Ultimate Salted Caramel Cupcakes

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Delicious ultimate salted caramel cupcakes with a rich topping and caramel drizzle
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why make this recipe

Ultimate Salted Caramel Cupcakes are perfect for any occasion. They combine rich, moist cake with a delightful caramel filling and a creamy salted caramel frosting. This recipe is great for celebrating birthdays, holidays, or simply enjoying a sweet treat at home. They not only taste fantastic but also look beautiful, making them a hit at any gathering.

how to make Ultimate Salted Caramel Cupcakes

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup whole milk
  • 1/2 cup full-fat sour cream
  • 1 stick unsalted butter, at room temperature
  • 1/4 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 2 large eggs plus one large egg yolk, at room temperature
  • 1/4 cup boiling hot water
  • 1/2 cup thick, creamy caramel sauce (optional)
  • 1/2 cup unsalted butter (for frosting)
  • 1/2 cup heavy cream
  • 1 cup packed light brown sugar (for frosting)
  • 3/4 teaspoon salt (for frosting)
  • 3 and 1/4 cups confectioners’ sugar, sifted (for frosting)
  • 1/4 cup liquid caramel sauce (for drizzling, optional)
  • 1 teaspoon flaky sea salt (for decoration)
  • 6 chewy caramel candies, cut in half (for decoration)

Directions

  1. Preheat oven to 350 degrees F. Line a 12-mold cupcake tin with paper liners and lightly spray the liners with non-stick spray; set aside.
  2. In a large bowl, combine the flour, baking powder, baking soda, salt, and cinnamon; set aside.
  3. In a small bowl, combine the milk and sour cream; mix well to combine and set aside.
  4. In a large bowl using a handheld electric mixer or a stand mixer fitted with the paddle attachment, beat the butter and both sugars until light and fluffy, about 4 minutes.
  5. Beat in the eggs and egg yolk, one at a time, beating well after each addition.
  6. Reduce mixer speed to low and gradually add in the flour mixture in 2 additions, alternating with the sour cream/milk mixture, beginning and ending with the flour.
  7. Finally, stir in the hot water, beating just until combined.
  8. Fill the prepared cupcake tins 3/4 of the way full. Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
  9. Allow cupcakes to cool in the pan for 10 minutes before transferring them to a cooling rack to cool completely.
  10. Once cooled, carve out a small hole in the center of each cupcake; do not discard the carved-out cake piece.
  11. Fill each hole with two teaspoons of caramel sauce, then cover again with the carved-out cupcake piece.
  12. For the Salted Caramel Frosting: In a medium saucepan over medium heat, combine the butter, cream, brown sugar, and salt. Cook, stirring occasionally, until the sugar melts and the mixture comes to a low simmer, about 4 minutes.
  13. Remove from heat and let cool for 2 minutes, then transfer to the bowl of an electric mixer fitted with the whisk attachment.
  14. Add 2 cups of confectioners’ sugar and beat on medium-low speed until well combined.
  15. Add remaining confectioners’ sugar and beat smooth, then increase speed to medium and beat for 5 full minutes.
  16. Place frosting in the fridge for 15 minutes, stir, then frost cooled cupcakes as desired.
  17. For decoration, top each frosted cupcake with a drizzle of caramel sauce, a pinch of flaky sea salt, and half of a caramel candy.
Ultimate Salted Caramel Cupcakes

how to serve Ultimate Salted Caramel Cupcakes

Serve these cupcakes at room temperature. They are perfect for dessert at a party or as an afternoon snack with tea or coffee. You can also display them on a cake stand to make them look even more inviting.

how to store Ultimate Salted Caramel Cupcakes

Store the cupcakes in an airtight container at room temperature for 2-3 days. If you want to keep them longer, you can freeze unfrosted cupcakes for up to 2 months. Just make sure they cool completely before freezing.

tips to make Ultimate Salted Caramel Cupcakes

  • Make sure your butter is at room temperature; this helps to create a fluffy batter.
  • Use high-quality caramel sauce for the filling and frosting to enhance the overall flavor.
  • Don’t skip the resting time for the frosting in the fridge; it helps the texture become perfect for spreading.

variation

You can add a hint of espresso to the frosting to create a salted caramel mocha flavor. Just mix in a teaspoon of instant espresso powder when combining the frosting ingredients.

FAQs

1. Can I use homemade caramel sauce?
Yes, homemade caramel sauce works great in this recipe! Just ensure it is thick and creamy.

2. Are these cupcakes gluten-free?
No, this recipe uses all-purpose flour. However, you can substitute with a gluten-free flour blend if you need a gluten-free option.

3. How can I make the cupcakes chocolate-flavored?
To make chocolate cupcakes, replace 1 cup of flour with cocoa powder. You may also need to adjust the sugar slightly to balance the flavors.

Ultimate Salted Caramel Cupcakes

Rich, moist cupcakes filled with caramel and topped with a creamy salted caramel frosting, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 22 minutes
Total Time 52 minutes
Course Dessert, Snack
Cuisine American
Servings 12 cupcakes
Calories 350 kcal

Ingredients
  

For the Cupcakes

  • 2 cups all-purpose flour standard for the cake base
  • 1 teaspoon baking powder leavening agent
  • 1/2 teaspoon baking soda leavening agent
  • 1/2 teaspoon salt balances sweetness
  • 1/2 teaspoon ground cinnamon adds warmth to the flavor
  • 1/2 cup whole milk adds moisture
  • 1/2 cup full-fat sour cream adds richness
  • 1 stick unsalted butter, at room temperature for better creaming
  • 1/4 cup granulated sugar sweetness
  • 3/4 cup packed light brown sugar adds moisture and flavor
  • 2 large eggs plus one large egg yolk, at room temperature enhances structure
  • 1/4 cup boiling hot water helps to bloom the flavors
  • 1/2 cup thick, creamy caramel sauce (optional) for cupcake filling

For the Frosting

  • 1/2 cup unsalted butter at room temperature
  • 1/2 cup heavy cream adds richness
  • 1 cup packed light brown sugar sweetness
  • 3/4 teaspoon salt balances sweetness
  • 3 and 1/4 cups confectioners' sugar, sifted for sweetness and texture

For the Toppings

  • 1/4 cup liquid caramel sauce (for drizzling, optional) for extra decoration
  • 1 teaspoon flaky sea salt (for decoration) adds a salty contrast
  • 6 pieces chewy caramel candies, cut in half (for decoration) for embellishment

Instructions
 

Preparation

  • Preheat oven to 350 degrees F. Line a 12-mold cupcake tin with paper liners and lightly spray the liners with non-stick spray; set aside.
  • In a large bowl, combine the flour, baking powder, baking soda, salt, and cinnamon; set aside.
  • In a small bowl, combine the milk and sour cream; mix well to combine and set aside.

Making the Cupcakes

  • In a large bowl using a handheld electric mixer or a stand mixer fitted with the paddle attachment, beat the butter and both sugars until light and fluffy, about 4 minutes.
  • Beat in the eggs and egg yolk, one at a time, beating well after each addition.
  • Reduce mixer speed to low and gradually add in the flour mixture in 2 additions, alternating with the sour cream/milk mixture, beginning and ending with the flour.
  • Finally, stir in the hot water, beating just until combined.
  • Fill the prepared cupcake tins 3/4 of the way full. Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
  • Allow cupcakes to cool in the pan for 10 minutes before transferring them to a cooling rack to cool completely.
  • Once cooled, carve out a small hole in the center of each cupcake; do not discard the carved-out cake piece.
  • Fill each hole with two teaspoons of caramel sauce, then cover again with the carved-out cupcake piece.

Making the Frosting

  • In a medium saucepan over medium heat, combine the butter, cream, brown sugar, and salt. Cook, stirring occasionally, until the sugar melts and the mixture comes to a low simmer, about 4 minutes.
  • Remove from heat and let cool for 2 minutes, then transfer to the bowl of an electric mixer fitted with the whisk attachment.
  • Add 2 cups of confectioners' sugar and beat on medium-low speed until well combined.
  • Add remaining confectioners' sugar and beat smooth, then increase speed to medium and beat for 5 full minutes.
  • Place frosting in the fridge for 15 minutes, stir, then frost cooled cupcakes as desired.

Decoration

  • Top each frosted cupcake with a drizzle of caramel sauce, a pinch of flaky sea salt, and half of a caramel candy.

Notes

Store cupcakes in an airtight container at room temperature for 2-3 days. Freeze unfrosted cupcakes for up to 2 months. Use high-quality caramel sauce for best flavor.
Keyword Baking, Cupcakes, Dessert, Salted Caramel, Sweet Treat