Salted Caramel Cupcakes Recipe

Moist vanilla cupcakes filled with rich caramel and topped with silky salted caramel buttercream—these Salted Caramel Cupcakes bring everything you love about sweet and salty desserts into one bite-sized treat. Whether you’re baking for a birthday party, a holiday table, or just because your heart needs a little sugar-laced joy, this recipe is here to deliver the magic.

I’m truly so grateful you’re here. Sharing this recipe feels like handing over a treasured family secret. The kind of dessert that wins over the chocolate-lovers and the fruit-dessert fans alike. It’s warm, decadent, buttery, and just salty enough to make every bite memorable.

What Are Salted Caramel Cupcakes?

Salted caramel cupcakes are exactly what they sound like: a perfect harmony of soft vanilla sponge, gooey caramel centers, and an indulgent swirl of salted caramel buttercream. They’re finished with a drizzle of caramel sauce and a sprinkle of flaky sea salt that elevates the entire experience. These cupcakes strike the ideal balance between sweet and salty, buttery and rich, soft and creamy.

The cupcake base is simple but made to impress. It’s soft, tender, and flavored with real vanilla extract for that classic bakery-style taste. Once cooled, they’re cored and filled with a generous spoonful of caramel sauce—homemade or store-bought, depending on your mood and schedule. The buttercream is the real showstopper: made with real butter, powdered sugar, and salted caramel, whipped until light and airy.

They’re indulgent, yes—but not cloying. Sweet without being overwhelming. And that kiss of sea salt right at the end? That’s the detail that makes them unforgettable.

Why You’ll Love This Salted Caramel Cupcake Recipe

• They’re incredibly moist and fluffy—never dry or dense.
• Each cupcake hides a caramel surprise inside that oozes when you bite in.
• The salted caramel buttercream is like eating a cloud of caramel fudge.
• They look bakery-worthy but are totally doable at home.
• Perfect for special occasions, yet easy enough to make on a whim.
• You can make parts ahead to save time before an event.
• Kids and adults alike will absolutely love them.

Cupcakes like these don’t last long in any household. I’ve watched people sneak back for seconds, then thirds, and then ask, “Did you really make these from scratch?”

What Do Salted Caramel Cupcakes Taste Like?

Every bite brings contrast. The base is a rich, soft vanilla cake that acts as the ideal stage for the buttery sweetness of caramel. Inside, the warm, liquid caramel center adds depth and richness. The buttercream? A silky ribbon of sweet-salty heaven that tastes like your favorite caramel candy met whipped cream and decided to get fancy.

And then there’s the finish—the swirl of caramel on top and that little crunch of flaky sea salt that wakes up your taste buds in all the right ways. It’s the cupcake version of salted caramel popcorn but elevated, creamy, and melt-in-your-mouth good.

Benefits of Making Salted Caramel Cupcakes at Home

There are plenty of reasons to love these cupcakes, but here are a few more just in case you needed convincing:

• Control the ingredients: Choose the quality of your butter, use organic sugar or flour, and adjust sweetness or saltiness to your liking.
• They’re freezer-friendly: You can make and freeze the cupcakes (frosted or not) for future dessert emergencies.
• Customization: Make them mini, turn them into a cake, or swap the vanilla for brown butter for a deeper flavor.
• Impressive presentation: These cupcakes will get oohs and aahs wherever they’re served.
• Economical: Buying cupcakes this fancy would cost a fortune at a bakery—but making them at home is surprisingly affordable.

Ingredients for Salted Caramel Cupcakes

For the Cupcakes (Makes 12):

• 1½ cups all-purpose flour
• 1½ teaspoons baking powder
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1½ teaspoons vanilla extract
• ½ cup whole milk

Caramel Filling:

• ¾ cup soft caramel sauce (store-bought or homemade)

Salted Caramel Buttercream:

• 1 cup unsalted butter, softened
• 3 cups powdered sugar
• ¼ cup salted caramel sauce
• 1 teaspoon vanilla extract
• Pinch of sea salt
• 1–2 tablespoons heavy cream (optional, for texture)

Toppings:

• Extra caramel sauce, for drizzling
• Flaky sea salt, for garnish

Tools You’ll Need

• Electric hand mixer or stand mixer
• Muffin tin with 12 liners
• Spatula and mixing bowls
• Piping bag and decorative tip (for frosting)
• Measuring cups and spoons
• Cupcake corer or small paring knife

Ingredient Swaps and Creative Additions

Need a dairy-free version? Use vegan butter and almond or oat milk. Want a more intense flavor? Swap the vanilla extract with a teaspoon of bourbon or dark rum. You could even mix a bit of espresso powder into the frosting for a caramel macchiato twist.

Here are some more fun ideas:

• Top with chopped pecans or pretzel pieces for extra crunch.
• Add a bit of cinnamon to the cupcake batter for a warm undertone.
• Use chocolate chips in the batter for a caramel-chocolate mashup.

How to Make Salted Caramel Cupcakes

Step 1: Make the Cupcakes
Preheat your oven to 350°F (175°C) and line a standard 12-cup muffin tin with paper liners. In a medium bowl, whisk together flour, baking powder, and salt. In a separate large bowl, beat the softened butter and sugar together until pale and fluffy—this takes about 3 minutes. Add eggs one at a time, mixing well after each. Stir in vanilla extract.

Alternate adding the dry ingredients and milk into the butter mixture, starting and ending with the flour mixture. Don’t overmix—just blend until everything is combined.

Divide the batter evenly among the cupcake liners, filling each about ⅔ full. Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean. Let them cool completely before filling.

Step 2: Fill the Cupcakes
Once the cupcakes are cool, use a cupcake corer or small knife to remove the center of each cupcake. Don’t go too deep—just about halfway down. Spoon about a teaspoon of caramel sauce into each hollow. Replace a piece of the cored cupcake if desired to help support the frosting.

Step 3: Make the Salted Caramel Buttercream
In a large mixing bowl, beat the softened butter until creamy and smooth. Slowly add the powdered sugar, one cup at a time, mixing well after each addition. Stir in the salted caramel sauce, vanilla extract, and a pinch of sea salt. If the frosting is too thick, add a tablespoon or two of heavy cream to loosen it.

Whip the frosting until it’s light, fluffy, and holds soft peaks. You should be able to easily pipe or spread it.

Step 4: Frost and Garnish
Transfer the buttercream to a piping bag fitted with your favorite tip, or simply spread it on with an offset spatula. Pipe tall swirls on each cupcake. Drizzle with extra caramel sauce, then top with a pinch of flaky sea salt. They’re ready to impress.

What to Serve with Salted Caramel Cupcakes

These cupcakes pair beautifully with drinks and desserts that highlight their sweet and salty profile. Try serving them with:

• Strong espresso or black coffee
• Chai lattes for a warm, spiced contrast
• A scoop of Homemade Soft Serve Ice Cream (No-Churn)
• A slice of buttery Rhubarb Dump Cake for a tangy counterpoint
• Fresh berries or Strawberry Shortcake Cheesecake Cake if you’re doing a dessert table spread

Tips for Success

• Make sure all your ingredients (especially butter and eggs) are at room temperature.
• Don’t overfill the cupcakes with batter—stick to two-thirds full to prevent overflow.
• Use high-quality caramel sauce for best flavor.
• Let cupcakes cool fully before coring and frosting.
• If your frosting feels too sweet, add an extra pinch of salt to balance it out.
• Add caramel drizzle right before serving if storing the cupcakes ahead.

Storage Instructions

Store cupcakes in an airtight container at room temperature for up to two days. If you’re making them further in advance, refrigerate for up to five days, but let them come to room temperature before serving so the frosting softens.

To freeze, place cupcakes (unfrosted or frosted) on a tray until solid, then transfer to a freezer-safe bag or container. Freeze for up to two months. Thaw overnight in the fridge and bring to room temperature before serving.

Frequently Asked Questions

Can I make these in advance?
Yes! You can bake the cupcakes and even prepare the frosting a day or two in advance. Fill and frost the cupcakes the day you plan to serve them for best texture.

Can I use store-bought caramel sauce?
Definitely. Just make sure it’s thick and rich—not too runny—or it will soak into the cupcake too much.

Do I need a cupcake corer?
Nope! A small knife works perfectly well. Just be gentle and try to keep the bottom of the cupcake intact.

Can this be made as a cake?
Yes. You can use this batter to make a 9-inch round cake, slice it in half, fill it with caramel, and frost it with the same buttercream.

In Conclusion

Salted Caramel Cupcakes aren’t just another cupcake—they’re a luxurious treat that combines everything you love about dessert: fluffy cake, gooey filling, silky frosting, and that craveable contrast of sweet and salty. They’re the kind of dessert that makes people stop mid-conversation to close their eyes and savor every bite.

Whether you’re baking them for a celebration or just because the week calls for caramel therapy, these cupcakes deliver every time.

Want more dessert inspiration? Try these next:

• Rhubarb Dump Cake Recipe
• Homemade Soft Serve Ice Cream (No-Churn)
• Strawberry Shortcake Cheesecake Cake

Let’s Stay Connected

Have you tried these cupcakes? Share your photos on Pinterest or tag me online—I love seeing your creations and how you make each recipe your own. And if you enjoyed this recipe, don’t forget to leave a review and let others know what you thought!

Nutritional Information (Per Cupcake – Approximate)

Calories: 420
Total Fat: 23g
Saturated Fat: 14g
Cholesterol: 90mg
Sodium: 180mg
Total Carbohydrates: 50g
Sugars: 38g
Protein: 3g

Note: Nutrition values are estimates and may vary based on specific ingredients and serving sizes.

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