Salted Caramel Cupcakes With Homemade Caramel
These salted caramel cupcakes with Homemade Caramel 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!
Servings: 14 cupcakes
Calories: 368kcal
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.
Video
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.
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