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–+ servings
salted caramel cupcakes

Salted Caramel Cupcakes

Salted Caramel Cupcakes are the perfect combination of sweet and salty. Homemade vanilla cupcakes, topped with homemade caramel buttercream frosting, drizzled with homemade caramel sauce and a sprinkle of salt on top.
Course cupcakes, Dessert
Cuisine American
Keyword Salted Caramel Cupcakes
Prep Time 30 minutes
Cook Time 20 minutes
Servings 24
Calories 440kcal
Author Lauren


Bakery Style Vanilla Cupcake Ingredients

Caramel Buttercream Frosting Ingredients

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 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.


Calories: 440kcal | Carbohydrates: 57g | Protein: 3g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 89mg | Sodium: 154mg | Potassium: 56mg | Fiber: 1g | Sugar: 40g | Vitamin A: 765IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg