Why You’ll Love Salted Caramel Cupcakes Recipe
Salted Caramel Cupcakes are the ideal blend of sweet and salty, offering a gourmet taste without complicated steps. The sponge is light and fluffy, the filling adds a surprise burst of caramel, and the buttercream is irresistibly smooth. Plus, the recipe is beginner-friendly and easily customizable. It’s the perfect treat for birthdays, holidays, or whenever you want to impress with a homemade dessert.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Sponge:
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3/4 cup butter or baking spread (175g)
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3/4 cup light brown sugar (175g)
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3 large eggs
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1 teaspoon vanilla extract
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1 and 1/4 cups self-raising flour (175g)
For the Buttercream:
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7/8 cup butter (200g)
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3 and 1/4 cups icing sugar (400g)
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2 teaspoons salted caramel flavouring
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1 tablespoon milk
For the Filling and Decoration:
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3/4 cup salted caramel sauce (200g)
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1/3 cup chopped salted caramel fudge, optional (75g)
Directions
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Preheat your oven to 350°F (180°C) and line a cupcake tin with paper cases.
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To make the sponge, cream the butter and light brown sugar together until light and fluffy.
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Beat in the eggs one at a time, then add the vanilla extract.
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Gently fold in the self-raising flour until fully combined.
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Spoon the mixture evenly into the cupcake cases and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
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Let the cupcakes cool completely on a wire rack.
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Once cooled, use a knife or cupcake corer to remove a small section from the center of each cupcake.
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Fill each hollow with salted caramel sauce.
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To prepare the buttercream, beat the butter until creamy, then slowly add the icing sugar.
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Mix in the salted caramel flavouring and milk, beating until smooth and fluffy.
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Pipe or spread the buttercream onto the filled cupcakes.
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Garnish with a drizzle of salted caramel sauce and optional chopped salted caramel fudge.
Servings and timing
This recipe makes approximately 12 cupcakes.
Prep time: 20 minutes
Bake time: 20–25 minutes
Cooling and decorating time: 30 minutes
Total time: About 1 hour 15 minutes
Variations
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Chocolate Twist: Add cocoa powder to the sponge for a salted caramel chocolate cupcake.
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Nutty Crunch: Sprinkle chopped pecans or walnuts on top of the buttercream.
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Spiced Flavor: Mix a pinch of cinnamon into the sponge for a warm, spiced touch.
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Mini Cupcakes: Use a mini muffin tin for bite-sized versions, adjusting the bake time to 12–15 minutes.
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Vegan Option: Use plant-based butter, egg substitutes, and dairy-free caramel sauce for a vegan-friendly version.
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Gluten-Free: Swap self-raising flour for a gluten-free blend with added baking powder.
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Extra Caramel: Drizzle caramel inside the sponge mix before baking for pockets of caramel flavor.
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Coffee Caramel: Add a teaspoon of instant espresso powder to the buttercream for a salted caramel latte flavor.
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Filled with Fudge: Place a small piece of fudge inside the batter before baking for a melted surprise.
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Toffee Crunch Topping: Top with crushed toffee bits for extra texture.
Storage/Reheating
Store these cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Bring refrigerated cupcakes to room temperature before serving for the best texture. You can also freeze undecorated cupcakes for up to 2 months—just thaw at room temperature and frost fresh.
FAQs
How do I make my cupcakes extra moist?
Use room temperature ingredients and avoid overbaking to keep the cupcakes light and moist.
Can I use store-bought caramel sauce?
Yes, store-bought caramel sauce works perfectly for filling and drizzling.
How do I hollow out cupcakes for filling?
Use a small knife or a cupcake corer to carefully remove the center portion of each cupcake.
Can I make the cupcakes ahead of time?
Yes, bake the cupcakes a day ahead and store them in an airtight container. Fill and frost before serving.
What if I don’t have salted caramel flavouring?
You can substitute with a few teaspoons of caramel sauce in the buttercream, though the flavor may be milder.
Can I make these cupcakes without eggs?
Yes, you can use an egg replacer or try a mix of applesauce or yogurt as a substitute.
How do I get smooth buttercream?
Sift the icing sugar before mixing and beat the butter until light and creamy before adding it.
Do these cupcakes need to be refrigerated?
Only if you’re storing them for more than 2 days or if your environment is very warm.
Can I use regular sugar instead of brown sugar?
Brown sugar gives a richer flavor, but you can substitute with white sugar if needed.
What’s the best way to drizzle caramel on top?
Use a spoon or a piping bag with a small tip for a clean and controlled drizzle.
Conclusion
Salted Caramel Cupcakes bring the perfect balance of rich sweetness and a hint of salt in every bite. With a fluffy sponge, gooey caramel filling, and velvety buttercream, they’re sure to be a hit with anyone who tries them. Whether you’re new to baking or a seasoned pro, this recipe is straightforward, customizable, and guaranteed to impress.
