Ultimate Salted Caramel Cupcakes Recipe (Easy & Moist!)

Moist Brown Sugar Cupcakes with Dreamy Salted Caramel Frosting

⏱️Prep: 25 mins 🔥Bake: 18 mins 🧁Yield: 12 cupcakes ⭐Difficulty: Easy

These salted caramel cupcakes are everything a dessert should be: incredibly moist, perfectly sweet with a hint of salt, and topped with the most incredible homemade salted caramel frosting you’ll ever taste. If you’re a salted caramel lover, this salted caramel cupcakes recipe is about to become your new obsession!

What makes these salted caramel cupcakes special? The brown sugar base creates an incredibly tender, flavorful cupcake that pairs beautifully with the rich caramel frosting. The secret is in the technique and the quality of ingredients we use. When you’re craving the perfect salted caramel cupcakes, this is the only recipe you’ll need.

Why This Recipe Works

After testing dozens of salted caramel cupcake recipes, I’ve perfected these salted caramel cupcakes to give you the absolute best results every single time. Here’s what sets these salted caramel cupcakes apart:

Brown sugar base: Creates extra moisture and depth of flavor that regular white sugar simply can’t match
Room temperature ingredients: Ensures everything blends smoothly for a light, fluffy texture
Hot water technique: Makes the batter extra moist and helps develop the perfect crumb
Homemade caramel frosting: So much better than store-bought, and easier to make than you’d think!
The perfect salt balance: Just enough sea salt to enhance the caramel without overpowering it

Ingredients for Salted Caramel Cupcakes

For the Brown Sugar Cupcakes:

1¾ cups (220g) all-purpose flour
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
½ cup (120ml) whole milk, room temperature
½ cup (120g) full-fat sour cream, room temperature
½ cup (115g) unsalted butter, room temperature
½ cup (100g) granulated sugar
½ cup (100g) packed light brown sugar
2 large eggs, room temperature
1 large egg yolk, room temperature
2 teaspoons pure vanilla extract
¼ cup (60ml) boiling water

For the Salted Caramel Frosting:

1 cup (200g) granulated sugar
6 tablespoons (85g) unsalted butter, room temperature, cut into pieces
½ cup (120ml) heavy cream, room temperature
1 teaspoon sea salt (plus more for topping)
3 cups (360g) confectioners’ sugar, sifted
2 teaspoons pure vanilla extract

For Topping (Optional but Recommended!):

Caramel sauce (homemade or store-bought)
Flaky sea salt (like Maldon)
Caramel candies, cut in half

Ingredient Quality Matters: Use high-quality vanilla extract and real butter (not margarine) for the best flavor. The difference is noticeable!

How to Make Salted Caramel Cupcakes

Step 1: Prepare Your Ingredients

This is the most important step! Here’s what you need to do BEFORE you start mixing:

Room Temperature is Key: Take your butter, eggs, milk, and sour cream out of the fridge at least 1 hour before baking. Cold ingredients won’t mix properly and you’ll end up with dense cupcakes instead of fluffy ones.

Quick tip for eggs: Need room temperature eggs fast? Place them in a bowl of warm (not hot!) water for 15 minutes. This works perfectly every time.

Butter check: Your butter should be soft enough that when you press it lightly with your finger, it leaves an indentation. If you’re short on time, cut cold butter into small cubes to help it soften faster.

Step 2: Mix the Dry Ingredients

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.

Step 3: Make the Cupcake Batter

In a separate small bowl, whisk together the milk and sour cream until smooth. Set aside.
In a large bowl or stand mixer, beat the butter on medium speed for about 1 minute until creamy.
Add both the granulated sugar and brown sugar. Beat on medium-high speed for 3-4 minutes until light and fluffy. This step is crucial for texture!
Add the eggs and egg yolk one at a time, beating well after each addition. Mix in the vanilla extract.
Reduce mixer speed to low. Add the flour mixture in three parts, alternating with the milk mixture in two parts. Start and end with the flour. Mix just until combined after each addition.
Boil your water and measure out ¼ cup. With the mixer on low speed, carefully pour in the boiling water. The batter will be thin – this is normal and correct!

Don’t Overmix: Once you add the flour, mix only until you can’t see dry flour anymore. Overmixing develops gluten and makes tough cupcakes.

Step 4: Bake the Cupcakes

Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. The cupcakes must be completely cool before frosting!

Making the Salted Caramel Frosting

This frosting is pure magic! It starts with making a real caramel, which sounds intimidating but is actually quite simple if you follow these steps:

Safety First: Caramel gets extremely hot! Use caution when working with melted sugar and keep children and pets away from the stove.

Make the caramel: In a medium heavy-bottomed saucepan, heat the granulated sugar over medium heat. Don’t stir! Just let it melt. Gently swirl the pan occasionally as it starts to liquefy. The sugar will clump up at first – this is normal. Keep going until it’s completely melted and amber colored (about 8-10 minutes).
Add the butter: Once the sugar is completely melted and golden amber, immediately add the butter pieces all at once. Whisk vigorously – it will bubble up dramatically! Keep whisking until the butter is completely melted and incorporated.
Add the cream: Slowly drizzle in the heavy cream while whisking constantly. The mixture will bubble furiously again. Keep whisking until smooth. Stir in the sea salt.
Let it cool: Remove from heat and let the caramel cool for about 10-15 minutes. It should still be pourable but not hot.
Make the frosting: Transfer the caramel to a large mixing bowl. Add the confectioners’ sugar and vanilla extract. Beat on low speed until combined, then increase to high speed and beat for 5 full minutes. Yes, 5 minutes! This creates the perfect fluffy texture.
Chill the frosting: Cover and refrigerate for exactly 15 minutes. Don’t leave it longer or it will get too firm! After 15 minutes, give it a good stir to make it smooth and pipeable.

Frosting Tips:

Don’t skip the salt! The frosting is very sweet and NEEDS the salt for balance. Trust me on this.
Beat for the full 5 minutes – this is what makes it light and fluffy instead of dense
If the frosting gets too stiff, let it sit at room temperature for a few minutes and stir it smooth
If it’s too soft, pop it back in the fridge for 5 more minutes

Decorating Your Cupcakes

Once your frosting is the perfect consistency, you’re ready to decorate! I like to use a large star tip (like Wilton 1M) to pipe beautiful swirls on top. Here’s how to make them look bakery-perfect:

Fill a piping bag fitted with your chosen tip about ⅔ full of frosting
Hold the bag vertically about ½ inch above the center of the cupcake
Pipe in a spiral motion from the center outward, then back toward the center, pulling up at the end to create a peak
Drizzle with caramel sauce, sprinkle with flaky sea salt, and top with a caramel candy piece if desired

No piping bag? No problem! You can spread the frosting with an offset spatula or regular butter knife. It will still taste amazing!

Expert Tips for Perfect Salted Caramel Cupcakes

Want to make the best salted caramel cupcakes possible? Follow these expert tips:

Temperature Tips

Everything at room temperature: This can’t be stressed enough! Room temperature ingredients emulsify better, creating a smoother batter and fluffier cupcakes.
Don’t skip the hot water: The boiling water is added at the end and seems weird, but it’s essential for moisture. Make sure it’s freshly boiled!
Cool completely before frosting: Even slightly warm cupcakes will melt your frosting. Be patient!

Ingredient Substitution Guide

Can I use low-fat ingredients? I don’t recommend it. The full-fat sour cream and whole milk provide essential moisture and richness. Low-fat versions will result in drier, less flavorful cupcakes.

Brown sugar: Don’t replace all of it with white sugar. The brown sugar adds moisture AND flavor. You need both types of sugar for the best results.
Sour cream: In a pinch, you can use Greek yogurt (full-fat!), but sour cream gives better results.
Cinnamon: This can be omitted if you prefer, but it adds a lovely warm note that complements the caramel.

Common Mistakes to Avoid

Overmixing the batter: Mix only until ingredients are just combined. Overmixing creates tough, dense cupcakes.
Using cold ingredients: This is the #1 cause of dense cupcakes! Always bring ingredients to room temperature.
Overbaking: Check at 18 minutes. Cupcakes should spring back lightly when touched and a toothpick should come out with a few moist crumbs.
Skipping the salt in the frosting: It’s called SALTED caramel for a reason! The salt balances the sweetness perfectly.
Not beating the frosting long enough: Beat for the full 5 minutes to get that perfect light, fluffy texture.

Storage and Make-Ahead Instructions

How to Store Salted Caramel Cupcakes

Proper storage keeps your salted caramel cupcakes fresh and delicious:

Room temperature: Store salted caramel cupcakes in an airtight container for up to 2 days. The frosting holds up well at room temperature.
Refrigerator: Keep your salted caramel cupcakes in an airtight container for up to 5 days. Let come to room temperature for 30 minutes before serving for best flavor and texture.
Freezer: Unfrosted salted caramel cupcakes freeze beautifully! Wrap individually in plastic wrap, then place in a freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator, then frost as directed.

Make-Ahead Strategy: Bake the salted caramel cupcakes up to 2 days in advance and store them covered at room temperature. Make the frosting the day you plan to serve your salted caramel cupcakes for the best texture and freshness.

Can I Freeze Frosted Cupcakes?

Yes! Place frosted salted caramel cupcakes in a single layer in an airtight container and freeze for up to 2 months. Thaw in the refrigerator overnight. The frosting may lose a tiny bit of its fluffy texture, but your salted caramel cupcakes will still taste delicious.

Frequently Asked Questions

Why are my salted caramel cupcakes dense instead of fluffy?

The most common reason salted caramel cupcakes turn out dense is using cold ingredients. Make sure your butter, eggs, milk, and sour cream are all at room temperature. Another culprit is overmixing the batter after adding the flour. Mix just until you can’t see dry flour anymore.

Can I make these salted caramel cupcakes without sour cream?

Full-fat Greek yogurt is the best substitute for making salted caramel cupcakes, but sour cream really gives the best results. If you don’t have either, you can use an additional ½ cup of whole milk, though the cupcakes won’t be quite as moist.

My caramel seized up when I added the butter. What happened?

This can happen if your butter is too cold. Make sure it’s at room temperature. If it does seize, keep whisking over low heat – it should smooth out eventually. Worst case, start over with the caramel (it happens to everyone!).

Can I use store-bought caramel sauce instead of making frosting from scratch?

While you can fold caramel sauce into regular buttercream, the homemade salted caramel frosting in this recipe is SO much better and not difficult to make. It’s worth the extra effort!

How do I know when the caramel is the right color?

You’re looking for a deep amber color – think of the color of a copper penny. If it’s too light, it won’t have enough caramel flavor. Too dark and it will taste burnt. When in doubt, err on the side of slightly lighter.

Why do I need both baking powder AND baking soda?

The baking powder provides lift, while the baking soda reacts with the acidic sour cream to create a tender crumb and help with browning. Both are necessary for the perfect texture!

Can I make mini salted caramel cupcakes with this recipe?

Absolutely! This salted caramel cupcakes recipe makes about 24 mini cupcakes. Reduce the baking time to 10-12 minutes. Everything else stays the same.

Final Thoughts

These salted caramel cupcakes are truly special. The combination of moist brown sugar cupcakes with rich, perfectly balanced salted caramel frosting is absolutely irresistible. Whether you’re making these salted caramel cupcakes for a special occasion or just because you’re craving something sweet, they never disappoint.

This salted caramel cupcakes recipe might seem involved, but each step is actually quite simple. The key is patience – bringing ingredients to room temperature, beating the frosting for the full time, and letting everything cool properly. Follow these guidelines and you’ll have bakery-quality salted caramel cupcakes every single time.

Made these salted caramel cupcakes? I’d love to hear how your salted caramel cupcakes turned out! Leave a comment below and let me know what you thought. Did you add any special toppings? How did your friends and family react to these salted caramel cupcakes? Share your experience!

More Delicious Caramel Recipes

If you loved these salted caramel cupcakes, you’ll definitely want to try these other salted caramel desserts:

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Ultimate Salted Caramel Cupcakes Recipe (Easy & Moist!)

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Why This Recipe Works