Go Back
+ servings
Salted Caramel Vanilla Cupcakes
Print Recipe
5 from 2 votes

Salted Caramel Vanilla Cupcakes Recipe

This recipe requires 12 ingredients and 25 minutes of prep time.
Prep Time25 mins
Cook Time20 mins
Total Time45 mins
Course: Dessert
Cuisine: American
Keyword: vanilla cupcakes with caramel frosting
Servings: 14 - 15 cupcakes
Calories: 367kcal



  • 1 cup flour (120g)
  • 2 teaspoon baking powder
  • ½ teaspoon salt
  • 1 egg
  • cup granulated white sugar (125g)
  • ½ cup oil (120ml)
  • 2 vanilla beans* (or 2 teaspoon vanilla extract)
  • ½ cup buttermilk (120ml)


  • ½ cup butter (113g)
  • ¾ cup brown sugar (150g)
  • ½ cup heavy whipping cream (120ml)
  • ¼ teaspoon salt
  • 2 vanilla beans* (or 2 teaspoon vanilla extract)
  • 2 ½ cups powdered sugar, sifted (300g)


  • Preheat oven to 350°F / 175°C. Line two 12-cup muffin pans with about 14-15 cupcake liners. Set aside.
  • Batter: 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 ⅔ that they 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.
  • Frosting: In a small saucepan, melt the butter over medium-high heat. When butter is melted, add brown sugar and ¼ 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. 
  • 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. 



*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.


Calories: 367kcal | Carbohydrates: 50g | Protein: 1g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 41mg | Sodium: 203mg | Potassium: 119mg | Sugar: 41g | Vitamin A: 360IU | Calcium: 61mg | Iron: 0.6mg