Salted Caramel Cupcake Recipe

You will definitely enjoy this salted caramel cupcake recipe!

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Makes 20 cupakes


1/4 cup caramel sauce

3/4 cup warm water

1/2 cup butter

1 1/3 cup sugar

3 eggs

1 tsp vanilla

2 1/4 cup cake flour

1/4 cup all-purpose flour

2 1/2 tsp baking powder

1/4 tsp salt


Preheat oven to 350 degrees fahrenheit.

Pour 1/4 cup of the syrup into a measuring cup. Add enough warm water to make 1 cup of liquid. Stir and set aside.

In the bowl of a standing mixer, cream together the butter and the sugar until light and fluffy – about 2 minutes. Beat in the eggs, one at a time and then add the vanilla. Whisk together the dry ingredients. Stir in alternately with caramel mixture, beginning and ending with your flour mixture.

Pour batter into cupcake pans, about half full and bake for 18 minutes or until an inserted toothpick comes out clean. The time will vary depending upon your oven, my edges were already turning golden at 18.

Cool completely and frost with salted caramel frosting.

Salted Caramel Frosting

1 1/2 sticks unsalted butter

2.5 cups powdered sugar

2-6 tbs half & half

3 tbs caramel

fleur de sel or other course salt for sprinkling

Beat butter until creamy, add powdered sugar 1 cup at a time with 1 tbs caramel. The caramel immediately thickens the mixture up, this is probably the smallest amount of powdered sugar I’ve ever used in a frosting recipe. Slowly add the half & half till you reach the desired consistency. This made enough for me to frost 12 cupcakes. If you desire, drizzle finished cupcakes with additional caramel and sprinkle lightly with fleur de sel.

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