A rich, buttery cupcake with a gooey caramel core and silky salted caramel buttercream—pure indulgence in every bite.

These Ultimate Salted Caramel Cupcakes are the perfect combination of sweet and salty. With a soft vanilla base, luscious homemade caramel filling, and a creamy caramel-infused buttercream, they’re an elegant treat for birthdays, holidays, or any time you want to impress.

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🧁 Recipe Overview

• Yield: 12 cupcakes

• Total Time: ~1 hour

• Skill Level: Intermediate

• Key Flavors: Vanilla, buttery caramel, sea salt

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🥣 Ingredients

For the Cupcakes:

• 1½ cups (190g) all-purpose flour

• 1½ teaspoons baking powder

• ¼ teaspoon salt

• ½ cup (113g) unsalted butter, room temperature

• 1 cup (200g) granulated sugar

• 2 large eggs

• 2 teaspoons vanilla extract

• ½ cup (120ml) whole milk

For the Salted Caramel Filling:

• 1 cup (200g) granulated sugar

• 6 tablespoons (90g) unsalted butter, cubed

• ½ cup (120ml) heavy cream

• 1 teaspoon sea salt (adjust to taste)

For the Salted Caramel Buttercream:

• 1 cup (226g) unsalted butter, room temperature

• 3 cups (360g) powdered sugar, sifted

• ½ cup salted caramel (from the filling above)

• ½ teaspoon sea salt

• 1–2 tablespoons heavy cream (as needed for consistency)

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👩‍🍳 Instructions

✅ Step 1: Make the Cupcakes

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.

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

3. In a large mixing bowl, beat butter and sugar together until light and fluffy, about 2–3 minutes.

4. Add eggs, one at a time, beating well after each addition. Mix in the vanilla extract.

5. Alternately add the flour mixture and milk in batches, beginning and ending with flour. Mix until just combined—do not overmix.

6. Divide batter evenly among cupcake liners, filling each about ¾ full.

7. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.

8. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

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✅ Step 2: Make the Salted Caramel

1. In a medium saucepan over medium heat, melt the sugar, stirring constantly with a heatproof spatula or wooden spoon. The sugar will clump, then gradually melt into an amber liquid.

2. Carefully add the butter—it will bubble vigorously. Stir until fully melted.

3. Slowly pour in the cream while stirring. The mixture will bubble again—keep stirring until smooth.

4. Remove from heat and stir in the sea salt.

5. Allow the caramel to cool to room temperature. It will thicken as it cools.

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✅ Step 3: Fill the Cupcakes

1. Once the cupcakes are completely cool, use a cupcake corer or small knife to remove the center of each cupcake.

2. Spoon or pipe about 1 teaspoon of salted caramel into each hole. Replace a small piece of the removed cake on top to seal, if desired.

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✅ Step 4: Make the Salted Caramel Buttercream

1. Beat butter on medium-high speed until pale and fluffy, about 2 minutes.

2. Gradually add the powdered sugar, mixing on low to avoid a sugar cloud.

3. Add ½ cup of cooled salted caramel and sea salt, then beat until fully incorporated.

4. Add heavy cream, 1 tablespoon at a time, until desired consistency is achieved. Beat on high until light and smooth.

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✅ Step 5: Assemble the Cupcakes

1. Transfer the buttercream to a piping bag fitted with your preferred tip.

2. Pipe a swirl of frosting onto each filled cupcake.

3. For extra flair, drizzle additional caramel over the top and sprinkle with flaky sea salt.

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🍽️ Serving & Storage Tips

• These cupcakes are best served at room temperature to enjoy the soft caramel center.

• Store in an airtight container in the fridge for up to 4 days. Bring to room temp before serving.

• Caramel can be made ahead and stored in the fridge for up to 2 weeks.

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Final Notes

These Ultimate Salted Caramel Cupcakes strike a perfect balance between rich, buttery sweetness and a hint of salt. Each bite offers a moist vanilla cupcake, a gooey caramel surprise, and a dreamy cloud of caramel buttercream—an unforgettable treat that’s always a crowd-pleaser.