Salted Caramel Cupcake Recipe

If you’re a fan of the perfect blend of sweet and salty, then you’ve just found your new obsession with this Salted Caramel Cupcake. These cupcakes combine tender vanilla cake with a luscious salted caramel buttercream frosting, finished off with a rich drizzle of caramel that makes every bite an irresistible delight. They’re ideal for cozy gatherings, special celebrations, or whenever you need a little pick-me-up that tastes like a warm hug from the inside out.

Ingredients You’ll Need

Gathering the right ingredients is key to recreating the magic of Salted Caramel Cupcake at home. Each ingredient plays a vital role: the flour and sour cream bring moistness and structure, while the salted caramel components provide that signature rich, buttery flavor with just a hint of salt to enhance the sweetness.

• Granulated sugar: Sweetens the cake and helps create that gorgeous golden caramel.
• All-purpose flour: Provides the perfect base for a tender yet sturdy cupcake.
• Butter: Adds richness and moisture to both batter and buttercream.
• Sour cream: Ensures a delectably moist cupcake with a slight tang.
• Eggs: Bind the ingredients and add structure.
• Baking powder and baking soda: Help the cupcakes rise beautifully.
• Vanilla bean paste: Infuses both cake and caramel with real vanilla flavor depth.
• Heavy cream: Essential for making rich, smooth salted caramel sauce.
• Powdered sugar: Creates the silky, sweet foundation for the buttercream.
• Salt and vanilla extract: Balance sweetness and deepen flavor in the caramel and frosting.

How to Make Salted Caramel Cupcake

Step 1: Mastering the Salted Caramel Sauce

Start by melting the granulated sugar and water gently over medium-high heat, patiently waiting as it transforms into a golden amber caramel. Stir in butter for creaminess and then carefully add heavy cream in small increments, creating that smooth, luscious sauce that’s the heart of our dish. Finish with a pinch of salt and vanilla bean paste to nail that perfectly balanced salted caramel flavor.

Step 2: Preparing the Vanilla Cupcake Batter

Mix the dry ingredients thoroughly to ensure even rising and texture, then cut in the butter until it turns a crumbly, sandy texture—it’s this step that helps create tender cupcakes. Whisk together sour cream, eggs, and vanilla bean paste before blending into the dry mix. The batter should be smooth and velvety, promising moist and fluffy cupcakes once baked.

Step 3: Baking the Cupcakes

Spoon batter evenly into cupcake liners lined in your pan and bake at 160ºC/320ºF for about 21-23 minutes. The cupcakes will come out golden and springy to the touch. Allow them to cool just a bit in the pan before transferring to a wire rack, patiently waiting until they reach room temperature for frosting.

Step 4: Whipping Up the Salted Caramel Buttercream

Beat the butter until light and fluffy, then gradually add sifted powdered sugar to avoid lumps, incorporating milk and vanilla extract for softness. The crowning glory is folding in your homemade salted caramel in two parts, ensuring every swirl of buttercream is bursting with caramel goodness—smooth, creamy, and endlessly dreamy.

Step 5: Frosting and Final Touches

Pipe a generous ring of buttercream onto each cupcake, shaping a little well in the center. Fill this with extra salted caramel sauce, then drizzle a bit more caramel on top if you like that added gooey punch. The combination of flavors and textures here is absolutely mesmerizing.

How to Serve Salted Caramel Cupcake

Garnishes

Sprinkle a tiny pinch of flaky sea salt over the frosted cupcakes to amplify the salted caramel notes, or add a few chopped toasted pecans for a little crunch contrast. A light dusting of cocoa powder can also lend a subtle depth and beautiful presentation.

Side Dishes

Pair these cupcakes with a cup of freshly brewed coffee or a warm chai latte to complement their rich sweetness. Alternatively, a glass of cold milk helps cut through the decadence, making each bite even more satisfying.

Creative Ways to Present

Try serving Salted Caramel Cupcakes in individual dessert jars with a layer of caramel sauce at the bottom. You could also create a mini cupcake tower for celebrations, making every piece look as inviting as it tastes. Wrapping each cupcake with a rustic ribbon or placing them in decorative cupcake wrappers adds an extra thoughtful touch.

Make Ahead and Storage

Storing Leftovers

Keep your salted caramel cupcakes fresh by storing them in an airtight container at room temperature for up to two days. If you live in a warmer climate, refrigeration is best to preserve the buttercream, but bring to room temperature before serving for the best flavor and texture.

Freezing

You can freeze unfrosted cupcakes by wrapping them tightly in plastic wrap and placing them in a freezer bag for up to three months. For frosted cupcakes, freeze uncovered until solid, then wrap carefully to avoid smushing the buttercream. Thaw overnight in the fridge before enjoying.

Reheating

To bring back the freshly baked warmth, warm the cupcakes briefly in the microwave for 10-15 seconds. Avoid heating frosted cupcakes for too long so the buttercream doesn’t melt—just enough to enhance the soft texture and amplify those buttery caramel notes.

FAQs

Can I use store-bought caramel sauce for the Salted Caramel Cupcake?

Absolutely! While homemade caramel adds a wonderful freshness and control over saltiness, a good quality store-bought salted caramel sauce works well and saves time.

What’s the best way to prevent cupcakes from sinking?

Make sure not to overmix the batter once the wet and dry ingredients are combined. Also, avoid opening the oven door during baking to keep the temperature steady and help the cupcakes rise properly.

How do I know when the caramel sauce is ready?

Watch for a deep golden amber color and a smooth, liquid texture. If it starts turning too dark quickly, lower the heat to avoid burning—it will keep cooking even after you remove it from the heat.

Can I make these cupcakes vegan or dairy-free?

With some swaps like plant-based butter, coconut cream, and flax eggs, you can create a vegan version. However, you’ll want to experiment with texture and taste, especially for the caramel sauce alternative.

Can I double the recipe for a larger batch?

Yes! Just be sure to use larger mixing bowls and bake in batches if you don’t have multiple pans. Adjust baking time slightly if using bigger cupcake molds or mini cupcakes.

Final Thoughts

There’s something truly special about a Salted Caramel Cupcake that’s homemade—from the warm aroma filling your kitchen to the perfect balance of sweet, salty, and buttery in every bite. Whether you bake them for yourself or to share, these cupcakes never fail to make any occasion brighter. I can’t wait for you to dive in and discover your own love for this caramel dream come true!