Salted Caramel Cupcakes
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.
Servings 14 cupcakes
Calories 420kcal
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.
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: 1cupcake | Calories: 420kcal