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A half dozen caramel cupcakes on a wire rack
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5 from 3 votes

Sea Salted Caramel Cupcakes from Scratch

These salted caramel cupcakes will satisfy any dessert lover! The moist and soft vanilla cupcakes are topped with an irresistibly delicious and creamy salted caramel frosting. Every bite makes you want more. They are easy to make and suitable for any occasion. Tip: Serve with caramel sauce and sea salt flakes!
Prep Time30 minutes
Cook Time30 minutes
Cool1 hour
Total Time2 hours
Course: Dessert
Cuisine: American
Servings: 14 cupcakes
Calories: 368kcal
Author: Sabine

Ingredients

Vanilla Cupcakes

  • 1 cup all-purpose flour, spooned and leveled
  • 2 teaspoon baking powder
  • ½ teaspoon salt
  • 1 large egg
  • 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.

Video

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 if you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Just use the seeds.

Nutrition

Calories: 368kcal | Carbohydrates: 50g | Protein: 2g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 147mg | Potassium: 108mg | Fiber: 1g | Sugar: 42g | Vitamin A: 361IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 1mg