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Salted Caramel Buttercream Cupcakes Recipe

Bite into bakery-perfection at home! Fluffy vanilla cupcakes crowned with silky salted caramel buttercream that melts on your tongue. The make-ahead caramel and one-bowl batter make these party-ready in under an hour. Save for your next celebration! 🧁✨
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 3/4 cups all-purpose flour spooned and leveled
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter softened to room temperature
  • 1 cup granulated sugar
  • 2 large eggs room temperature
  • 2 teaspoons pure vanilla extract
  • 2/3 cup whole milk room temperature
  • 1 cup granulated sugar for caramel
  • 6 tablespoons unsalted butter cut into pieces, for caramel
  • 1/2 cup heavy cream room temperature, for caramel
  • 1 teaspoon flaky sea salt plus more for topping
  • 1 cup unsalted butter softened, for buttercream
  • 3 1/2 cups powdered sugar sifted
  • 3 tablespoons heavy cream for buttercream

Method
 

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and set aside.
  2. In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined. Set aside.
  3. In a large bowl, beat the softened butter and sugar together with an electric mixer on medium speed for 3-4 minutes until light and fluffy. Add eggs one at a time, beating well after each addition, then mix in the vanilla extract.
  4. Add the flour mixture in three additions, alternating with the milk in two additions, beginning and ending with flour. Mix on low speed just until no white streaks remain, scraping down the bowl as needed. Do not overmix.
  5. Divide batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes until a toothpick inserted into the center comes out clean and tops spring back when lightly pressed. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  6. While cupcakes cool, make the salted caramel: Heat the sugar in a heavy-bottomed saucepan over medium heat, stirring constantly with a wooden spoon. The sugar will clump before melting into a smooth amber liquid after 8-10 minutes. Once fully melted, immediately add the butter pieces and whisk until combined.
  7. Remove the caramel from heat and slowly pour in the heavy cream while whisking constantly (it will bubble vigorously). Stir in the flaky sea salt. Let the caramel cool to room temperature, about 1 hour, stirring occasionally.
  8. Make the buttercream: Beat the softened butter on medium-high speed for 3 minutes until creamy and pale. Gradually add the powdered sugar, one cup at a time, beating on low speed after each addition. Add 3 tablespoons heavy cream and beat on high speed for 4-5 minutes until light and fluffy.
  9. Reserve 1/4 cup of the cooled caramel for drizzling. Fold the remaining caramel into the buttercream, swirling gently to create ribbons rather than fully incorporating it.
  10. Pipe or spread the buttercream onto the cooled cupcakes. Drizzle with the reserved caramel and sprinkle with additional flaky sea salt before serving.