5 Irresistible Salted Caramel Cupcake Recipes to Try

Salted caramel cupcakes bring that perfect blend of sweet and salty, making them a favorite for dessert lovers everywhere. These recipes will help you whip up fluffy cupcakes topped with luscious salted caramel frosting, creating a treat that’s not just delicious but also a fun way to impress your friends and family. Get ready to bake some cupcakes that will have everyone coming back for seconds!

Apple Salted Caramel

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These Apple Salted Caramel Cupcakes are a delightful combination of sweet and salty flavors, perfect for any occasion. The moist apple cake base is infused with the warmth of cinnamon and topped with a rich salted caramel buttercream that will leave your taste buds dancing.

This recipe is simple to make, making it great for both novice and experienced bakers. The balance of tart apple and sweet caramel makes each bite a little taste of heaven!

Ingredients

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup finely chopped apples (about 1 medium apple)
• ½ cup buttermilk
• 1 cup salted caramel sauce (store-bought or homemade)
• 1 cup unsalted butter, at room temperature
• 4 cups powdered sugar
• 1 teaspoon sea salt

Instructions

1. Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. In a large bowl, mix flour, sugar, baking powder, baking soda, salt, and cinnamon together.
3. Add softened butter and mix until crumbly. Then, add eggs, vanilla, and buttermilk. Mix until smooth.
4. Fold in the chopped apples gently.
5. Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes or until a toothpick comes out clean.
6. While the cupcakes cool, prepare the frosting by beating the room temperature butter until creamy. Gradually add powdered sugar and beat until fluffy. Add the sea salt and mix well.
7. Once the cupcakes are cool, pipe the salted caramel buttercream on top and drizzle with additional salted caramel sauce. Enjoy!

Salted Caramel Mocha

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If you love the rich flavors of coffee and chocolate combined with a hint of salt, then the Salted Caramel Mocha cupcake is for you. This delightful treat features a moist chocolate cupcake, infused with espresso for that perfect coffee kick. Topped with a luscious mocha frosting and drizzled with salted caramel, each bite is a delicious harmony of sweet and salty goodness.

Making these cupcakes is quite simple, so even novice bakers can whip them up with ease. With just a few ingredients and straightforward steps, you’ll enjoy creating these indulgent cupcakes for any occasion or just for yourself!

Ingredients

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1/3 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup buttermilk
• 1/4 cup vegetable oil
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup hot brewed espresso
• 1/2 cup unsalted butter, softened
• 1 1/2 cups powdered sugar
• 1/4 cup unsweetened cocoa powder
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract
• Salted caramel sauce for drizzling

Instructions

1. Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
2. In a large bowl, mix together flour, sugar, cocoa powder, baking powder, baking soda, and salt. In another bowl, combine buttermilk, vegetable oil, egg, vanilla extract, and hot espresso.
3. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
4. Fill each cupcake liner about 2/3 full with batter. Bake for 18-20 minutes, or until a toothpick inserted comes out clean. Allow the cupcakes to cool completely.
5. For the frosting, beat the softened butter until creamy. Gradually add powdered sugar and cocoa powder, mixing well. Add milk and vanilla extract, and beat until smooth and fluffy.
6. Frost cooled cupcakes generously and drizzle with salted caramel sauce. Enjoy your Salted Caramel Mocha cupcakes!

Chocolate Salted Caramel

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These chocolate salted caramel cupcakes are a delightful treat that combines rich chocolate flavor with a sweet and salty twist. The moist chocolate cake serves as the perfect base for a creamy salted caramel frosting, creating a balance that is simply irresistible. Plus, they’re easy to make, making them ideal for both novice bakers and seasoned pros.

With each bite, you’ll enjoy the deep, luscious chocolate paired with the buttery, slightly crunchy salted caramel notes. These cupcakes are not just a dessert; they’re a celebration in every bite. Whether it’s for a special occasion or just a sweet craving, these cupcakes are sure to impress everyone.

Ingredients

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 1/2 cup boiling water
• 1 cup salted caramel sauce (store-bought or homemade)
• 1/2 cup heavy cream
• 2 cups powdered sugar
• Sea salt for topping

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large bowl, mix flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add the softened butter, eggs, and vanilla extract, and mix until smooth.
3. Gradually add milk and boiling water, mixing until well combined.
4. Fill each cupcake liner about 2/3 full with batter. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
5. Let the cupcakes cool completely before frosting.
6. For the frosting, whip the heavy cream until stiff peaks form. Gradually add powdered sugar and mix until smooth.
7. Fold in the salted caramel sauce gently until well combined. Frost the cooled cupcakes with the salted caramel cream and sprinkle a little sea salt on top for garnish.

Caramel Banana

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These Caramel Banana Cupcakes are a delightful treat, combining the sweet, rich flavors of banana and caramel. The moist banana cupcakes are topped with a creamy caramel frosting, making each bite a perfect balance of sweetness and texture.

This recipe is easy to follow and perfect for any occasion, whether you’re having a casual get-together or a festive celebration. The caramel drizzle adds a lovely finish that will impress your guests and satisfy your sweet tooth!

Ingredients

• 1 cup ripe bananas, mashed (about 2 medium bananas)
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup buttermilk
• 3/4 cup caramel sauce (store-bought or homemade)
• 1 cup powdered sugar
• 1/2 cup cream cheese, softened

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large bowl, beat the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the mashed bananas and vanilla extract.
3. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the banana mixture, alternating with the buttermilk. Mix until just combined.
4. Fill each cupcake liner about 2/3 full with the batter. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
5. Let the cupcakes cool completely on a wire rack.
6. To make the frosting, beat together the cream cheese and powdered sugar until smooth. Gradually add the caramel sauce, mixing until well combined.
7. Frost the cooled cupcakes with the caramel frosting and drizzle additional caramel sauce on top before serving.

Caramel Pecan Crunch

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Caramel Pecan Crunch cupcakes are a delightful treat that perfectly balance sweet and nutty flavors. The soft, moist cupcake base complements the rich salted caramel frosting, while the crunchy pecans add a satisfying texture. This recipe is simple enough for bakers of any skill level, making it a fantastic choice for gatherings or a sweet indulgence at home.

With each bite, you’ll experience a burst of caramel sweetness paired with the earthy crunch of pecans. These cupcakes are not just a feast for the taste buds, but they also look stunning on any dessert table, making them a showstopper for any occasion.

Ingredients

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1 cup salted caramel sauce (store-bought or homemade)
• 1 cup chopped pecans, toasted
• 2 cups powdered sugar
• 1/4 cup heavy cream

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
3. In another bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the milk, starting and ending with the flour mixture. Mix until just combined.
4. Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely.
5. For the frosting, beat together the powdered sugar, heavy cream, and 1/2 cup of caramel sauce until smooth and creamy.
6. Once the cupcakes are cooled, frost them generously with the caramel frosting. Drizzle the remaining caramel sauce on top and sprinkle with the toasted pecans.