Salted caramel cupcakes are the ultimate indulgent treat, perfectly balancing the rich, buttery sweetness of caramel with a hint of sea salt to elevate the flavor and cut through the sweetness. These cupcakes typically feature a moist, fluffy vanilla or caramel-flavored sponge, often filled or drizzled with luscious salted caramel sauce and topped with a silky caramel buttercream frosting. Whether you’re baking them for a celebration, gifting them to someone special, or simply treating yourself to something extraordinary, salted caramel cupcakes are a guaranteed crowd-pleaser. Their luxurious taste and elegant appearance make them a standout addition to any dessert table, blending sweet and salty in perfect harmony.
The History of Salted Caramel and Cupcakes
The roots of salted caramel can be traced back to Brittany, France, where salted butter caramels first gained popularity in the 1970s thanks to French chocolatier Henri Le Roux, who cleverly used the region’s famed salted butter to enhance traditional caramels. This sweet-and-salty sensation gradually gained worldwide popularity, becoming a favorite in gourmet desserts by the early 2000s. Cupcakes, meanwhile, originated in the United States in the 19th century as individually portioned cakes baked in teacups or ramekins, making them more practical and accessible for home bakers. As baking trends evolved, cupcakes became a cultural icon, appearing at everything from birthday parties to weddings. The fusion of these two beloved concepts—cupcakes and salted caramel—brings together centuries of baking tradition with modern flavor trends, offering a decadent dessert that feels both classic and innovative.
Ingredients Breakdown
For the Cupcakes:
- Butter: Provides richness and flavor; unsalted is usually preferred to control salt levels.
- Light Brown Sugar: Adds a subtle molasses flavor and keeps the sponge moist.
- White Sugar: Helps balance sweetness and structure.
- Eggs: Bind the ingredients and give the cupcakes structure.
- Vanilla Extract: Enhances the flavor of the batter.
- Self-Raising Flour: Ensures a light and fluffy texture.
- Milk: Loosens the batter and keeps the crumb tender.
For the Salted Caramel Sauce:
- Granulated Sugar: The base for a rich, golden caramel.
- Butter: Adds richness and helps create a silky texture.
- Double Cream (Heavy Cream): Creates a smooth, pourable consistency.
- Sea Salt: Balances the sweetness with a hint of saltiness.
For the Caramel Buttercream:
- Butter: Forms the creamy base.
- Icing Sugar (Powdered Sugar): Sweetens and thickens the frosting.
- Salted Caramel Sauce: Infuses the frosting with deep caramel flavor.
- Milk or Cream: Helps achieve the right piping consistency.
Step-by-Step Recipe
- Preheat your oven to 170°C (150°C Fan) or 325°F and line a 12-hole cupcake tin with paper liners.
- Cream the butter and sugars in a large bowl until light and fluffy, using an electric mixer for best results.
- Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- Sift in the self-raising flour and mix gently until fully combined. If the batter is too thick, add a splash of milk to loosen.
- Divide the batter evenly between cupcake cases and bake for 18–22 minutes, or until a skewer inserted into the center comes out clean. Let cool completely on a wire rack.
- Make the salted caramel sauce by heating granulated sugar in a saucepan over medium heat, stirring constantly until it melts into a golden caramel. Add butter and stir until fully combined. Slowly pour in cream, being careful as the mixture may bubble. Add sea salt to taste, then set aside to cool.
- Prepare the buttercream by beating butter until pale and fluffy. Gradually add icing sugar, then mix in salted caramel sauce and a splash of cream if needed to achieve a pipeable consistency.
- Core the cooled cupcakes using a small knife or cupcake corer, then fill each center with salted caramel sauce.
- Pipe the buttercream frosting on top using a star nozzle for a bakery-style finish. Drizzle with extra salted caramel and sprinkle with a touch of flaky sea salt for decoration.
Tips for the Perfect Salted Caramel Cupcakes
Use room temperature ingredients to ensure a smooth batter and even baking. Don’t overmix the batter once the flour is added—this helps keep the cupcakes tender. For the caramel sauce, be patient and stir constantly to avoid burning the sugar. Allow cupcakes to cool completely before coring or frosting to prevent the buttercream from melting. When making buttercream, beat the butter for at least 5 minutes to ensure a fluffy, light texture. If your caramel buttercream is too soft, chill it briefly before piping. Use a good quality sea salt for garnishing to enhance the caramel flavor without overpowering the sweetness. These cupcakes taste even better the next day, once the flavors have melded.
Variations and Customizations
Add a layer of crushed pretzels at the bottom of each cupcake liner before filling for a salty crunch. Try incorporating chocolate chips or a chocolate ganache core for a caramel-chocolate twist. Replace the vanilla base with chocolate or coffee-flavored sponge for deeper flavor. Use dulce de leche instead of homemade caramel for a shortcut. Swap the buttercream for whipped cream frosting if you prefer a lighter finish. Add chopped toasted pecans or walnuts to the frosting for extra texture and a nutty balance to the sweetness. Turn them into mini cupcakes for bite-sized party treats or scale up to a layer cake using the same flavor elements.
Health Considerations and Nutritional Value
Salted caramel cupcakes are a deliciously indulgent treat, but they are high in sugar, fats, and calories, making them best enjoyed in moderation. A standard cupcake with buttercream and caramel filling can range from 350 to 500 calories, depending on size and ingredients. To make them slightly lighter, you can reduce the amount of butter or sugar, use a sugar substitute, or opt for a lighter frosting like whipped topping. For those with dietary restrictions, gluten-free flour blends can replace self-raising flour, and dairy-free alternatives can be used for butter, milk, and cream. Keep in mind that these substitutions may slightly alter the texture and flavor, but the essence of the cupcake can still be preserved.
FAQ
Can I make these cupcakes in advance? Yes! The cupcakes can be baked a day ahead and stored in an airtight container. Add the caramel and frosting the day you serve them.
Can I freeze salted caramel cupcakes? Yes—freeze the unfrosted cupcakes, then thaw and decorate before serving. You can also freeze the buttercream separately.
My caramel crystallized—what went wrong? Caramel can crystallize if sugar is stirred too aggressively or not melted evenly. Use a clean, dry pan and melt sugar slowly without introducing water.
How long will the cupcakes last? When stored in an airtight container at room temperature, they’ll keep for 3–4 days. Refrigerate if using fresh cream or perishable toppings.
Can I make them gluten-free? Yes—just use a gluten-free self-raising flour blend.
Do I have to use sea salt? For the full salted caramel effect, yes, but you can reduce the amount to your taste or skip it for a traditional sweet caramel flavor.
Salted Caramel Cupcakes
Ingredients
Cupcakes:
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 stick ½ cup unsalted butter, softened to room temperature
- 1 ¾ cups granulated sugar
- 2 large eggs at room temperature
- 2 ½ teaspoons vanilla extract
- 1 ¼ cups whole milk at room temperature
For the Frosting:
- 6 large egg whites*
- 1 ½ cups 300g granulated sugar
- ½ teaspoon coarse kosher salt
- 1 ½ cups 340g unsalted butter, softened to room temperature
- 1 batch salted caramel sauce approximately 1.5 cups
- *Note: Make sure no yolks are present to ensure a stable meringue for the frosting.
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners; set aside. In a medium bowl, whisk together the flour, baking powder, and salt until well combined. In a separate large mixing bowl, cream the butter and sugar together until the mixture is light, fluffy, and pale in color. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract. Alternately add the flour mixture and the milk to the creamed mixture, starting and ending with the flour. Be sure to scrape down the sides of the bowl and mix just until everything is combined—avoid overmixing. Divide the batter evenly among the cupcake liners, filling each about three-quarters full. Bake for approximately 20 minutes, or until the tops spring back when lightly touched. Remove from the oven and let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Once cooled, use a small paring knife to remove a bit from the center of each cupcake and fill the cavity with a small dollop of salted caramel sauce.
For the Frosting:
- Set a heatproof bowl over a pot of gently simmering water to create a double boiler. Combine the egg whites, granulated sugar, and salt in the bowl and whisk continuously until the sugar is fully dissolved and the mixture reaches 160°F (70°C), about 5 minutes. Stir slowly and steadily—be careful not to scramble the eggs. Once heated, transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment and beat on high speed until stiff peaks form and the mixture has cooled to room temperature, around 5 minutes. Reduce the speed to medium and begin adding the softened butter, one piece at a time, allowing each addition to fully incorporate before adding the next. If the mixture appears to curdle partway through, don’t worry—just keep beating and continue adding butter; it will come together. Switch to the paddle attachment and mix in ¾ cup of the salted caramel sauce, beating until the buttercream is smooth, silky, and well blended, about 1 minute. Pipe or spread the caramel buttercream onto the cooled cupcakes, then drizzle with the remaining caramel sauce and finish with a sprinkle of sea salt.