There’s a certain thrill in creating something sweet that can brighten anyone’s day, and these Salted Caramel Cupcakes do just that! I often find myself craving a treat after a long week, and nothing satisfies like the rich, buttery flavor of freshly baked cupcakes topped with luscious salted caramel. The moment the warm aroma fills my kitchen, it’s like a warm hug that wraps around me, inviting everyone to indulge.
These cupcakes are not just another dessert; they’re a celebration of simple ingredients harmonizing into something extraordinary. With their tender crumb and decadent frosting, they effortlessly bridge the gap between casual baking and impressive treats for guests. Plus, they come together in no time, making them the perfect antidote to bland fast food nights or when you need a dazzling dessert without the fuss.
So, roll up those sleeves and let’s dive into making the most delightful Salted Caramel Cupcakes that will leave you and your loved ones smiling with every delectable bite!
Why are Salted Caramel Cupcakes a must-try?
Indulgence awaits with these cupcakes that blend sweet and salty in the most delightful way. Simple ingredients transform into a bakery-worthy treat that anyone can whip up at home. Perfect for any occasion, whether it’s a quiet evening or a festive gathering, these cupcakes will impress your guests. Quick and easy preparation means you can spend less time in the kitchen and more time enjoying your creation. Deliciously airy and moist, each bite delivers an explosion of flavor, making them irresistible!
Salted Caramel Cupcake Ingredients
Unleash baking magic with these essentials!
For the Salted Caramel
• 90 g granulated sugar – essential for creating that luscious caramel base.
• 1 tablespoon water – helps dissolve the sugar evenly in the initial stage.
• 25 g butter – adds richness and creaminess to the caramel.
• 100 g heavy cream – creates that perfect buttery texture in the sauce.
• Pinch of salt – enhances the flavor and balances the sweetness.
• ¼ teaspoon vanilla bean paste – infuses a luxurious depth of flavor.
For the Cupcake Batter
• 210 g all-purpose flour – forms the structure of the cupcakes.
• 200 g granulated sugar – sweetens and helps create a moist crumb.
• ½ teaspoon baking powder – provides a light rise to your treats.
• ½ teaspoon baking soda – helps the cupcakes to rise beautifully.
• ½ teaspoon salt – balances sweetness and enhances overall taste.
• 100 g butter – makes for a wonderfully moist and rich cupcake experience.
• 240 g sour cream – keeps the batter moist and adds a tangy flavor.
• 2 large eggs – bind the ingredients together and contribute to the fluffiness.
• 1 teaspoon vanilla bean paste – adds a beautiful aroma and complexity.
For the Frosting
• 200 g butter – essential for a creamy and smooth frosting base.
• 330 g powdered sugar – sweetens the frosting, giving it that perfect texture.
• 1 tablespoon salted caramel – enhances the frosting with added flavor and indulgence.
• 1 – 1 ½ tablespoon milk – adjusts the frosting consistency to your liking.
• ½ teaspoon vanilla extract – rounds out the flavor profile of the frosting.
Each of these thoughtfully selected ingredients is key to crafting the perfect Salted Caramel Cupcakes that are sure to wow every bite!
How to Make Salted Caramel Cupcakes
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Prepare the Caramel: In a saucepan, combine 90 g granulated sugar and 1 tablespoon water over medium heat. Stir gently until the sugar dissolves, then let it cook undisturbed until it turns a deep amber color—about 8-10 minutes.
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Add Butter: Remove from heat and carefully add 25 g of butter, stirring until it’s fully melted and incorporated into the caramel.
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Incorporate Cream: Gradually stir in 100 g of heavy cream and a pinch of salt. Mix well and let the caramel cool to room temperature.
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Preheat Oven: Preheat your oven to 175°C (350°F) and line a cupcake tin with paper liners, ready for that cupcake magic!
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Mix Dry Ingredients: In a mixing bowl, whisk together 210 g of all-purpose flour, 200 g granulated sugar, ½ teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.
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Cream Wet Ingredients: In another bowl, cream 100 g of butter until light and fluffy, then add 240 g of sour cream, 2 large eggs, and 1 teaspoon of vanilla bean paste. Mix until smooth and combined.
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Combine Mixtures: Gradually incorporate the dry ingredients into the wet mixture, stirring just until everything is combined—be careful not to overmix!
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Fill Cupcake Liners: Spoon the batter into each cupcake liner, filling them about 2/3 full. Bake for 18-20 minutes or until a toothpick comes out clean.
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Cool Cupcakes: Allow cupcakes to cool completely in the tin before transferring them to a wire rack for frosting.
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Frost the Cupcakes: For the frosting, beat 200 g of butter until creamy. Gradually add 330 g of powdered sugar, then stir in 1 tablespoon of salted caramel and enough milk to reach your desired frosting consistency. Don’t forget to mix in ½ teaspoon of vanilla extract for that extra flavor!
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Decorate: Frost the cooled cupcakes with the salted caramel buttercream and, if you’re feeling extra indulgent, drizzle some additional salted caramel on top!
Optional: Top with a sprinkle of sea salt for a delightful touch!
Exact quantities are listed in the recipe card below.
How to Store and Freeze Salted Caramel Cupcakes
Room Temperature: Keep unfrosted cupcakes at room temperature for up to 2 days in an airtight container to maintain their moisture and freshness.
Fridge: Frosted Salted Caramel Cupcakes can be stored in the refrigerator for up to 4 days; just ensure they’re in a sealed container to prevent them from drying out.
Freezer: For long-term storage, freeze unfrosted cupcakes for up to 3 months. Wrap them individually in plastic wrap and place in a freezer-safe bag.
Reheating: To enjoy your frozen cupcakes, thaw them in the fridge overnight. If you prefer warm cupcakes, microwave for a few seconds just until warmed through!
Salted Caramel Cupcakes Variations
Embrace the joy of baking by adding your own signature touch to these delightful treats!
- Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free baking blend for a deliciously similar texture.
- Dairy-Free: Use coconut cream instead of heavy cream, and dairy-free butter for both the caramel and frosting; your cupcakes will still be creamy and decadent!
- Vegan: Replace eggs with flaxseed meal (1 tbsp flaxseed + 2.5 tbsp water per egg) and use a plant-based sour cream.
- Chocolate Twist: Fold in 50 g of cocoa powder into your dry ingredients to create a rich chocolate base that pairs beautifully with salted caramel.
- Nutty Infusion: Add 100 g of chopped toasted nuts or pecans into the batter for an extra crunchy texture and flavor.
- Spiced Delight: Incorporate 1 teaspoon of ground cinnamon or a pinch of nutmeg into your batter, bringing warm flavors to your cupcakes.
- Extra Salted Caramel Swirls: Before baking, swirl in some additional salted caramel sauce into each cupcake liner for a gooey surprise.
- Cinnamon Sugar Topping: Mix 1 tablespoon of sugar with ½ teaspoon of cinnamon to sprinkle on top of your cupcakes before baking for a sweet crusty finish.
Feel free to mix and match these ideas to create cupcakes that truly reflect your taste and style!
Make Ahead Options
These delicious Salted Caramel Cupcakes are perfect for meal prep enthusiasts! You can prepare the salted caramel sauce up to 3 days in advance. Simply store it in an airtight container in the refrigerator to maintain its rich flavor. The cupcake batter can also be mixed and refrigerated for up to 24 hours, ensuring freshness and convenience. When you’re ready to bake, simply fill your cupcake liners and pop them in the oven. This way, you can enjoy a delightful homemade treat with minimal effort on busy evenings. Just remember to frost them right before serving for that freshly made touch—your loved ones will appreciate the love in every bite!
What to Serve with Salted Caramel Cupcakes?
Indulge in a delicious pairing experience that elevates your dessert game.
- Rich Coffee: The boldness of a freshly brewed coffee enhances the buttery sweetness of the cupcakes, creating a perfect balance.
- Vanilla Ice Cream: A scoop of creamy vanilla ice cream serves as a delightful contrast to the caramel’s richness, making each bite decadently cool.
- Chocolate Bark: The deep, dark notes of chocolate bark provide a satisfying crunch and flavor contrast to the sweet cupcakes.
- Fresh Berries: Juicy raspberries or strawberries add a refreshing burst and a pop of color to your plate, countering the cupcakes’ sweetness.
- Mint Tea: A fragrant cup of mint tea offers a soothing lightness that harmonizes well with the rich flavors of the cupcakes.
- Salted Caramel Milkshake: For an extra special treat, a salted caramel milkshake brings all flavors full circle, making dessert feel like a celebration!
- Chocolate Ganache: Drizzling a warm chocolate ganache over the cupcakes creates an indulgent, silky-smooth finish that every sweet tooth will love.
- Toasted Nuts: Adding a sprinkle of toasted pecans or almonds gives a delightful crunch and Earthy notes, complementing the cupcakes beautifully.
- Sparkling Water with Lime: Refresh your palate with a splash of lime in sparkling water, creating a zesty counterpoint to the dessert’s richness.
Expert Tips for Salted Caramel Cupcakes
- Perfect Caramel: Watch the color closely while making caramel; it can go from perfect to burned very quickly—aim for a deep amber.
- Avoid Tough Cakes: Mix the batter just until combined to avoid overworking the gluten; this ensures a light, tender cupcake.
- Room Temperature Ingredients: Ensure butter, eggs, and sour cream are at room temperature for a smooth batter and even baking.
- Cooling Time: Let the cupcakes cool completely before frosting; this prevents the frosting from melting and losing its shape.
- Flavor Boost: For an extra flavor kick, add a sprinkle of flaky sea salt on top of the frosting to enhance that salted caramel taste.
Salted Caramel Cupcakes Recipe FAQs
How do I choose ripe ingredients for Salted Caramel Cupcakes?
Absolutely! When selecting ingredients for your Salted Caramel Cupcakes, go for high-quality butter and fresh eggs. Look for butter that’s creamy and uniform in color. Eggs should be at room temperature for better incorporation into the batter, ensuring a fluffier texture. For your cream, choose heavy cream with a fat content of at least 36% for the richest caramel and frosting.
What is the best way to store Salted Caramel Cupcakes?
Very! Unfrosted cupcakes can be stored at room temperature for up to 2 days in an airtight container to keep them moist. If you’ve frosted them, store the cupcakes in the refrigerator for up to 4 days; just make sure they’re in a sealed container to avoid drying out.
Can I freeze Salted Caramel Cupcakes?
Definitely! To freeze unfrosted Salted Caramel Cupcakes, wrap each one individually in plastic wrap and place them in a freezer-safe bag. They’ll stay fresh for up to 3 months. When you’re ready to enjoy, simply thaw them in the fridge overnight, and if you want them warm, pop them in the microwave for a few seconds.
What should I do if my caramel hardens too fast?
Very common! If your salted caramel starts to harden before you can use it, gently reheat it using a double boiler or in the microwave at short intervals (about 10-15 seconds), stirring in between, until it becomes pourable again. Always keep an eye on it to avoid further hardening.
Are there any dietary concerns I should be aware of for these cupcakes?
Absolutely! These cupcakes contain gluten and dairy, so they may not be suitable for individuals with allergies or intolerances to these ingredients. For a gluten-free option, consider using a certified gluten-free all-purpose flour blend. You can also substitute the butter and cream with dairy-free alternatives to accommodate lactose intolerances, making these treats more inclusive for everyone.
How can I ensure my cupcakes are perfectly fluffy?
Very important! To achieve fluffy Salted Caramel Cupcakes, make sure to cream your butter well before adding the sugar until the mixture is light and airy. Also, be cautious not to overmix the batter once you combine dry and wet ingredients; mixing just until combined will keep your cupcakes tender and light.
Delicious Salted Caramel Cupcakes that Wow Every Bite
Ingredients
Equipment
Method
- In a saucepan, combine 90 g granulated sugar and 1 tablespoon water over medium heat. Stir gently until the sugar dissolves, then let it cook undisturbed until it turns a deep amber color, about 8-10 minutes.
- Remove from heat and carefully add 25 g of butter, stirring until it’s fully melted and incorporated into the caramel.
- Gradually stir in 100 g of heavy cream and a pinch of salt. Mix well and let the caramel cool to room temperature.
- Preheat your oven to 175°C (350°F) and line a cupcake tin with paper liners.
- In a mixing bowl, whisk together 210 g of all-purpose flour, 200 g granulated sugar, ½ teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.
- In another bowl, cream 100 g of butter until light and fluffy, then add 240 g of sour cream, 2 large eggs, and 1 teaspoon of vanilla bean paste. Mix until smooth and combined.
- Gradually incorporate the dry ingredients into the wet mixture, stirring just until everything is combined.
- Spoon the batter into each cupcake liner, filling them about 2/3 full. Bake for 18-20 minutes or until a toothpick comes out clean.
- Allow cupcakes to cool completely in the tin before transferring them to a wire rack for frosting.
- For the frosting, beat 200 g of butter until creamy. Gradually add 330 g of powdered sugar, then stir in 1 tablespoon of salted caramel and enough milk to reach your desired frosting consistency. Mix in ½ teaspoon of vanilla extract.
- Frost the cooled cupcakes with the salted caramel buttercream and drizzle additional salted caramel on top if desired.