Salted Triple Caramel Cupcakes.

This recipe is the motherload of all that is salted caramel! Caramel cupcakes topped with salted caramel frosting and salted caramel candies.

These are the BEST cupcakes! Caramel cupcakes topped with salted caramel frosting and salted caramel candies. @sallybakeblog

If you like salted caramel, I can tell you three ways why you’re going to LOVE this cupcake.

(1) The cupcake itself is… wait for it… caramel flavored.  A brown sugar and caramel flavored cupcake to be exact.  (2) Swirled on top of the caramel cupcake is a thick layer of salted caramel frosting. (3) Adorning that luscious frosting is a petite salted caramel candy.  It’s a triple threat cupcake.

Sweet caramel cupcake, thick salted caramel frosting, adorable salted caramel candy.  My taste testers (hi Erin and Megan!) said these are the best cupcakes they have EVER eaten.  Hands down, they are my new favorite cupcake as well.

These are the BEST cupcakes! Caramel cupcakes topped with salted caramel frosting and salted caramel candies. @sallybakeblog

Let’s begin with the homemade cupcake.  The recipe yields 12 standard size cupcakes – just enough to share with friends, coworkers, or your family.  After saving a few cupcakes for myself and friends, I brought them into work and they were gone by 9:15am.  Breakfast of champions.

The ingredient list and baking method are both very simple. Forget the boxed mix and make a cupcake from scratch. There is nothing like a homemade cupcake and these are just as easy as a boxed mix, I promise.

Today’s cupcake is caramel/brown sugar flavored. The taste of butter is an essential piece to caramel flavor, which is why butter (and not oil) is used. The cupcakes are very soft and moist because I use brown sugar to sweeten them. Brown sugar lends a soft texture to baked goods. Make sure to use dark brown sugar in this cupcake recipe, which has more profound caramel and butterscotch undertones compared to light brown sugar.

These are the BEST cupcakes! Caramel cupcakes topped with salted caramel frosting and salted caramel candies. @sallybakeblog

The salted caramel frosting. Oh my goodness, this frosting is legendary.  It’s a bit thicker than the salted caramel frosting I’ve made before.  Today’s version tastes identical to salty caramel corn, but in creamy dreamy frosting form.

I followed my original salted caramel frosting recipe, but made a few simple changes. Melt butter, dark brown sugar, and heavy cream on the stove.  You are making homemade caramel in this step. Allow the caramel to bubble and boil. I kept the caramel sauce bubbling on the stove for 3 full minutes, as opposed to 1 minute in my original recipe. This extended period of time browned (but did not burn) the caramel.  Remove from heat and stir in salt.

Allow the caramel to cool completely at room temperature. Do NOT put caramel in the refrigerator to cool. My caramel took about 15 minutes to come to room temperature.  Once the caramel is no longer warm, beat in the powdered sugar with a hand mixer.

These are the BEST cupcakes! Caramel cupcakes topped with salted caramel frosting and salted caramel candies. @sallybakeblog

Once the cupcakes were cool, I swirled the frosting on top with a knife – rustic style! I gave my piping tips a break. The recipe makes enough frosting to really pile it on high. I had some extra frosting leftover that I used to frost leftover cookies. Extra frosting can be stored in the refrigerator for up to 5 days.  Allow it to come to room temperature again before frosting anything.

The little caramel candies on top complete the whole cupcake “outfit.” I used store-bought soft caramel candies, cut them in half, dipped them in melted chocolate, and sprinkled them with course sea salt.   I ran out of time, so only some of them were dipped into chocolate.  If you don’t have time to dip caramels into chocolate, simply use store-bought caramels – or any caramel decoration of choice. Or leave out the topping completely!

I also used Rolo candies too. 🙂

These are the BEST cupcakes! Caramel cupcakes topped with salted caramel frosting and salted caramel candies. @sallybakeblog

The caramel/brown sugar flavored cupcakes are soft and tender, but sturdy enough to support the thick salted caramel frosting. I admit, I ate one even before I frosted them! A few hours after frosting the cupcakes, I found that the salted caramel frosting “set” and thickened/stiffened up even more, giving the frosting a candied-like coating. One bite of the cupcake leaves some serious teeth marks into the frosting.

There is SO much flavor into every bite. You’re getting salted caramel from every angle possible, making these cupcakes dangerously good.  Are you ready for this?

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make! 

 

Salted Caramel Cupcakes

Yield: 12-14 cupcakes

Print Recipe

Caramel cupcakes topped with salted caramel frosting and salted caramel candies.

Ingredients:

Caramel Cupcakes

  • 1 and 1/2 cups (190g) all-purpose flour (measured correctly)
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (200g) packed dark brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (1 stick or 115g) unsalted butter, softened to room temperature
  • 2 large eggs, must be at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup (120ml) whole milk (or even buttermilk, do not use skim milk or 1% milk)

Thick Salted Caramel Frosting

  • 1/2 cup (1 stick or 115 grams) salted butter (or unsalted butter)
  • 1 cup (200 grams) packed dark brown sugar
  • 1/3 cup (80 ml) heavy cream
  • 1/2 teaspoon salt
  • 2-3 cups (240-360 grams) powdered sugar, sifted
  • additional pinch of salt, as needed
  • salted caramel candies for decoration, optional

Directions:

  1. Preheat oven to 350F degrees. Line 12-cup muffin pan with paper liners, plus a second pan with only 2 liners. Fill empty cups halfway with water to prevent the pan from warping. Set aside.
  2. In a large bowl, whisk together the flour, baking powder, and salt. In a separate medium bowl, beat the butter and sugars together at medium-high speed until light and fluffy, 2-3 minutes. Add the eggs and vanilla. Beat until combined. Slowly mix in the dry ingredients until no flour remains, scraping down the sides of the bowl as needed. Slowly stir in the milk. Do not overmix the batter.
  3. Fill each cupcake liner only 1/2 way full with batter. Bake cupcakes for 22-23 minutes, or until a toothpick inserted in the center of the cupcake comes out clean. Let the cupcakes cool before frosting, about 1 hour.
  4. While the cupcakes are cooling, melt the butter in a small saucepan. Once melted, add brown sugar and heavy cream. Stir constantly over medium heat until sugar is dissolved. Add salt. Allow to bubble for 3 full minutes, no more. Remove from heat and allow to slightly cool, only about 15 minutes. Do not place in the refrigerator to cool. With a hand mixer at medium speed, beat in powdered sugar 1 cup at a time, until you reach desired consistency. Add a little heavy cream if you'd like the frosting a little creamier or thinner (I usually add 1-2 Tablespoons). Add more salt if the frosting tastes too sweet. Frost cooled cupcakes and adorn with salted caramel candies. Cupcakes stay fresh in an airtight container for up to 2 days at room temperature and 5 in the refrigerator.

Additional Notes:

*Extra frosting can be stored in the refrigerator for up to 5 days. Allow it to come to room temperature again before frosting anything.

Cupcake recipe adapted from Cupcakes by Shelly Kaldunski.

Frosting recipe by Sally's Baking Addiction.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

 

Try my Apple Spice Cupcakes with Salted Caramel Frosting next!

apple spice cupcakes with salted caramel frosting

 

 See more caramel recipes.

These are the BEST cupcakes! Caramel cupcakes topped with salted caramel frosting and salted caramel candies. @sallybakeblog

 

 

 

   

339 Responses to “Salted Triple Caramel Cupcakes.”

  1. #
    161
    jessicaposted March 19, 2015 at 2:36 pm

    Hi sally,

    I was wondering could I make the batter the night prior to save time to bake the next day? Also would piping the frosting be okay?

    Reply

    • Sallyreplied on March 19th, 2015 at 5:59 pm

      Because of the baking powder, the batter should be baked right away. You can prepare the wet ingredients and dry ingredients separately the night before and then mix the batter and bake the cupcakes the next day. When you mix wet and dry ingredients, baking powder activates instantly.

      Reply

  2. #
    162
    Lauraposted March 24, 2015 at 5:00 pm

    These were hands down, the most delicious cupcakes I’ve ever made. They were so good and turned out so great.

    Reply

  3. #
    163
    Diposted March 27, 2015 at 9:19 pm

    Wondered if these could be filled with something and if so what?
    Thanks

    Reply

    • Fionareplied on May 21st, 2016 at 6:48 am

      I used dr outkers salted caramel cupcake filing and they were delicious and everyone on my work loved them! Definitely making these again

      Reply

  4. #
    164
    Kelseyposted April 18, 2015 at 10:19 pm

    Would the frosting be too sweet? And anyone know where to get soft caramel candy in Singapore?

    Reply

  5. #
    165
    Tiffanieposted April 19, 2015 at 7:16 pm

    Hi Sally,

    These are one of several of your cupcakes that I make, and I just love your flavors. I am having a consistent problem though- my cakes are not “dome-ing” (is that a word? If not, I am making it into cupcake vocab) as they should. I THOUGHT I was being super careful to not over mix, I cream my wet engredients thoroughly, I’ve tried whisking my eggs to no end, and still- no dome. So, I’ve neem wondering if it’s because I’m at a higher altitude? I live outside of Denver- so maybe I should add more flour? An extra egg? Help anyone!?

    Reply

    • Sallyreplied on April 20th, 2015 at 6:31 pm

      Is it only this recipe, Tiffanie? Or most all cupcakes? I have no experience baking at high altitude but have learned from study that it’s common for cakes and cupcakes to bake up flat high above sea level. Here is a handy chart that my readers at high altitude find helpful: http://www.kingarthurflour.com/recipe/high-altitude-baking.html

      Reply

      • Tiffaniereplied on April 20th, 2015 at 7:26 pm

        Yes, it is most cakes except for chocolate cupcakes for some reason- usually my chocolate cakes dome just fine. Thank you for the website, I’m going to try it out and see if the high altitutude is my issue. 🙂

  6. #
    166
    vinaposted April 21, 2015 at 10:26 pm

    Hello Sally, thankyou for the recipe,
    I have a question, if i want to make it into mini cupcake, should i reduce the baking time? Thankyou!

    Reply

    • Sallyreplied on April 22nd, 2015 at 8:35 am

      Yep! Around 11-13 minutes.

      Reply

  7. #
    167
    Dolaposted April 25, 2015 at 10:44 am

    Hi Sally….love your recipes.Can I use this recipe for butterscotch cake?Many thanks.

    Reply

  8. #
    168
    Hanaposted April 26, 2015 at 2:09 am

    hey, was wondering if there’s a substitute for the heavy cream that you use for the frosting?

    Reply

  9. #
    169
    Kikiposted May 10, 2015 at 9:13 pm

    What is the consistency of the caramel supposed to look like after bubbling for 3 minutes before putting the powdered sugar in?

    Reply

  10. #
    170
    Marenposted May 12, 2015 at 4:03 pm

    Oh my word. I just finished baking these for the first time and these are the best cupcakes I have ever tasted. While waiting for the caramel sauce to thicken I could not stop licking the spoon. My husband said the cupcakes are “selling quality”. I used dark brown sugar from palm instead of regular dark brown. The insides were delicious on their own due to the sugar that caramelized. What a treat! Thank you for a fabulous recipe!

    Reply

    • Sallyreplied on May 12th, 2015 at 4:28 pm

      What a compliment! 🙂

      Reply

  11. #
    171
    happywhenieatgoodfoodposted May 14, 2015 at 11:15 am

    BEST CARMEL SAUCE EVER:
    8 OUNCES CREAM CHEESE
    1/2 CUP BROWN SUGAR
    2TSP VANILLA

    HEAT ALL INGREDIENTS IN MICROWAVE. BLEND UTIL SMOOOTH . 
    THIS RECIPE IS AWESOME ON THESE CUPCAKES! 

    Reply

  12. #
    172
    meganposted May 19, 2015 at 5:49 am

    hi1 will the cupcakes turn out the same if i use light brown sugar instead of dark brown sugar? 

    Reply

  13. #
    173
    Tiffanyposted June 11, 2015 at 11:18 pm

    Hi Just wondering if you have made these with Gluten free flour before??? I love the sound of these but my family is celiac. Thanks

    Reply

    • Sallyreplied on June 12th, 2015 at 9:37 am

      I have not personally tried it. If you have a GF flour that you love, give it a try!

      Reply

  14. #
    174
    Jaliahposted July 4, 2015 at 5:21 am

    Hi there! Just wondering, u indicated 1 and 1/2 cup, 190g. Shouldnt it be 300g instead? 

    Reply

    • Sallyreplied on July 4th, 2015 at 8:35 am

      Hi Jaliah! 1 and 1/2 cups of flour weighs around 190g.

      Reply

  15. #
    175
    Maeposted July 14, 2015 at 2:09 am

    Hi, quick question: if I wanted a thick caramel sauce (one that can be poured over cakes), can I still use your frosting recipe and just stop right before adding the powdered sugar?
    Thanks so much!

    Reply

  16. #
    176
    Kaitlin Homerposted July 26, 2015 at 10:01 am

    I just made these cupcakes last night for my family. The cake was DELICIOUS- overall very fluffy and flavored just like caramel. However, I was not as impressed with the frosting. It was extremely sweet and overpowered the entire cupcake. If you are planning on making these cupcakes, make sure you have a huge sweet tooth or you will not be able to finish them):

    Reply

  17. #
    177
    Marianneposted September 13, 2015 at 10:44 am

    Hi Sally, 

    These cupcakes are the best I have ever made. Perfection! Thank you so much. Your blog is a life saver. 
    Just wanted to check if this recipe can be used for a layer cake? 

    Reply

    • Mariannereplied on September 13th, 2015 at 10:45 am

      Oops sorry for the double post didn’t know that the first one went through! 

      Reply

    • Sallyreplied on September 13th, 2015 at 6:31 pm

      Marianne, so happy you love these salted caramel cupcakes. For a layer cake, I would make two batches of the batter (instead of doubling) for the cake layers. There will quite a lot of batter. Maybe three layers worth. I’m unsure of the exact bake time.

      Reply

  18. #
    178
    Kylieposted September 14, 2015 at 11:46 am

    Made these today for the new boyfriend to bring to work tomrw. He is in love with me and my cooking and baking so thanks for helping me win over this amazing man with food! Ive made him 3 recipes from your site

    Reply

  19. #
    179
    Annuposted September 19, 2015 at 10:49 pm

    Hi Sally

    Thanks for the recipe. Tried making these today but unfortunately they are way too sweet to my liking, even my kids thought so. Even added extra salt but it didn’t help. If I make them again I will definitely reduce the amount of sugar. Great recipe though

    Reply

  20. #
    180
    Cintia lantonposted September 21, 2015 at 3:01 pm

    I’m making these for a friend’s birthday party. How many cupcakes should this recipe yield? 

    Reply

  21. #
    181
    MARIA JOANNOUposted October 15, 2015 at 7:35 am

    Hi Sally, can I make the salted caranel frosting, the night before, and use it to frost late morning?

    Reply

  22. #
    182
    MARIA JOANNOUposted October 15, 2015 at 7:38 am

    Sorty Sally, you’ve already answered my question

    Reply

  23. #
    183
    Jamieposted October 31, 2015 at 6:11 pm

    Sally can I make cream cheese caramel frosting for these!!??

    Reply

  24. #
    184
    Caraposted November 7, 2015 at 6:04 pm

    Hi there! These sound amazing, I’m thinking of making some for Thanksgiving. I have an egg allergy, would I be able to use an egg substitute in this recipe?

    Reply

  25. #
    185
    Rachel Wavraposted December 9, 2015 at 10:30 pm

    I am actually a professional chef by trade but only bake as a hobby. I work for a restaurant group and have a bake-off coming up for the holidays. There is some stiff competition! Do you have a recipe that is hands-down the biggest crowd pleaser?? I am dying to win!

    Reply

  26. #
    186
    Ann k.Insillioposted December 12, 2015 at 12:05 pm

    Going to make it for Christmas,potluck party,at work,and Christmas dinner at home,I will tell you the results later.

    Reply

  27. #
    187
    Katposted December 22, 2015 at 8:53 am

    Every time I make these delicious cupcakes, the liners pull away from the cupcake! I am sad because they don’t look as good… Any idea as to why this is happening??

    Reply

  28. #
    188
    Amberposted January 17, 2016 at 4:46 pm

    I baked these today to test them before baking for my daughter’s birthday. I used a flax egg (1 tablespoon ground flax seed and 3 tablespoons water) but otherwise followed the recipe. I needed to bake them about 4 minutes longer than the recipe called for. None of them rose very much and all sunk while cooling. I think it might be my baking powder. I will try these again (with new baking powder) because they are delicious and fluffy. I have not frosted them yet but they are quite sweet. I would also like to try making them into a cake vs, cupcakes. Will report back when I try again.

    Reply

    • Amberreplied on January 28th, 2016 at 12:16 pm

      I baked these again as a 9 inch cake and wanted to report back. Again I subbed each egg for a flax egg. I was also armed with new baking powder. Unfortunately these cupcakes did not work out as a cake for me. It came together quite nicely, baked well but then broke into a bunch of pieces coming out of the pan. I baked it three times. Once I took it out of the pan after about 10-15 minutes. Once I waited until it was totally cooled and the third time it was warm, not hot but not totally cool. It just seemed like the cake could not hold together and that could be because of the eggs. On the plus side, these tasted great and would work, without eggs, as cupcakes, just not as a cake. I froze the pieces and am going to attempt cake pops. I hope it works! Any additional thoughts would be appreciated.

      Reply

      • Amberreplied on February 1st, 2016 at 2:14 pm

        Made my broken cakes into cake pops with the addition of caramel frosting from another of Sally’s posts. I coated it with chocolate melts. I got about two dozen cake pops from one cake. They were a big hit and very tasty!

  29. #
    189
    Destinyposted January 24, 2016 at 12:06 pm

    Hi!  I’m hoping to make these for a birthday coming up soon,  but I was wondering if the frosting was too thick to be piped? I always strive for that perfect swirl. 

    Reply

    • Sallyreplied on January 24th, 2016 at 12:40 pm

      It can be piped, yes.

      Reply

  30. #
    190
    Maryposted March 13, 2016 at 1:41 am

    Hi Sally!

    Your recipes are my go to whenever I need something sweet, they are always beyond fabulous. I was wondering if you could recommend a filling to use if I was inclined to try to fill these.

    Thanks!

    Reply

  31. #
    191
    Sophiaposted March 20, 2016 at 4:16 pm

    Hi Sally! 

    I made the icing last night and it was totally spreadable, but I don’t need it until Wednesday so I popped it in the fridge. I’ve brought it to room temp, but it is no longer spreadable…it’s pretty much fudge! What should I do?

    Reply

    • Sallyreplied on March 21st, 2016 at 5:46 pm

      This sounds odd, but can you lightly warm it on the stove (on low heat) until spreadable? That should do the trick.

      Reply

  32. #
    192
    Michposted April 18, 2016 at 12:21 pm

    Hi Sally,

    I have some inquires about the flour. If i use Self-raising flour, how much baking powder should i put in?

    Reply

  33. #
    193
    Saraposted May 1, 2016 at 7:32 pm

    Hi Sally – I was wondering if this recipe could be used to make a large layer cake? Would the recipe have to be adjusted or the cooking time altered a little? Thanks in advance

    Reply

  34. #
    194
    Marianneposted May 27, 2016 at 10:57 am

    Hi Sally, 

    This is my favourite Salted Caramel cupcake recipe. I used to make this as a cake and cupcakes and didn’t have a problem it came out absolutely delicious. However from recently the cupcakes have starting sinking in the middle. Could you please explain to me why and how I can make them not sink. It is quite frustrating as I didn’t have this problem before. 

    Reply

1 3 4 5

Leave a Comment