Go Back

Salted Caramel Cupcakes

Indulge in these delightful Salted Caramel Cupcakes featuring a soft vanilla cake topped with rich salted caramel, creating a perfect blend of sweet and salty flavors.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 0.5 cups unsalted butter, softened Make sure it's at room temperature
  • 2 large eggs
  • 0.5 cups milk Use nut or plant-based milk for dairy-free option
  • 1 teaspoon vanilla extract
  • 1.5 teaspoons baking powder
  • 0.25 teaspoon salt
For the Topping
  • 1 cup salted caramel sauce Generously drizzle on top
  • to taste Fleur de sel For garnish

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
  2. In a large bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
  3. In another mixing bowl, cream the softened butter and granulated sugar until light and fluffy (about 3 to 4 minutes).
  4. Beat in the eggs one at a time followed by the vanilla extract, mixing until well combined.
Mixing
  1. Gradually introduce the flour mixture to the wet ingredients, alternating with the milk. Start and end with the flour mixture, mixing just until combined.
Baking
  1. Spoon the batter into the cupcake liners, filling each about two-thirds full.
  2. Place the pan in the preheated oven and bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  3. Once baked, let them cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Finishing Touches
  1. Once the cupcakes are cool, generously drizzle salted caramel sauce on top and finish with a sprinkle of Fleur de sel.

Notes

Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. For longer storage, freeze individually wrapped for up to 3 months.