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Overhead shot of homemade salted caramel cupcakes recipe with caramel drizzle and sea salt on a white kitchen counter, casual homemade style.

Salted Caramel Cupcakes Recipe

Moist vanilla cupcakes filled with homemade salted caramel and topped with buttercream frosting. A sweet and salty treat perfect for birthdays, parties, or anytime indulgence.
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Course: Baking, Cupcakes, Dessert
Cuisine: American, Homemade
Prep Time: 25 minutes
Cook Time: 20 minutes
Cooling & Assembling: 30 minutes
Total Time: 1 hour 15 minutes
Servings: 12 cupcakes
Calories: 420kcal
Cost: $8

Equipment

  • 1 Muffin tin (12-cup) For baking the cupcakes
  • 12 Paper cupcake liners Prevent sticking & easy serving
  • 1 Electric mixer or stand mixer For creaming butter & sugar
  • 2–3 Mixing bowls Separate wet & dry ingredients
  • 1 Spatula For folding & scraping bowls
  • 1 Heavy-bottomed saucepan Prevents caramel from burning
  • 1 Wire cooling rack Ensures even cooling
  • 1 Piping bag with star tip For frosting presentation

Ingredients

Cupcake Batter

  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs room temperature
  • 2 teaspoon vanilla extract pure
  • ½ cup whole milk
  • ½ cup buttermilk

Salted Caramel Filling

  • 1 cup granulated sugar (for caramel)
  • 6 tablespoon unsalted butter (for caramel)
  • ½ cup heavy cream (for caramel)
  • 1 teaspoon sea salt (for caramel)
  • 1 teaspoon vanilla extract (for caramel)

Buttercream Frosting

  • 1 cup unsalted butter softened (for buttercream)
  • 4 cups powdered sugar
  • ½ cup salted caramel from above
  • 3–4 tablespoon heavy cream
  • 1 teaspoon vanilla extract
  • ½ teaspoon sea salt

Garnish

  • Flaky sea salt garnish
  • Extra caramel drizzle garnish

Instructions

  • Make caramel sauce with sugar, butter, cream, salt, and vanilla. Let it cool.
  • Mix dry and wet ingredients separately, then combine gently to form the batter.
  • Divide batter into lined muffin tin and bake at 350°F (175°C) for 18–20 minutes. Let cool fully.
  • Core the cooled cupcakes and spoon in salted caramel filling.
  • Beat the buttercream frosting and pipe it on top of filled cupcakes using a piping bag with star tip.
  • Garnish with extra caramel drizzle and flaky sea salt.

Notes

  • Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 90g | Calories: 420kcal | Carbohydrates: 52g | Protein: 3g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 85mg | Sodium: 210mg | Potassium: 90mg | Fiber: 0.5g | Sugar: 38g | Vitamin A: 650IU | Calcium: 40mg | Iron: 1.2mg