Salted Caramel Cupcakesrn

Name: Salted Caramel Cupcakes
Prep time: 40 min
Cook time: 20 min
Total time: 80 min
Ingredients: 15.25 ounces white cake mix; 3.4 ounces instant vanilla pudding; 4 large eggs, (room temperature); 1 cup sour cream; ¾ cup vegetable oil; ½ cup milk; Salted caramel, (to fill cupcakes); 1½ cups salted butter, (softened); 2 teaspoons vanilla extract; 6 cups powdered sugar; ⅔ cup salted caramel; 2 tablespoons heavy whipping cream; flaked sea salt, (such as Maldon’s)

close up shot of Salted Caramel Cupcakes

These ultimate salted caramel cupcakes feature fluffy vanilla cupcakes stuffed with rich, gooey salted caramel sauce and topped with fluffy caramel frosting.

Jump to Recipe

Prep Time40

Cook Time20

Total Time1 20

Servings

Table of Contents

Salted Caramel Cupcakes Ingredients
Substitutions And Additions
How to Make This Salted Caramel Cupcakes Recipe
How To Serve
Storage
More Recipes You’ll Love
JUMP TO RECIPE

These homemade salted caramel cupcakes combine two classic flavors – creamy, buttery sweetness and savory saltiness – in one irresistible treat. The cupcakes offer deliciousness in every bite thanks to their ultra-moist vanilla cake, rich salted-caramel frosting, and a sprinkling of crunchy sea salt on top.

a close up shot of a Salted Caramel Cupcake

Salted Caramel Cupcakes Ingredients

Salted Caramel Cupcakes raw ingredients that are labeled

These delicious treats are the perfect combination of sweet and savory. The moist cupcake base is infused with a warm, buttery caramel flavor that’s perfectly balanced with a touch of sea salt.

And the rich, creamy frosting on top is made from a silky caramel sauce that’s been whipped to perfection.

You’ll need:

For The Cupcakes:

1 (15.25-ounce) box of white cake mix
3.4 ounces of instant vanilla pudding
4 large eggs, room temperature
1 cup of sour cream
¾ cup of vegetable oil
½ cup of milk
Salted caramel to fill cupcakes

For The Salted Caramel Frosting:

1½ cups of salted butter, softened
2 teaspoons of vanilla extract
6 cups of powdered sugar
⅔ cup of salted caramel
2 tablespoons of heavy whipping cream
flakey sea salt (such as Maldon’s)

PRO TIP:

To make salted caramel sauce, stir ½ teaspoon of sea salt flakes into 1 recipe of homemade caramel sauce or 1 jar of store-bought caramel sauce. Taste and add more salt if you wish. I like to stir the salt into warm caramel so that it dissolves and spreads throughout.

Substitutions And Additions

CAKE MIX: Instead of a white cake mix, you can replace it with a vanilla cake mix or yellow cake mix. Or, if you prefer and have a favorite cupcake recipe to make these from scratch, you are welcome to do that instead.

SALTED CARAMEL SAUCE: While the salted caramel sauce is a key component of these cupcakes, you can switch things up by using a different flavored sauce. Try using chocolate sauce, butterscotch sauce, or even raspberry sauce to create an exciting variation of these cupcakes.

How to Make This Salted Caramel Cupcakes Recipe

Start with making the batter for these delightful cupcakes. Bake the cupcakes and let them cool. Once cooled, you will fill them with a gooey caramel center and top them with the creamy frosting.

For The Cupcakes

STEP ONE: Preheat the oven to 350°F. Line muffin pans with cupcake liners and set aside.

OUR RECIPE DEVELOPER SAYS

Parchment paper liners can help prevent the cupcakes from sticking to the liners.

STEP TWO: In a large bowl with an electric mixer, beat together the cake mix, instant pudding, eggs, sour cream, oil, and milk.

cake mix, pudding, eggs, sour cream, oil, and milk blended together

STEP THREE: Scoop the cupcake batter into prepared muffin tins, filling each cup no more than ⅔ of the way full.

STEP FOUR: Bake for 20 minutes or until a toothpick inserted in the center of the cupcake comes out with just a few crumbs. Remove the cupcake pan from the oven and cool completely.

PRO TIP:

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cupcakes as the suggested baking time approaches.

STEP FIVE: When the cupcakes are cool, use a serrated spoon or cupcake corer to carve out a small hole in the top center of each cupcake. Fill with salted caramel sauce.

small hole caved out in the center of each cupcake and fill with salted caramel

For The Frosting

PRO TIP:

This recipe makes an ultra-big batch of salted caramel buttercream frosting so that you can pipe big tops on the cupcakes. Halve the recipe if you want a shorter layer of frosting.

STEP ONE: In a medium bowl, beat butter and vanilla extract together until smooth and creamy.

STEP TWO: Add powdered sugar, half at a time, and beat until fully mixed. The mixture will be thick.

STEP THREE: Add salted caramel while the beater is running and whip until smooth.

salted caramel added to the frosting ingredients

STEP FOUR: Add whipping cream and continue beating until the frosting is fluffy.

STEP FIVE: Fill a piping bag with the frosting. Pipe swirls of frosting on top of each cupcake.

STEP SIX: Drizzle with additional caramel and sprinkle with flaky sea salt.

PRO TIP:

This makes an ultra-moist vanilla cupcake that pairs well with the caramel filling and the ultra-fluffy frosting. Do not skip the sea salt flakes because they’re the perfect balance for the sweet caramel frosting.

How To Serve

These scrumptious cupcakes would be a great idea for a birthday party or other special occasion. Serve them with a creamy scoop of vanilla ice cream .

Add a refreshing cold glass of iced tea or mug of homemade hot chocolate on the side.

This salted caramel no-bake pie is the ultimate in easy and creamy treats, while these salted caramel chocolate chip cookie bars would make a great afternoon snack.

MORE CARAMEL DESSERTS RECIPES

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Caramel Apple Cupcakes

Cheesecakes

Caramel Cheesecake Bites

Storage

We’ve got you covered with some handy tips on how to store these irresistible treats to ensure they stay fresh and delicious.

MAKE AHEAD: If you’re short on time and want to get a head start on your baking, these salted caramel cupcakes can be made ahead. Simply bake the cupcakes as directed and allow them to cool completely. Once cooled, store them in an airtight container at room temperature for up to 2 days.

When you’re ready to serve, whip up a fresh batch of caramel frosting and generously frost the cupcakes. Voilà! You have a delightful treat ready to enjoy.

IN THE FRIDGE: Store these delicious cupcakes in an airtight container in the refrigerator for up to 1 week.

IN THE FREEZER: These sea salt caramel cupcakes can also be kept in the freezer for up to 2 months.

overhead shot of Salted Caramel Cupcakes with one having a bite taken out of it

Each bite is a heavenly combination of soft vanilla cupcakes, smooth, creamy frosting, and the mouth-watering surprise of salted caramel flavor inside. These warm and gooey salted caramel cupcakes are the perfect combination of sinfully rich caramel and sprinkled with just the right amount of salt.

FREQUENTLY ASKED QUESTIONS

If I can’t find salted caramel sauce for this sweet and salty treat, what can I use?

You can also use regular caramel sauce and add ¼ teaspoon of salt.

Do I have to store these salted caramel-filled cupcakes in the fridge?

To keep the salted caramel cupcake recipe fresh, it is best to keep them in the fridge. They will keep for up to one week.

How can I stop my cupcakes from sticking to the liner?

To avoid the cupcake sticking to your cupcake liner, you can spray the inside of your paper liners with baking spray or purchase non-stick liners. These usually are specifically labeled as non-stick.

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