Irresistible Salted Caramel Cupcakes: Your Ultimate Guide to Bakery-Quality Perfection
Welcome to your new favorite dessert! This **salted caramel cupcake recipe** is incredibly simple yet yields results that are nothing short of spectacular. Imagine sinking your teeth into a perfectly soft and fluffy vanilla cupcake, generously topped with a rich, creamy, and irresistibly sweet-and-salty caramel frosting. This isn’t just a recipe; it’s an experience designed to bring bakery-quality treats right into your home kitchen.
The beauty of these cupcakes lies in their straightforward preparation. You won’t need a pantry full of exotic ingredients – just a few basic staples are enough to create these delightful confections. Plus, with our expert tips and tricks, you can be confident that every batch will turn out flawless, every single time. Get ready to impress your friends and family with these truly unforgettable salted caramel masterpieces!
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The Magic of Salted Caramel: Fluffy Vanilla Cupcakes with Dreamy Caramel Frosting
Salted caramel is more than just a flavor; it’s a culinary sensation that has completely redefined the dessert landscape. The ingenious combination of rich, buttery caramel with a delicate sprinkle of sea salt elevates the taste profile, adding depth and complexity that purely sweet caramel simply can’t achieve. While caramel itself boasts a centuries-old history, the addition of salt truly took it to a whole new level, creating a balance that tantalizes the taste buds.
This recipe perfectly captures that irresistible magic. Each bite offers a harmonious blend: a wonderfully light and moist vanilla cake base, topped with a luscious, velvety salted caramel sauce, and then crowned with a smooth, creamy caramel cream cheese frosting. It’s a symphony of textures and flavors – sweet, salty, rich, and utterly divine. These cupcakes are perfect for special occasions, parties, or simply to treat yourself to an extraordinary homemade dessert.
Essential Ingredients & Equipment for Your Salted Caramel Cupcakes
Ingredients for Fluffy Vanilla Cupcakes
Achieving that perfect light and airy vanilla cupcake starts with selecting the right ingredients. Here’s a closer look at what you’ll need and some helpful tips:
- Unsalted Butter: Ensure your butter is at **room temperature**. This is crucial for creaming it with sugar, which incorporates air and creates a light texture. Cold butter won’t cream properly, and melted butter will result in dense cupcakes.
- Granulated Sugar: Provides sweetness and helps create a tender crumb in the cupcakes.
- Large Eggs: Also at **room temperature**. Room temperature eggs emulsify better with the butter and sugar, leading to a smoother batter and a more even bake.
- Vanilla Extract: Essential for that classic, delightful vanilla flavor in the cake. You can make your own with this vanilla extract recipe or substitute with two teaspoons of vanilla sugar for a similar effect.
- Self-Rising Flour: This is a key ingredient for easy baking as it already contains leavening agents. **No self-rising flour? No problem!** You can easily make your own by using all-purpose flour and adding 1 ½ teaspoons of baking powder per cup of flour, along with a pinch of salt. Sift them together to ensure even distribution.
- Milk: Helps to moisten the batter, creating a tender and rich crumb. Use whole milk for the best flavor and texture.
Ingredients for Creamy Frosting and Homemade Salted Caramel Topping
The frosting and caramel sauce are where these cupcakes truly shine, offering a luxurious and balanced flavor profile:
- Cream Cheese and Unsalted Butter: For the most luxurious and smooth frosting, it’s absolutely essential that both your cream cheese and butter are at **room temperature**. This ensures they cream together seamlessly, without lumps, and create a wonderfully airy texture.
- Confectioners’ Sugar (Powdered Sugar): Gives the frosting its structure and smooth sweetness. Sifting it can help prevent lumps.
- Heavy Cream: Used in the caramel sauce to create that rich, pourable consistency. Make sure it’s also at room temperature to prevent the caramel from seizing.
- Fine Sea Salt: The star ingredient that balances the sweetness of the caramel, adding that signature “salted” kick.
- Granulated Sugar (for caramel): The base for your homemade caramel sauce.
Essential Baking Equipment
Having the right tools makes the baking process smoother and more enjoyable:
- Muffin Tin: A standard 12-cup muffin tin is perfect for these cupcakes.
- Cupcake Liners: Paper or foil liners make for easy removal and serving.
- Stand Mixer or Hand Mixer: Crucial for creaming butter and sugar and making light, fluffy frosting.
- Medium Heavy-Bottomed Saucepan: For making the salted caramel sauce. A heavy bottom helps prevent scorching.
- Heatproof Spatula or Wooden Spoon: For stirring the caramel.
- Piping Bag with a Large Round or Star Tip: For beautifully decorated cupcakes.
- Wire Rack: For cooling the cupcakes completely after baking.
- Measuring Cups and Spoons: For accurate ingredient measurements.
Bake Like a Pro: Prepare Your Salted Caramel Cupcakes in 4 Easy Steps
Follow these detailed steps to create perfectly baked cupcakes with delectable salted caramel sauce and frosting.
- Step 1: Master the Salted Caramel Sauce. Begin by spreading the granulated sugar evenly across the bottom of a heavy-bottomed saucepan. Heat it over low to medium-low heat. Resist the urge to stir initially; let the sugar melt and caramelize slowly. Once it starts to melt and turn an amber-brown color, you can gently swirl the pan or stir carefully with a heatproof spatula to ensure even melting. The color should be a rich amber, not too dark, or it will taste bitter. Remove from heat and carefully add the butter (it will bubble up vigorously, so be cautious!). Stir continuously until the butter is fully incorporated and the mixture is smooth. Slowly pour in the room-temperature heavy cream while stirring constantly. The mixture may seize a little at first, but keep stirring until it’s smooth again. Finally, mix in the fine sea salt. Transfer the sauce to a heatproof jar and let it cool completely to room temperature. It will thicken as it cools.
- Step 2: Bake the Perfect Vanilla Cupcakes. Preheat your oven to 350 °F (180 °C). Line a 12-cup muffin tin with paper cupcake liners. In a large bowl, using a stand mixer or hand mixer, beat the room-temperature butter on high speed until it’s light and creamy, about 2-3 minutes. Gradually add the granulated sugar and continue to beat for another 2 minutes until the mixture is pale and fluffy. Reduce the speed to medium and add the eggs one by one, mixing well after each addition. Be sure to scrape down the sides of the bowl to ensure everything is fully combined. Mix in the vanilla extract briefly. Now, gently fold in the self-rising flour (or your homemade equivalent) using a spatula, being careful not to overmix. Overmixing can lead to tough cupcakes. Finally, pour in the milk and fold it in until just combined. Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 20-22 minutes, or until a wooden skewer inserted into the center comes out clean and the tops are golden brown. Remove from the oven and let them cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely. This step is crucial for perfect frosting!
- Step 3: Create the Dreamy Caramel Frosting. In a clean bowl, beat the room-temperature cream cheese and butter together until the mixture is wonderfully smooth and lump-free. This can take about 2-3 minutes on medium-high speed. Gradually add the confectioners’ sugar, starting on low speed to avoid a sugary cloud, then increase speed to medium and mix until fully incorporated. Finally, add about ½ cup of your cooled salted caramel sauce. Beat for another 1-2 minutes until the frosting is light, fluffy, and creamy. If the frosting is too thick, you can add a tablespoon of milk or cream at a time until you reach your desired consistency. Transfer the prepared frosting to a piping bag fitted with your chosen tip (a large round or star tip works beautifully for cupcakes).
- Step 4: Assemble and Adorn Your Cupcakes. Once your vanilla cupcakes are completely cooled, it’s time for the fun part! Take your piping bag filled with the creamy salted caramel frosting and pipe it generously onto each cupcake. You can do this in a beautiful circular motion, creating a swirl, or simply spread it with an offset spatula. For the finishing touch, take a spoonful or use a squeeze bottle to drizzle extra cooled salted caramel sauce over the top of each frosted cupcake. For an extra gourmet touch, a tiny sprinkle of flaky sea salt can be added just before serving to enhance the sweet-salty contrast. Now, all that’s left is to admire your handiwork and, most importantly, enjoy every delicious bite!
Did you try this delicious recipe and create your own batch of amazing salted caramel cupcakes? We would absolutely love to see your culinary creations! Tag #byandreajanssen via Instagram! I love to see what your creation looks like and regularly share the most beautiful photos of you! Your feedback is incredibly valuable to us and to other home cooks looking for their next favorite recipe. Did you like this recipe? Then please consider leaving a rating on the recipe card below! Your thoughtful reviews help our community grow and inspire others to try new things in the kitchen.
Need more baking inspiration or looking for your next sweet adventure?
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📖 Recipe Card
RECIPE CARD
Andréa
Pin Recipe
Ingredients
Salted Caramel Sauce
- 2 cups sugar
- 1½ stick butter, room temperature
- 1 cup heavy cream, room temperature
- ½ teaspoon fine sea salt
Vanilla Cupcakes
- 2 sticks butter, room temperature
- 1¼ cup sugar
- 4 eggs, size L
- 1 teaspoon vanilla extract
- 2 cups self-rising flour
- ¼ cup milk
Frosting
- 1 cup cream cheese, room temperature
- 2 sticks butter, room temperature
- 1½ cup confectioners sugar
- ½ cup salted caramel sauce
Assembling
- 3 tablespoons salted caramel sauce
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
Make the Salted Caramel Sauce
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Spread the sugar evenly in a heavy-bottomed pan.2 cups sugar
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Heat the pan on low to medium-low heat and let the sugar melt completely until it turns a rich amber-brown. Do not stir until most of the sugar has melted.
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Remove the pan from the heat. Carefully add the room temperature butter (be very careful, it will bubble and splatter!). Stir vigorously with a heatproof spatula until the butter is fully melted and incorporated, creating a smooth mixture.1½ stick butter
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Slowly and carefully pour in the room temperature heavy cream while continuously stirring. The mixture might seize up and become very thick, but keep stirring over low heat until it becomes smooth and homogenous.1 cup heavy cream
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Sprinkle the fine sea salt on top and mix well until fully dissolved.½ teaspoon fine sea salt
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Pour the hot caramel sauce into a heatproof jar or bowl and let it cool completely to room temperature. It will thicken as it cools. This can be made ahead of time.
Make the Vanilla Cupcakes
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Preheat your oven to 350 °F (180 °C).
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Place paper cupcake liners in a 12-cup muffin tin.
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In a large mixing bowl, beat the room temperature butter on high speed until it’s light and creamy, for about 2-3 minutes.2 sticks butter
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Gradually add the granulated sugar and continue to mix on high speed for another 2 minutes until the mixture is pale and fluffy. Scrape down the sides of the bowl as needed.1¼ cup sugar
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Reduce the mixer speed to medium-low and add the room temperature eggs one by one, mixing well after each egg until fully incorporated.4 eggs
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Stir in the vanilla extract just until combined.1 teaspoon vanilla extract
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With a spatula, gently fold in the self-rising flour until just a few streaks remain. Be careful not to overmix.2 cups self-rising flour
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Pour in the milk and fold it in until the batter is just combined and smooth.¼ cup milk
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Divide the batter evenly into the cupcake liners, filling each about two-thirds full to prevent overflowing.
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Bake for 20-22 minutes, or until the tops are golden brown and a wooden skewer inserted into the center comes out clean.
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Let the cupcakes cool in the muffin tin for 5 minutes, then transfer them to a wire rack to cool completely before frosting. This is important to prevent the frosting from melting.
Make the Frosting
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In a large bowl, using a stand mixer or hand mixer, beat the room temperature cream cheese and butter until smooth and creamy, about 2-3 minutes. Ensure there are no lumps.1 cup cream cheese, 2 sticks butter
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Gradually add the confectioners’ sugar, starting on low speed, then increase to medium until fully incorporated. Mix in ½ cup of the cooled salted caramel sauce.½ cup salted caramel sauce, 1½ cup confectioners sugar
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Beat on medium-high speed for another 1-2 minutes until the frosting is smooth, light, and creamy. If it seems too stiff, add a tiny bit of milk (1 teaspoon at a time) to reach desired piping consistency.
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Transfer the frosting to a piping bag fitted with a large round or star tip.
Assemble the Cupcakes
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Ensure your vanilla cupcakes are completely cooled before proceeding.
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Pipe the salted caramel frosting onto each cooled cupcake in a beautiful swirl or desired pattern.
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Using a spoon or a small squeeze bottle, generously drizzle the remaining 3 tablespoons of salted caramel sauce over the top of the frosted cupcakes. For a final flourish, consider a sprinkle of flaky sea salt. Serve and enjoy!3 tablespoons salted caramel sauce
Notes & Tips
- Can I make the caramel sauce ahead of time? Absolutely! Homemade salted caramel sauce can be stored in a sealed jar in the refrigerator for up to a week. When ready to use, gently warm it in the microwave or a saucepan over low heat until it’s pourable, then let it cool slightly before drizzling.
- How do I prevent the caramel from crystallizing? The key is to start with a clean pan, avoid stirring the sugar until it’s mostly melted, and ensure all your tools are clean. If crystals form, you can try adding a few tablespoons of water and gently heating, but it’s often best to start over.
- Can I use store-bought caramel? Yes, you can! While homemade caramel adds an unparalleled depth of flavor, a good quality store-bought caramel can be a time-saver. Just make sure it’s a “salted caramel” variety for the best results.
2. Storage Instructions for Your Cupcakes
For optimal freshness, cupcakes with cream cheese frosting should generally be refrigerated. However, you have options depending on how long you plan to keep them:
- Unfrosted Cupcakes (Room Temperature): If you haven’t frosted them yet, the plain vanilla cupcakes can be stored in an airtight container at room temperature for up to 3 days. This is ideal if you want to bake ahead.
- Frosted Cupcakes (Refrigerate): Once frosted, the cream cheese-based frosting requires refrigeration. Store your decorated salted caramel cupcakes in an airtight container in the refrigerator for up to 4-5 days. Remove them about 30 minutes before serving to allow the frosting to soften slightly.
- Freezer (Unfrosted Cupcakes): To extend their shelf life, unfrosted vanilla cupcakes can be frozen for up to 3 months. Wrap them individually in plastic wrap, then place them in an airtight freezer-safe bag or container. Thaw at room temperature before frosting.
3. Tips for the Perfect Cupcakes Every Time:
- Room Temperature Ingredients: This cannot be stressed enough! Butter, cream cheese, and eggs at room temperature ensure a smooth, emulsified batter and frosting.
- Don’t Overmix: Overmixing the cupcake batter can develop the gluten in the flour, leading to tough, dense cupcakes. Mix only until ingredients are just combined.
- Don’t Overbake: Overbaked cupcakes will be dry and crumbly. Keep an eye on them and remove them from the oven as soon as a skewer comes out clean.
- Cool Completely: Frosting warm cupcakes will result in a melted mess. Patience is a virtue here!
Nutrition Information
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