Table Of Content show

Decadent Salted Caramel Cupcakes

Indulge your sweet tooth with our rich and delightful salted caramel cupcakes! These soft, fluffy vanilla treats are elevated with a beautiful swirl of salted caramel frosting and an irresistible drizzle of caramel sauce on top. But the best part? There’s a scrumptious surprise of salted caramel hidden inside each cupcake, making every bite a delightful treasure!

Vanilla cupcakes topped with vanilla frosting and drizzled with caramel on a white cake stand

Why You’ll Love These Salted Caramel Cupcakes

Crowd-Pleaser: These stunning creations are not just a feast for the senses, they also taste absolutely amazing!

Homemade Caramel Delight: From the luscious filling to the decorative topping, you’ll experience triple the caramel for triple the flavor!

Baking Fun: Making these cupcakes from scratch gives you the perfect opportunity to showcase your baking skills!

Ingredients

All-Purpose Flour: The foundation for the cupcakes.
Baking Powder & Baking Soda: The secret behind their fluffy, airy texture.
Sea Salt: Perfectly balances the sweetness.
Unsalted Butter: Adds richness and moisture.
Granulated & Brown Sugar: Sweetens the cupcakes and the caramel sauce.
Eggs: Binds everything together and contributes to moisture and structure.
Vanilla Extract: Enhances the flavors with a hint of warmth.
Sour Cream: Ensures a moist and tender crumb.
Heavy Cream: Essential for creating a smooth and rich caramel sauce.
Powdered Sugar: Ideal for sweetening the frosting without adding grittiness.

Halved cupcake filled with caramel sauce, topped with a swirl of salted caramel frosting and drizzled with caramel sauce.

How to Make Salted Caramel Cupcakes

While these cupcakes might take a bit of effort to prepare, you’ll find that the love you put into them is well worth it!

Pro tip: Don’t skip the caramel drizzle—it transforms them from delicious to downright divine!

Step-by-Step Instructions

Prepare Caramel: Heat sugar and water over medium heat without stirring. Swirl gently until the mixture turns a golden amber color.
Add Cream: Carefully pour in the heavy cream while whisking constantly to avoid splattering (it will bubble up).
Incorporate Butter & Salt: Whisk in butter, vanilla extract, and sea salt until smooth. Strain this mixture into a heatproof bowl and set it aside to cool.
Preheat Oven: Set your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Cream Butter & Sugars: In a large bowl, beat the butter with granulated and brown sugars until fluffy. Add eggs one at a time, followed by sour cream and vanilla extract.
Mix Dry and Wet Ingredients: Gradually mix the dry ingredients into the wet mixture in two additions, mixing until just combined. Fill each liner about 2/3 full.
Bake: Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean. Allow them to cool in the pan for about 5 minutes before transferring to a wire rack.
Make the Frosting: Beat the butter until creamy, then add the salted caramel and powdered sugar, mixing until fluffy. Taste and adjust with additional salt if desired.
Core and Fill: Core the cupcakes and fill each with about 1 teaspoon of salted caramel. Replace the tops if you’d like.
Frost: Pipe the salted caramel frosting onto each cupcake and drizzle with extra caramel before serving. Enjoy!

Tips for the Best Salted Caramel Cupcakes

Room Temperature Ingredients: Make sure your butter, eggs, and sour cream are at room temperature for smoother mixing.
Measure Accurately: Lightly spoon flour into your measuring cup and level it off for the best texture.
Using Unsalted Butter: Unsalted is recommended for better control of the flavor, but feel free to use salted butter and skip any extra salt.
Adjust Salt to Taste: You can always sprinkle a little extra salt over the cupcakes just before serving to enhance flavor.
Be Patient with the Caramel: Stirring the sugar can lead to graininess; gently swirl the pan to avoid this.
Cool the Caramel: Allow the caramel to cool until it’s thick but pourable to prevent melting the frosting.
Frosting Consistency: Add powdered sugar gradually, adjusting as necessary with milk or more sugar to achieve your desired consistency.
Chill Your Frosting: Before piping, refrigerate the frosting for a bit for better results.
Try Delicious Variations: Experiment by adding spices like cinnamon to the batter or using chocolate cupcakes for a different flavor.

Salted caramel cupcakes on a square cake stand

How to Store

These delectable cupcakes are perfect for any occasion, and they store beautifully for days of indulgent enjoyment!

To Make Ahead: Prepare each component in advance and store them separately: the cupcakes will last at room temperature for 3-4 days, while the frosting and caramel can be refrigerated for 3-4 days and 1-2 weeks, respectively.

To Store the Cupcakes: Keep frosted cupcakes in an airtight container. They can be stored at room temperature for 1-2 days or in the refrigerator for 4-5 days. Serve them at room temperature for the best flavor and texture.

To Freeze: Wrap unfrosted cupcakes tightly in plastic wrap and place them in a freezer-safe container. They will keep well for 2-3 months. Thaw them at room temperature before frosting and serving.