Decadent Salted Caramel Cupcakes Recipe

There’s just something magical about the perfect balance of sweet and salty in this Decadent Salted Caramel Cupcakes Recipe. Every bite is absolutely irresistible! These Decadent salted caramel cupcakes recipe homemade delights start with a moist vanilla cupcake base, are filled with rich, gooey salted caramel, and finished with a silky-smooth caramel buttercream.

Whether you're baking for a special occasion or simply treating yourself to something indulgent, this Ultimate Salted Caramel Cupcakes is sure to impress. With each bite, you'll experience the luxurious blend of buttery caramel and just the right touch of sea salt. This Decadent Salted Caramel Cupcakes Recipe is one you'll want to make again and again!

So, grab your ingredients and let’s create the ultimate Decadent Salted Caramel Cupcakes Recipe together!

Why You'll Love These Salted Caramel Cupcakes?

These Salted Caramel Cupcakes are the perfect blend of classic comfort and gourmet indulgence! With a soft, fluffy vanilla cake as the base and a rich, gooey salted caramel filling, every bite is a delightful surprise that will have everyone coming back for more.

The best part? You don’t need to be a professional baker to make these stunning treats. This salted caramel cupcakes Recipe is easier than you think!

Whether you're impressing guests or just treating yourself, these cupcakes are guaranteed to be a showstopper.

Ingredients

The Vanilla Cupcakes:

• 2½ cups all-purpose flour, sifted
• 2½ teaspoons baking powder
• ¼ teaspoon salt
• 1 cup unsalted butter, softened at room temperature
• 2 cups granulated sugar
• 4 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 1¼ cups whole milk, at room temperature

The Salted Caramel Filling:

• 1 cup granulated sugar
• 6 tablespoons unsalted butter, cut into pieces
• ½ cup heavy cream, at room temperature
• 1½ teaspoons sea salt

The Caramel Buttercream:

• 1½ cups unsalted butter, softened
• 6 cups powdered sugar
• ½ cup prepared salted caramel sauce
• 2-3 tablespoons heavy cream
• Extra sea salt for garnish

Instructions

Preparing the Vanilla Cupcakes

1. Preheat your oven to 350°F (175°C). Line two 12-cup muffin tins with cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Using a stand mixer fitted with the paddle attachment, cream the butter and sugar together until light and fluffy, about 3-4 minutes.
4. Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
5. Gradually add the dry ingredients to the butter mixture, alternating with milk, beginning and ending with the flour mixture. Mix until just combined.
6. Fill cupcake liners about ⅔ full with batter.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Making the Salted Caramel Filling

1. In a medium saucepan, heat sugar over medium heat, stirring constantly with a wooden spoon.
2. Once the sugar begins to melt, watch carefully and stir occasionally until it turns amber in color.
3. Add butter pieces one at a time, whisking until completely melted.
4. Slowly pour in the heavy cream while whisking constantly. The mixture will bubble up significantly.
5. Remove from heat and stir in sea salt. Let cool completely.

Creating the Caramel Buttercream

1. Beat softened butter until creamy using a stand mixer with the paddle attachment.
2. Gradually add powdered sugar, mixing on low speed until incorporated.
3. Pour in the cooled salted caramel sauce and beat until well combined.
4. Add heavy cream one tablespoon at a time until you reach your desired consistency.

Assembly

1. Once cupcakes are completely cool, use a cupcake corer or small knife to remove the centers.
2. Fill each cavity with cooled salted caramel sauce.
3. Pipe caramel buttercream onto each cupcake using your preferred piping tip.
4. Drizzle with additional caramel sauce and sprinkle with sea salt.

1. Preparing the Vanilla Cupcakes : A mixing bowl with smooth batter, a stand mixer, and ingredients on a white surface. A muffin tin with liners is partially filled.

2. Making the Salted Caramel Filling : A saucepan with glossy caramel, a wooden spoon stirring, melting butter, heavy cream, and sea salt nearby.

3. Creating the Caramel Buttercream : A bowl of swirled caramel buttercream, a mixer’s whisk attachment coated, with powdered sugar, cream, and caramel sauce beside it.

4. Assembly : Golden cupcakes, one cored and filled with caramel. A piping bag swirls buttercream, finished with caramel drizzle and sea salt.

Equipment For Decadent Salted Caramel Cupcakes Recipe

• Two 12-cup muffin tins
• Cupcake liners
• Stand mixer or hand mixer
• Cupcake corer or small knife
• Piping bags and tips
• Medium saucepan
• Candy thermometer (optional but helpful)

Recipe Variations

• Chocolate Base: Replace ½ cup of flour with cocoa powder for chocolate salted caramel cupcakes
• Apple Spice: Add diced apples and cinnamon to the batter for salted caramel apple cupcakes
• Mocha: Add 2 tablespoons of espresso powder to the batter for salted caramel mocha cupcakes
• Pretzel Crunch: Sprinkle crushed pretzels on top for added texture

Storage

• Room Temperature: Store assembled cupcakes in an airtight container for up to 2 days.
• Refrigerator: Keep for up to 5 days, but bring to room temperature before serving.
• Freezer: Unfilled and unfrosted cupcakes can be frozen for up to 2 months.

FAQ

Delicious,and Easy: Your Go-To Decadent Salted Caramel Cupcakes Recipe

These Decadent Salted Caramel Cupcakes Recipe strike the perfect balance between sweet and salty. They are a show-stopping dessert for any occasion! With a moist vanilla cake, a luscious caramel filling, and a silky-smooth buttercream, every bite is pure indulgence.

Whether you're baking for a celebration or just treating yourself, this recipe is sure to impress. Give it a try, and don’t forget to share your delicious results in the comments below—I’d love to see your creations!

If you loved our Salted Caramel Cupcakes Recipe, why not try more delicious treats? For a homemade bread that's crispy on the outside and soft inside, check out our Dutch Oven Bread Recipe—perfect for any meal. If you're in the mood for something rich and decadent, our Red Velvet Cheesecake Brownies combine fudgy chocolate and creamy cheesecake for an irresistible dessert. And for a delightful crunch with a nutty twist, don’t miss our Pistachio Cookies Recipe. Each of these recipes is easy to follow and guaranteed to impress!

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Pairing

These are my favorite dishes to serve with Decadent Salted Caramel Cupcakes:

Decadent Salted Caramel Cupcakes Recipe

These Decadent Salted Caramel Cupcakes strike the perfect balance between sweet and salty. With a moist vanilla cake, rich caramel filling, and silky buttercream, they’re an irresistible treat for any occasion.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Cooling time 30 minutes mins

Total Time 1 hour hr 20 minutes mins

Course Dessert

Cuisine American

Servings 24 cupcakes

Calories 450 kcal

Equipment

• 12-cup muffin tins For baking cupcakes
• Cupcake liners For easy cleanup
• Stand mixer or hand mixer For mixing batter and frosting
• Cupcake corer or small knife For filling cupcakes
• Piping bag with tips For decorating
• Medium saucepan For making caramel
• Candy thermometer Optional but helpful for caramel

Ingredients

  

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For the Vanilla Cupcakes

• 2½ cups all-purpose flour sifted
• 2½ teaspoons baking powder
• ¼ teaspoon salt
• 1 cup unsalted butter softened
• 2 cups granulated sugar
• 4 large eggs room temperature
• 2 teaspoons pure vanilla extract
• 1¼ cups whole milk room temperature

For the Salted Caramel Filling

• 1 cup granulated sugar
• 6 tablespoons unsalted butter cut into pieces
• ½ cup heavy cream room temperature
• 1½ teaspoons sea salt

For the Caramel Buttercream

• 1½ cups unsalted butter softened
• 6 cups powdered sugar
• ½ cup salted caramel sauce prepared
• 2-3 tablespoons heavy cream adjust for consistency
• Extra sea salt for garnish

Instructions

 

• Preheat oven to 350°F (175°C) and line muffin tins with cupcake liners.
• In a bowl, whisk together flour, baking powder, and salt. Set aside.
• Beat butter and sugar until light and fluffy.
• Add eggs one at a time, mixing well after each.
• Stir in vanilla extract.
• Alternately add dry ingredients and milk, mixing until just combined.
• Fill cupcake liners ⅔ full with batter.
• Bake for 18-20 minutes or until a toothpick comes out clean.
• Cool cupcakes in pan for 5 minutes, then transfer to a wire rack.
• Heat sugar in a saucepan over medium heat, stirring constantly.
• Stir in butter until melted.
• Slowly whisk in heavy cream (mixture will bubble).
• Remove from heat and stir in sea salt. Let cool.
• Beat butter for buttercream until creamy.
• Gradually mix in powdered sugar.
• Pour in salted caramel sauce and mix well.
• Add heavy cream as needed for desired texture.
• Use a cupcake corer or knife to remove cupcake centers.
• Spoon cooled salted caramel into each cupcake.
• Pipe caramel buttercream onto cupcakes.
• Drizzle caramel sauce and sprinkle with sea salt.

Notes

• Store at room temperature up to 2 days
• Refrigerate up to 5 days
• Bring to room temperature before serving
• Can freeze unfrosted cupcakes up to 2 months

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 60gProtein: 3gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 210mgPotassium: 50mgSugar: 50gVitamin A: 600IUCalcium: 40mgIron: 1mg

Keyword Easy caramel cupcakes, Gooey salted caramel cupcakes, Moist caramel cupcake recipe, Salted caramel chocolate cupcakes

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