Salted Caramel Cupcakes

There is something truly magical about the first bite of Salted Caramel Cupcakes. The rich, buttery caramel paired with a whisper of sea salt creates a dance of flavors that feel like a cozy hug on a chilly day. Growing up, salted caramel was a rare treat, reserved for special occasions like birthdays or festive gatherings. My grandmother would spend hours perfecting her caramel sauce, always reminding us that patience was the secret ingredient.

this RECIPE FOR LATER

These cupcakes have become a beloved tradition in my home too. They make their grand appearance at fall harvest parties, winter holidays, and sometimes just because a rainy Tuesday needs a little sparkle. Each bite brings a perfect balance of sweetness and saltiness, wrapped in a tender, moist cake that feels like comfort itself.

Whether you’re baking for a celebration or simply indulging a caramel craving, these Salted Caramel Cupcakes are a must-try recipe that carries the warmth of tradition with every swirl of frosting.

Why You’ll Love This Recipe:

• Perfectly balanced flavors of sweet caramel and savory sea salt.

• Soft, tender cupcakes with a moist crumb.

• Decadent homemade caramel frosting that feels truly special.

• Ideal for holidays, birthdays, or cozy weekend baking.

• Surprisingly simple to make, even for beginners.

INGREDIENTS YOU’LL NEED:

For the Cupcakes:

• 1 ½ cups all-purpose flour

• 1 ½ teaspoons baking powder

• ½ teaspoon baking soda

• ¼ teaspoon salt

• ½ cup unsalted butter, softened

• 1 cup granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• ½ cup sour cream

• ¼ cup milk

For the Salted Caramel Frosting:

• 1 cup granulated sugar

• 6 tablespoons unsalted butter, cubed

• ½ cup heavy cream, at room temperature

• ½ teaspoon sea salt

• 2 cups powdered sugar

For Garnish:

• Flaky sea salt (optional)

HOW TO MAKE SALTED CARAMEL CUPCAKES:

Making Salted Caramel Cupcakes feels a bit like a small adventure — one that fills your kitchen with sweet, buttery aromas. Here’s how to create these cozy treats from scratch:

STEP-BY-STEP INSTRUCTIONS:

1. Prepare the Cupcake Batter: Start by preheating your oven to 350°F (175°C) and lining a cupcake pan with paper liners. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy. This takes about 3-4 minutes, but it’s key for fluffy cupcakes. Add the eggs one at a time, followed by the vanilla extract.

Gradually mix in the dry ingredients, alternating with the sour cream and milk. This keeps the batter silky and smooth.

2. Bake the Cupcakes: Spoon the batter evenly into the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely before frosting.

3. Make the Salted Caramel: In a medium saucepan, melt the sugar over medium heat, stirring constantly with a rubber spatula or wooden spoon. It will first clump together before melting into an amber liquid — patience is crucial here!

Once fully melted, carefully add the butter. The mixture will bubble vigorously. Stir until combined, then slowly drizzle in the heavy cream, continuing to stir. Boil for 1 minute, then remove from heat and stir in the sea salt. Let it cool for 10-15 minutes.

4. Prepare the Frosting: In a large bowl, beat the cooled caramel with the powdered sugar until fluffy and spreadable. If the frosting feels too thick, add a splash of cream.

5. Assemble the Cupcakes: Once the cupcakes are completely cool, frost them generously with the salted caramel frosting. Sprinkle a few flakes of sea salt on top for an extra burst of flavor if desired.

HELPFUL TIPS:

• Do not rush the caramel — low and slow melting prevents burning.

• Use room temperature ingredients to ensure a smooth, even batter.

• Cool the caramel completely before mixing it into the frosting to avoid melting the powdered sugar.

• Frost cupcakes only when completely cool to avoid sliding frosting disasters.

DETAILS:

• Prep Time: 25 minutes

• Cook Time: 20 minutes

• Total Time: 45 minutes

• Yield: 12 cupcakes

• Category: Desserts

• Method: Baking

• Cuisine: American

• Diet: Vegetarian

NOTES:

You can make the caramel a day ahead and store it in the refrigerator. Just warm it slightly before using to loosen it up for frosting.

NUTRITIONAL INFORMATION:

(Approximate per cupcake)

• Calories: 410

• Carbohydrates: 54g

• Protein: 3g

• Fat: 20g

• Saturated Fat: 12g

• Cholesterol: 75mg

• Sodium: 230mg

• Sugar: 40g

FREQUENTLY ASKED QUESTIONS:

Can I use store-bought caramel sauce?
Yes, in a pinch, you can use store-bought caramel, but the homemade version adds a richer, fresher flavor.

What if I do not have sour cream?
You can substitute with plain Greek yogurt for a similar texture and tang.

How can I make this recipe dairy-free?
Use plant-based butter, coconut cream instead of heavy cream, and your favorite plant milk.

STORAGE INSTRUCTIONS:

Store Salted Caramel Cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Allow to come to room temperature before serving for the best flavor and texture.

Related Recipes:

If you liked these Salted Caramel Cupcakes, you’ll definitely enjoy these other cozy desserts:

• Best Mini Cheesecakes (New York Style)
• Easy Mini Baileys Cheesecakes
• Brown Sugar Pecan Pumpkin Muffins

CONCLUSION:

There is a certain joy in baking something that feels both nostalgic and indulgent, and Salted Caramel Cupcakes capture that perfectly. With a moist cake, a swirl of rich, salty-sweet frosting, and just a touch of fancy flair from flaky salt, these cupcakes are pure comfort. Whether you are making them for a special occasion or simply to treat yourself, they promise to deliver pure delight, one luscious bite at a time.