Salted Caramel Cupcakes:
The Sweet & Salty Dessert You’ll Crave If you’re searching for a cupcake recipe that’s both indulgent and unforgettable, these salted caramel cupcakes are the answer. The perfect balance of buttery vanilla sponge, rich homemade caramel, and a smooth caramel buttercream frosting makes this dessert stand out at any party, family gathering, or weekend treat.
Why Salted Caramel Cupcakes Are So Popular
Salted caramel has become a classic flavor combination because it brings together the richness of caramel with just the right touch of sea salt to cut through the sweetness. When swirled into cupcakes, it creates a bakery-style dessert that feels gourmet yet is easy to make at home.
Tips for the Best Cupcakes
Use room-temperature ingredients – this ensures your batter mixes evenly and your cupcakes bake light and fluffy.
Homemade caramel is worth it – while store-bought caramel can be used, making your own adds depth and freshness to the recipe.
Don’t skip the salt – flaky sea salt enhances the caramel flavor and gives the cupcakes their signature balance.
Serving Suggestions these cupcakes are perfect for birthdays, celebrations, or even as part of a dessert table. Pair them with a hot coffee, a glass of cold milk, or even a scoop of vanilla ice cream for the ultimate treat.
Ingredients For the cupcakes:
1 ½ cups (190g) all-purpose flour
1 ½ tsp baking powder
¼ tsp salt½ cup
(115g) unsalted butter, softened
1 cup (200g) granulated sugar
2 large eggs
2 tsp vanilla extract
½ cup (120ml) whole milk
For the salted caramel sauce:
1 cup (200g) granulated sugar
6 tbsp (85g) unsalted butter, cubed
½ cup (120ml) heavy cream
1 tsp sea salt
For the frosting:
1 cup (230g) unsalted butter, softened
3 cups (360g) powdered sugar
3–4 tbsp salted caramel sauce (cooled)
Topping (optional):Drizzle of caramelPinch of flaky sea salt
Method
Make the cupcakes:
Preheat oven to 350°F (175°C).
Line a muffin tin with 12 cupcake liners.In a bowl, whisk flour, baking powder, and salt.
In another bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then vanilla.
Mix in half the dry ingredients, then milk, then remaining dry ingredients until smooth.Fill liners ¾ full and bake 18–20 minutes, until a toothpick comes out clean.Cool completely
Prepare the caramel sauce:Heat sugar in a saucepan over medium heat, stirring until melted and amber-colored.Add butter and whisk until combined. Slowly pour in cream and stir (be careful, it bubbles).Remove from heat and stir in salt. Let cool before using.
Make the frosting:Beat butter until fluffy. Gradually add powdered sugar.Mix in salted caramel sauce until smooth and creamy.
Assemble:Pipe frosting onto cooled cupcakes.Drizzle extra caramel on top and sprinkle with a touch of flaky sea salt.
