Salted Caramel Cupcakes

There’s something about peeling back a cupcake wrapper and seeing golden sponge crowned with glossy, amber caramel that instantly lifts your mood.

These salted caramel cupcakes are a cozy, bakery-style dessert with a tender, buttery crumb and a swirl of silky caramel buttercream, all finished with a sparkle of flaky sea salt.

They come together quickly enough for a spontaneous baking session, yet feel special enough for any celebration.

They’re perfect for sweet-tooth fans, beginner bakers, and anyone who needs a reliable treat for birthdays, potlucks, or last-minute guests.

I still remember a rainy Sunday when a canceled plan left me disappointed; a batch of these warm cupcakes, the kitchen filled with the scent of sugar and vanilla, turned the afternoon into an unexpected little party.

They shine at casual gatherings, office treats, or quiet evenings when you need a bit of comfort. Ready to bring this dessert to life?

Why You’ll Love It

• Delivers bold flavor from rich vanilla cake and buttery salted caramel.
• Feels bakery-special yet uses simple, familiar home-baking techniques.
• Balances sweetness and salt for a deeply satisfying, grown-up dessert.
• Stays moist and tender, even after chilling or making a day ahead.
• Adapts easily for parties, holidays, or casual weeknight treats.

Ingredients

• 190 g all-purpose flour — sifted for a light, even crumb
• 150 g granulated sugar — fine white sugar dissolves best
• 120 ml whole milk — room temperature for better mixing
• 115 g unsalted butter — softened so it creams properly
• 2 large eggs — room temperature for a stable batter
• 10 ml vanilla extract — pure extract for best flavor
• 7 g baking powder — check it’s fresh for good rise
• 2 g fine sea salt — balances sweetness in the cake
• 200 g granulated sugar — base for the caramel
• 60 ml water — helps the sugar melt evenly
• 120 ml heavy cream — room temperature to reduce splatter
• 90 g unsalted butter — cubed and room temperature for smooth caramel
• 3 g fine sea salt — gives the caramel its “salted” finish
• 230 g unsalted butter — softened for fluffy frosting
• 360 g powdered sugar — sifted to avoid lumps
• 30 ml heavy cream — adjusts frosting to spreadable texture
• 5 ml vanilla extract — rounds out the caramel flavor
• 2 g fine sea salt — keeps the frosting from being overly sweet

Step-by-Step Method

Preheat & Prepare the Pan

Preheat the oven to 175°C. Line a 12-cup muffin tin with paper cupcake liners to prevent sticking and guarantee easy removal. Check your oven rack is centered for even baking.

Gather all ingredients and equipment before starting. This makes the process smoother and helps prevent mistakes or missed ingredients.

Combine Dry Ingredients

Whisk together the sifted flour, baking powder, and fine sea salt in a medium bowl. Guarantee the mixture is evenly combined, breaking up any small lumps of flour.

Set this bowl aside. Mixing dry ingredients separately helps distribute the leavening agent evenly and results in cupcakes that rise uniformly in the oven.

Cream Butter & Sugar

Beat the softened butter and granulated sugar in a large mixing bowl using a hand mixer or stand mixer. Mix on medium speed until the mixture is pale, light, and fluffy, about 3 minutes.

Proper creaming incorporates air into the batter, which contributes to a tender and well-risen cupcake crumb.

Add Eggs & Vanilla

Add the eggs to the creamed mixture one at a time, beating well after each addition. Assure each egg is fully incorporated before adding the next.

Mix in the vanilla extract until evenly blended. Scrape down the sides of the bowl with a rubber spatula to keep the batter smooth and uniform.

Alternate Dry Ingredients & Milk

Add half of the dry ingredient mixture to the butter-egg mixture and mix on low just until combined. Pour in the milk and mix briefly.

Add the remaining dry ingredients and mix again until just incorporated. Avoid overmixing at this stage to keep the cupcakes light and prevent a dense texture.

Fill Liners & Bake

Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full. Use a spoon or scoop for accuracy.

Place the muffin tin in the preheated oven and bake for 18–20 minutes. Check doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs.

Cool the Cupcakes

Transfer the baked cupcakes to a wire cooling rack while still in the tin. Let them cool in the pan for 5 minutes to set their structure.

Then carefully remove the cupcakes from the tin and place them directly on the rack. Allow them to cool completely before filling or frosting to prevent melting.

Start the Caramel Base

Combine the granulated sugar and water in a small saucepan. Place over medium heat and gently swirl the pan until the sugar dissolves.

Avoid stirring with a spoon, as this can encourage crystallization. Keep the sides of the pan clean and watch closely as the mixture turns from clear to a light golden color.

Cook to Deep Amber

Continue cooking the sugar mixture without stirring, swirling occasionally for even coloring. Watch as it darkens to a deep amber shade.

Remove the saucepan from the heat immediately once it reaches this color to avoid burning. Caramel can go from perfect to bitter quickly, so stay attentive during this stage.

Add Cream & Finish Caramel

Slowly whisk in the room-temperature heavy cream, being cautious of steam and bubbling. Stir until the mixture is smooth.

Add the cubed butter and fine sea salt, continuing to whisk until completely melted and combined. Let the salted caramel cool to room temperature before using it for filling or frosting.

Beat Butter for Frosting

Place the softened butter for the frosting into a mixing bowl. Beat it on medium speed for about 2 minutes until creamy, smooth, and slightly lighter in color.

Properly aerated butter creates a fluffy base for the frosting. Scrape down the bowl as needed to ensure even texture before adding the sugar.

Incorporate Powdered Sugar

Gradually add the sifted powdered sugar to the creamed butter, starting on low speed to prevent a sugar cloud. Increase speed as it begins to incorporate.

Mix until the frosting is smooth and fluffy. Take a moment to scrape the bowl with a spatula so no pockets of dry sugar remain in the mixture.

Add Caramel & Adjust Texture

Pour in the heavy cream, vanilla extract, fine sea salt, and about 60 ml of the cooled caramel. Beat until the frosting becomes light, smooth, and spreadable.

If it seems too soft, chill it for 10–15 minutes. If it’s too thick, add an extra teaspoon of cream at a time until the desired consistency is reached.

Core the Cupcakes

Use a small paring knife to cut a shallow cone-shaped cavity from the center of each cooled cupcake. Twist gently as you cut to avoid tearing the surrounding cake.

Remove the cones and trim off the pointed ends if desired. Reserve the tops to place back over the filling for a neater finished look.

Fill with Caramel

Spoon or pipe some cooled salted caramel into each cavity, filling it nearly to the top. Avoid overfilling so the caramel doesn’t overflow when you replace the cake tops.

If using the reserved cone tops, place a small piece back over the caramel to seal it in and create a flat surface for frosting.

Pipe the Frosting

Fit a piping bag with a large round or star tip and fill it with the caramel frosting. Twist the top of the bag to secure.

Pipe a generous swirl onto each cupcake, starting from the outer edge and working inward and upward. Apply even pressure for smooth, consistent swirls that hold their shape nicely.

Drizzle & Rest

Drizzle the remaining cooled caramel over the frosted cupcakes in thin streams, moving the spoon or piping bag back and forth. Let the cupcakes rest at room temperature for at least 30 minutes.

This allows the flavors to meld and the frosting to set slightly before serving, giving the best texture and taste.

Ingredient Swaps

• Flour: Swap all-purpose flour with a 1:1 gluten-free baking blend for gluten-free cupcakes.
• Dairy: Use plant-based milk (oat/almond) and vegan butter for dairy-free; choose a non-dairy whipping cream alternative for the caramel and frosting.
• Sugar: Light brown sugar can replace granulated sugar in the cupcakes for a deeper flavor; for less-refined options, use caster or fine raw cane sugar.
• Eggs: Replace each egg with 60 ml unsweetened applesauce or 1 tablespoon ground flax + 3 tablespoons water (rested 5–10 minutes) for an egg-free version.
• Salt: If fine sea salt isn’t available, use table salt but reduce it slightly (about 25%) as it’s saltier by volume.

You Must Know

– Scale – To Scale to 24 cupcakes, multiply every ingredient by 2 (e.g., flour to 380 g, sugar to 300 g, etc.) and use two muffin tins on the middle oven rack, rotating halfway through the 18–20 minute bake window for even color and rise.

Serving Tips

• Serve on a simple white platter to highlight the rich caramel drizzle.
• Pair with hot coffee, black tea, or a lightly sweet dessert wine.
• Add a light sprinkle of flaky sea salt just before serving for sparkle and crunch.
• Plate with a small pool of extra caramel sauce for dipping.
• Garnish each plate with fresh berries to cut through the sweetness.

Storage & Make-Ahead

Salted caramel cupcakes keep 3 days in the fridge in an airtight container; bring to room temperature before serving for best texture.

You can bake cupcakes and freeze them (unfilled, unfrosted) up to 2 months, well wrapped.

Thaw, then fill, frost, and drizzle with caramel the day of serving.

Reheating

Reheat cupcakes gently: bring to room temp, then warm 5–8 seconds in the microwave or 5 minutes in a 150°C oven.

Gently rewarm leftover caramel on the stovetop or briefly in the microwave.

Salted Caramel Cupcakes in Media

Once you start noticing them, salted caramel cupcakes seem to slip into every cozy corner of modern media, from glossy bakery montages in cooking shows to the sunlit café tables of rom-coms and food-centric novels.

I watch the camera linger on the swirl of frosting, the caramel glistening like warm honey, and I can almost smell the buttery sweetness through the screen.

These cupcakes often signal comfort or quiet luxury: a character makes peace over a shared box, or rewards herself after a long day.

I’ve seen food stylists break one open in slow motion, revealing a molten caramel center that nearly drips off the screen, inviting you—inviting me—to pause, crave, and imagine that first tender, salty-sweet bite.

Final Thoughts

Now that you’ve got all the steps, it’s your turn to bake a batch and taste that rich, salty-sweet goodness for yourself.

Feel free to tweak the salt level or drizzle on a little extra caramel to make these cupcakes perfectly your own.

Frequently Asked Questions

Can I Turn This Cupcake Recipe Into a Layered Cake Instead?

Yes, you can, and I’d happily do it. I’d double the batter, bake it in two 8‑inch pans, then layer tender crumbs, silky caramel filling, and billows of frosting into one glowing, golden centerpiece.

How Can I Make These Cupcakes Suitable for People With Diabetes?

You can’t truly make them “diabetic-safe,” but I’d gently adapt: swap sugar for erythritol or allulose, use almond flour partly, choose heavy cream frosting, and serve tiny portions, letting sweetness whisper instead of shout.

What Drinks Pair Best With Salted Caramel Cupcakes?

I’d pour you dark roast coffee or an espresso—its bitterness hugs the sweetness. I also love cold milk, vanilla chai, or a not-too-sweet bourbon neat, each wrapping caramel notes in gentle warmth.

Are There Kid-Friendly Variations That Reduce the Saltiness?

You can absolutely soften the saltiness. I’d halve the salt, use extra vanilla, and swirl in more sweet caramel. The cupcakes turn gentler, like warm toffee clouds, perfect for small hands and sugar-dusted smiles.

How Do I Scale This Recipe for a Large Party or Wedding?

I’d multiply every ingredient by your needed servings ÷ 12, then bake in batches. I’d make caramel and frosting in double-batches, chilling between rounds, so your dessert table glows with uniform, golden, fragrant sweets.