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Salted caramel cupcakes with creamy caramel frosting and caramel drizzle topped with sea salt flakes

Salted Caramel Cupcakes Easy Moist Bakery Style Recipe - Soft, Buttery, And Rich

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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Dessert
Cuisine American, Bakery-Style
Servings 12 Cupcakes

Ingredients
  

  • All-purpose flour (1 2/3 cups)
  • Granulated sugar (3/4 cup for batter + 1 cup for caramel)
  • Light brown sugar (1/4 cup for batter; optional for deeper flavor)
  • Baking powder (1 1/2 teaspoons)
  • Fine sea salt (for batter and caramel)
  • Unsalted butter (1/2 cup for batter + 1/2 cup for caramel + 1 cup for frosting; room temp for frosting)
  • Neutral oil (1/4 cup; canola or vegetable)
  • Large eggs (2, room temperature)
  • Whole milk (1/2 cup, room temperature)
  • Sour cream (1/3 cup; adds moisture)
  • Pure vanilla extract (2–3 teaspoons total)
  • Heavy cream (1/2 cup for caramel + 2–3 tablespoons for frosting)
  • Powdered sugar (3–3 1/2 cups for frosting)
  • Flaky sea salt (for finishing)

Instructions
 

  • Preheat and prep: Heat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. Set butter for frosting out to soften.
  • Make the cupcake batter: In a bowl, whisk 1 2/3 cups flour, 1 1/2 teaspoons baking powder, and 1/2 teaspoon fine sea salt. In a separate bowl, beat 1/2 cup melted, slightly cooled unsalted butter with 1/4 cup neutral oil, 3/4 cup granulated sugar, and 1/4 cup light brown sugar until combined. Beat in 2 eggs and 2 teaspoons vanilla.
  • Add dairy: Mix in 1/3 cup sour cream until smooth. Add dry ingredients in two additions, alternating with 1/2 cup whole milk. Stir just until combined. Do not overmix.
  • Fill and bake: Divide batter evenly among liners (about 3/4 full). Bake 18–20 minutes, until tops spring back or a toothpick comes out clean. Cool in pan 5 minutes, then move to a rack to cool completely.
  • Make the caramel sauce: In a light-colored saucepan, add 1 cup granulated sugar in an even layer over medium heat. Let it melt, stirring gently as it liquefies and turns amber. Add 1/2 cup heavy cream slowly (it will bubble). Stir in 1/2 cup unsalted butter, 1/2 teaspoon fine sea salt, and 1 teaspoon vanilla. Simmer 30–60 seconds until smooth. Cool to room temperature; it should be pourable but thick.
  • Core the cupcakes: Once cooled, use a small knife or cupcake corer to remove a shallow plug from the center of each cupcake. Save the plugs.
  • Fill with caramel: Spoon or pipe about 1–2 teaspoons caramel into each hole. Replace a bit of the cupcake plug on top to cover. Reserve some caramel for the frosting and drizzle.
  • Make salted caramel buttercream: Beat 1 cup room-temperature unsalted butter until creamy, 2–3 minutes. Add 3 cups powdered sugar, 1/4 teaspoon fine sea salt, and 2 tablespoons cooled caramel. Beat on low until combined, then on high until fluffy, 2 minutes. Add 1–2 tablespoons heavy cream to reach a silky, pipeable consistency. Taste and add more caramel or salt if needed.
  • Frost the cupcakes: Transfer frosting to a piping bag fitted with a large round or star tip. Swirl generous mounds on each cupcake.
  • Finish with flair: Drizzle remaining caramel over the frosting and add a pinch of flaky sea salt. Serve at room temperature.