If you’re craving a sweet treat that’s quick to make and irresistibly delicious, these salted caramel cupcakes are exactly what you need. This super easy salted caramel cupcakes recipe combines moist vanilla cupcakes with a luscious salted caramel frosting that’s smooth, buttery, and just the right balance of sweet and salty.
Whether you’re baking for a birthday, a casual get-together, or just to satisfy your sweet tooth, these cupcakes will be a hit. You’ll love how simple the ingredients are and how the rich flavors come together without any fuss.
Why You'll Love This Recipe
- Quick and easy to prepare with simple pantry ingredients.
- Perfectly moist and fluffy cupcakes with a tender crumb.
- Rich, buttery salted caramel frosting that’s not too sweet.
- Great for parties, celebrations, or everyday indulgence.
- Customizable – add nuts or sea salt flakes for extra texture.
Ingredients
Gather these ingredients to make the cupcakes and the salted caramel frosting.
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 2 tsp pure vanilla extract
- 1/2 cup whole milk
- 1/2 cup caramel sauce (store-bought or homemade, plus extra for drizzling)
- 1/2 tsp flaky sea salt, for topping
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Servings: 12 cupcakes
- Calories: Approximately 320 per cupcake
How to Make Super Easy Salted Caramel Cupcakes
- Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream the softened butter and sugar together with an electric mixer on medium speed until fluffy and pale, about 3 minutes.
- Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
- Alternately add the dry ingredients and milk to the butter mixture in three additions, beginning and ending with the dry ingredients. Mix each addition just until combined.
- Fold in the 1/2 cup caramel sauce gently until swirled through the batter.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 16-18 minutes or until a toothpick inserted in the center comes out clean. Let cupcakes cool completely on a wire rack.
- For the frosting, beat 1 cup unsalted butter until creamy, then gradually add 2 cups powdered sugar, 1/3 cup caramel sauce, and a pinch of salt, beating until smooth and fluffy. Pipe or spread the frosting over the cooled cupcakes and drizzle extra caramel sauce on top. Sprinkle with flaky sea salt to finish.
Tips for the Best Results
- Use room temperature ingredients for smoother batter and better texture.
- Don’t overmix the batter to keep cupcakes tender and fluffy.
- Allow cupcakes to cool completely before frosting to prevent melting.
- If your caramel sauce is too thick, warm it slightly to make it easier to swirl and drizzle.
- For an extra touch, add chopped toasted pecans to the batter or as a garnish on top.
Storage and Reheating
Store these salted caramel cupcakes in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature before serving for the best flavor and texture.
You can also freeze unfrosted cupcakes for up to 2 months. Thaw at room temperature and frost just before serving. Avoid microwaving frosted cupcakes as it may melt the frosting.
Frequently Asked Questions
Can I make the caramel sauce from scratch?
Absolutely! Making homemade caramel sauce with sugar, butter, cream, and salt gives a fresh and rich flavor. Just be sure to let it cool slightly before using in the batter or frosting.
Can I use a different type of milk?
Yes, whole milk is recommended for moisture and flavor, but you can substitute with 2% or even a non-dairy milk like almond or oat milk if needed. Just note the taste and texture may vary slightly.
How do I prevent the frosting from being too runny?
If your frosting is too soft, add more powdered sugar a little at a time until you reach a spreadable consistency. Chilling the frosting briefly can also help it firm up.
Can I make these cupcakes vegan?
You can try using plant-based butter, flax eggs or other egg substitutes, and dairy-free milk. Also, use a vegan caramel sauce or make your own without dairy. The texture might differ but still delicious.
