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.

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Course: Dessert

Cuisine: American

Prep Time: 30

Cook Time: 20

Cooling time: 30

Total Time: 1 20

Servings: cupcakes

Calories: 450kcal

Cost: $15

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

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