The Dreamy Salted Caramel Cupcakes Recipe Everyone Loves

Sweet memories often dance around these delightful salted caramel cupcakes that spark pure joy in every bite.

Memories of childhood bakeries merge with elegant dessert experiences through this magical recipe.

Soft cake layers promise decadent surprises waiting to melt on your tongue.

Unexpected salt crystals create tantalizing contrasts against rich caramel undertones.

Passionate bakers understand how simple ingredients can craft extraordinary moments of culinary bliss.

Creamy frosting swirls promise delectable comfort that feels like a warm embrace.

She guarantees these cupcakes will become your new favorite indulgence to share and savor.

Salted Caramel Cupcakes Ingredient Rundown

• All-Purpose Flour: A soft and fine baking staple perfect for cupcake texture.
• Sugar: Sweet granulated white sugar for flavor and sweetness.
• Sea Salt: Delicate salt crystals for enhancing caramel flavor.

• Butter: Rich and creamy dairy product for moisture and richness.
• Eggs: Fresh protein-rich binding ingredient.
• Vanilla: Smooth aromatic flavoring extract.

• Heavy Cream: Thick dairy product for smooth caramel sauce.
• Icing Sugar: Powdery sweet ingredient for buttercream.
• Salted Caramel Flavoring: Concentrated sweet and salty flavor enhancer.
• Milk: Light dairy liquid for adjusting buttercream consistency.
• Sea Salt: Flaky salt for final garnish and flavor boost.

Step By Step Salted Caramel Cupcakes Recipe

Step 1: Prepare Cupcake Batter

Warm up your oven to 160°C (320°F).

In a mixing bowl, whip butter and sugar until they transform into a light, fluffy cloud.

Gently introduce eggs one by one, blending thoroughly after each addition.

Splash in vanilla extract for a delightful aroma.

Carefully fold flour into the mixture, ensuring you don’t overmix.

Distribute the batter into cupcake liners, creating perfect little vessels of sweetness.

Bake for 20-25 minutes until golden and springy.

Let the cupcakes cool completely on a wire rack.

Step 2: Create Luxurious Caramel Sauce

Place sugar in a heavy-bottomed saucepan over medium heat.

Stir continuously as the sugar melts and transforms into a rich amber color.

Carefully drop in butter, stirring until fully incorporated.

Slowly stream in heavy cream while whisking constantly to prevent separation.

Remove from heat and sprinkle sea salt for that signature sweet-salty punch.

Allow the caramel to cool and thicken.

Step 3: Whip Up Dreamy Buttercream

Beat butter until it becomes smooth and creamy.

Gradually introduce icing sugar and salted caramel flavoring, mixing until the buttercream reaches silky perfection.

If the consistency seems too thick, adjust with a splash of milk.

Step 4: Assemble Spectacular Cupcakes

Using a cupcake corer or knife, create a small well in each cooled cupcake.

Fill the center with the luscious caramel sauce.

Pipe or spread buttercream generously on top, creating beautiful swirls.

Drizzle additional caramel sauce over the frosting.

Finish with a delicate sprinkle of sea salt or your favorite decorative touch.

Top Tips For Salted Caramel Cupcakes

• Use an oven thermometer to ensure accurate temperature, preventing overbaking or underbaking cupcakes and maintaining their perfect soft texture.
• Select high-quality butter, fresh eggs, and pure vanilla extract to elevate the cupcake's rich, complex flavor profile and overall taste experience.
• Watch sugar carefully while melting, stirring constantly to prevent burning and achieve that perfect golden-amber color without bitter undertones.
• Add sea salt gradually to caramel and buttercream, tasting as you go to create a harmonious sweet-salty combination that tantalizes the palate.
• Keep cupcakes in an airtight container at room temperature for 2-3 days, or refrigerate for up to a week, bringing to room temperature before serving for optimal taste and texture.

How To Store Salted Caramel Cupcakes Properly

• Store cupcakes in an airtight container in the refrigerator for up to 3-4 days, keeping them fresh and preventing the buttercream from melting.
• Remove cupcakes 30 minutes before serving to allow buttercream to soften and flavors to develop fully.
• Wrap unfrosted cupcakes individually in plastic wrap, then place in a freezer bag. Freeze for up to 2 months. Thaw at room temperature and frost before serving.
• Warm cupcakes briefly in the microwave for 10-15 seconds to restore softness, being careful not to overheat and dry out the cake.

Perfect Pairings For Salted Caramel Cupcakes

• Elevate Flavor Harmony: Cupcake Companion Pairings
• Brew Complementary Coffee: Select a medium-roast Colombian coffee with caramel and nutty undertones that will beautifully echo the cupcake's rich salted caramel profile, enhancing the dessert's sweet-salty complexity.
• Pair with Dessert Wine: Choose a late-harvest Riesling or Sauternes, whose honeyed sweetness and slight acidity will perfectly balance the cupcake's decadent buttercream and caramel notes without overwhelming the delicate flavors.
• Match with Smooth Liqueur: Add a small glass of smooth caramel or butterscotch liqueur alongside the cupcake, creating a luxurious tasting experience that amplifies the dessert's buttery, caramelized essence and provides a warm alcohol undertone.
• Complement with Nutty Accompaniment: Serve a small side of toasted almond or pecan brittle, which will introduce a delightful textural contrast and nutty depth that harmonizes beautifully with the cupcake's sweet-salty caramel components.

Fun Variants For Salted Caramel Cupcakes

• Gluten-Free Version: Replace all-purpose flour with a gluten-free flour blend, ensuring the texture remains moist and tender. Use xanthan gum for better binding and structure.
• Vegan Adaptation: Substitute butter with coconut oil or vegan margarine. Replace eggs with flax eggs or applesauce. Use plant-based milk and dairy-free cream alternatives for caramel sauce.
• Chocolate Lover's Option: Add cocoa powder to the cupcake batter for a rich chocolate base. Incorporate melted dark chocolate into the caramel sauce for deeper flavor complexity.
• Nutty Crunch Variation: Mix chopped toasted pecans or almonds into the cupcake batter. Sprinkle crushed nuts on top of the frosted cupcakes for added texture and nutty flavor.

FAQs

• How do I know when the caramel is ready?

Look for a deep amber color and a slightly smoky aroma. The sugar should be completely melted and have a rich, golden-brown tone. Be careful not to burn it, as caramel can quickly turn bitter.

• Can I make the caramel sauce ahead of time?

Absolutely! You can prepare the salted caramel sauce up to a week in advance. Store it in an airtight container in the refrigerator and gently reheat before using. Just make sure to let it cool slightly before adding to the cupcakes.

• What's the best way to core the cupcakes for filling?

Use a small sharp knife or a cupcake corer tool. Gently insert it into the center of the cooled cupcake and twist to remove a small cylinder of cake. Fill the hole with salted caramel sauce before replacing the top.

• How can I prevent my buttercream from becoming too runny?

Start by adding icing sugar gradually and beat thoroughly. If it’s too soft, refrigerate for 10-15 minutes to firm up. You can also add a little more icing sugar or adjust with a small amount of milk to achieve the perfect consistency.

Why Salted Caramel Cupcakes Are A Hit

• Sweet and Salty Sensation: Experience a delightful flavor combination that balances rich sweetness with a subtle salty kick, creating a complex taste profile.
• Crowd-Pleasing Dessert: Ideal for gatherings, potlucks, and special celebrations where you want to wow friends and family with a sophisticated treat.
• Customizable Creativity: Easily adapt the recipe by adjusting caramel intensity, adding decorative toppings, or experimenting with garnish to make each batch uniquely yours.

Salted Caramel Cupcakes Recipe

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4.8 from 9 reviews

• Total Time: 1 hour 5 minutes
• Yield: 12 1x

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Description

Indulgent salted caramel cupcakes whisper sweet sophistication with rich chocolate base and silky caramel frosting. Irresistible layers of flavor promise pure dessert bliss for discerning palates.

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Ingredients

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Main Ingredients:

• 175 grams (6.2 ounces) Butter, softened
• 175 grams (6.2 ounces) Light brown sugar
• 3 Large eggs
• 175 grams (6.2 ounces) Self-raising flour

Secondary Ingredients:

• 1 teaspoon Vanilla extract
• 1 teaspoon Sea salt

Flavoring and Topping Ingredients:

• 200 grams (7.1 ounces) Sugar
• 90 grams (3.2 ounces) Butter
• 120 milliliters (4 fluid ounces) Heavy cream
• 200 grams (7.1 ounces) Butter, softened
• 400 grams (14.1 ounces) Icing sugar
• 2 teaspoons Salted caramel flavouring
• 1 tablespoon Milk

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Instructions

1. Prepare a clean workspace and gather all necessary baking equipment and ingredients.
2. Position oven rack in the center and preheat to 160°C (320°F), ensuring even temperature distribution.
3. Cream room-temperature butter and sugar in a large mixing bowl until the mixture becomes pale and significantly increases in volume.
4. Incorporate eggs individually, thoroughly mixing after each addition to maintain a smooth, homogeneous batter.
5. Gently fold vanilla extract and flour into the mixture, being careful not to overmix and preserve the batter’s delicate texture.
6. Line a cupcake tray with paper liners and evenly distribute the batter, filling each approximately two-thirds full.
7. Bake for 20-25 minutes, rotating the tray halfway through to ensure uniform browning, until a toothpick inserted comes out clean.
8. Remove cupcakes and allow them to cool completely on a wire rack.
9. For caramel sauce, melt granulated sugar in a heavy-bottomed saucepan over medium heat, stirring consistently to prevent burning.
10. Once sugar turns a rich amber color, carefully introduce butter and stir until fully incorporated.
11. Slowly stream in heavy cream while continuously whisking to create a smooth, glossy caramel.
12. Remove from heat, sprinkle sea salt, and let the sauce cool to room temperature.
13. Whip butter in a clean bowl until light and creamy for the buttercream.
14. Gradually add icing sugar and salted caramel flavoring, beating until the mixture becomes silky and uniform.
15. Adjust buttercream consistency with milk if needed, ensuring a spreadable texture.
16. Using a cupcake corer or small knife, create a cavity in each cooled cupcake.
17. Fill the cores generously with prepared salted caramel sauce.
18. Pipe or spread buttercream smoothly over each cupcake.
19. Drizzle additional caramel sauce in an artistic pattern across the frosted cupcakes.
20. Finish by sprinkling a delicate pinch of sea salt or adding decorative garnishes as desired.

Notes

• Achieve the perfect cupcake texture by ensuring all ingredients are at room temperature before mixing, which helps create a smooth, even batter.
• Prevent caramel sauce from burning by using a light-colored saucepan and watching the sugar closely, stirring gently until it reaches a rich amber color.
• Create gluten-free version by substituting regular flour with a high-quality gluten-free flour blend, maintaining the same measurements and mixing technique.
• Reduce sweetness by cutting back on sugar in the buttercream and using dark caramel sauce, which offers a more complex, less sugary flavor profile.

• Prep Time: 40 minutes
• Cook Time: 25 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 330
• Sugar: 34g
• Sodium: 150mg
• Fat: 18g
• Saturated Fat: 11g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 0g
• Protein: 2g
• Cholesterol: 70mg