These salted caramel cupcakes with homemade caramel start with soft, moist vanilla cupcakes and are finished with a creamy salted caramel frosting. The homemade caramel gives the frosting its rich caramel flavor, while a little sea salt on top balances the sweetness.
Caramel lovers will love the combination of vanilla, buttery caramel, and a touch of salt here. If you enjoy homemade cupcakes, you might also like Coffee Cupcakes. Keep reading to see how to make the cupcakes, homemade caramel frosting, and a few simple tips for getting both parts right.
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Try These Ultimate Salted Caramel Cupcakes with Homemade Caramel
For me, the best part of these cupcakes is the combination of the soft vanilla cake and creamy caramel frosting. The homemade caramel is actually part of the frosting itself, so you get that caramel flavor in every bite rather than just using it as a drizzle.
My trick is finishing these with a little extra caramel sauce and sea salt flakes. The cupcakes are soft and tender, while the frosting adds a rich, creamy layer on top.
Why You’ll Love It
- Soft vanilla cupcakes: Oil and buttermilk help keep the cupcakes soft and tender.
- Homemade caramel frosting: The caramel is made from unsalted butter, brown sugar, and cream before being mixed into the frosting.
- A little salty: Salt in the caramel and sea salt flakes on top balance the sweetness.
- Make-ahead friendly: The cupcakes can be made a day ahead, and the frosting can be prepared up to 2 days in advance.
Ingredients
- All-purpose flour: I spoon and level the flour for this cupcake recipe so the batter has the right consistency.
- Oil: I prefer vegetable oil here because it gives the cupcakes a fluffy, moist texture.
- Buttermilk: This helps make the vanilla cupcakes extra soft and tender.
- Brown sugar: Brown sugar forms the base of the homemade caramel frosting and gives it that deep caramel flavor. I prefer dark brown sugar over confectioners’ sugar here because it gives it an almost maple-like taste.
How to Make Salted Caramel Cupcakes with Homemade Caramel
1. Preheat the oven to 350°F (177°C). Line two 12-cup muffin pans with 14-15 cupcake liners and set aside.
2. In a medium bowl, stir the flour, baking powder, and salt to combine and set aside.
3. In a large mixing bowl using an electric mixer fitted with a whisk or paddle attachment, beat the egg and granulated sugar on medium-high speed until creamy, for about 2 minutes.
Note: You can use a stand mixer, but a hand mixer is also fine.
4. Add the oil and 2 teaspoons vanilla and mix until smooth, about 1 minute.
5. Alternately add the dry ingredients and the buttermilk. Begin and end with the dry ingredients. Mix the flour mixture on low speed and just until combined, for about 1-2 minutes.
6. Spoon the cupcake batter into the liners or cupcake pan until they are no more than ¾ full. Make sure to scrape the sides of the bowl well. Bake the cupcakes for about 17-20 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool on a wire rack to room temperature for about 1 hour before frosting.
7. For the frosting, in a separate bowl, melt the butter in a heavy-bottomed saucepan over medium heat.
8. Add the brown sugar and ¼ cup heavy whipping cream to the melted butter and bring to a simmer, stirring constantly. Once the sugar has completely dissolved, simmer for another 2 minutes while whisking continuously.
9. Remove from the heat and stir in the salt and vanilla until combined. Transfer the homemade caramel sauce to a large heat-proof mixing bowl and allow it to cool to room temperature for about 30 minutes.
10. Add the powdered sugar and mix on medium-low speed until combined and crumbly. Add the remaining ¼ cup heavy cream and mix on medium speed until combined and creamy.
11. Pipe the caramel buttercream frosting onto the top of each cupcake, drizzle with caramel sauce, and sprinkle with flaky sea salt if desired.
Recipe Tips
- Don’t overfill the liners: Keep the batter at a maximum of ¾ full so the cupcakes don't sink or spill over.
- Cooled caramel sauce: Make sure the caramel has cooled before preparing the frosting.
- Keep stirring the caramel: Stir continuously while the sugar and cream simmer so the caramel cooks evenly.
- Don’t overcook the caramel: Cooking it longer or at a higher temperature can cause it to split.
- Use vanilla beans if you can: The recipe also works with vanilla extract, but vanilla beans give the cupcakes and frosting a stronger vanilla flavor.
What Can You Serve With This?
- Extra caramel sauce
- Sea salt flakes
- A cup of coffee
- A cup of tea
- Vanilla ice cream
FAQs
The caramel can split if it is overcooked. Using a heavy-bottomed saucepan, stirring constantly, and keeping to the recommended cooking time and temperature can help prevent this.
Yes. They can be frozen for up to 3 months. Flash freeze them for 1 hour, then wrap them in plastic wrap and store them in freezer bags. Thaw them on the counter for 1-2 hours or in the refrigerator overnight.
No. The homemade caramel is an important part of the frosting, so replacing it with store-bought caramel does not work well for this frosting.
Recipe
Salted Caramel Cupcakes With Homemade Caramel
Ingredients
Vanilla Cupcakes
- 1 cup all-purpose flour, spooned and leveled
- 2 teaspoon baking powder
- ½ teaspoon salt
- 1 large egg
- ⅝ cup granulated white sugar
- ½ cup oil
- 2 vanilla beans* (or 2 teaspoon vanilla extract)
- ½ cup buttermilk
Caramel Frosting
- ½ cup unsalted butter
- ¾ cup brown sugar
- ½ cup heavy whipping cream, divided
- ¼ teaspoon salt
- 2 vanilla beans* (or 2 teaspoon vanilla extract)
- 2 ½ cups powdered sugar, sifted
Optional for serving
- caramel sauce
- sea salt flakes
Instructions
Cupcakes
- Preheat the oven to 350°F (177°C). Then line two 12 cup muffin pans with 14-15 cupcake liners and set aside.
- In a medium bowl, stir the flour, baking powder, and salt to combine and set aside.
- In a large mixing bowl using an electric mixer fitted with a whisk or paddle attachment, beat the egg and sugar on medium-high speed until creamy, for about 2 minutes.
- Then add the oil and vanilla and mix until smooth, about 1 minute.
- Alternately add the dry ingredients and the buttermilk. Begin and end with the dry ingredients. Mix them in on a low speed and just until combined, for about 1-2 minutes.
- Spoon the batter into the liners until max. ¾ full that your cupcakes don't sink or spill over the sides. Bake the cupcakes for about 17-20 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool to room temperature before frosting, for about 1 hour.
Frosting
- In a heavy-bottomed saucepan, melt the butter over medium heat.
- Add the brown sugar and ¼ cup heavy whipping cream and bring to simmer, stirring constantly. Once the sugar has completely dissolved, simmer for another 2 minutes. Whisk continuously.
- Remove from the heat and stir in the salt and vanilla until combined. Transfer the caramel to a large heat-proof mixing bowl and allow to cool to room temperature, about 30 minutes.
- Add the powdered sugar and mix on medium-low speed until combined and crumbly. Then add the remaining ¼ cup heavy cream and mix on medium speed until combined and creamy.
- Pipe the frosting onto the cupcakes, drizzle with caramel sauce and sprinkle with sea salt flakes, if desired. Store in an airtight container at room temperature for up to 3 days.
Notes
Cooking Time and Temperature
Bake the cupcakes at 350°F (177°C) for about 17-20 minutes.Taste & Texture
Soft and moist vanilla cupcakes topped with creamy, rich salted caramel frosting.Storage, Freezing & Reheating
- Room Temperature: Store frosted cupcakes in an airtight container at room temperature for up to 3 days.
- Freezer: Freeze for up to 3 months. Flash freeze for 1 hour, then wrap in plastic wrap and store in freezer bags.
- Reheat: No reheating needed.
Serving Recommendations
- Drizzle the cupcakes with caramel sauce before serving.
- Finish with sea salt flakes for a sweet and salty contrast.
Recipe Variations and Substitutions
- Use 2 teaspoons vanilla extract in place of the 2 vanilla beans in the cupcakes.
- Use 2 teaspoons vanilla extract in place of the 2 vanilla beans in the frosting.
- If you don't have buttermilk, milk can be used instead.
Proper Storage Tips
- Store the cupcakes in an airtight container at room temperature for up to 3 days.
- Make the cupcakes up to 1 day ahead and keep them covered at room temperature.
- Store prepared frosting covered in the refrigerator for up to 2 days.
Pro Tips
- Fill the cupcake liners no more than ¾ full to prevent sinking or spilling.
- Use a heavy-bottomed saucepan and stir the caramel continuously while it simmers.
- Let the homemade caramel cool to room temperature before adding it to the frosting.
- Don't cook the caramel longer or at a higher temperature than recommended.
Video
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Jason
These look delicious. Will try to make these when I get a chance.
Sabine
Thank you. Enjoy it, Jason!
Karly
I think I was drooling before I even clicked on the recipe. These sound absolutely divine- thank you for sharing your salted caramel vanilla magic with us little people!!
Sabine
You are the best, Karly! Thank you so much for your lovely words.
Albert Bevia
I absolutely love vanilla, so these cupcakes are right up my alley.
Sabine
Me too, Albert! The combination of vanilla and salted caramel is beyond delicious.
Rin
Looks so tasty! Your photos are amazing
Sabine
Thank you so much, Rin! I'm happy that you like it.