If you are wanting an amazing salted caramel cupcakes recipe this Salted Caramel Cupcakes Recipe is it! This easy to make from scratch cupcake recipe is loaded with caramel flavor. Fluffy vanilla cupcakes are topped with homemade buttercream frosting, homemade caramel sauce, and a sprinkle of salt for the perfect cupcake.

Salted Caramel Cupcakes

Salted caramel cupcakes are the perfect combination of sweet and salty. Fluffy vanilla cupcakes are topped with rich caramel frosting, homemade caramel sauce, and a sprinkle of sea salt for the perfect salted caramel flavor.

The contrast of the creamy sweetness of caramel with a hint of savory salt creates a perfect balance of flavors, making these cupcakes a true delight for any dessert lover.

Baking homemade cupcakes from scratch can sound difficult but I promise you they are really easy to make. If you are nervous about making homemade caramel sauce you can use store-bought caramel sauce for the caramel buttercream frosting and the caramel drizzle on the top of the cupcakes.

Homemade Cupcake Recipes

Tips for Making Homemade Cupcakes

Follow the recipe. Each cupcake recipe is different. It is essential to follow the recipe as directed. all of our cupcake recipes have been tested multiple times to make sure they are perfect.

Bring ingredients to room temperature. Cupcakes will bake best when the ingredients are brought to room temperature before mixing the cupcake batter.

Do not overmix. Over-mixing the batter will lead to tough and flat cupcakes. When making cupcakes you have to be careful that you don’t overmix the batter when you are folding in the flour mixture. If you over-mix your cake batter your cupcakes will turn out flat.

Fill the cupcake liners appropriately. You do not want to overfill the cupcake liners. Follow the directions for the specific cupcake recipe, if the recipe doesn’t tell you how full stick to the 2/3 full rule. Which is roughly 3 tablespoons of cupcake batter per cupcake liner.

Use the best kitchen tool for filling liners. If you are working with a thick cupcake batter then you want to use a spoon or a cookie scoop to fill the cupcake liners. If it is a thin cupcake batter then use a bowl with a spout or a glass measuring cup to pour in the batter.

Use quality cupcake liners. While you might not think it matters a cupcake liner but having a quality cupcake liner will make it so your cupcakes don’t stick to the wrapper and peel off nicely so you can see the perfect cupcake in it.

Overhead photo Salted Caramel Cupcakes Recipe

Tips for Frosting Homemade Cupcakes

Allow cupcakes to cool completely before frosting. If you frost cupcakes while they are still warm then the frosting will melt.

You can easily turn these cupcakes into filled cupcakes by adding a filling after baking them, by using an apple corer to remove about one inch of the center of each cupcake. Then you can put whatever filling you want in them.

If you have never decorated cupcakes, be sure to check out these posts to help you. I promise you that it is super easy to have fancy bakery cupcakes made at home in your kitchen!

overhead photo of caramel cupcakes on a platter

How to Store Cupcakes

To store homemade cupcakes, you want to store them in a sealed container or cupcake cases in the refrigerator.

After frosting cupcakes, you are ok to store them on the counter for a day or 2 but after that, they should be stored in the fridge.

If you are storing them unfrosted you can store them in an airtight container or a plastic bag. If you are storing them with frosting on top I suggest using a cupcake storage container.

Alternatively, you can freeze unfrosted cupcakes for up to two months.

How to Freeze Homemade Cupcakes

You will want to freeze them without any frosting on them. Wrap them individually with plastic wrap and freeze them on a baking sheet. Then once they are solid store them in a zip-close freezer bag. They will keep for up to 2 months when frozen.

To thaw, simply remove them from the freezer and defrost them. Then frost as normal.

Can I make these in advance?

If you plan to prepare these caramel cupcakes ahead of time, it’s advisable to frost them shortly before serving, preferably no more than 24 hours in advance.

You can prepare the frosting in advance and give it a final whip for a fluffy texture. It’s important to avoid the frosting making the soft vanilla cupcakes moist, as we want the frosting to maintain its shape and not become soggy.

Salted Caramel Cupcakes Ingredients

24 vanilla cupcakes
Caramel buttercream
Homemade caramel sauce, room temperature
Coarse sea salt or kosher salt

Bakery Style Vanilla Cupcake Ingredients

1 1/2 cups self-rising flour
1 1/4 cups cake flour
2 cups granulated white sugar
1 cup unsalted butter, at room temperature
4 large eggs
1 cup whole milk
1 teaspoon vanilla extract

Caramel Buttercream Frosting Ingredients

1 cup salted butter
2 cups confectioners sugar (powdered sugar)
1 cup caramel sauce
1 teaspoon vanilla extract

Homemade Caramel Sauce Ingredients

1.5 cups white granulated white sugar
1/4 cup water
1/2 cup butter
3/4 cup heavy cream
1/4 teaspoon vanilla extract
Pinch of salt

How to Make Vanilla Cupcakes

Preheat the oven to 350 degrees. Line the cupcake tins with your choice of cupcake wrappers.

Place the self-rising flour, cake flour, and sugar in the bowl of the electric stand mixer with the paddle attachment. Mix them together for a minute or two until they are well combined.

Cut your butter into tablespoon pieces. Slowly add your butter into the flour mixture one piece at a time continue mixing until you have reached the texture of sand.

Pour half of the milk into the dry ingredients mixture and mix just until the milk is incorporated. Use your rubber spatula to scrape down the sides of your bowl. Add the remaining milk and the vanilla to your batter and mix until combined.

Add in the eggs and mix well to combine.

Scoop the batter into the prepared cupcake pan, filling them 3/4 of the way full.

Bake for 10 minutes then rotate the cake pans so the pan that was on the top rack is now on the bottom and the pan that was on the bottom is now on the top rack. Continue to bake for another 10-13 minutes until a toothpick comes out clean from the center of the cupcake.

Transfer the cupcakes to a cooling rack until they have reached room temperature.

How to Make Caramel Sauce

In a very clean saucepan combine the sugar and water with a rubber spatula. Be sure to use a whisk while you are stirring the sauce when making it.

Have the heavy cream and butter next to the stove already.

Place a small cup of water with a pastry brush next to the stove so you will be able to wash down the inside of the pot.

Place the pan with the water and sugar over medium-high heat. Cook the sugar until it reaches a light brown (caramel) color. Make sure to wash the side of the pot if you see any crystals forming while it is cooking.

Remove the pot from the stove and add in the butter making sure you stir it well while you add it. The caramel will boil up while you stir the butter into the melted sugar mixture.

Add in the heavy cream being careful of it bubbling over and whisk it all together.

Next, add in the vanilla and salt until well combined and stir well with the whisk.

Let it cool while you are making the other ingredients for the cupcakes.

How to Make Caramel Buttercream

In a stand mixer bowl add the butter. Add the whisk attachment to the mixer.

Place the mixer bowl on the stand and turn it up to medium-low speed and beat the butter until it is smooth.

Reduce the mixer speed to low and slowly pour in the confectioner’s sugar and mix until it is all incorporated.

Add the caramel sauce and the vanilla extract and turn the mixer speed up to medium-high speed.

Turn the mixer speed down to medium speed and continue whipping the frosting for 5-10 minutes until the caramel frosting is light and fluffy.

How to Make Salted Caramel Cupcakes

Bake the cupcakes.

Once cupcakes are made allow them to cool completely on a wire rack. While the cupcakes are baking make your caramel sauce. While the cupcakes are cooling make the caramel buttercream frosting.

Fill the piping bag with caramel frosting and using the cupcake swirl method frost each cupcake with caramel buttercream frosting.

Once you are done frosting all cupcakes, drizzle homemade caramel sauce over top of each cupcake.

Lightly sprinkle salt on top of each cupcake.

Easy Homemade Cupcakes Recipes

FAQ

Do I need to Use an Electric Stand Mixer?

You can make this recipe using an electric hand mixer and a large mixing bowl, however, I find when baking that using a stand mixer makes my life much easier.

Do I need to use homemade caramel sauce when I am making the frosting?

You can use storebought caramel sauce when you are making the frosting. If you want a saltier taste to the cupcakes then use a salted caramel sauce so you have a salted caramel frosting on top of the cupcakes. I personally like a lightly salted caramel cupcake so I use plain caramel sauce when I am making the caramel buttercream frosting.

Can I use store-bought Caramel Sauce?

This caramel cupcake is very decadent with my homemade caramel sauce drizzled over the top. It can work for a family dinner dessert treat, or blow away your guests if you are having people over for dinner!

If you are running short on time you can use jarred caramel sauce for the caramel buttercream and for the caramel drizzle on the top of the cupcakes if you need to it. It will have a little bit of a different flavor, and I love using homemade caramel sauce instead of jarred sauce but if you need to it will work.

How to tell when cupcakes are done baking

Making sure the cupcakes are fully baked is important. You do not want to have underbaked cupcakes nor do you want overbaked cupcakes.

Check for golden-brown color. After the recommended baking time has passed, open the oven and take a peek at the cupcakes. They should have a light golden-brown color on the top. If the cupcakes are still pale, they need more time to bake. Close the oven quickly to maintain the temperature.
Perform the toothpick test. Take a toothpick or a thin skewer and insert it into the center of one of the cupcakes. Pull it out slowly. If the toothpick comes out clean or with just a few crumbs clinging to it, the cupcakes are likely done. However, if you see wet batter sticking to the toothpick, they need more time in the oven.
Check for a springy texture. Gently press the top of a cupcake with your finger. If it springs back and feels firm to the touch, that’s a good sign that they are done. If it leaves an indentation or feels soft and mushy, they need more time to bake.

Sweet and Salty Treats Recipes