Birthday/ Cupcakes & Muffins

Salted Caramel Cupcakes

Salted Caramel Cupcakes – Deliciously moist and fluffy vanilla cupcakes topped with a silky cloud of Swiss meringue caramel buttercream, and filled and drizzled with salted caramel!

Frosted vanilla cupcakes topped with a drizzle of salted caramel sauce on a baking tray.

Remember that dreamy Salted Caramel Sauce recipe I brought you guys the other week? Well, today I bring you a recipe using it – Salted Caramel Cupcakes!

Frosted vanilla cupcakes drizzled with salted caramel sauce on a baking tray.

Salted Caramel Cupcakes

These salted caramel cupcakes are SO moist and fluffy, infused with vanilla, and filled with indulgent homemade salted caramel sauce. I’ve topped them off with some gorgeous Swiss meringue buttercream that I’ve flavoured with more caramel and a little vanilla extract.

And I just couldn’t resist drizzling even more caramel on top.

These are the perfect salted caramel filled cupcakes for all you caramel lovers out there!

Frosted vanilla cupcake drizzled with salted caramel sauce with wrapper peeled off on baking tray.

Frosted vanilla cupcake cut in half on wrapper to show caramel filling on baking tray.

Salted Caramel Cupcakes - Deliciously moist and fluffy vanilla cupcakes topped with a silky cloud of Swiss meringue caramel buttercream, and filled and drizzled with salted caramel! #saltedcaramel #cupcakes #cupcakerecipes

Try these delicious cupcakes next!

Enjoy! 🙂

Frosted vanilla cupcakes topped with a drizzle of salted caramel sauce on a baking tray.
5 from 1 vote
Salted Caramel Cupcakes
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Yields: 12 - 14 cupcakes
Calories: 347 kcal
Deliciously moist and fluffy vanilla cupcakes topped with a silky cloud of Swiss meringue caramel buttercream, and filled and drizzled with salted caramel!
For the Cupcakes
  • 1 and 1/2 cups cake flour* 150g
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs room temperature
  • 3/4 cup caster/granulated sugar 150g
  • 1/2 cup unsalted butter 115g, melted
  • 2 teaspoons vanilla extract
  • 1/2 cup Greek-style yogurt 120g
  • homemade salted caramel sauce to fill cupcakes and drizzle on top
For the Frosting
  • 3 large egg whites
  • 1 cup caster/granulated sugar 200g
  • 1 cup unsalted butter 226g, softened and cubed
  • 1 teaspoon vanilla extract
  • 1/4 cup homemade salted caramel sauce 80g
For the Cupcakes
  1. Preheat the oven to 170C/325F/Gas 3. Line a 12-cup muffin tin with muffin cases, and set aside.
  2. Whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. Whisk together the eggs. Add the sugar, and whisk until combined. Add the butter, vanilla, and yogurt, and whisk until combined. Fold in the dry ingredients.
  4. Divide the batter evenly between the muffin cases, filling only 2/3 full.
  5. Bake for 14 - 16 minutes, or until a toothpick inserted into the centre comes out clean. Allow to cool for 5 minutes in the pan, before transferring them to a wire rack to cool completely before filling and frosting.
  6. Using a cupcake corer or knife, scoop out the centres of the cooled cupcakes. Fill the cupcakes with the salted caramel sauce, leaving some to drizzle on top.
For the Frosting
  1. In the heat-proof bowl of your stand mixer over a pan of simmering water, add the egg whites and sugar. Whisk constantly until the mixture is warm to the touch and all the sugar has dissolved (should not feel gritty between your fingers) - about 5 minutes.
  2. Attach the bowl to the stand mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, whisk for 10 - 15 minutes until the mixture is fluffy and glossy, and completely cool.
  3. With the mixer on medium-low speed, gradually add the butter, piece by piece, mixing well after each addition. Once all the butter has been added, whisk in the vanilla, and salted caramel sauce. Whisk until silky and smooth.
  4. Transfer the frosting to a piping bag, and frost the cooled cupcakes. Drizzle with the extra salted caramel.

*Make your own cake flour! Measure out 1 and 1/2 cups (190g) of plain/all-purpose flour, remove 3 tablespoons, and replace with 3 tablespoons of cornflour/cornstarch. Sift well.

Leftover cupcakes can be stored, covered tightly, in the fridge for up to 3 days. Frosted or unfrosted cupcakes can be frozen for up to 3 months. Thaw overnight in the fridge. Cupcakes can be made 1 day in advance, covered, and stored at room temperature. Cover the frosting, and store in the fridge until ready to use.

If using my homemade salted caramel sauce, this recipe makes enough to fill cupcakes, add to frosting, and drizzle on top.

Calories does not include salted caramel sauce.

The calories are an estimate only.

Did you make this recipe?

Tag me at @marshasbakeblog on Instagram and hashtag it #marshasbakingaddiction

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  • Reply
    Brandi Crawford
    7th March 2017 at 6:15 pm

    These are so pretty and look delicious! I’m definitely drooling…..

  • Reply
    Luci's Morsels
    7th March 2017 at 6:17 pm

    These look amazing! The center, the drizzle on top, everything; yummy! They’re almost too beautiful to eat, almost!

  • Reply
    7th March 2017 at 6:19 pm

    Oh my! These look scrumptious! Yum

  • Reply
    7th March 2017 at 6:34 pm

    These look so delicious, I wish I had a plate full of these right now. Yum!

  • Reply
    7th March 2017 at 6:41 pm

    This looks wonderful and decadent. Yum!

  • Reply
    Demeter | Beaming Baker
    8th March 2017 at 12:53 pm

    Oh Marsha, I just KNEW you’d do something truly amazing with that droolworthy caramel sauce you posted last week… and I was so right! These cupcakes couldn’t look more enticing. The frosting, the caramel, the cupcake… it all looks amazing! Drooling and pinning. Hope you’re having an amazing week so far! xox

    • Reply
      8th March 2017 at 3:40 pm

      Thanks, Demeter! 🙂 xo

  • Reply
    Kelsie | the itsy-bitsy kitchen
    8th March 2017 at 5:08 pm

    Hooooly cow. I’m dying looking at these beauties. I’m an avowed caramel lover and that that drizzle on top is making me swoon!

  • Reply
    21st September 2017 at 1:03 am

    These look so fabulous! Could you tell how much this frosting makes? I’m looking to frost two 8 inch cakes.

    • Reply
      21st September 2017 at 7:43 am

      Hi Rebecca! Yes, this should make enough to frost a 2 layer 8-inch cake. Just to be sure though, I would use 4 large egg whites, and 1 and 1/2 cups (340g) of butter. Keep everything else the same. Enjoy!

  • Reply
    4th November 2017 at 7:57 pm

    is the batter supposed to be thicker?

    • Reply
      5th November 2017 at 8:46 pm

      This cupcake batter is quite thick, and not too runny.

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