I can never resist a cupcake crowned with silky salted caramel, buttery frosting, and just the right sparkle of sea salt. These are the kind of bakery-worthy beauties that disappear fast.

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I’m obsessed with these Ultimate Salted Caramel Cupcakes because they hit every craving I pretend I don’t have: soft cake, buttery sweetness, and that salty snap that keeps me going back for another bite. I love how the salted caramel sauce sinks into the whole vibe, making each cupcake feel rich without being boring.

And the flaky sea salt on top? Necessary.

It cuts through the sweetness in the best way. But what really gets me is the frosting, piled high and unapologetic.

Sticky, creamy, sweet, salty. The kind of cupcake I think about long after the wrapper is trashed.

Ingredients

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Flour gives the cupcakes structure, so they’re soft but not flimsy.
Baking powder and soda help them puff up nicely, not sit there sad.
Fine salt keeps the sweetness in check.
Trust me, it matters.
Soft butter makes the cake tender, rich, and very bakery-ish.
Sugar brings sweetness and helps the tops get that light golden vibe.
Eggs hold everything together and add a little richness.
Vanilla makes the whole cupcake taste warmer and more homemade.
Sour cream keeps the crumb moist without making it heavy.
Whole milk loosens the batter and adds a soft, creamy finish.
Caramel sauce brings that deep, buttery sweetness everyone’s here for.
Heavy cream makes the caramel and frosting smooth, not gritty.
Flaky sea salt cuts the sugar and adds tiny salty pops.
Powdered sugar makes the frosting fluffy, sweet, and pipeable.
Plus, extra caramel in the frosting makes every bite feel extra.
Basically, that final salt sprinkle makes these cupcakes dangerously good.

Ingredient Quantities

1 1/4 cups all purpose flour

1 1/4 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon fine salt

1/2 cup unsalted butter softened

3/4 cup granulated sugar

2 large eggs at room temperature

2 teaspoons pure vanilla extract

1/2 cup sour cream

1/2 cup whole milk

1 cup granulated sugar for caramel sauce

6 tablespoons unsalted butter for caramel sauce

1/2 cup heavy cream for caramel sauce

1 teaspoon flaky sea salt for caramel sauce and finishing

1 cup unsalted butter softened for frosting

3 to 3 1/2 cups powdered sugar for frosting

1/3 to 1/2 cup cooled salted caramel sauce for frosting

2 to 3 tablespoons heavy cream for frosting

1 teaspoon pure vanilla extract for frosting

Extra flaky sea salt for sprinkling

How to Make this

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1. Preheat oven to 350 F and line a 12-cup muffin tin with liners. In a bowl whisk together 1 1/4 cups all purpose flour, 1 1/4 teaspoons baking powder, 1/4 teaspoon baking soda, and 1/2 teaspoon fine salt.

2. In a large bowl beat 1/2 cup softened unsalted butter with 3/4 cup granulated sugar until light and fluffy, about 2 to 3 minutes. Beat in 2 large room temperature eggs one at a time, then stir in 2 teaspoons pure vanilla extract.

3. In a measuring cup combine 1/2 cup sour cream and 1/2 cup whole milk. Add the dry ingredients to the butter mixture in three additions, alternating with the sour cream-milk mixture, beginning and ending with the dry ingredients. Mix until just combined.

4. Divide batter evenly among liners, filling about 2/3 full. Bake 18 to 20 minutes or until a toothpick comes out clean. Cool in pan 5 minutes then transfer to a wire rack to cool completely.

5. While cupcakes bake, make the salted caramel sauce: heat 1 cup granulated sugar in a medium heavy-bottomed saucepan over medium heat, stirring constantly until it melts and turns a deep amber. Carefully stir in 6 tablespoons unsalted butter until combined. Remove from heat and slowly whisk in 1/2 cup heavy cream until smooth. Stir in 1 teaspoon flaky sea salt. Cool to room temperature; reserve 1/3 to 1/2 cup for frosting and save extra for filling and drizzle.

6. For the frosting beat 1 cup softened unsalted butter until creamy. Gradually add 3 to 3 1/2 cups powdered sugar, mixing on low to combine, then increase speed to beat until smooth. Add 1/3 to 1/2 cup cooled salted caramel sauce, 2 to 3 tablespoons heavy cream to reach desired consistency, and 1 teaspoon pure vanilla extract. Adjust powdered sugar or cream as needed for piping.

7. Optional filling step: core each cooled cupcake with a small knife or piping tip and spoon or pipe 1 to 2 teaspoons of the cooled salted caramel sauce into the center.

8. Pipe or spread the caramel frosting onto each cupcake. If piping, chill briefly to set shape if needed.

9. Drizzle additional salted caramel sauce over the frosted cupcakes and sprinkle with extra flaky sea salt to finish.

10. Let cupcakes rest until frosting sets slightly then serve. Store leftover cupcakes in an airtight container at room temperature up to 2 days or refrigerate up to 4 days; bring to room temperature before serving.

Equipment Needed

1. Oven and 12-cup muffin tin with paper liners
2. Medium heavy-bottomed saucepan and wooden spoon or heatproof spatula
3. Stand mixer or electric hand mixer with paddle or whisk attachment
4. Large and medium mixing bowls
5. Measuring cups and spoons
6. Whisk and rubber spatula
7. Wire cooling rack
8. Piping bag and piping tip or small offset spatula and paring knife for coring
9. Toothpick or cake tester

FAQ

How do I know when the caramel sauce is ready?

The caramel will be a deep amber color and smell nutty. When you stir in the cream it should loosen smoothly and reach a pourable, glossy consistency. If you have a thermometer aim for 240 to 245°F (soft ball stage) before adding cream for a stable sauce.

My caramel seized or crystallized. Can I fix it?

If crystals form, gently warm the pan and add a tablespoon of water or cream while stirring until smooth. If very grainy, strain and reheat slowly until glossy. Avoid stirring while the sugar is boiling to reduce crystallization risk.

Can I make components ahead of time?

Yes. Bake cupcakes up to 2 days ahead and store in an airtight container at room temperature. Caramel keeps refrigerated up to 2 weeks and frosting for 3 to 5 days. Bring chilled caramel or frosting to room temperature before using and stir gently.

How do I prevent the cupcakes from being dense or gummy?

Do not overmix after adding flour. Alternate wet and dry ingredients and mix only until combined. Ensure baking powder and baking soda are fresh and measure flour by spooning into the cup and leveling.

Can I substitute milk or cream for dietary reasons?

For the cupcake batter you can use a nonfat milk alternative but texture may be slightly different. For the caramel and frosting dairy-free substitutions are tricky because butter and cream give structure and flavor. Use a tested vegan caramel and vegan butter if needed.

How much caramel should I swirl into the frosting and how to prevent it from making the buttercream too loose?

Start with 1/3 cup cooled caramel and add gradually until you reach desired flavor. If the frosting loosens too much, add powdered sugar 2 tablespoons at a time or chill briefly and rewhip. Use 2 to 3 tablespoons heavy cream to adjust piping consistency.

Ultimate Salted Caramel Cupcakes Recipe Substitutions and Variations

All purpose flour: cake flour for lighter crumb (use 1:1 but slightly reduce liquid); 1-to-1 gluten free baking blend for gluten free; whole wheat pastry flour for nuttier flavor (use 75% of amount and expect denser texture).
Unsalted butter (baking/frosting): salted butter (omit any added salt in recipe); plant-based stick margarine or vegan butter for dairy-free (use same amount, flavor and texture may vary).
Sour cream: full-fat Greek yogurt (use equal amount); buttermilk (use 1:1 but thin batter slightly by reducing milk); crème fraîche if available (equal amount).
Heavy cream (caramel or frosting): half and half for a lighter caramel (reduce simmer time to thicken); full-fat coconut cream for dairy-free caramel (use equal amount, flavor will be coconut-forward).

Pro Tips

1) Bring eggs, butter and sour cream to room temperature before you start. The batter will come together more smoothly, trap air better while creaming, and give you taller, more tender cupcakes.

2) Mix the batter only until the dry ingredients just disappear. Overmixing develops gluten and makes cupcakes chewy instead of soft.

3) When making caramel, watch the sugar like a hawk and keep the heat moderate. Stirring constantly helps prevent hot spots and burning. If any crystals form on the pan rim, wipe them away with a wet pastry brush to keep the sauce glossy.

4) Let the caramel cool fully before adding it to the frosting. Warm caramel will thin the buttercream and can make it weep. If your frosting ends up too loose, chill it briefly and re-whip to firm it up for piping.

5) For best texture and flavor, fill and frost cupcakes once they are completely cool. Store at room temperature up to 2 days in an airtight container or refrigerate up to 4 days. If chilled, bring to room temperature before serving so the frosting softens and the caramel shines.

Ultimate Salted Caramel Cupcakes Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I can never resist a cupcake crowned with silky salted caramel, buttery frosting, and just the right sparkle of sea salt. These are the kind of bakery-worthy beauties that disappear fast.

Servings

servings

Calories

613

kcal

Equipment: 1. Oven and 12-cup muffin tin with paper liners
2. Medium heavy-bottomed saucepan and wooden spoon or heatproof spatula
3. Stand mixer or electric hand mixer with paddle or whisk attachment
4. Large and medium mixing bowls
5. Measuring cups and spoons
6. Whisk and rubber spatula
7. Wire cooling rack
8. Piping bag and piping tip or small offset spatula and paring knife for coring
9. Toothpick or cake tester

Ingredients

1 1/4 cups all purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon fine salt
1/2 cup unsalted butter softened
3/4 cup granulated sugar
2 large eggs at room temperature
2 teaspoons pure vanilla extract
1/2 cup sour cream
1/2 cup whole milk
1 cup granulated sugar for caramel sauce
6 tablespoons unsalted butter for caramel sauce
1/2 cup heavy cream for caramel sauce
1 teaspoon flaky sea salt for caramel sauce and finishing
1 cup unsalted butter softened for frosting
3 to 3 1/2 cups powdered sugar for frosting
1/3 to 1/2 cup cooled salted caramel sauce for frosting
2 to 3 tablespoons heavy cream for frosting
1 teaspoon pure vanilla extract for frosting
Extra flaky sea salt for sprinkling

Directions

Preheat oven to 350 F and line a 12-cup muffin tin with liners. In a bowl whisk together 1 1/4 cups all purpose flour, 1 1/4 teaspoons baking powder, 1/4 teaspoon baking soda, and 1/2 teaspoon fine salt.
In a large bowl beat 1/2 cup softened unsalted butter with 3/4 cup granulated sugar until light and fluffy, about 2 to 3 minutes. Beat in 2 large room temperature eggs one at a time, then stir in 2 teaspoons pure vanilla extract.
In a measuring cup combine 1/2 cup sour cream and 1/2 cup whole milk. Add the dry ingredients to the butter mixture in three additions, alternating with the sour cream-milk mixture, beginning and ending with the dry ingredients. Mix until just combined.
Divide batter evenly among liners, filling about 2/3 full. Bake 18 to 20 minutes or until a toothpick comes out clean. Cool in pan 5 minutes then transfer to a wire rack to cool completely.
While cupcakes bake, make the salted caramel sauce: heat 1 cup granulated sugar in a medium heavy-bottomed saucepan over medium heat, stirring constantly until it melts and turns a deep amber. Carefully stir in 6 tablespoons unsalted butter until combined. Remove from heat and slowly whisk in 1/2 cup heavy cream until smooth. Stir in 1 teaspoon flaky sea salt. Cool to room temperature; reserve 1/3 to 1/2 cup for frosting and save extra for filling and drizzle.
For the frosting beat 1 cup softened unsalted butter until creamy. Gradually add 3 to 3 1/2 cups powdered sugar, mixing on low to combine, then increase speed to beat until smooth. Add 1/3 to 1/2 cup cooled salted caramel sauce, 2 to 3 tablespoons heavy cream to reach desired consistency, and 1 teaspoon pure vanilla extract. Adjust powdered sugar or cream as needed for piping.
Optional filling step: core each cooled cupcake with a small knife or piping tip and spoon or pipe 1 to 2 teaspoons of the cooled salted caramel sauce into the center.
Pipe or spread the caramel frosting onto each cupcake. If piping, chill briefly to set shape if needed.
Drizzle additional salted caramel sauce over the frosted cupcakes and sprinkle with extra flaky sea salt to finish.
Let cupcakes rest until frosting sets slightly then serve. Store leftover cupcakes in an airtight container at room temperature up to 2 days or refrigerate up to 4 days; bring to room temperature before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.