If you’re craving the perfect balance between sweet and salty, the Salted Caramel Cupcakes Recipe is here to satisfy your dessert dreams. These cupcakes boast a tender crumb infused with luscious salted caramel sauce that seeps right into the batter, paired with a rich, creamy caramel frosting that’s irresistibly smooth. Each bite captures the warmth of vanilla and the subtle hint of sea salt, creating a delightful contrast that feels like a cozy hug for your taste buds. Whether you’re baking for a special occasion or simply want to treat yourself, this Salted Caramel Cupcakes Recipe is guaranteed to become a beloved classic in your kitchen.
Ingredients You’ll Need
Gathering simple, quality ingredients is the secret to making these cupcakes truly shine. Each component plays a vital role in delivering that perfect texture, taste, and gorgeous golden color.
- 1 1/2 cups all-purpose flour: Provides the base structure for a light but sturdy cupcake crumb.
- 1 teaspoon baking powder: Helps the cupcakes rise beautifully and become fluffy.
- 1/4 teaspoon salt: Enhances all the other flavors, balancing sweetness subtly.
- 1/2 cup unsalted butter, softened: Adds rich moisture and lends to a tender crumb.
- 1 cup granulated sugar: Sweetens and helps achieve a nice golden bake.
- 2 large eggs: Bind ingredients together and add richness.
- 1 1/2 teaspoons vanilla extract: Brings out warmth and depth in every bite.
- 1/2 cup whole milk: Moisturizes the batter for a smooth texture.
- 1/2 cup salted caramel sauce (plus extra for filling and drizzling): The star ingredient giving that irresistible salty-sweet flavor.
- 1 cup unsalted butter (for frosting), softened: Creates a creamy, luscious base.
- 2 1/2 cups powdered sugar: Sweetens and thickens the frosting perfectly.
- 1/4 cup salted caramel sauce (for frosting): Infuses the frosting with signature caramel flavor.
- 1/2 teaspoon sea salt (optional): Intensifies the salted caramel taste and adds a touch of crunch if sprinkled on top.
How to Make Salted Caramel Cupcakes Recipe
Step 1: Prepare Your Oven and Dry Ingredients
Start by preheating your oven to 350°F (175°C) and lining a 12-cup muffin tin with cupcake liners. This step ensures your cupcakes bake evenly and come out clean every time. In a medium bowl, whisk together the flour, baking powder, and salt—this dry mix is what gives the cupcakes structure and a gentle lift while baking.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar until the mixture turns light and fluffy. This creaming process is essential as it incorporates air, making your cupcakes soft and tender. Add the eggs one by one, beating well after each addition to keep that fluffy texture going.
Step 3: Add Vanilla and Alternate Dry and Wet Ingredients
Stir in the vanilla extract for a warm, inviting aroma. Then begin alternating between adding the dry ingredients and the milk to your butter mixture, starting and ending with the dry ingredients. This method helps keep the batter silky smooth without overmixing, which can make cupcakes dense.
Step 4: Incorporate the Salted Caramel Sauce
Fold in 1/2 cup of salted caramel sauce gently until everything is beautifully combined. The caramel infuses the batter with that crave-worthy salt-sweet flavor but also adds moisture, ensuring each cupcake is delectably soft.
Step 5: Bake and Cool
Divide the batter evenly among your cupcake liners and bake for 18 to 20 minutes. You’ll know they’re ready when a toothpick inserted into the center comes out clean. Let them cool completely before moving on to frosting—it’s key to stop the frosting from melting.
Step 6: Prepare the Salted Caramel Frosting
Beat the softened butter until creamy and smooth. Gradually add powdered sugar to avoid a dust cloud and beat until combined. Mix in the salted caramel sauce and sea salt if you like a more intense salted flavor, then beat until the frosting becomes light and fluffy with that signature caramel glow.
Step 7: Fill and Frost
Use a small knife or cupcake corer to remove a tiny bit from the center of each cooled cupcake. Fill each hollow with a spoonful of salted caramel sauce—this surprise center takes these cupcakes to the next level. Pipe the luscious frosting on top and finish with a drizzle of extra caramel sauce. For an extra special touch, sprinkle a few flakes of sea salt over the frosting.
How to Serve Salted Caramel Cupcakes Recipe
Garnishes
These cupcakes already look stunning, but a little garnish elevates them further. Think flaky sea salt, crushed toffee bits, or even a few mini caramel candies for a playful crunch and added sweetness. The garnish not only adds texture but enhances the salted caramel experience visually and flavor-wise.
Side Dishes
Serve these cupcakes with a cool, light accompaniment like fresh berries or a scoop of vanilla ice cream. The fruit’s tartness perfectly balances the rich caramel, while the ice cream creates an indulgent, creamy pairing that makes dessert feel like a celebration.
Creative Ways to Present
For a party or special occasion, arrange these cupcakes on a tiered stand with decorative caramel drizzle across the layers. You can also put each cupcake in a decorative wrapper and tie a little ribbon around it for a charming gift-like look. Even placing a tiny edible gold leaf on top adds a spectacular touch of luxury!
Make Ahead and Storage
Storing Leftovers
After you’ve enjoyed the first round, leftovers store wonderfully in an airtight container at room temperature for up to two days. Keep them away from direct sunlight or heat to maintain the frosting’s delicate texture and to avoid melting the caramel drizzle.
Freezing
If you want to plan ahead, you can freeze unfrosted cupcakes for up to three months. Wrap them tightly in plastic wrap and place in a freezer-safe container. Once thawed at room temperature, prepare and pipe the frosting fresh for best results, ensuring your cupcakes taste just-baked.
Reheating
To bring frozen or refrigerated cupcakes back to life, let them sit at room temperature for about 20 minutes before serving. Avoid microwaving as it can melt the frosting unevenly and affect the delicate salted caramel texture.
FAQs
Can I use store-bought salted caramel sauce for this Salted Caramel Cupcakes Recipe?
Absolutely! Using store-bought salted caramel sauce is a great shortcut and still delivers fantastic flavor. Just be sure to choose a high-quality sauce for the best taste and texture.
How do I prevent the cupcakes from drying out?
Make sure not to overbake and always measure your flour carefully. Also, the salted caramel sauce adds moisture, which helps keep the cupcakes tender and moist even after a day or two.
Can I make these cupcakes gluten-free?
You can substitute the all-purpose flour with a gluten-free baking mix, but results may vary slightly. Adding a bit of xanthan gum and ensuring your baking powder is gluten-free will help maintain structure and texture.
Is it possible to make the frosting dairy-free?
Yes, you can swap the unsalted butter for dairy-free alternatives like vegan margarine or coconut oil. Make sure your caramel sauce is dairy-free as well or make a vegan caramel sauce for a consistent flavor profile.
How salty should the cupcakes taste?
The saltiness is meant to balance out the sweetness, not overpower it. A subtle hint of salt enhances the caramel flavor beautifully, especially if you sprinkle a touch of flaky sea salt on top of the frosting.
Final Thoughts
This Salted Caramel Cupcakes Recipe is a delicious adventure in sweet and salty perfection that’s easy enough to make any day but special enough to share with friends and family. The combination of tender cupcakes filled with gooey caramel and topped with velvety frosting will have everyone asking for more. Give these cupcakes a try and watch as they quickly become a beloved centerpiece at your dessert table.
Print
Salted Caramel Cupcakes Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these rich and moist Salted Caramel Cupcakes, perfectly balanced with sweet and salty flavors. Filled with luscious salted caramel sauce and topped with a creamy caramel frosting sprinkled with sea salt, these cupcakes make an irresistible dessert or party treat.
Ingredients
Cupcakes
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1/2 cup whole milk
- 1/2 cup salted caramel sauce (plus extra for filling and drizzling)
Frosting
- 1 cup unsalted butter, softened
- 2 1/2 cups powdered sugar
- 1/4 cup salted caramel sauce
- 1/2 teaspoon sea salt (optional, for a stronger salted flavor)
Instructions
- Prepare Oven and Muffin Tin: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to ensure easy removal after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning throughout the batter.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar until the mixture becomes light and fluffy, which incorporates air and ensures a tender crumb.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to fully incorporate them, then stir in the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Alternate adding the dry ingredients and whole milk to the butter mixture, starting and ending with the dry ingredients. Mix gently until just combined to avoid overmixing.
- Add Caramel to Batter: Fold in 1/2 cup of salted caramel sauce until it is evenly incorporated into the batter, adding moisture and rich flavor.
- Fill and Bake: Divide the batter evenly among the lined muffin cups. Bake in the preheated oven for 18–20 minutes or until a toothpick inserted into the center comes out clean.
- Cool Cupcakes: Remove from the oven and let cupcakes cool completely in the tin before removing them to avoid breakage.
- Prepare Frosting: Beat the softened butter until smooth and creamy. Gradually add powdered sugar, then mix in the salted caramel sauce and sea salt, beating until light and fluffy to create a silky caramel frosting.
- Fill Cupcakes: Using a small knife or cupcake corer, carefully remove a small portion from the center of each cooled cupcake and spoon in a small amount of salted caramel sauce for a gooey filling.
- Frost and Decorate: Pipe the caramel frosting on top of each cupcake. Drizzle with extra salted caramel sauce and optionally sprinkle flaky sea salt for an enhanced salted flavor and attractive finish.
Notes
- Cupcakes can be made a day ahead and stored in an airtight container to maintain freshness.
- Use store-bought or homemade salted caramel sauce depending on convenience and preference.
- For added texture and crunch, consider topping cupcakes with toffee bits or crushed pretzels before serving.
