There’s something about the sweet-salty magic of Salted Caramel Cupcakes that just hits different, right? For me, it all started on a chilly afternoon when I needed comfort, but not just any comfort.
I wanted something indulgent, warm, and rich… something with buttery softness, golden caramel, and a salty edge that makes every bite better than the last. And that’s how these cupcakes came to life.
I’ve baked my way through more salted caramel recipes than I can count (some flops, some wins), but this one? This one’s the keeper. We’re talking fluffy, vanilla-scented cupcakes filled with gooey homemade caramel and topped with the creamiest salted caramel buttercream you’ll ever swipe across a spoon (or your finger, no judgment here).
Why You’ll Love These Salted Caramel Cupcakes
Messy in the best way – That soft caramel drizzle? It might run down your fingers. That frosting swirl? It begs for a spoon. These cupcakes are gloriously messy, and that’s part of the fun.
They make people stop mid-sentence – Serve them at a gathering and watch what happens. Conversations pause. Eyes widen. Friends ask, “Did you make these?” (And yes, you did.)
Beginner-friendly but taste like a pro made them – The steps are simple, the results are stunning.
The Main Ingredients
- Butter – It makes everything rich and oh-so-soft. A cupcake’s best friend.
- White & Brown Sugar – Sweetness with a twist! White sugar for lightness, brown sugar for that caramel-y depth.
- Buttermilk & Sour Cream – They keep the cupcakes moist and tender with just a hint of tang.
- Vanilla Extract – The secret ingredient that makes everything taste just right.
- Caramel Extract (Optional) – A dash of this and your cupcakes are instantly caramel-flavored magic.
- Heavy Cream – The key to creamy frosting and silky caramel sauce.
- Kosher Salt – Just a pinch to balance the sweetness and bring out that perfect salted caramel flavor.
- All-Purpose Flour – The base of the cupcake, light and fluffy but sturdy enough for all that goodness on top.
How to Make Your Salted Caramel Cupcakes
Preheat, Prep, and Get Ready to Bake
First things first, preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners (you’ll end up with around 13 cupcakes). Time to preheat the oven and let it work its magic.
Mix Your Dry Ingredients
Combine the flour, leavening agent, and a pinch of kosher salt in a medium-sized bowl, whisking well. Set it aside because this will be the base that makes the cupcakes rise to fluffy perfection.
Cream That Butter & Sugar
Now, get that stand mixer (or hand mixer) and beat together unsalted butter and white sugar on medium-high speed for about 2 minutes. You want it light, fluffy, and creamy, basically, the foundation of cupcake perfection.
Add the Eggs and Vanilla Magic
Next, crack in your eggs, one at a time, mixing well after each addition. Then, add vanilla extract and a touch of caramel extract (if you’re feeling extra, trust me, it’s worth it). Beat until everything is smooth and creamy.
Mix in the Wet Ingredients
Time to add that luscious sour cream and buttermilk. Start by adding the sour cream, mixing it on low speed until it’s fully incorporated.
Proceed by alternating additions of the flour blend and buttermilk, ensuring you start and wrap up with the dry mix. Mix it all together just until combined. You want this batter to stay light and fluffy, not overworked.
Scoop & Bake
Carefully divide the batter among the cupcake cups, aiming for a two-thirds fill in each. No need to be perfect here, it’s the homemade charm that counts!
Bake for around 20 minutes, testing with a skewer to make sure it comes out clean. They might split at the top, which just adds to their muffin-like charm. Let them cool completely. Patience, my friend!
Make the Dreamy Salted Caramel Sauce
Now for the fun part, caramel! Pour the granulated sugar into a small saucepan, then heat it on medium.
Add the sugar in small batches, letting each batch melt completely before adding more.
Give it a stir now and then, and observe it shift into a rich amber color. Once it’s golden, turn off the heat.
Drop in the unsalted butter bit by bit, blending as you go. Stir it gently until it’s melted, then add the heavy cream, kosher salt, and vanilla extract. Keep stirring until it’s smooth and glossy.
Transfer to a bowl or jar, then allow it to cool. The goal here is a thick, drizzle-worthy caramel that will make your cupcakes even more irresistible.
Make the Buttercream Frosting
With your mixer set to low, cream together the unsalted butter and powdered sugar until smoothly combined. Turn the speed up to high for about 3 minutes, this is where the magic happens. You’re looking for light, fluffy frosting.
Add the salt, vanilla extract, and chilled salted caramel sauce to the mixture, blending well. Mix on medium speed for an additional 3 minutes, until the mixture is completely smooth and creamy.
Should the frosting seem a bit dense, incorporate one or two tablespoons of heavy cream. The texture should be smooth and easy to pipe or spread!
Fill the Cupcakes with Sweet Caramel
While entirely optional, this step is definitely worth considering. Using a small knife, gently hollow out the center of each cooled cupcake.
Don’t go all the way down, just enough to make room for that gorgeous caramel filling. Carefully spoon the salted caramel sauce into each cupcake, making sure to fill them generously. It should reach the top but not overflow.
Frost, Pipe, and Drizzle
Time to pipe on that luscious, salted caramel buttercream! Choose a piping bag and fit it with the tip of your choice. Go ahead and pipe that frosting on in beautiful swirls, make it as big and fluffy as you like.
Top it off by elegantly pouring the remaining caramel sauce over the surface. You want it to flow over the frosting, adding that extra touch of caramel bliss. Go ahead, be generous!
Loved this? There’s so much more to explore! Follow me on Pinterest for tasty recipes and baking inspiration and be sure to pin this one for later!
My Tips for Perfect Salted Caramel Cupcakes
Room Temperature Ingredients: I can’t stress this enough, bring your eggs, butter, and sour cream to room temperature before mixing. It makes everything blend so much smoother.
Don’t Overmix the Batter: You want your batter to stay light and airy. Mix the dry ingredients in just until everything is fully incorporated.
Cupcake Liners Matter: I love using cupcake liners because they help keep the cupcakes moist, and they make everything look even more charming.
Go Slow with Sugar: When you’re melting the sugar, don’t rush it. Let it dissolve slowly, stirring occasionally. It’ll make the caramel smoother and help you avoid burning it.
Add a Touch of Heavy Cream: If your frosting is too thick, add a tablespoon of heavy cream to smooth it out. A tiny bit goes a long way in creating that luxurious texture that melts on your tongue.
Personalize the Toppings: Want to make these cupcakes even more special? Try adding a sprinkle of crushed toffee bits, sea salt flakes, or even a tiny piece of caramelized sugar on top for extra crunch and flavor!
How to Store Your Salted Caramel Cupcakes
Room Temperature Storage: If you’re planning to eat them within a couple of days (lucky you!), just pop them in an airtight container and leave them on the counter.
Fridge for Extra Freshness: If you’ve got some leftover cupcakes (I mean, if you can resist!), store them in the fridge. The frosting might firm up a bit, but don’t worry, it’ll still taste incredible.
The Sauce: If you have any extra caramel sauce, place it in a jar or container and refrigerate for up to 2 weeks. When you’re ready to drizzle, just give it a quick reheat and enjoy!
If you’re as obsessed with salted caramel as I am (and honestly, who isn’t?), you’ve got to try my other caramel-loaded favorites too, these melt-in-your-mouth Salted Caramel Cookies and my ultra-rich, fudgy Salted Caramel Brownies. They’re both dangerously good and totally worth a spot in your baking lineup!
The Best Salted Caramel Cupcakes: A Sweet & Salty Delight
Ingredients
Cupcakes
- ½ cup 1 stick unsalted butter, softened
- 2 large eggs at room temperature
- 1 cup granulated sugar
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- ½ cup buttermilk at room temperature
- ½ cup sour cream at room temperature
- 1 ½ teaspoons pure vanilla extract
Salted Caramel Sauce
- 6 tablespoons unsalted butter
- 1 cup sugar
- ¾ teaspoon kosher salt adjust to taste
- ½ cup heavy cream
- 1 teaspoon vanilla extract
Caramel Buttercream Frosting
- 1 cup unsalted butter softened
- 2 ¾ cups powdered sugar sifted
- ¼ cup cooled salted caramel
- ¼ teaspoon kosher salt
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
Instructions
- Heat the oven to 350°F (175°C) and line a 12-cup muffin tray with liners.
- Mix flour, baking powder, and salt in a medium bowl. This dry mix is the
- foundation for your fluffy cupcakes, so give it a good whisk and set it aside for now.
- Cream butter and sugar on medium-high for 2 minutes, until pale and fluffy. This is your base for a perfect cupcake texture.
- Add the eggs one by one, ensuring each is mixed in.
- Then, add in the vanilla extract and a splash of caramel extract if you’re feeling adventurous. Beat until everything is smooth and creamy.
- Next, add the sour cream and buttermilk. Start by mixing in the sour cream on low speed until it's fully incorporated.
- Mix dry ingredients and buttermilk in turns, starting and ending with dry.
- Fill the cupcake liners two-thirds full with batter. Place in the oven for 20 minutes, checking with a toothpick to ensure it comes out clean. Let them cool fully.
- For the caramel, heat granulated sugar in a small saucepan over medium heat, adding it gradually and allowing it to melt completely before adding more. Continue stirring occasionally until the sugar deepens to an amber color, then remove it from the heat.
- Add the butter one piece at a time, stirring until melted, then mix in the heavy cream, salt, and vanilla extract. Stir until smooth, then let it cool into a thick, pourable sauce.
- For the buttercream, beat the softened butter and powdered sugar on low speed until combined. Raise the mixer to high speed and beat for roughly 3 minutes, until it becomes light and fluffy.
- Add the salt, vanilla, and cooled caramel sauce, and mix for another 3 minutes until everything is creamy and smooth.
- Add a splash of heavy cream if the consistency is too thick, adjusting as needed.
- If you want an extra burst of caramel, scoop out a small portion of the center of each cooled cupcake using a knife. Spoon in the salted caramel sauce.
- Now for the fun part, frosting! Using a piping bag, swirl the salted caramel buttercream on top of each cupcake.
- Drizzle the remaining salted caramel sauce over the top to finish off your masterpiece. Be generous, you know you want to!
Notes
- Don’t have buttermilk? You can substitute it with regular milk plus 1 tablespoon of vinegar or lemon juice to get that tangy flavor.
- Let your caramel sauce cool completely before drizzling it over the cupcakes. If it’s too warm, it might melt into the frosting too quickly.
