Salted Caramel Vanilla Cupcakes

Indulge in the rich and decadent flavors of salted caramel and vanilla with these irresistible Salted Caramel Vanilla Cupcakes. This delightful recipe from Also The Crumbs Please is perfect for those who crave a perfect balance of sweet and salty in their desserts. The moist vanilla cupcakes topped with creamy salted caramel frosting will surely satisfy your sweet tooth and leave you wanting more. Let’s dive into the recipe and discover how to make these delectable cupcakes.


For the cupcakes:

  • 1 1/2 cups (180g) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (113g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup (120ml) milk

For the salted caramel frosting:

  • 1 cup (200g) granulated sugar
  • 1/4 cup (60ml) water
  • 1/2 cup (120ml) heavy cream
  • 1/2 teaspoon salt
  • 1 cup (226g) unsalted butter, softened
  • 3 cups (360g) powdered sugar
  • Additional salted caramel sauce for drizzling (optional)


  1. Preheat the oven to 350°F (175°C). Line a muffin pan with cupcake liners.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined.
  6. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
  7. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
  8. Remove the cupcakes from the oven and let them cool in the pan for a few minutes. Then transfer them to a wire rack to cool completely.

For the salted caramel frosting:

  1. In a medium saucepan, combine the granulated sugar and water. Cook over medium heat, stirring occasionally, until the sugar has dissolved and the mixture comes to a simmer.
  2. Continue cooking, without stirring, until the mixture turns a deep amber color. Remove from heat.
  3. Carefully and slowly whisk in the heavy cream. The mixture will bubble vigorously.
  4. Stir in the salt. Let the caramel sauce cool completely.
  5. In a large mixing bowl, beat the softened butter until creamy.
  6. Gradually add the powdered sugar, one cup at a time, beating well after each addition.
  7. Add 1/2 cup of the cooled salted caramel sauce and beat until the frosting is smooth and fluffy.
  8. Once the cupcakes are completely cooled, frost them generously with the salted caramel frosting.
  9. Optional: Drizzle additional salted caramel sauce over the frosted cupcakes for extra flavor and decoration.

**Enjoy these delectable Salted Caramel Vanilla Cupcakes as a delightful treat for any occasion. The combination of moist vanilla cupcakes and creamy salted caramel frosting creates a heavenly dessert that will impress everyone. Whether you’re hosting a party or simply craving a sweet indulgence, these cupcakes are sure to be a hit. So, go ahead and satisfy your sweet and salty cravings with these delightful treats.**

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