color. This step is non-negotiable for that signature moistness and caramel undertone that sets Salted Caramel Cupcakes apart.
Step 4: Add Eggs and Vanilla
Add eggs one at a time to the butter mixture, beating well after each addition. Stir in that good vanilla extract. This helps the eggs integrate seamlessly and infuses every bite with warmth and sweetness.
Step 5: Fold In Wet Ingredients
Mix in the sour cream and milk, stirring until your batter is smooth and luscious. The sour cream is your secret weapon for a moist, melt-in-your-mouth texture, and the milk helps everything blend together beautifully.
Step 6: Combine and Bake
Gradually add the dry ingredients to your wet ingredients, mixing just until combined—don’t overmix, or you risk dense cupcakes. Divide the batter evenly among the liners (an ice cream scoop is your friend here), and bake for 18 to 20 minutes. Once a toothpick comes out clean, let your little masterpieces cool completely.
Step 7: Make the Salted Caramel Filling
In a saucepan, combine granulated sugar and water over medium heat. Don’t stir—just let it bubble away until it turns deep amber. Carefully whisk in butter, followed by heavy cream, and finish with sea salt. Let this caramel cool completely. The transformation from clear syrup to golden caramel is truly magical (and deliciously aromatic)!
Step 8: Whip Up the Buttercream
Beat softened butter until smooth, then add your cooled caramel and extra salt. Gradually beat in powdered sugar, adding a bit of cream as needed. The buttercream should be light, billowy, and totally pipe-able—a swoon-worthy crown for each cupcake.
Step 9: Fill and Frost
Once the cupcakes are fully cool, use a small knife or cupcake corer to remove the centers. Spoon in a dollop of cooled caramel, then pipe (or generously swipe) on the salted caramel buttercream. For extra drama, drizzle with more caramel and a sprinkle of flaky sea salt. Voilà—your Salted Caramel Cupcakes are ready to wow!
How to Serve Salted Caramel Cupcakes
Garnishes
For a show-stopping finish, drizzle your cupcakes with a little leftover caramel and top with a pinch of flaky sea salt. You could also add a mini pretzel, a caramel candy, or even a sprinkle of gold dust for an event-worthy touch. These simple extras make all the difference, especially when you want Salted Caramel Cupcakes to look as incredible as they taste.
Side Dishes
Pairing is pure fun—think of classic vanilla ice cream, fresh berries, or even a cozy mug of coffee or hot chocolate. The creaminess and saltiness of the cupcakes are complemented perfectly by lighter, fruity sides (raspberries or sliced strawberries are personal favorites!).
Creative Ways to Present
Display your Salted Caramel Cupcakes on a pretty cake stand, or nestle each one into parchment squares for a rustic, bakery-style vibe. For parties, try skewering caramel popcorn or chocolate shavings on top for a whimsical twist. If you’re serving a crowd, arrange the cupcakes in a circle to form a pull-apart cake—all the flavor, extra fun!
Make Ahead and Storage
Storing Leftovers
Any leftover Salted Caramel Cupcakes will stay moist for up to two days if stored in an airtight container at room temperature. If you use fresh cream in the buttercream, pop them in the fridge to keep everything perfectly fresh. Let them come back to room temperature before serving for the best texture and flavor.
Freezing
Yes, you can freeze these beauties! Freeze unfrosted cupcakes and the caramel filling separately in airtight containers. When you’re ready, let them thaw at room temperature, fill, frost, and sprinkle away—it’s a great way to get ahead before special events or surprise guests.
Reheating
If your cupcakes have chilled or stiffened a bit, just let them sit out until they reach room temperature. For a warm, gooey caramel experience, microwave an un-frosted, filled cupcake for about 8 seconds—then frost and garnish just before serving. Trust me, that molten caramel center is an incredible treat!
FAQs
Can I make Salted Caramel Cupcakes in advance?
Absolutely! You can bake the cupcakes and prepare the caramel a day ahead, storing them separately. Just fill and frost them when you’re ready to serve for fresh, bakery-quality results.
What if I don’t have a cupcake corer?
No corer? No problem! Simply use a small sharp knife to cut out a little cone-shaped piece from each cooled cupcake, then fill with caramel. Pop the removed piece back on before frosting, or enjoy that little taste as a baker’s treat.
Can I double the caramel?
Yes—and honestly, you’ll thank yourself! Doubling the caramel means extra for drizzling over the cupcakes, sundae-style. If you love a bold caramel flavor, this is the way to go.
Can I use store-bought caramel instead of homemade?
If you’re in a hurry, store-bought caramel sauce can work, but homemade really sets these Salted Caramel Cupcakes apart. The flavor depth and gooey texture of your own caramel take things to another level!
How do I keep the cupcakes from getting soggy after filling?
Let both the cupcakes and caramel cool fully before assembly. Too-warm caramel can soak in and make the cake soggy. Also, don’t overfill—just a spoonful is plenty for a delicious gooey center that won’t overwhelm the cake.
Final Thoughts
If you’re looking to impress, indulge, or simply treat yourself on a cozy afternoon, Salted Caramel Cupcakes are your answer. They’re comfort food and celebration rolled into one decadent package, and I can’t wait for you to taste how wonderfully sweet and salty life can be!
Print
Salted Caramel Cupcakes Recipe
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking, Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in these decadent Salted Caramel Cupcakes, featuring moist vanilla cupcakes filled with homemade caramel and topped with a luscious salted caramel buttercream.
Ingredients
For the cupcakes:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 1 cup brown sugar (packed)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup whole milk
For the caramel filling:
- 1/2 cup granulated sugar
- 2 tablespoons water
- 3 tablespoons unsalted butter
- 1/4 cup heavy cream
- 1/2 teaspoon sea salt
For the salted caramel buttercream:
- 1/2 cup unsalted butter (softened)
- 1/4 cup prepared caramel (from above, cooled)
- 1/4 teaspoon sea salt
- 2 cups powdered sugar
- 1–2 tablespoons heavy cream
Instructions
- Preheat oven and prepare cupcake batter: Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. Whisk together flour, baking powder, baking soda, and salt in a medium bowl. In a separate large bowl, beat butter and brown sugar until light and fluffy. Add eggs and vanilla, then mix in sour cream and milk. Gradually add dry ingredients and mix until just combined. Divide batter into cupcake liners.
- Bake cupcakes: Bake for 18–20 minutes or until a toothpick inserted comes out clean. Let cool completely.
- Make caramel: Cook sugar and water in a saucepan until amber. Whisk in butter, then cream. Stir in sea salt and let cool.
- Prepare buttercream: Beat butter until smooth. Add cooled caramel and salt, then mix in powdered sugar. Adjust consistency with cream.
- Fill and frost cupcakes: Hollow out centers of cooled cupcakes, fill with caramel, and top with buttercream. Drizzle with more caramel and sea salt.
Notes
- Cupcakes can be made a day ahead and stored airtight. Refrigerate if using fresh cream.
- For extra flavor, double the caramel and use for drizzling.
Nutrition
- Serving Size: 1 cupcake
- Calories: 410
- Sugar: 39g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 75mg
