Salted Caramel Cupcakes

A nice salted caramel cupcake to go with a glass of milk or cup of coffee!

Credit: My brother 🙂

Prep Time:20

Bake Time: 20 min

Total Time: 40 min

Servings: 12 cupcakes



1 1/2 cups all-purpose flour

3/4 teaspoon baking powder

a large pinch of salt

6 tablespoons of unsalted butter, room temperature

1/2 cup brown sugar

1/4 cup sugar

2 large eggs

1 tablespoon pure vanilla extract

1/2 cup plus 2 tablespoons buttermilk


4 egg whites (about 1/2 cup)

1/2 cup granulated sugar

3 sticks unsalted butter (1.5 cups, at room temp)

1/2 cup confectioner’s sugar (sifted)

Pinch salt

2 tablespoons vanilla extract

1/2 cup Salted Caramel Sauce

Chocolates for decoration, optional


Preheat oven to 350F. Line cupcake pans with liners, set aside.

In a medium bowl, whisk together flour, baking powder, and salt.

In a large mixing bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition, mix in vanilla.

Add flour mixture and buttermilk alternately, beginning and ending with flour. Scrape down the bowl- don’t over mix the batter.

Divide batter evenly among liners, filling each about three-quarters full. Bake until tops spring back when touched, about 20 minutes. Transfer to a wire rack; let cool for 5 minutes and then remove from pan. Let cupcakes cool completely.

Use a paring knife to core a small little but out of each cupcake and fill with a small dollop of caramel.

For the frosting:

Over a double boiler, heat the whites and granulated sugar and salt, whisking constantly, until all the sugar is dissolved. Heat this slowly!! You don’t want scrambled eggs!

Place the mixture in a stand mixer and whip on high until a peak form and the mixture is cool, about 5 minutes.

Turn the mixer to medium speed and add the softened butter a little at a time. Remember, depending on your area, you may need more or less butter.

Add the powdered sugar and vanilla

Swirl 2 tablespoons of caramel into the frosting and pipe or spread onto cupcakes. Drizzle with remaining caramel sauce and sprinkle with sea salt.

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