Salted Caramel Cupcakes Recipe
These salted caramel cupcakes are a perfect balance of sweet and salty, combining rich, buttery caramel with a hint of sea salt. Topped with a decadent caramel buttercream frosting, these cupcakes offer the perfect bite of indulgence, making them an ideal treat for any dessert lover. Whether you’re serving them at a special occasion or enjoying them as a sweet snack, these cupcakes are sure to impress!
Expect a moist and fluffy cupcake with a rich caramel flavor that’s balanced perfectly with the touch of saltiness. The creamy salted caramel buttercream frosting adds a luscious, velvety texture on top, with a caramel drizzle for that extra touch of sweetness. These cupcakes will melt in your mouth and leave you craving more!
Tools to Use
- Mixing bowls
- Hand or stand mixer
- Cupcake liners
- Muffin tin
- Piping bag or spatula for frosting
- Cooling rack
- Small saucepan (for caramel sauce)
Ingredients
Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/4 cup caramel sauce (store-bought or homemade)
Salted Caramel Frosting:
- 1/2 cup unsalted butter, softened
- 1/4 cup caramel sauce
- 2 cups powdered sugar
- 1/4 teaspoon salt (or more to taste)
- 2 tablespoons heavy cream (or more to achieve desired consistency)
Optional Caramel Drizzle:
- 1/4 cup caramel sauce (for drizzling)
Instructions
1. Prepare the Cupcakes:
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, beat together the softened butter and sugar until light and fluffy, about 3 minutes.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and end with the dry ingredients, mixing until just combined.
- Stir in the caramel sauce until well incorporated.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
2. Prepare the Salted Caramel Frosting:
- In a large bowl, beat the softened butter until creamy.
- Add the caramel sauce, powdered sugar, and salt, and beat until the frosting is smooth and fluffy.
- Add the heavy cream, 1 tablespoon at a time, until you achieve your desired consistency for spreading or piping.
- Once the cupcakes have cooled completely, frost them with the caramel buttercream frosting using a piping bag or spatula.
3. Optional Caramel Drizzle:
- Drizzle the top of each frosted cupcake with additional caramel sauce for a sweet, gooey finishing touch.
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Salted Caramel Cupcakes Recipe
Equipment
- Mixing bowls
- Hand or stand mixer
- Cupcake liners
- Muffin tin
- Piping bag or spatula for frosting
- Cooling rack
- Small saucepan (for caramel sauce)
Ingredients
- Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/4 cup caramel sauce store-bought or homemade
- Salted Caramel Frosting:
- 1/2 cup unsalted butter softened
- 1/4 cup caramel sauce
- 2 cups powdered sugar
- 1/4 teaspoon salt or more to taste
- 2 tablespoons heavy cream or more to achieve desired consistency
- Optional Caramel Drizzle:
- 1/4 cup caramel sauce for drizzling
Instructions
- Prepare the Cupcakes:
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, beat together the softened butter and sugar until light and fluffy, about 3 minutes.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and end with the dry ingredients, mixing until just combined.
- Stir in the caramel sauce until well incorporated.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare the Salted Caramel Frosting:
- In a large bowl, beat the softened butter until creamy.
- Add the caramel sauce, powdered sugar, and salt, and beat until the frosting is smooth and fluffy.
- Add the heavy cream, 1 tablespoon at a time, until you achieve your desired consistency for spreading or piping.
- Once the cupcakes have cooled completely, frost them with the caramel buttercream frosting using a piping bag or spatula.
- Optional Caramel Drizzle:
- Drizzle the top of each frosted cupcake with additional caramel sauce for a sweet, gooey finishing touch.
Tips for Cooking
- Room Temperature Ingredients: Ensure that your butter and eggs are at room temperature for the best results in both the cupcakes and frosting.
- Caramel Sauce: You can use store-bought caramel sauce or make your own by melting sugar and butter together. For extra richness, use homemade caramel sauce.
- Frosting Consistency: If the frosting is too thick, add more heavy cream until you achieve a smooth, spreadable consistency. If it’s too runny, add powdered sugar to thicken it.
- Sea Salt: Adjust the amount of salt in the frosting to your preference. A pinch of flaky sea salt on top can also enhance the salted caramel flavor.
Why You Should Try This Recipe
These salted caramel cupcakes are a treat for those who love the combination of sweet and salty flavors. With their moist, caramel-infused cake and creamy, salted caramel frosting, they’re perfect for any occasion. The addition of a caramel drizzle adds an extra layer of indulgence, making these cupcakes a showstopper at any party or gathering.
These salted caramel cupcakes are the perfect balance of rich caramel sweetness and a pinch of salt. With a soft, buttery cupcake base and a creamy, salted caramel frosting, these cupcakes are bound to become a favorite. Top them off with a caramel drizzle, and you’ve got a dessert that’s both delicious and visually stunning. Treat yourself to these decadent cupcakes and savor every sweet, salty bite!
