These Salted Caramel Cupcakes hit the spot whenever I want a sweet and salty treat that is AMAZING! I am a huge fan of salty sweet creations. Anytime you combine salty and sweet, like with these Salted Caramel Cupcakes I am sure to be a fan! It is one of the secret keys to my heart.
Salted Caramel Cupcakes
Ever since I watched an episode of Good Eats with Alton Brown where he took unexpected sweet treats and added salt to help bring out their flavors. It was fascinating to me and I just had to try it out. Before then I had never had a salted caramel or a chocolate covered pretzel before. Now those are my two of my favorite sweet treats.
I figured that my caramel buttercream would make a great salted caramel cupcake frosting. The caramel frosting is the best caramel frosting ever. Seriously, I am not just saying this because it is a recipe I created. I am saying it because anytime I make something with it, I hear that it is the best frosting recipe, while they are taking bites!
Sweet and Salty Treats Recipes
- Salted Caramel Chocolate Fudge
- Chocolate Chip Salted Caramel Chocolate Cookies
- Caramel Turtle Cupcakes
- Chocolate Turtle Cake
- Chocolate pretzel toffee
Homemade Caramel sauce is Best!
This caramel cupcake is very decadent with my homemade caramel sauce drizzled over the top. It can work for a family dinner dessert treat, or blow away your guests if you are having people over for dinner!
If you are running short on time you can use jarred caramel sauce for the caramel buttercream and for the caramel drizzle on the top of the cupcakes if you need to it. It will have a little bit of a different flavor, and I love using homemade caramel sauce instead of jarred sauce but if you need to it will work.
Tips for Making these Cupcakes
Now there are a few tips for making Salted Caramel Cupcakes that are important and will make your cupcakes the best cupcakes they can be!
Do not use a classic table top salt for the top of your cupcake. If you were to sprinkle it on the cupcake they would start to dissolve I’ll soon as they got wet because the crystals are so small. It is a must to use a coarse sea salt or even kosher salt, check out here to pick up some great salt for your cupcakes.
Skip the boxed cake mix! I know it is sometimes so easy to use a boxed cake mix, but they are not where near as amazing flavor wise as homemade. You can use chocolate cupcakes or this Bakery Style vanilla cupcake recipe, they are my go to cupcake recipes. They never have failed me, they have never given anyone a reason to tell me my dessert wasn’t top notch. When a recipe I come up with is loved by all, it is the one I stick with always.
Make them BEAUTIFUL! Which is SUPER easy to do! They look so much better with an amazing cupcake swirl, instead of spreading the frosting on the top of the cupcake. If you are worried about having a flop of a swirl because it is your first time making them, I can tell you that no one even notices unperfect cupcake swirls and nor will the care once they take a bite!
If you have always wanted to make an icing swirl so you have pretty cupcakes, check out this step by step guide on how to make an icing swirl. It really changes the look of your cupcakes! If you are using different flavored frostings and want them both on top of your cupcake swirled together, check out how to swirl two icing flavors. If you want to layer your frosting flavors, check out the layered frosting swirl!
Bring ingredients to room temperature. Cupcakes will bake best when the ingredients are brought to room temperature before mixing the cupcake batter.
Allow cupcakes to cool completely. Before frosting the cupcakes let them cool completely. If you frost cupcakes while they are still warm then the frosting will melt.
Do not over mix. Over mixing the batter will lead to having tough and flat cupcakes. When making cupcakes you have to be careful that you don’t over mix the batter when you are folding in the flour mixture. If you over-mix your angel food cake batter your cupcakes will turn out flat. You want to mix everything just until mixed, over mixing will cause you to have rough and tough cupcakes. We all know that the best cupcake are light and fluffy.
Fill the cupcake liners appropriately. You do not want to over fill the cupcake liners. Follow the directions for the specific cupcake recipe, if the recipe doesn’t tell you how full stick to the 2/3 full rule. Which is roughly 3 tablespoons of cupcake batter per cupcake liner.
How to tell when cupcakes are done baking
I like to use the toothpick test when I am making cupcakes with the kids because it is easier for them to see and learn. But if you have been making cupcakes for a while you may not want to use that method.
If you are wanting an even easier method, the cupcake bounce done method as we call it is even easier. Pull the tray of cupcakes out from the oven and lightly press on a cupcake in the middle of the baking pan. If if bounces right back and no finger print is left behind then your cupcakes are done. If there is a finger print you need to bake them for a few more minutes.
How to Store Cupcakes
It is best to store cupcakes in an airtight container on the counter. Cupcakes are best to be enjoyed with in 48 hours of making them. They won’t be bad to eat after 40 hours but they will start to dry out and not be as fresh.
After frosting cupcakes you are ok to store them on the counter for a day or 2 but after that they should be stored in the fridge.
If you are storing them unfrosted you can store them in an airtight container or a plastic bag. If you are storing them with frosting on top I suggest using a cupcake storage container.
Salted Caramel Cupcakes Supplies
Salted Caramel Cupcakes Ingredients
- 24Â vanilla cupcakes
- Caramel buttercream
- Homemade caramel sauce, room temperature
- Coarse sea salt or kosher salt
Bakery Style Vanilla Cupcake Ingredients
- 1 1/2 cups self-rising flour
- 1 1/4 cups cake flour
- 2 cups granulated sugar
- 1 cup unsalted butter, at room temperature
- 4 large eggs
- 1 cup milk
- 1 teaspoon vanilla extract
Caramel Buttercream Frosting Ingredients
- 1 cup Butter
- 2 cups confectioners sugar
- 1 cup caramel sauce
- 1 teaspoon vanilla extract
Homemade Caramel Sauce Ingredients
- 1.5 cups white granulated sugar
- 1/4 cup water
- 1/2 cup butter
- 3/4 cup heavy cream
- 1/4 teaspoon vanilla extract
- Pinch of salt
How to Make Vanilla Cupcakes
Preheat the oven to 350 degrees. Line your cupcake pans with your choose of cupcake wrappers.
Place your self-rising flour, cake flour, and sugar in the bowl of your mixer. Mix them together for a minute or two until they are well combined.
Cut your butter into tablespoon pieces. Slowly add your butter into the flour mixture one piece at a time continue mixing until you have reached the texture of sand.
Pour half of your milk into the flour mixture and mix just until the milk is incorporated. Use your rubber spatula to scrape down the sides of your bowl. Add your remaining milk and the vanilla to your batter and mix until combined.
Slowly add in one egg at a time to the cake batter, making sure each egg is incorporated before adding the next egg.
Scoop the batter into the prepared cupcake pan, filling them 3/4 of the way full.
Bake for 10 minutes then rotate the cake pans so the pan that was on the top rack is now on the bottom and the pan that was on the bottom is now on the top rack. Continue to bake for another 10-13 minute until a toothpick comes out clean from the center of the cupcake.
Transfer the cupcakes to a cooling rack until they have reached room temperature.
How to Make Caramel Sauce
In a very clean sauce pan combine your sugar and water with a rubber spatula.
Have your heavy cream and butter next to the stove already.
Place a small cup of water with a pastry brush next to the stove so you will be able to wash down the inside of the pot.
Place your pan with the water and sugar over medium-high heat. Making sure you wash the side of the pot if you see any crystals forming. Cook your sugar until it reaches a caramel color.
Remove the pot from the stove and add in all of the butter at once making sure you whisk it well while you add it. The caramel will boil up but make sure you keep an eye on it. Add in the heavy cream being careful of the bubbling and whisk it all together.
Whisk in the vanilla and salt until well combined.
Let it cool then store in an airtight container.
How to Make Caramel Buttercream
In a stand mixer bowl add the butter. Place the mixer bowl on the mixer stand and turn up to medium speed. Mix the butter until it is smooth.
Reduce the mixer speed to low and slowly pour in the confectioners sugar and mix until it is all incorporated.
Add the caramel sauce and the vanilla extract and turn the mixer speed up to medium.
Leave the mixer mixing for 5-10 minutes until the caramel frosting is light and fluffy.
How to Make Salted Caramel Cupcakes
Bake the cupcakes.
Once cupcakes are made allow them to cool completely. While the cupcakes are baking make your caramel sauce. While the cupcakes are cooling make the caramel buttercream frosting.
Fill the piping bag with caramel frosting and using the cupcake swirl method frost each cupcake with caramel butter cream frosting.
Once you are done frosting all cupcakes, drizzle homemade caramel sauce over top each cupcake.
Lightly sprinkle salt on top of each cupcake.
Homemade Cupcake Recipes
- Chocolate Covered Cherry Cupcakes
- Chocolate Covered Strawberry Cupcakes
- Peanut Butter And Jelly Cupcakes
- Pink Lemonade Cupcakes
- Dirt Cupcakes
Salted Caramel Cupcakes
Ingredients
Bakery Style Vanilla Cupcake Ingredients
- 1 1/2 cups self-rising flour
- 1 1/4 cups cake flour
- 2 cups granulated sugar
- 1 cup unsalted butter at room temperature
- 1 cup milk
- 1 teaspoon vanilla extract
- 4 large eggs
Caramel Buttercream Frosting Ingredients
- 1 cup Butter
- 2 cups confectioners sugar
- 1 cup caramel sauce
- 1 teaspoon vanilla extract
Homemade Caramel Sauce Ingredients
- 1.5 cups white granulated sugar
- 1/4 cup water
- 1/2 cup butter
- 3/4 cup heavy cream
- 1/4 teaspoon vanilla extract
- Pinch of salt
Instructions
How to Make Vanilla Cupcakes
- Preheat the oven to 350 degrees. Line your cupcake pans with your choose of cupcake wrappers.
- Place your self-rising flour, cake flour, and sugar in the bowl of your mixer. Mix them together for a minute or two until they are well combined.
- Cut your butter into tablespoon pieces. Slowly add your butter into the flour mixture one piece at a time continue mixing until you have reached the texture of sand.
- Pour half of your milk into the flour mixture and mix just until the milk is incorporated. Use your rubber spatula to scrape down the sides of your bowl. Add your remaining milk and the vanilla to your batter and mix until combined.
- Slowly add in one egg at a time to the cake batter, making sure each egg is incorporated before adding the next egg.
- Scoop the batter into the prepared cupcake pan, filling them 3/4 of the way full.
- Bake for 10 minutes then rotate the cake pans so the pan that was on the top rack is now on the bottom and the pan that was on the bottom is now on the top rack. Continue to bake for another 10-13 minute until a toothpick comes out clean from the center of the cupcake.
- Transfer the cupcakes to a cooling rack until they have reached room temperature.
How to Make Caramel Sauce
- In a very clean sauce pan combine your sugar and water with a rubber spatula.
- Have your heavy cream and butter next to the stove already.
- Place a small cup of water with a pastry brush next to the stove so you will be able to wash down the inside of the pot.
- Place your pan with the water and sugar over medium-high heat. Making sure you wash the side of the pot if you see any crystals forming. Cook your sugar until it reaches a caramel color.
- Remove the pot from the stove and add in all of the butter at once making sure you whisk it well while you add it. The caramel will boil up but make sure you keep an eye on it. Add in the heavy cream being careful of the bubbling and whisk it all together.
- Whisk in the vanilla and salt until well combined.
- Let it cool completely
How to Make Caramel Buttercream
- In a stand mixer bowl add the butter. Place the mixer bowl on the mixer stand and turn up to medium speed. Mix the butter until it is smooth.
- Reduce the mixer speed to low and slowly pour in the confectioners sugar and mix until it is all incorporated.
- Add the caramel sauce and the vanilla extract and turn the mixer speed up to medium.
- Leave the mixer mixing for 5-10 minutes until the caramel frosting is light and fluffy.
How to Assemble Salted Caramel Cupcakes
- Once cupcakes are made allow them to cool completely. While the cupcakes are baking make your caramel sauce. While the cupcakes are cooling make the caramel buttercream frosting.
- Fill the piping bag with caramel frosting and using the cupcake swirl method frost each cupcake with caramel butter cream frosting.
- Once you are done frosting all cupcakes, drizzle homemade caramel sauce over top each cupcake.
- Lightly sprinkle salt on top of each cupcake.
Looking for more frosting recipes? Check these out and don’t miss this awesome list of cupcake frosting recipes including:
- Chocolate Buttercream Frosting
- Blackberry Buttercream Frosting
- Pink Lemonade FrostingÂ
- Peanutbutter Buttercream Frosting
- Best Buttercream Frosting
More recipes you will love!
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