Cupcakes

Salted Caramel Cupcakes

Name: Salted Caramel Cupcakes
Prep time: 35 min
Cook time: 18 min
Total time: 53 min
Yield: 12 cupcakes
Cuisine: Dessert
Ingredients: 1 1/2 cups all-purpose flour; 1 1/2 tsp baking powder; 1/4 tsp salt; 1/2 cup unsalted butter, softened; 3/4 cup packed brown sugar; 1/4 cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; 1/2 cup whole milk; 3/4 cup prepared salted caramel sauce, divided; 1 cup unsalted butter, softened; 3 cups powdered sugar; Flaky sea salt, to finish

Buttery brown-sugar cupcakes with a hidden caramel center and a swirl of salted caramel buttercream.

4.6 from 128 bakers

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Prep35 min

Cook18 min

Servings12 cupcakes

DifficultyAdvanced

Ingredients

Total time: 53 minutes

Cupcakes

1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
3/4 cup packed brown sugar
1/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup whole milk

Salted caramel & frosting

3/4 cup prepared salted caramel sauce, divided
1 cup unsalted butter, softened
3 cups powdered sugar
Flaky sea salt, to finish

Instructions

1
Heat the oven to 350°F and line a 12-cup tin with liners.
2
Whisk the flour, baking powder, and salt together.
3
Cream the butter and both sugars, then beat in the eggs and vanilla.
4
Add the dry ingredients alternately with the milk. Bake 16–19 minutes; cool completely.
5
Core the center of each cupcake and fill with a spoonful of caramel sauce.
6
Beat the butter and powdered sugar fluffy, then beat in 1/4 cup caramel sauce.
7
Pipe the frosting on, drizzle with more caramel, and finish with flaky salt.

Zoe's Tips

Let the caramel cool fully before filling so it doesn't melt the cupcakes.
Chill the frosting briefly if it softens after adding the caramel.
Store-bought caramel works perfectly if you're short on time.

Nutrition estimate

Approximate, per serving — a rough guide, not a lab measurement.

410

Calories

21 g

Fat

54 g

Carbs

44 g

Sugar

3 g

Protein

A note from Zoe:this recipe is newly developed from classic, trusted baking ratios — it hasn't been through rounds of reader testing yet. Bake with a baker's eye, and if you try it, I'd genuinely love your feedback so I can make it even better.