Salted Caramel Cupcakes Recipe

If you’ve ever dreamed of the perfect marriage between sweet and salty flavors, then this Salted Caramel Cupcakes Recipe is about to become your new favorite! These cupcakes combine tender, moist cake infused with rich salted caramel throughout, then finished with a luscious caramel frosting that’s lightly kissed by sea salt. Every bite melts in your mouth with a beautiful balance of buttery sweetness and that irresistible salty edge. Trust me, once you try this Salted Caramel Cupcakes Recipe, you’ll want to bake them again and again!

Ingredients You’ll Need

These ingredients are simple staples but come together to create a flavor sensation you won’t forget. Each component plays a key role in building the cupcakes’ texture, moistness, and signature caramel punch.

• 1 1/2 cups all-purpose flour: The base that creates soft, fluffy cupcakes every time.
• 1 teaspoon baking powder: Gives the cupcakes a gentle rise for that perfect tender crumb.
• 1/4 teaspoon salt: Enhances the sweetness and balances flavors.
• 1/2 cup unsalted butter, softened: Adds richness and moisture to the batter.
• 1 cup granulated sugar: Sweetens and helps create a tender texture.
• 2 large eggs: Bind everything together and provide structure.
• 1 1/2 teaspoons vanilla extract: Adds warm, aromatic depth that complements caramel perfectly.
• 1/2 cup whole milk: Keeps the cupcakes moist and tender.
• 1/2 cup salted caramel sauce (plus extra for filling and drizzling): The star ingredient that delivers that distinct sweet-and-salty charm.

For the frosting:

• 1 cup unsalted butter, softened: Creates a creamy base for the frosting.
• 2 1/2 cups powdered sugar: Sweetens and thickens the frosting for perfect piping consistency.
• 1/4 cup salted caramel sauce: Infuses the frosting with rich caramel flavor.
• 1/2 teaspoon sea salt (optional): For an extra salty punch that enhances the caramel’s depth.

How to Make Salted Caramel Cupcakes Recipe

Step 1: Prepare Your Oven and Dry Ingredients

Start by preheating your oven to 350°F (175°C) and lining a muffin tin with cupcake liners to make cleanup a breeze. In a medium bowl, whisk together the flour, baking powder, and salt—this ensures your cupcakes will rise evenly and have just the right amount of seasoning.

Step 2: Cream Butter and Sugar

In a large bowl, beat the softened butter and granulated sugar until light and fluffy. This process incorporates air, which is crucial for that soft texture you’re aiming for in your cupcakes. Take your time here; patience really pays off!

Step 3: Add Eggs and Vanilla

Add the eggs one at a time, beating well after each addition. This keeps the batter from curdling and helps it hold together. Then stir in the vanilla extract, which adds an irresistible warmth that pairs beautifully with caramel.

Step 4: Combine Dry and Wet Ingredients

Alternate adding the dry flour mixture and milk to the butter mixture, starting and ending with the dry ingredients. Mixing gently at this stage keeps your cupcakes tender—not tough—while ensuring everything is smoothly incorporated.

Step 5: Incorporate Salted Caramel Sauce

Fold in 1/2 cup of salted caramel sauce into the batter until fully blended—this step infuses the cupcakes with that unmistakable caramel flavor that makes this recipe so special!

Step 6: Bake the Cupcakes

Divide your batter evenly among the cupcake liners and bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Resist the urge to open the oven early; the cupcakes need this time to develop their perfect rise and softness.

Step 7: Cool Completely

Once baked, let the cupcakes cool fully on a wire rack—this prevents the frosting from melting and allows you to create those neat caramel-filled centers.

Step 8: Make the Frosting

Beat the softened butter until smooth and creamy. Gradually add the powdered sugar, then mix in the salted caramel sauce and sea salt (if using). Continue beating until the frosting is light and fluffy, perfect for piping beautiful swirls on your cupcakes.

Step 9: Fill and Frost the Cupcakes

Use a small knife or cupcake corer to remove a little bit from the center of each cupcake and fill with a spoonful of salted caramel sauce. Pipe the frosting on top and finish with extra caramel drizzled over each cupcake. An optional sprinkle of flaky sea salt on top takes these treats to the next level.

How to Serve Salted Caramel Cupcakes Recipe

Garnishes

To elevate your Salted Caramel Cupcakes Recipe even further, try garnishing with some crushed toffee bits, a sprinkle of crunchy pretzel pieces, or a pinch of flaky sea salt. These little touches add texture and a sophisticated flair that make each bite exciting.

Side Dishes

Serving these cupcakes alongside a cup of rich, dark coffee or a creamy latte balances their sweetness perfectly. For a party, consider offering fresh berries or a simple fruit salad to lighten things up and complement the caramel’s lush flavor.

Creative Ways to Present

Present your cupcakes in pretty paper liners or place each on a small decorative doily for that charming homemade look. For special occasions, stack the cupcakes on a tiered platter with miniature caramel sauce jars so guests can drizzle extra on demand—such a fun way to impress friends!

Make Ahead and Storage

Storing Leftovers

If you have any leftover Salted Caramel Cupcakes Recipe treats, store them in an airtight container at room temperature for up to two days. This keeps the cupcakes moist and the frosting fresh, making it easy to grab one whenever a sweet craving hits.

Freezing

You can freeze unfrosted cupcakes for up to three months. Just let them cool completely, then wrap each cupcake individually in plastic wrap and place them in a freezer-safe container. When you’re ready to enjoy, thaw them in the fridge overnight before adding your caramel frosting and fillings.

Reheating

If you prefer your cupcakes slightly warmed, gently heat them in the microwave for about 10 seconds. Be careful not to overheat, or you might melt the frosting. A slight warm-up helps enhance the gooey caramel experience without compromising texture.

FAQs

Can I use store-bought salted caramel sauce?

Absolutely! Store-bought salted caramel sauce works beautifully in this recipe and can save time. Just make sure it’s thick enough to hold in the batter and frosting without becoming too runny.

What if I don’t have sea salt for the frosting?

No worries at all. You can omit the sea salt or substitute with a pinch of regular salt. It just won’t have quite the same crunchy bursts of saltiness, but the cupcakes will still be delicious.

Can I make these cupcakes gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free baking blend, but be sure it includes xanthan gum or another binder. The texture might vary slightly, but the rich caramel flavor will still shine.

What’s the best way to pipe the frosting?

A large star tip works great for creating beautiful swirls on these cupcakes. If you don’t have one, a plastic bag with a corner snipped off works just fine for a simple yet charming finish.

How long do these cupcakes keep fresh?

When stored properly in an airtight container, these Salted Caramel Cupcakes stay fresh for about two days at room temperature. For longer storage, freezing unfrosted cupcakes is recommended.

Final Thoughts

I can’t encourage you enough to dive into this Salted Caramel Cupcakes Recipe. It’s such a crowd-pleaser that feels elegant, yet is simple enough for any home baker to nail. The blend of caramel sweetness and gentle saltiness wrapped in moist, tender cake is honestly irresistible. Whether you’re baking for a special occasion or just treating yourself, these cupcakes are guaranteed to bring smiles and satisfy your sweet tooth every single time.

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