Salted Caramel Cupcakes

Salted caramel cupcakes can easily go wrong — too sweet, too heavy, or all frosting with no payoff. This version avoids that and boy, are they good! The cupcake stays soft and balanced, the caramel is properly made instead of being overly sugary, and the salt does real work instead of just acting as decoration.

Why I Love these Cupcakes

I’ve made a lot of filled cupcakes over the years, both for this site and for my Fantastic Filled Cupcakes Cookbook, and caramel is one of those flavors that demands control. The structure matters as much as the filling. I wanted a cupcake that could actually hold a caramel center without collapsing, paired with a frosting that stays light enough to let the filling shine. And these really delivered. Here are some more reasons why I love this treat!

• The vanilla cupcake has enough structure to support a filling without drying out
• The caramel is deeply flavored but not bitter or overly sweet
• The frosting is whipped light, so the cupcakes don’t feel heavy
• Flaky salt is used intentionally, not just sprinkled for effect

Key Components & Why I Use Them

Vanilla cupcake base – I use a combination of butter and oil here. Butter gives flavor, oil keeps the crumb soft for days.
Homemade caramel sauce – This adds depth and control over sweetness. Store-bought can work, but homemade gives a cleaner finish.
Caramel buttercream – Beaten long enough to feel airy, not dense. This matters more than people think.
Flaky sea salt – A finishing salt like Maldon adds contrast without dissolving into the frosting.

How I Make These Salted Caramel Cupcakes

The full recipe card is below, but here’s how I make them step by step.

Step 1: Make the Vanilla Cupcakes

start by preheating the oven to 350ºF and lining a cupcake pan. In a medium bowl, sift together the flour, baking powder, baking soda, and salt. This keeps the crumb light and evenly structured.

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. This step sets the texture of the cupcake — rushing it makes a noticeable difference. Add the eggs one at a time, followed by the vanilla extract.

I alternate the dry ingredients and milk, beginning and ending with the flour. I scrape the bowl once at the end to make sure everything is evenly incorporated, then divide the batter between the liners, filling them about two-thirds full.

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.

Step 2: Caramel Sauce

While the cupcakes are baking, prepare the caramel filling. IMake the caramel in a heavy-bottomed stainless-steel saucepan so you can clearly see the color change. Melt the sugar slowly, stirring constantly, until it turns a deep amber. Butter goes in first, followed by warm cream, then 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 this homemade Caramel Sauce recipe.

Step 3: Caramel Frosting

Once the caramel sauce has cooled, move on to the next step. 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.

I finish by whipping briefly on medium-high speed. This last step keeps the frosting light and prevents it from feeling dense on the cupcake.

Step 4: Assembling the 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 sauce inside. Then, pipe the caramel frosting on top. I use a 4B tip but you can use what you prefer. 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.

Tips & Tricks for Salted Caramel Cupcakes

Things can go wrong easily with runny caramel that hasn’t set yet. Follow these tips and you’ll do great.

• 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.
• Beating the butter and sugar long enough at the start sets the final texture of the cupcake.
• If the caramel is too warm, it will soak into the cupcake. Let it cool fully.
• Add salt at the end so it stays distinct instead of disappearing.

Variations

These cupcakes are amazing as they are, but if you did want to change it up, I recommend the below!

• 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.

FAQs

More Recipes You Might Like

If you enjoy this style of baking — layered, structured, and not overly sweet — there are a few other recipes you might like next. My Caramel Cake leans fully into that deep, buttery flavor with a soft crumb that holds up beautifully under frosting. Vanilla Bean Caramel Cake offers a slightly lighter take with more emphasis on the base cake. For something richer, my Caramel Cheesecake delivers the same caramel intensity in a creamier format. And if chocolate is non-negotiable, Salted Caramel Chocolate Cake brings the same balance with darker notes.

Share Your Success With Me!

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 them! And don’t forget to bookmark or print the recipe card below for easy reference next time you’re craving the best cupcakes around.

Watch Video

Salted Caramel Cupcakes

Camila Hurst

These Salted Caramel Cupcakes are pure indulgence—soft vanilla cupcakes filled with rich homemade caramel, topped with ultra-fluffy caramel frosting, and finished with a drizzle of sauce and a pinch of sea salt. The perfect balance of sweet and salty, they’re an irresistible treat for birthdays, holidays, or anytime you want to impress.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 18 minutes mins

Cooling & Decorating 30 minutes mins

Total Time 1 hour hr 18 minutes mins

Course Dessert

Cuisine American

Servings 14 cupcakes

Calories 420 kcal

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, lower the hear and 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 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 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.

Notes

Storage: The caramel cupcakes should be refrigerated for up to 4 days, in an air-tight container.

Caramel Sauce: You can make it up to 2 weeks ahead and store it in the fridge. Bring it to room temperature before using. For more tips about this caramel sauce, check out this post.

Butter: Use unsalted butter at room temperature for both the cupcakes and frosting. Cold butter will cause curdling in the batter or a grainy frosting.

Nutrition

Serving: 1cupcakeCalories: 420kcal

Keyword salted caramel cupcakes

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