Description

Salted Caramel Cupcakes are everything you love about sweet and salty desserts in one bite: soft vanilla cupcakes, a gooey caramel center, and a dreamy swirl of salted caramel buttercream. Finished with a drizzle of caramel and a pinch of flaky sea salt, they’re perfect for birthdays, holidays, or whenever a cupcake craving hits. You’ll be proud to say you made these from scratch—get ready for compliments!

Ingredients

Scale

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

For the Filling:

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

For the 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)

For Garnish:

Extra caramel sauce (for drizzling)
Flaky sea salt (for sprinkling)

Instructions

Preheat and Prep:
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
Mix the Dry Ingredients:
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
Cream the Butter and Sugar:
In a large bowl, beat softened butter and sugar until light and fluffy—about 3 minutes.
Add Eggs and Vanilla:
Beat in eggs one at a time, then mix in the vanilla extract.
Combine Wet and Dry Ingredients:
Add the dry ingredients and milk in alternating additions, beginning and ending with the dry. Mix until just combined—don’t overdo it.
Bake the Cupcakes:
Divide batter evenly among liners, filling each about 2/3 full. Bake for 18–22 minutes, or until a toothpick inserted comes out clean. Let cool completely.
Fill with Caramel:
Use a cupcake corer or small knife to remove the center of each cooled cupcake. Fill each with about 1 teaspoon of caramel sauce.
Make the Buttercream:
In a clean bowl, beat the softened butter until creamy. Gradually add powdered sugar, then mix in caramel sauce, vanilla, and a pinch of salt. Add cream if needed for texture, and beat until light and fluffy.
Frost and Garnish:
Pipe or spread the frosting on each cupcake. Drizzle with more caramel sauce and sprinkle with flaky sea salt. Serve and enjoy every sweet-salty bite!

Notes

You can use store-bought caramel sauce, but make sure it’s thick for best results.
The cupcakes can be made a day ahead—just store unfrosted in an airtight container.
For a deeper flavor, try adding a teaspoon of espresso powder to the buttercream.
These freeze beautifully (frosted or unfrosted)—wrap well and store for up to 2 months.

Want to turn this into a cake? Bake in a 9-inch round pan and adjust baking time as needed.