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Salted Carmel Cupcakes

Salted Caramel Cupcakes

If you are looking for the ultimate cupcake, look no further. These cupcakes are sublime. They have a silky caramel center inside a moist cupcake and are topped with a salted caramel buttercream frosting. When making these, it is important to make the caramel filling first so that it has time to cool while the cupcakes are baking.

Yield: 12 cupcakes

Cooking Time: 60 Minutes

Prep Time: 10 Minutes


Salted Caramel Filling

  • 1/2 cup sugar
  • 3 Tbsp butter
  • 1/4 cup heavy cream at room temperature
  • A pinch of sea salt


  • 1-1/4 cups flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1/3 cup oil
  • 1/2 cup milk
  • 1/2 cup coconut milk
  • 1-1/2 tsp vanilla extract
  • 1/2 tsp finely grated orange zest

Salted Caramel Frosting

  • 3/4 cup butter
  • 1-1/2 cups confectioners’ sugar
  • 2 tsp vanilla extract
  • Reserved 1/4 cup caramel filling
  • Pink Himalayan sea salt for sprinkling tops (optional)

The frosting recipe yields enough for 24 cupcakes; this recipe can be cut in half. 


Salted Caramel Filling

  1. Place the sugar in a medium saucepan over medium heat. It will dissolve and turn a deep amber color. While this is happening, whisk a few times.
  2.  Add butter and stir until melted and combined.
  3. Add cream in two portions. Whisk until smooth each time.
  4. Add the pinch of sea salt.
  5. Remove from heat and let cool.


  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a large bowl, sift the flour, baking powder, baking soda, and salt. Then add sugars and mix well.
  3. In another bowl, add the oil, milk, coconut milk, vanilla, and orange zest and whisk to combine.
  4. Add the wet ingredients to the dry by whisking as you pour them in. Stir until all combined.
  5. Fill cupcake liners 2/3 full with batter (easily done with an ice cream scoop).
  6. Bake for 23 to 25 minutes. Let cool to room temperature before filling and frosting.

Salted Caramel Frosting

  1. Cream butter, confectioner’s sugar, and vanilla until creamy.
  2. Fold in caramel filling.
  3. Frost cupcakes.
  4. Sprinkle pink salt on top (optional).


Once cupcakes and filling have cooled to room temperature, reserve 1/4 cup of the filling for frosting. To fill the cupcakes, use a small paring knife to cut out from the top of the cupcake a cylinder half the diameter of the cupcake and half its depth. Remove the cylinder and fill the cupcake using a small teaspoon. Replace the cylinder. Repeat for all 12 cupcakes.

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