This Salted Caramel Vanilla Cupcakes recipe requires 12 ingredients and 25 minutes of prep time. Soft vanilla cupcakes meet creamy salted caramel vanilla frosting. 

Soft Vanilla Cupcakes

Did you know that we all work the same? I’m craving for cupcakes like stupid for about 2 weeks, and I read last time that cupcakes are searched the most between the end of December and the end of February.

So it’s an inner intuition to eat cupcakes now. Cool!

Let’s start with the cupcakes. Soft vanilla cupcakes with a strong vanilla flavor. I added 2 vanilla beans but if you don’t get vanilla beans, substitute with 2 tsp vanilla extract instead. I think you can imagine how intensively the vanilla taste is. The texture is soft and airy.

Creamy Salted Caramel Frosting with real Vanilla

The salted caramel frosting takes these fluffy babies to the next level. I added 2 vanilla beans to the frosting. The flavor is awesome because it is sweet with the typical caramel flavor and a bit salty and the vanilla adds a lovely taste.

The frosting is ultra creamy and soft. I recommend storing the cupcakes at room temperature because of the consistency. It literally melts in your mouth after your teeth sink into the cupcakes.

Top with caramel sauce and coarse salt. Oh. My. Goodness.

These Salted Caramel Vanilla Cupcakes are

• easy to make
• so yummy
• sweet and salty
• loaded with vanilla and caramel taste
• soft, fluffy, and creamy

Make a few batches of these cupcakes and celebrate New Year’s Eve with your family and friends deliciously.

If you make this Salted Caramel Vanilla Cupcakes recipe, leave a comment, rate it and tag a photo #alsothecrumbsplease on Instagram! Would love to see your snap!

You might also like Salted Caramel Pretzel Cheesecake Bars, Perfect Hot Chocolate Cupcakes, Irresistible Soft Fluffernutter Cupcakes, White Chocolate Cupcakes with White Chocolate Frosting, or click here to see all things sweet.

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Salted Caramel Vanilla Cupcakes Recipe

Prep Time

25 mins

Cook Time

20 mins

Total Time

45 mins

 

This Salted Caramel Vanilla Cupcakes recipe requires 12 ingredients and 25 minutes prep time. Soft vanilla cupcakes meet creamy salted caramel vanilla frosting. 

Course: Dessert

Cuisine: American

Servings: 14 - 15 cupcakes

Author: Also The Crumbs Please

Ingredients

Cupcakes

• 1 cup flour (120g)
• 2 tsp baking powder
• 1/2 tsp salt
• 1 egg
• 5/8 cup granulated white sugar (125g)
• 1/2 cup oil (120ml)
• 2 vanilla beans* (or 2 tsp vanilla extract)
• 1/2 cup buttermilk (120ml)

Frosting

• 1/2 cup butter (113g)
• 3/4 cup brown sugar (150g)
• 1/2 cup heavy whipping cream (120ml)
• 1/4 tsp salt
• 2 vanilla beans* (or 2 tsp vanilla extract)
• 2 + 1/2 cups powdered sugar, sifted (300g)

Instructions

1. Preheat oven to 350°F / 175°C. Line two 12-cup muffin pans with about 14-15 cupcake liners (this recipe makes about 14-15 cupcakes). Set aside.

2. Cupcakes: Whisk flour, baking powder, and salt in a large bowl to combine. Set aside. With a handheld or stand mixer fitted with a whisk or paddle attachment, beat egg and sugar until creamy for about 2 minutes. Add oil and vanilla* and mix on low speed until combined. Alternately add dry ingredients and buttermilk to the batter and mix on low speed just until combined. Begin and end with dry ingredients. Spoon batter into the liners and fill maximum 2/3 that your cupcakes don't sink or spill over the sides. Bake for about 18-20 minutes or until a toothpick centered in the middle comes out clean. Let cool to room temperature before frosting.

3. Frosting: In a small saucepan, melt the butter over medium-high heat. When butter is melted, add brown sugar and 1/4 cup of heavy whipping cream. When the sugar is completely dissolved, boil for about 2 minutes. Whisk continuously. Remove from heat and stir in salt and vanilla* until combined. Transfer to a large heat-proof mixing bowl. Let cool to room temperature. 

4. Whisk in powdered sugar on medium-low speed until it's starting to get crumbly. Add remaining heavy cream and mix on medium speed until combined and creamy. Pipe frosting on top of cooled cupcakes. Garnish with caramel sauce and coarse salt if desired. Store in an airtight container at room temperature up to 3 days. 

Notes

*First, cut off the straight end of the vanilla bean. Then place the tip of your sharp knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise. Although you don't need to cut it all the way through, it's ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Just use the seeds.