Go Back
–+ servings

Salted Caramel Cupcake

If you love salted caramel, then you’ll love these incredible Salted Caramel Cupcakes! These delicious vanilla cupcakes are topped with a smooth salted caramel buttercream and a drizzle of even more salted caramel on top. These cupcakes are a caramel dream for everyone who loves salted caramel and they are the perfect fall cupcakes.
No ratings yet
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 22 minutes
Total Time 1 hour 7 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes

Equipment

Ingredients
 
 

SALTED CARAMEL SAUCE (can be replaced with store-bought caramel sauce)

  • 90 g granulated sugar
  • 1 tablespoon water
  • 25 g butter
  • 100 g heavy cream
  • Pinch of salt
  • ¼ teaspoon vanilla bean paste

VANILLA CUPCAKES

  • 210 g all-purpose flour
  • 200 g granulated sugar
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 100 g butter
  • 240 g sour cream room temperature
  • 2 large eggs room temperature
  • 1 teaspoon vanilla bean paste

SALTED CARAMEL BUTTERCREAM

  • 200 g butter cool room temperature
  • 330 g powdered sugar
  • 1 tablespoon salted caramel
  • 1 - 1 ½ tablespoon milk
  • ½ teaspoon vanilla extract

Instructions
 

SALTED CARAMEL

  • In a medium sized saucepan, add the granulated sugar and water and stir it together so all of the sugar is wet. Flatten it out into an even layer, so it melts evenly. Melt it over medium-high heat until golden brown. Once you can see it starts slightly brown, give it a stir once in a while so it all melts evenly.
    90 g granulated sugar, 1 tablespoon water
  • Once the caramel is golden brown, reduce the heat to medium heat and stir in the butter until it has melted into the caramel. Then add the heavy cream, a little at a time, stirring in each addition until incorporated. It will bubble up strongly so be careful of your fingers. Stir constantly until it has gathered.
    25 g butter, 100 g heavy cream
  • Turn off the heat and add a pinch of salt and vanilla bean paste and stir it in. Transfer it to a shallow bowl, so it can cool down faster, and let it cool down in the fridge. It takes about 30-60 minutes to become room temperature.
    Pinch of salt, ¼ teaspoon vanilla bean paste

VANILLA CUPCAKES

  • Preheat the oven at 160ºC/320ºF conventional oven and line a 12-cup cupcake tray with 12 cupcake liners.
  • In a large mixing bowl, add all-purpose flour, granulated sugar, baking powder, baking soda and salt and mix it together so everything has been combined.
    200 g granulated sugar, 210 g all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
  • Then add the butter and with a hand mixer or in a stand mixer, using the paddle attachment, mix it together until the butter has coated the dry ingredient and it looks sandy and crumbly.
    100 g butter
  • In another mixing bowl add the sour cream, eggs and vanilla bean paste and with a hand whisk mix it all together until combined.
    240 g sour cream, 2 large eggs, 1 teaspoon vanilla bean paste
  • Pour the wet ingredients into the dry and with the electric mixer mix it all together until smooth, on medium speed. Make sure there are no lumps left in the batter.
  • Divide the cupcake batter into the 12 cupcake liners and bake them for 21-23 minutes. Let the cupcakes cool in the hot pan. After 5 minutes, gently remove the cupcakes from the cupcake pan and let them cool down completely on a wire rack.

SALTED CARAMEL BUTTERCREAM

  • Sift the powdered sugar and set it aside.
    330 g powdered sugar
  • Mix the butter in a stand mixer with the paddle attachment or with a hand mixer for 4 minutes on medium-high speed. Scrape down the sides of the bowl and mix for an additional 2 minutes.
    200 g butter
  • Add the powdered sugar, milk, vanilla extra and caramel in 2 parts. Whipping until each addition is fully incorporated. Scrape down the sides of the bowl and give the buttercream a final mix for 1 minute on low speed.
    1 tablespoon salted caramel, 1 - 1 ½ tablespoon milk, ½ teaspoon vanilla extract
  • Add the buttercream to a piping bag with a round piping tip e.g. a Wilton 1A. Then pipe the buttercream on the cupcakes, creating a small concave with the buttercream. Add the salted caramel into the middle of the buttercream and they are ready to be enjoyed.

Nutrition

Carbohydrates: 67gProtein: 4gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 107mgSodium: 355mgPotassium: 74mgFiber: 0.5gSugar: 53gVitamin A: 974IUVitamin C: 0.3mgCalcium: 52mgIron: 1mg
Keyword caramel buttercream, salted caramel, vanilla cupcake
Tried this recipe?Let us know how it was!