Salted Caramel Cupcakes
These Salted Caramel Cupcakes are every caramel lover’s dream—soft vanilla cupcakes filled with gooey caramel filling, topped with a smooth caramel frosting, and finished with a sprinkle of flaky sea salt. I’ve made countless cupcake recipes while testing for my blog, my cookbook, and my bakery work, but this one easily earns a spot among the best cupcakes I’ve ever baked. Even amongst my cookbook, Fantastic Filled Cupcakes! Each bite delivers that perfect contrast of buttery sweetness and rich caramel flavor that makes these cupcakes truly unforgettable.
Best Salted Caramel Cupcake Recipe
The magic of this recipe lies in the layers. A soft vanilla base made from a simple flour mixture of butter, oil, and sugar creates an ultra-moist crumb. The homemade caramel sauce adds the perfect depth of flavor, balancing sweetness with a touch of salt. The frosting is whipped on medium-high speed until cloud-like and airy, with just enough caramel to enhance every swirl. My favorite part? That hidden caramel center that oozes out with each bite.
All recipe amounts and step by step instructions can be found in the recipe card at the bottom of this post!
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Vanilla Cupcakes
To make the cupcakes, preheat your oven to 350°F and line a cupcake pan with 14 liners. In a medium bowl, sift together the flour, baking powder, baking soda, and salt—this dry flour mixture gives the cupcakes their structure and lightness.
In the bowl of an electric mixer, beat the butter for about 30 seconds, then add the granulated sugar and vegetable oil. Mix on medium-high speed for about 2 minutes until creamy and pale. Add the eggs one at a time, followed by the vanilla extract.
Next, alternate between adding the dry ingredients and milk: one-third of the flour mixture, half of the milk, another third of the dry, the remaining milk, and finally the last of the dry. This step helps keep the batter smooth and lump-free. Scrape down the bowl with a spatula to make sure all the wet ingredients are evenly incorporated.
Divide the batter evenly between the liners, filling each about two-thirds full. Bake for 15–18 minutes, or until the tops spring back when lightly pressed. Transfer the pan to a wire rack to cool completely before adding the caramel filling.
Caramel Sauce
In a saucepan with a heavy bottom (avoid non-stick), melt the sugar over medium heat, stirring constantly until it turns golden. Once all the sugar has melted, add the butter carefully—it will bubble up. Slowly pour in the warmed heavy cream, stirring continuously until the sauce becomes smooth and glossy. Remove from the heat, then stir in vanilla and salt.
Let the caramel sauce cool to room temperature before using. You can make it up to two weeks ahead and refrigerate it—just bring it to room temp before adding to the frosting or filling. For a detailed walkthrough, check out the homemade Caramel Sauce recipe in the recipe card.
Caramel Frosting
Using a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed for 2–3 minutes until fluffy and pale. Add the cooled caramel sauce and mix until smooth. Gradually add the sifted powdered sugar, about ¼ cup at a time, mixing on low speed until fully combined. Add the vanilla, salt, and a spoonful or two of heavy cream to reach a silky, spreadable consistency.
Whip on medium-high speed for another 30 seconds to make it ultra light. The caramel flavor in this frosting is irresistible—it’s sweet, buttery, and balanced perfectly by a touch of salt.
Assembling the Salted Caramel Cupcakes
Once the cupcakes have cooled, use a small knife or a cupcake corer to remove the center from the top of each cupcake. Spoon or pipe about 2 teaspoons of caramel filling inside. Pipe the caramel frosting on top using a 4B tip or your preferred style. Drizzle with more caramel and finish with a pinch of Maldon salt. Each bite offers that sweet-salty balance that caramel lovers can’t resist.
Storage
Store your salted caramel cupcakes in an airtight container in the refrigerator for up to 4 days. Before serving, let them sit at room temperature for about 30 minutes to soften. The caramel sauce can be made in advance and stored in the fridge for up to two weeks.
Tips & Tricks for Salted Caramel Cupcakes
Always start with room-temperature butter and eggs to prevent curdling. Use a stainless-steel pan for the caramel so the sugar melts evenly. If your frosting becomes too runny, add more powdered sugar; if too thick, add a splash of cream. For a bakery-style look, pipe tall swirls and drizzle the caramel while it’s just barely warm for that glossy finish.
Variations
- Try filling these cupcakes with chocolate ganache instead of caramel for a twist on Salted Caramel Chocolate Cupcakes.
- Try filling these cupcakes with another caramel fusion! Try it with Caramelized White Chocolate Ganache. It will go so well together!
- Add chopped toasted pecans or a drizzle of dark chocolate for texture.
- You can even make mini versions for bite-sized treats that still deliver that bold caramel flavor.
FAQ
Can I use store-bought caramel sauce?
Yes! Just choose a thick, high-quality one with strong caramel flavor.
Do I need to refrigerate the cupcakes?
Yes, because of the caramel filling and butter frosting. Bring to room temperature before serving.
Can I make this recipe ahead of time?
You can bake the cupcakes a day before and fill/frost them the next day.
Why did my caramel crystallize?
Crystallization happens if sugar sticks to the pan sides. Keep stirring and use a clean stainless pan.
Can I double this recipe?
Yes—just make sure your cupcake pan isn’t overcrowded so they bake evenly.
Similar Recipes
If you can’t get enough of that deep, buttery caramel flavor, there are plenty more recipes to try next. My Caramel Cake is soft, rich, and drenched in silky caramel frosting—it’s a classic that every caramel lover should bake at least once. For a slightly more elegant version, my Vanilla Bean Caramel Cake combines a fragrant vanilla base with layers of smooth caramel buttercream.
If you’re craving something extra indulgent, don’t miss my Caramel Cheesecake, featuring a creamy, velvety filling and glossy caramel topping. Chocolate fans will fall hard for my Salted Caramel Chocolate Cake, where dark cocoa layers meet ribbons of salted caramel. And for a bite-sized treat, my Caramel Fudge melts in your mouth with pure, buttery sweetness.
I hope these Salted Caramel Cupcakes become one of your favorite bakes, too. They’re simple, elegant, and deeply satisfying—especially for true caramel lovers. If you make this recipe, tag me on Instagram so I can see your cupcakes! And don’t forget to bookmark or print the recipe card below for easy reference next time you’re craving the best cupcakes around.
Salted Caramel Cupcakes
Ingredients
Vanilla Cupcakes
- 1½ cups all-purpose flour 191g
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp fine sea salt
- ¼ cup unsalted butter, room temperature 56g
- ¼ cup vegetable oil 60ml
- 1 cup granulated sugar 200g
- 3 large eggs, room temperature
- 1 tsp vanilla extract
- ½ cup milk at room temperature 120ml
Caramel Sauce
- ½ cup heavy cream 120ml
- 1 cup granulated sugar 200g
- 5 tbsp unsalted butter 85g
- 1 tsp vanilla extract
- ½ tsp salt
Caramel Frosting
- 1 cup unsalted butter, softened 226g
- ½ cup caramel sauce cooled (homemade recipe or store-bought)
- 1½ tsp vanilla extract
- ¼ –½ tsp salt
- 3½-4 cups powdered sugar, sifted 437g-500g
- 2-3 tbsp heavy cream as needed
Instructions
Vanilla Cupcakes
- To make the Vanilla Cupcakes, preheat the oven to 350ºF and line 14 cupcake tins with cupcake liners.
- In a large bowl, sift together the flour, baking powder, baking soda and salt. Set aside.
- In the bowl of an electric mixer, beat the butter for 30 seconds. Add the granulated sugar and oil, then beat on medium speed for about 2 minutes until creamy and fluffy. Scrape the sides of the bowl as necessary.
- Add the eggs, one at a time, mixing each egg until combined before adding the next. Add the vanilla and mix.
- Add one third of the dry ingredient mixture. Mix on low speed until incorporated.
- Add half of the milk, mix to combine. Add another third of the dry ingredients and mix. Follow with the remaining milk. Lastly, add the last third of the dry ingredients and fold with a rubber spatula, or stir on low speed until incorporated.
- Divide the batter evenly among the cupcake liners, filling them about two-thirds of the way.
- Bake for about 18 minutes. Start checking the cupcakes at the 15-minute mark, and keep baking and checking as necessary. To see if the cupcakes are ready, gently press with your finger on top of the cupcakes, and if they spring right back, that means they are done baking. Let the cupcakes cool completely before filling and frosting.
Caramel Sauce
- Heat the heavy cream gently in the microwave or in a saucepan until it’s warm to the touch. Set aside.
- Add the sugar to a saucepan with a heavy bottom. The pot you are using should be stainless steel, don’t use non-stick pan to make the caramel.
- Place the pan over medium heat, and stir until the sugar melts. It’s important to stir constantly, to make sure the sugar melts evenly. Continue to stir the sugar, and when the last bit of sugar melts, the syrup should be a golden color. Be aware that the sugar can turn from golden to burnt in just under a minute, so you should pay close attention when making this recipe.
- If the syrup is becoming too dark but there are still bits of sugar unmelted in it, remove the pan from the heat and continue to stir to help the sugar melt.
- As soon as the last bit of sugar melts and the syrup is light amber color, add the butter. Be aware the syrup may splatter, which can burn your hands if you aren’t careful.
- Stir the mixture until the butter melts.
- Add the heavy cream, a bit at a time, while stirring non-stop. Also be careful while doing this because the syrup may bubble or release steam that can burn your hands.
- Continue to cook the caramel over low heat, until all the cream has been added. Continue to cook just until the sauce is smooth, without any crystallized bits of sugar or lumps.
- At this point the caramel should have a deep amber color. Remove from the heat.
- Pour in a bowl, add salt and vanilla. Mix to combine. Let the caramel come to room temperature.
- You can make the caramel sauce ahead and keep it in the fridge for up to 15 days. Just make sure to bring it to room temperature before using it in the frosting, and to fill the cupcakes. Leave it on the counter for about 30 to 60 minutes to bring it to room temperature.
Caramel Frosting
- Beat the butter on medium speed using a stand mixer with the paddle attachment, or a hand mixer, for 2–3 minutes until pale and creamy.
- Add the caramel sauce, mix on medium-low until fully combined.
- Gradually add powdered sugar, mixing on low speed. Add about 1/4 cup at a time.
- Once incorporated, increase to medium-high and beat for another 2–3 minutes.
- Add the vanilla and the salt, mix to combine.
- Add the cream, a tablespoon at a time, until you reach a silky, pipeable consistency. It might not be needed to add all of it, depending on how runny the frosting is.
- If the frosting is too stiff, add more cream, if it’s runny, add more sifted powdered sugar.
- Beat on high for 30 seconds to aerate and make it ultra fluffy.
Aseembly
- Remove the center of each cupcake using a spoon, or a cupcake corer, or an apple corer. Place the caramel in a piping bag, or use a spoon to fill the center of each cupcake with about 2 teaspoons of the sauce.
- Pipe the frosting on top of the cupcakes using the tip of your choice. I used the 4B.
- Drizzle with more caramel and a pinch of Maldon salt, or any other larger crystal salt.
