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Ultimate Salted Caramel Cupcakes
5 from 30 votes

Ultimate Salted Caramel Cupcakes

Ultimate Salted Caramel Cupcakes blend spiced cupcake batter with rich caramel and a salted caramel frosting to create a moist, layered dessert. The combination of cinnamon, caramel sauce in the batter, and a creamy salted caramel frosting topped with caramel drizzle and chewy candies offers a sweet and slightly salty flavor profile. These cupcakes are suitable for celebrations or indulgent snacks.

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Course: Dessert
Cuisine: International

Ingredients

For the cupcakes:
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup milk whole
  • 1/2 cup sour cream full-fat
  • 1 unsalted butter 1 stick, at room temperature
  • 1/4 cup granulated sugar
  • 3/4 cup light brown sugar packed
  • 2 egg large, plus 1 large yolk, at room temperature
  • 1/4 cup water boiling hot
  • 1/2 cup caramel sauce thick, creamy, optional
For the frosting:
  • 1/2 cup unsalted butter 1 stick
  • 1/2 cup heavy cream
  • 1 cup light brown sugar packed
  • 3/4 teaspoon salt
  • 3 confectioners' sugar 1/4 cups, sifted
Decoration:
  • 1/4 cup caramel sauce liquid, for drizzling, optional
  • 1 teaspoon sea salt flaky
  • 6 caramel candies chewy, cut in half

Instructions

For the cupcakes:
    Cup of Yum
  1. Preheat oven to 350 degrees (F). Line a 12-mold cupcake tin with paper liners and lightly spray the liners with non-stick spray, set aside. In a large bowl combine the flour, baking powder, baking soda, salt, and cinnamon, set aside. In a small bowl combine the milk and sour cream, mix well to combine and set aside. In a large bowl using a handheld electric mixer (or a stand mixer fitted with the paddle attachment) beat the butter and both sugars until light and fluffy; about 4 minutes (don't skimp on time here!). Beat in the eggs and egg yolk, one at a time, beating well after each addition. Reduce mixer speed to low and gradually add in flour mixture in 2 additions, alternating with sour cream/milk mixture, beginning and ending with the flour. Finally stir in the hot water, beating just until combined.
  2. Fill the prepared cupcake tins 3/4 of the way full. Bake in preheated oven for 20-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow cupcakes to cool in the pan for 10 minutes before transferring them to a cooling rack to cool completely. Once cooled, use a small sharp knife to carve out a small hole in the center of each cupcake; do not discard the carved out cake piece. Fill each hole with two teaspoons of caramel sauce, then cover again with the carved out cupcake piece. Set aside and make the salted caramel frosting.
For the Salted Caramel Frosting:
  1. In a medium-sized saucepan, placed over medium-heat, combine the butter, cream, brown sugar, and salt. Cook, stirring occasionally, until the sugar melts and the mixture comes to a low simmer; about 4 minutes. Remove the mixture from heat and let it cool for 2 minutes, then transfer the mixture into the bowl of an electric mixer fitted with the whisk attachment. Add 2 cups of confectioners' sugar to the bowl and beat on medium-low speed until well combined. Add in remaining confectioners' sugar and beat smooth, then increase speed to medium and beat for 5 full minutes. Place frosting in the fridge for 15 minutes, stir, then frost cooled cupcakes as desired.
Decoration:
  1. Top each frosted cupcake with a drizzle of caramel sauce, a pinch of flaky sea salt, and half of a caramel candy.

Notes

  • Unfrosted cupcakes freeze well for up to 2 months; frost after thawing.
  • Ensure cupcakes cool completely before applying frosting to prevent melting.