Salted Caramel Cupcakes are simple, moist brown sugar cupcakes topped with rich dollops of decadent salted caramel frosting! Use either my easy salted caramel sauce recipe or store-bought for the frosting and be prepared to be wowed!
These sweet treats should come with warning label they're so good!
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You don't even have to finish saying "salted caramel cupcakes" and you've got my full attention. These cupcakes are so simple and so very good. The cake is moist and delicious, but not too sweet. The salted caramel frosting? It's so go you'll want to use it as face cream.
When you're in the mood for a fantastic sweet treat, you've got to try these. Great for parties, the holidays, or on a Tuesday when nothing but a cupcake will do, grab that mixing bowl and go to town!
Ingredients
All-Purpose Flour, Baking Soda, Baking Powder, Kosher Salt - The dry ingredients. Flour for the body of the cupcake, baking soda and baking powder for leavening, and always, salt to enhance the flavors to of the cake.
Milk and Sour Cream - Gives the cupcakes moisture and a bit of tang.
Butter - Use a good quality butter. I almost exclusively cook with salted butter. I've never experienced it ever being too salty - it just tastes like very good butter.
Vanilla Bean Paste - I highly recommend getting some if you don't have any. It's a much fuller, more flavorful version of vanilla extract. I think the caramel notes are way better. And, it doesn't smell like rubbing alcohol.
Caramel sauce - For the salted caramel frosting. You can use your favorite store-bought or make my recipe. (Mine is reallllllllly good and so easy.)
Eggs - They act as a binder and help provide structure to our salted caramel cupcakes.
Powdered Sugar - For the frosting. You can add a little more or a little less depending on your sweet tooth.
Variations and Substitutions
Add nuts. Fold in toasted pecans or walnuts to the batter add a little crunch. Almonds would also be delightfully delicious - in the batter or added to the top of the frosting for fantastic texture!
Chocolate chips. If you want to make these salted caramel cupcakes super decadent, fold in a cup of your favorite chocolate chips to the batter.
If you don't have caramel sauce, you can simply add two teaspoons of vanilla bean paste to the frosting instead. It'll be a great vanilla buttercream!
Tips and Tricks
Take your time and measure correctly. Dry ingredients need to be measured with dry measuring cups and wet ingredients need to be measured with wet ingredient measuring cups.
Use room temperature ingredients. This will ensure that the salted caramel cupcakes bake evenly.
Don't leave out the salt - in the batter or in the frosting. The salt enhances the flavor of the cupcakes and also balances the sweetness. I recommend using kosher salt.
Don't over mix the batter. Stir the ingredients together until they just come together. Over mixing can lead to a tough cupcake and no one needs that.
Let the cupcakes cool completely before frosting. If they're warm, the frosting will melt and slip off. You'll be sad and I don't want you to be sad. Let them cool.
When frosting the cupcakes, they don't need to be perfect. Use a knife or an offset spatula to smear it about. I love the look of a homemade cupcake and these are no different. You'll forget about things like piping bags as soon as these salted caramel cupcakes hit your lips. Perfection is overrated anyway.
Add a little flaky sea salt to the top of the frosted cupcakes. You don't need much, but it will send the flavors over the top and add just a tiny bit of crunch. It's my favorite part!
Salted Caramel Cupcakes Recipe
Equipment
Ingredients
For the cupcakes
- 2½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
- ½ cup butter room temperature
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 eggs
- ⅔ cup whole milk room temperature
- ⅔ cup sour cream room temperature
- 2 teaspoon vanilla bean paste
For the salted caramel frosting
- ½ cup homemade or store-bought caramel sauce see note below
- 1 cup butter room temp
- 2½ cups powdered sugar
- ½ teaspoon kosher salt
Instructions
For the cupcakes
- Preheat the oven to 350°F.
- In a medium mixing bowl, combine the all-purpose flour, baking soda, baking powder, and kosher salt. Set aside.
- In a large mixing bowl, cream together the butter and sugar. Add the eggs one at a time until each egg is fully incorporated.
- Add the milk, sour cream, and vanilla bean paste to the butter mixture and mix until well combined.
- Add the dry ingredients to the wet ingredients, mixing only until just combined.
- Spoon the batter into lined muffin tins, about ¾ of the way full. Do not overfill the muffin tins.
- Bake for 20-23 minutes or until a toothpick comes out clean. Let cool completely.
For the frosting and finishing
- While the cupcakes bake, whip the butter and caramel together until fluffy. Slowly add the powdered sugar and salt. Continue until the sugar is fully incorporated.
- After the cupcakes have cooled, top with as much frosting as your heart tells you. There is no wrong answer here.
Notes
-
Add the brown sugar, heavy cream, butter, vanilla and salt to a saucepan. Bring it to a simmer over medium heat, stir constantly. Reduce the heat slightly and let it simmer for 8-9 minutes. Stir this constantly and do not abandon ship while you do it. It can burn very easily.
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Once the caramel has thickened, remove it from the heat and let it cool.
Nutrition
Storage and Serving Instructions
Store the cupcakes in a cupcake carrier, in the fridge, for the best way to keep all that glorious frosting intact. They'll stay good for about 5 days. They won't last that long though. No worries there.
When you're ready to serve them, simply pull them out of the fridge 30 minutes - 1 hour before so that the frosting can come up to room temp just a bit. Otherwise, it'll be like eating a stick of butter.
I like to serve mine with a cup of piping hot coffee. The kids usually request a cold glass of milk. Whatever you do, take your time and enjoy!
Freezing Instructions
These salted caramel cupcakes can be frozen in a couple of different ways.
With The Frosting: If you plan on eating the cupcakes in a couple of weeks, simply let them cool and place them on a sheet pan. Place the sheet pan in the freezer and allow the whole, frosted cupcakes to partially freeze. Remove them the freezer and place them in an airtight container. This method will preserve the frosting for a short period of time.
When you're ready to enjoy, let the cupcakes thaw out slowly in the fridge.
Without The Frosting: If you plan on keeping the cupcakes for up to 3 months in the freezer, do so without the frosting. Let them cool completely, individually wrap them in plastic wrap, and store them in an airtight container in the freezer.
The salted caramel buttercream frosting can also be frozen in a separate container for up to 3 months.
When you're ready, allow the frosting and cupcakes to thaw out slowly in the fridge.
Frequently Asked Questions
Can I make mini cupcakes with this recipe?
Yes! For mini salted caramel cupcakes, just adjust the baking time to 10-13 minutes. Keep an eye on them and test with a toothpick. If the toothpick comes out clean, the mini cupcakes are done!
Can I use store-bought caramel?
Absolutely! If you don't have time or don't want to make it from scratch, simply use your favorite from the store. (but my recipe is superrrr simple!)
Thank you!
I am so incredibly happy that you are here! I hope you try my salted caramel cupcakes recipe and fall in love with it. If you make this recipe, please share and tag me on Instagram, Facebook, Pinterest, or TikTok! I love seeing all of your masterpieces!
If you guys make these salted caramel cupcakes, be sure to leave a comment and/or give this recipe a star rating in the recipe card! I absolutely love to hear from you all and always do my best to respond to each and every one of your comments! And, as always, be kind. I’m only human.
Happy Cooking!
-Rufus
Other Sweet Treats You'll Love
Baked Apple Cider Donuts - Wonderful apple-flavored donuts with a maple cinnamon glaze. They're quick, easy, and too good!
Pumpkin Bread with a Snickerdoodle Crumble - An incredibly moist quick bread full of pumpkin flavor, warm spices, and a fantastic cinnamon sugar topping!
Chocolate Tart - Decadent. Simple. Amazing. I don't even have the words. You need to try this if you're a lover of all things chocolate.
Strawberries and Cream Cookies - A delightfully strawberry-flavored cookie that are wonderful any day of the week, any time of the year. They're simple with a tender cream cheese cookie dough and freeze dried strawberries!
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