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If you love salted caramel, you have to try the Ultimate Salted Caramel Cupcakes! Moist, fluffy, and loaded with salted caramel flavor.
How to make Salted Caramel Cupcakes
Hello friends, hello weekend, hello sea salt caramel cupcakes! It’s a stunning Spring Saturday here in New York, so I’m going to keep this post short and sweet. We’re packing a little charcuterie platter and heading to the park for some fun in the sun. Any big plans on your end?
Alright, time to get down to business. Lucky for us, today’s business is Salted Caramel Cupcakes! Trust me when I sat no one can resist these beauties… 😉
Fluffy brown sugar cupcakes stuffed with a rich pocket of salted caramel sauce (optional) then topped with homemade salted caramel frosting. I used Fran’s Salted Caramel Sauce, but any thick variety will work. You can also skip this step if you’d prefer non-stuffed cupcakes. But seriously… who would want to skip THIS ↓
But I’m getting ahead of myself. The first step in this recipe is baking the sweet and oh-so-fluffy brown sugar cupcakes. To make them you’ll need: all-purpose flour, baking powder, baking soda, salt, cinnamon, whole milk, sour cream, butter, granulated AND light brown sugar, eggs, and water.
A few important notes on ingredients:
- I used full-fat sour cream and whole milk in this recipe and I recommend you doing the same. These cupcakes get a lot of their moisture from the fat in these ingredients. Using fat-free or reduced fat replacements will result in a drier end result.
- This recipe calls for granulated sugar AND brown sugar. I don’t recommend substituting all one or the other. The brown sugar adds moisture and flavor, while the granulated sugar assists with the fluffy consistency.
- Make sure your butter is the right temperature before you begin beating it. It needs to be at room temperature, meaning it should be soft enough that, when lightly pressed with your finger, it leaves an indentation in the stick of butter. I typically leave my butter on the counter for an hour or so, but if you’re really short on time, you can cut the cold stick of butter into into small pieces, which will help speed along the thawing process. Just leave them out at room temperature until they’re soft to the touch.
- Your eggs, egg yolk, milk, and sour cream should also be at room temperature. Cold ingredients won’t incorporate evenly, resulting dense cupcakes, so be sure to take the extra step and bring them to room temperature.
- Here’s a trick for the eggs: to bring cold eggs to room temperature, simply place them in a bowl of warm water for 15 minutes. Just be sure you don’t use hot water!
- Speaking of hot water, this recipe calls for a 1/4 cup of boiling water! You’ll mix it in at the very end, and it’s essential to the batter. The water should be freshly boiled to ensure it’s warm enough.
Hope all those little tips and tricks help!
Moving onto my favorite part: the salted caramel frosting!!! I’m dead frigging serious when I say you’ll want to eat this stuff by the spoonful. Three important things:
- Do NOT skip the salt in this frosting. It is verrrrry sweet, and needs the salt to balance it out. Trust me on this.
- The frosting beings by making a caramel, then adding confectioners’ sugar and beating it. You must beat this frosting for the full 5 minutes.
- You will need to chill your frosting for 15 minutes before pipping or spreading. I don’t recommend keeping it in the fridge any longer or it will begin to seize. When you take the frosting out of the fridge, stir it smooth, then frost away! I used this Star tip to pipe the frosting on my cupcakes, but decorate as you please 😉
To fancy up the cupcakes even more I topped them with caramel sauce, flaky sea salt, and a caramel candy piece. I used Maldon Sea Salt, Ghiradelli Caramel Sauce, and my favorite caramel candies, but feel free to use any brand you like! These cupcakes are a salted caramel lovers dream come true.
More Salted Caramel Recipes:
- Salted Caramel Chocolate Cake
- How to make Easy Salted Caramel Sauce
- Salted Caramel Apple Pie
- Salted Caramel Apple Crisp
If you try this recipe for the best salted caramel cupcakes, let me know! Leave a comment below and don’t forget to snap a pic and tag it #bakerbynature on Instagram! Seeing your kitchen creations makes my day. ♥
Ultimate Salted Caramel Cupcakes
Ingredients
For the cupcakes:
- 2 cups all-purpose flour (be sure NOT to pack your 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 (should be very hot, and poured into measuring cup right after boiled)
- 1/2 cup thick, creamy caramel sauce (see post for references), optional
For the frosting:
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup heavy cream
- 1 cup packed light brown sugar
- 3/4 teaspoon salt
- 3 and 1/4 cups confectioners' sugar, sifted
Decoration:
- 1/4 cup liquid caramel sauce, for drizzling, optional (see post for references)
- 1 teaspoon flaky sea salt
- 6 chewy caramel candies, cut in half (see post for references)
Instructions
For the cupcakes:
- 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. 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 (don't skimp on time here!). 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 flour mixture in 2 additions, alternating with 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 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, use a small sharp knife to 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. Set aside and make the salted caramel frosting.
For the Salted Caramel Frosting:
- In a medium-sized saucepan, placed 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 the mixture from heat and let it cool for 2 minutes, then transfer the mixture into the bowl of an electric mixer fitted with the whisk attachment. Add 2 cups of confectioners' sugar to the bowl and beat on medium-low speed until well combined. Add in 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.
These cupcakes look so beautiful and delicious. I have a confession I’m not a big fan of caramel. I don’t know why?? And I’m a food blogger gah! Others in our home loooove salted caramel yet I never make anything with it as I don’t like it. Daft as I can’t eat oranges yet I’ve baked two orange cakes in recent weeks. I’m going to do this and make salted caramel cupcakes. I taught myself to like celery! Thank you for the kick up the butt I needed, to creep out of my comfort zone. Sammie.
Haha my brother isn’t a caramel fan either, but he actually loved these cupcakes 🙂 If you end up baking them, I’d love to hear how they turn out, Sammie! xo
Hey can I get this recepie in weight measurement. Thank you
Can’t wait to bake!
That caramel center is everything! I would devour these. They look incredible.
Thank you, Laura! They’re definitely a new favorite 🙂
uhhh NO-stuffing these cupcakes with salted caramel sauce is decidedly NOT optional! OMG Ashley these cupcakes are everyyyything–pinnning!
LOL! I so agree with you, Kayle 😉 Thanks girl
These cupcakes are amazing!! I made them for my family and my aunt asked my uncle the next day after having one if he wanted to split one and he said heck no I want a whole one! He said this is his absolute favorite! He requested that I make them for his 60th birthday party at the end of the month! Thank you for sharing this amazing cupcake
Thank you so much, Camber! This sweet story made my morning 🙂 Happy (early) 60th to your uncle.
So can you help me with the nos of cupcakes it makes.?
Fluffy brown sugar cupcakes stuffed with a rich pocket of salted caramel sauce (optional) then topped with homemade salted caramel frosting. I used Fran’s Salted Caramel Sauce, but any thick variety will work.
OMG!!!! They turned out amazingly soft & delicious.
Yay! So happy you enjoyed them, Laura!
Do these need refrigeration? Do they melt?
Hi Shanna. I find they’re fine at room temperature for a few hours, but after that, I suggest storing them in the fridge until needed.
I just made these and my frosting came out kinda thin is it supposed to be spread on or piped
Hi Jessica. The frosting should firm up after resting in the fridge for 15 minutes. It can be piped or spread 🙂
Hi there- quick question- I have been asked to bake these for a wedding and I cannot wait to try them! You mention whiskey and coffee in the text when describing the frosting, but those ingredients are NOT listed in recipe itself. Am I missing something? Thanks for any help you can provide!
Hi there ,
I want to make those for my wedding. Is it ok to keep in the refrigerator for 2days?
Thanks a lot
Hi Carol. Congratulations! I think 2 days in the fridge would be fine, just allow the cupcakes to come to room temperature before serving them. You may also want to add the caramel drizzle right before serving, so it doesn’t make the frosting soggy.
Hi! How do you get your Carmel centers so thick? I got the thickest Carmel sauce I could find and it still seeped into the cake…. other than that, THESE ARE AMAZING EVERY TIME I MAKE THEM!!!
Making these tonight for my 11 year olds birthday party ! He is a huge caramel fan and we thank you!
Yay! Happy birthday to your son 🙂
Thank you the cupcakes were a hit! I tagged you on instagram with the pics!
The frosting was too thick so I added some whipped cream but then it made it too thin despite adding half a cup more of powdered sugar. Any suggestions for next time maybe some cream cheese?
Hi Susan. I would suggest taking it out of the fridge a little sooner next time. Adding more or less of any ingredient is sure to change things, and without being there with you, it’s hard for me to predict how to fix it.
How many does this make?
Hi Heidi. I usually get 15 cupcakes 🙂
I currently live abroad and can not get thick salted caramel. I have tried various recipes but they are all too runny, great for the top or ice cream. How can I make thick caramel for the center of my cupcake. Right now the caramel just disappears into the cupcake.
Hi, I tried making these cupcakes but found that the mix is very wet and wouldn’t bake – what have I done wrong?!
Hi Cat. I’m so sorry this recipe didn’t work our for you! The batter is not typically thin, so I’m really not sure what went wrong 🙁
Would melting caramels and putting that in the center work? Our stores have no thick caramel sauce
If I make a large amount of frosting for following day use, how do I get it right to be able to pipe it?
Thanks a lot they were delicious,,,,,,
Could you use a caramel apple dip for the center ?
How much is one stick of butter?
1/2 cup
I like to make my own carmel sauce,boining two cans of sweet condensed milk….keep cans unopened submerged in a pan of water and boil for 4 hours….let cool and wahlaah!! carmel sauce
That is actually dulce de leche, which is a caramel sauce milk based. The other caramel sauce you boil sugar and water over a flame until about 300-350 degrees, then add in heavy whipping cream, and a lot of butter with vanilla extract.
Hi-would this frosting still turn out okay if adding food coloring? Thanks!
These look amazing and I can’t wait to try them out! Quick question: do the frosted cupcakes need to be refrigerated?
Hi Susan! I typically just store them at room temp 😉
Heyyo
Do you think that using brown butter in this recipe would be good?
And also how much and which sugar should i reduce in this recipe as we don’t really have that much of a sweet tooth in my family?
Thanks
AMAZING!!!!!
I’m looking forward to trying these this weekend!! Too bad it’s still only Monday…
Wow!!! I’m not usually a cupcake person, but these have converted me. This recipe is a keeper.
So happy to hear it!
Carmel sauce made for frosting – cool for 2 minutes or 20 minutes?
Finished the cupcakes they are fab!
I might be blind but where is the recipe for the caramel inside?
There is a link at the top for “Frans Salted Caramel Sauce” however you can also make caramel sauce with sweetened condensed milk that is super easy.
Excited to try these, do you think swapping the regular flour out with a gluten free flour blend will be ok? I know often GF recipe’s tends to be more dry, but I feel like the sour cream and milk along with the brown sugar would help combat this issue. I sure hope so!
You could try a 1 to 1 GF flour! I haven’t tried myself so I cannot say for sure, but I think it could work 🙂
Do you have to use buttermilk?
PLS ANSWER ASAP
can i triple this recipe without making modifications???
Hi all,
For those of you who recommend boiling condensed milk to make caramel sauce…would you use this for the caramel in the centre of the cupcakes or the frosting? Or both? It looks to me like the centre caramel needs to be really thick. I’m not sure my local grocery store sells a thick caramel.
Thanks, making these for my son’s 13th birthday!
Hi! I made some Samoa cupcakes using your recipe for the cake base, and they were a smashing hit. My question is, how would proportions and cook time vary if I wanted to make a Bundt version of the cake? Thank you!
Im a little confused as to how many cupcakes this recipe makes! Is it only 12?
Hi there, would i be able to use cake flour instead of the standard flour? And is the cupcake itself salted caramel tasting or should i add a bit of salted caramel flavouring to it?
I noticed that you say the cupcakes can be frozen unfrosted. Is that because it’s a caramel frosting? I am a terrible cook and always make my cupcakes way ahead of time and freeze them so that i have time for a do-over if necessary. I’ve never had an issue before so I wanted to check with you.
Loved these cupcakes! The cake flavour profile was quite subtle which was good to balance the richness of the caramel and frosting. I made my own salted caramel sauce and refrigerated it to make it thicker (1 cup caster sugar
200ml tub Bulla Dollop Thick Cream
1 tsp sea salt. To make the salted caramel sauce, heat sugar in a small saucepan over medium heat, swirling pan to melt sugar evenly, then cook without stirring for 4 minutes or until sugar is dark amber in colour. Remove from heat and carefully add cream 1 tbs at a time, whisking well between each addition. Add salt, then place over low heat and whisk for 1 minute or until caramel is completely smooth. Set aside).
I followed the directions in the method to make the frosting but found that 15 minutes in the fridge was nowhere near long enough because the frosting wouldn’t hold its shape. It needed close to 30 minutes before it was sturdy enough to hold its shape once piped.
I decorated with a worthers toffee, the salted caramel I made and a sprinkle of salt. They were super rich but soooo delicious.
I love salted caramel ANYTHING, so I HAD to make these cupcakes! Everything turned out great but my icing was too runny. I’m not sure what I did wrong, I tried to follow the recipe step by step. Everything taste great, my icing was just too runny to actually pipe. Maybe I’ll have better luck next time! Because I know there will be a next time!
I am having to have a go at these with my eldest daughter on Sunday. Although we are in England so I have had to use a converter online so I can weigh it in grams and millilitres, lets just hope it turns out ok!
I will let you know how they turn out!
Jasmin & Isabella 🙂 xx
Hey can I get this recepie in weight measurement. Thank you
Can’t wait to bake!
Hey can I get this recepie in weight measurement. Thank you
Can’t wait to bake!
How many cupcakes does this recipe make?
I’m about to make 60 of these for a wedding! Can’t believe there’s no vanilla in the cupcake recipe. How many cupcakes can I frost with these measurements? Can’t wait to see how they turn out.
Which pipe did you use for the frosting?
Can this be made the night before?
There cupcakes are amazing. The only problem I had after following the recipe exactly, was the frosting didn’t come out thick enough to pipe on. I used a star tip and after about 30 seconds it just fell flat on top of the cupcakes.
Next time I’ll add more confectioners sugar I suppose.
If you didn’t let the cupcakes cool they might turn the frosting weird make sure to let them cool for a bit.
I made these for a birthday celebration and OMG they were absolutely delicious! I made my own caramel sauce and used a filling tip. The cupcakes are a great hit with the party guests. I will definitely be making these again.
Incredibly delicious! i have made several times and husband requested them again for Easter dessert. next time i’m going to add some Baileys salted caramel in place of the heavy cream in the frosting. ⭐️⭐️⭐️⭐️⭐️
I have made these before and they were perfect! Scrumptious, light, fluffy, and full of caramel. I even decorated beautifully. Last night I sifted my flour out of habit and my cupcakes were dense. Should I sift flour in this recipe? I’m also going to do your baking soda and baking powder tests. Please help!
These were AMAZING! I used your caramel sauce recipe for the filling and drizzle. I had to add 2 tablespoons of cream to the frosting to make it easier to pipe. This recipe is a definite keeper!
I’m thrilled to hear that! Thanks for letting me know, Wendy!
I absolutely loved this recipe! The cupcakes were light and fluffy and rose perfectly in the oven! I also added a little bit of caramel extract to the cupcakes, but that’s just personal preference.
Awesome these cup caked turned out awesome it turned just like professional baker bakes
Thx