Salted Caramel Cupcakes Recipe

Nothing beats the heavenly combination of sweet and salty when you bite into these incredible salted caramel cupcakes recipe creations. As someone who's been perfecting this salted caramel cupcakes recipe for years, I can promise these will become your go-to dessert for every special occasion.

These bakery-style treats feature moist vanilla cupcakes filled with homemade salted caramel and topped with silky buttercream frosting. The best part about this salted caramel cupcakes recipe? It's surprisingly simple, requiring just basic ingredients and delivering professional results every single time.

Why This Salted Caramel Cupcakes Recipe Will Change Your Baking Game

This isn't just another ordinary cupcake recipe; it's a carefully crafted salted caramel cupcakes recipe that balances sweet caramel with a hint of sea salt perfectly. After testing dozens of variations, I've discovered the secret lies in using real butter, quality vanilla extract, and the perfect caramel-to-salt ratio.

What makes this salted caramel cupcakes recipe stand out is its three-layer approach: fluffy vanilla cupcakes as the base, rich caramel filling in the center, and creamy salted caramel buttercream on top. The texture contrast creates an unforgettable eating experience that rivals any gourmet bakery. Plus, this salted caramel cupcakes recipe works perfectly for parties, birthdays, or whenever you want to impress guests with minimal effort.

Jump to:

• Ingredients
• Instructions
• Expert Cooking Tips
• Recipe Variations & Substitutions
• Equipment Recommendations
• Storage & Meal Prep Tips
• Grandma's Secret That Changed Everything
• FAQ
• Sweet Endings Worth Sharing
• Related
• Pairing
• Salted Caramel Cupcakes Recipe

Ingredients

For the Cupcakes:

• All-purpose flour
• Baking powder
• Salt
• Unsalted butter, softened
• Granulated sugar
• Large eggs, room temperature
• Pure vanilla extract
• Whole milk
• Buttermilk

For the Salted Caramel Filling:

• Granulated sugar
• Unsalted butter
• Heavy cream
• Sea salt
• Vanilla extract

For the Salted Caramel Buttercream:

• Unsalted butter, softened
• Powdered sugar
• Salted caramel (from above)
• Heavy cream
• Vanilla extract
• Sea salt

For Garnish:

• Extra caramel drizzle
• Flaky sea salt

See recipe card for quantities.

Instructions

Prepare Your Kitchen and Make the Caramel

1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. Start with the caramel filling by heating sugar in a heavy-bottomed saucepan over medium heat.
3. Stir constantly until sugar melts and turns amber-colored (about 8-10 minutes).
4. Remove from heat and quickly whisk in butter, then slowly add cream while stirring.
5. Mix in sea salt and vanilla extract, then set aside to cool completely.

Create the Perfect Cupcake Batter

1. In a medium bowl, whisk together flour, baking powder, and salt.
2. Using an electric mixer, cream butter and sugar until light and fluffy (about 3-4 minutes).
3. Beat in eggs one at a time, then add vanilla extract.
4. Alternate adding dry ingredients and milk mixture, beginning and ending with flour mixture.
5. Mix until just combined; avoid overmixing for tender cupcakes.

Bake to Golden Perfection

1. Allow cupcakes to cool completely before filling and frosting.
2. Divide batter evenly among cupcake liners, filling each about ⅔ full.
3. Bake for 18-20 minutes or until a toothpick inserted in center comes out clean.
4. Cool in pan for 5 minutes, then transfer to a wire rack.

Expert Cooking Tips

Temperature Control Secrets

• The key to perfect caramel lies in temperature control. Use a candy thermometer if you're nervous about the color; aim for 340°F for that perfect amber hue. Never leave caramel unattended, as it can go from perfect to burnt in seconds.

Mixing Technique Mastery

• Room temperature ingredients blend more easily, creating smoother batter
• Don't overmix cupcake batter; this develops gluten and creates tough cupcakes
• When making buttercream, beat butter alone for 5 minutes before adding other ingredients

Professional Filling Method

• Use an apple corer or small knife to create wells in cooled cupcakes. Fill each well with about 1 teaspoon of cooled caramel, leaving room for frosting. This technique prevents soggy bottoms while ensuring every bite has caramel.

Frosting Application Tips

• Chill filled cupcakes for 30 minutes before frosting
• Use a piping bag with a star tip for bakery-style presentation
• Keep frosting at room temperature for easy spreading

Recipe Variations & Substitutions

Dietary Modifications

• Transform this recipe to suit various dietary needs without sacrificing flavor. For gluten-free versions, substitute all-purpose flour with a 1:1 gluten-free baking blend. The texture remains remarkably similar when using quality gluten-free flour.

Flavor Variations

• Create chocolate salted caramel cupcakes recipe by replacing ¼ cup flour with unsweetened cocoa powder. Add espresso powder for mocha lovers, or incorporate cinnamon for warming spice notes. Coconut extract pairs beautifully with caramel for tropical variations.

Frosting Alternatives

• Cream cheese frosting with caramel swirl
• Swiss meringue buttercream with salted caramel
• Simple caramel glaze for lighter options
• Whipped cream with caramel drizzle

Make-Ahead Options

• Prepare components separately and assemble later. Unfrosted cupcakes freeze beautifully for up to 3 months. Caramel sauce keeps refrigerated for 2 weeks; warm gently before using.

Equipment Recommendations

• Essential tools make this salted caramel cupcakes recipe foolproof. A heavy-bottomed saucepan prevents caramel from burning, while a candy thermometer eliminates guesswork. Invest in quality measuring cups for accuracy.
• Use a stand mixer or high-quality hand mixer for proper buttercream texture. Silicone spatulas scrape bowls clean, and wire cooling racks ensure even cooling. Paper liners prevent sticking and create professional presentation.

Storage & Meal Prep Tips

Short-Term Storage

• Store frosted cupcakes in an airtight container at room temperature for up to 2 days. Refrigerate if your kitchen exceeds 70°F, but bring to room temperature before serving for best flavor.

Freezing Instructions

• Freeze unfrosted cupcakes wrapped individually in plastic wrap, then placed in freezer bags. They maintain quality for 3 months. Thaw overnight in refrigerator before filling and frosting.

Component Preparation

• This salted caramel cupcakes recipe benefits from advance preparation. Make caramel sauce up to 1 week ahead; store refrigerated and warm gently before use. Cupcakes can be baked 1 day ahead and stored covered at room temperature.

FAQ

Sweet Endings Worth Sharing

This salted caramel cupcakes recipe represents the perfect marriage of classic baking techniques with contemporary flavor trends. The combination of tender vanilla cupcakes, rich caramel filling, and silky buttercream creates an unforgettable dessert experience that rivals any professional bakery.

Whether you're celebrating birthdays, hosting dinner parties, or simply treating yourself, this salted caramel cupcakes recipe delivers consistent, impressive results. The beauty lies in its flexibility; master the basic technique, then experiment with variations to make it your signature dessert. Don't forget to try our Strawberry Shortcake Trifles Recipe and Chocolate Truffle Cake Recipe for your next dessert spread; together, these salted caramel cupcakes recipe creations will establish you as the go-to baker in your circle.

With love and happy baking
By Lisa Johnson ✨

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Pairing

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