Salted Caramel Cupcake

Salted caramel bakes

You guys love both a salted caramel and cupcake recipes – so ta daaaa! Similar flavours to my salted caramel drip cake, my more festive salted caramel pretzel cupcakes, salted caramel millionaires shortbread, and my no bake salted caramel cheesecake, i’m sure you guys will love this one!

There is something about the balance of sweetness and the saltiness that is so glorious about salted caramel, and whilst some people think that the flavour is overrated I am just utterly in love with it.

Tips & Tricks

After the success of my No-Bake Salted Caramel Cheesecake and Salted Caramel Nut Slice I know that these will be loved by all you salted caramel lovers out there, because I’m also obsessed.

• I used these cupcake cases
• I used these sprinkles
• You can find my homemade caramel sauce recipe here
• These cupcakes will last 3-4+ days at room temperature
• You can freeze the cupcakes for 3+ months
• Recipe updated May 2024 – original recipe buttercream was the same. The cupcakes used to be:
  • 175g unsalted butter, sugar and flour, with 3 large eggs and 2tbsp of milk mixed in.

Ingredients

Cupcakes:

• 2 1/2 cups flour
• 2 1/2 tsp. baking powder
• 1/4 tsp. salt
• 1 stick of butter, at room temperature
• 1 3/4 cups sugar
• 2 large eggs, at room temperature
• 2 1/2 tsp. vanilla
• 1 1/4 cups whole milk, at room temperature

For the frosting:

• 6 egg whites*
• 1 ½ cups (300g) granulated sugar
• ½ teaspoon coarse kosher salt
• 1 ½ cups (340g) unsalted butter at room temperature
• 1 recipe salted caramel sauce (about 1.5 cups)