Salted Caramel Cupcakes Recipe

Though salt is considered one of the most important ingredients in food, it is often overlooked in desserts. Get ready to change your perspective on salt, with Salted Caramel Cupcakes.
Makes: Makes about 24 cupcakes.

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Step 1

Salted Caramel Cupcakes

In a large bowl, stir together flour, baking powder and salt.

In a large bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs, one at a time, mixing well after each. Add vanilla. Alternately add dry ingredients with milk, scraping bottom and sides of bowl often. Fill baking cups 1/2 full with batter.

Bake 18-20 minutes or until toothpick inserted into the center of cupcake comes out clean. Remove from oven and place pan on cooling grid. Immediately poke cupcakes with fork; spoon 1 teaspoon caramel topping onto each cupcake; reserve remaining topping. Cool 5-8 minutes. Remove from pan; cool completely.

Caramel Buttercream Icing

In a large bowl, beat shortening and butter with electric mixer until creamy. Add caramel topping and vanilla. Gradually add sugar, one cup at a time; beat until light and fluffy.

To Assemble: Ice cupcakes with Caramel Buttercream Icing. Drizzle with remaining caramel topping; sprinkle with sea salt.

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Salted Caramel Cupcakes

Salted Caramel Cupcakes

cake flour, sifted

3 cups cake flour, sifted

baking powder

2-1/2 teaspoons baking powder


1/2 teaspoon salt

unsalted butter, softened

1/2 cup (1 stick) unsalted butter, softened

granulated sugar

1-3/4 cups granulated sugar


2 eggs

Wilton® Pure Vanilla Extract

1 teaspoon Wilton® Pure Vanilla Extract


1-1/4 cups milk

caramel ice cream topping, divided

1 jar (12-1/4 - 14 oz.) caramel ice cream topping, divided

Caramel Buttercream Icing

Caramel Buttercream Icing

vegetable shortening

1/2 cup vegetable shortening

caramel ice cream topping

2/3 cup caramel ice cream topping

sifted confectioners' sugar

4 cups sifted confectioners' sugar

Sea salt

Sea salt

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