Salted Caramel Cupcakes

Irresistible Salted Caramel Cupcakes: A Symphony of Sweet and Salty Bliss

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Indulge your sweet tooth in a delightful dance of flavors with our Salted Caramel Cupcakes recipe. These moist and flavorful cupcakes are a celebration of the perfect balance between sweet and salty. From the rich sponge to the heavenly salted caramel buttercream, every bite is a journey into dessert paradise. Whether you’re a baking enthusiast or a lover of all things sweet, these cupcakes are sure to become a favorite. Join us as we navigate through the steps of creating these irresistible treats that will leave you craving more.

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Gather the ingredients to embark on your cupcake adventure:

For the Sponge:

  • 175 g Butter or baking spread
  • 175 g Light brown sugar
  • 3 Eggs, large
  • 1 tsp Vanilla extract
  • 175 g Self-raising flour

For the Buttercream:

  • 200 g Butter
  • 400 g Icing sugar
  • 2 tsp Salted caramel flavouring (If unavailable, see recipe notes)
  • 1 tbsp Milk

For the Filling and Decoration:

  • 200 g Salted caramel sauce (good quality shop-bought or homemade)
  • 75 g Salted caramel fudge (optional, chopped up)


Step 1: Prepare the Sponge

  1. Preheat your oven to 180°C (160°C fan/350°F/Gas 4) and line a cupcake tray with paper cases.
  2. In a large bowl, beat together the butter and light brown sugar until light and fluffy.
  3. Add the eggs one at a time, beating well after each addition.
  4. Stir in the vanilla extract.
  5. Sift in the self-raising flour and fold it into the mixture until well combined.
  6. Divide the batter equally among the paper cases and bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  7. Allow the cupcakes to cool completely on a wire rack.

Step 2: Whip Up the Buttercream

  1. In a mixing bowl, beat the butter until creamy and pale.
  2. Gradually sift in the icing sugar, beating well after each addition.
  3. Add the salted caramel flavoring and milk, and continue to beat until the buttercream is smooth and fluffy.

Step 3: Fill and Decorate

  1. Using a cupcake corer or a knife, create a well in the center of each cupcake.
  2. Fill each well with salted caramel sauce.
  3. Pipe or spread the salted caramel buttercream on top of each cupcake.
  4. Drizzle additional salted caramel sauce over the buttercream.
  5. Optionally, decorate with chopped salted caramel fudge for an extra layer of indulgence.

Cook Notes and Variations

Cook Notes:

  • Ensure the butter is at room temperature for both the sponge and the buttercream to achieve a smooth texture.
  • Use high-quality salted caramel sauce for the best flavor.
  • Adjust the salted caramel flavoring in the buttercream to your taste preferences.


  1. Chocolate Infusion:
    • Add 50g of cocoa powder to the sponge mix for a chocolatey twist.
  2. Nutty Delight:
    • Mix chopped nuts (such as pecans or walnuts) into the buttercream for added crunch.
  3. Cupcake Parfait:
    • Layer the cupcake with whipped cream and extra caramel sauce for a cupcake parfait.

Keto Versions and Low Carb Options

Keto Salted Caramel Cupcakes:

  • Substitute almond flour for the self-raising flour in the sponge.
  • Use a keto-friendly sweetener in both the sponge and the buttercream.
  • Opt for a sugar-free salted caramel sauce or make your own with a low-carb sweetener.

Low Carb Salted Caramel Cupcakes:

  • Replace self-raising flour with a low-carb flour alternative.
  • Use a low-carb sweetener in both the sponge and the buttercream.
  • Choose a sugar-free salted caramel sauce or make your own with a low-carb sweetener.

Frequently Asked Questions (FAQs)

Q1: Can I use salted butter for the sponge?

  • A1: Yes, you can use salted butter, but adjust the amount of salt in the recipe accordingly.

Q2: What if I can’t find salted caramel flavoring?

  • A2: If unavailable, add a pinch of salt to the buttercream and increase the amount of salt in the sponge to taste.

Q3: Can I make these cupcakes in advance?

  • A3: Yes, you can bake the cupcakes and prepare the components separately, assembling them just before serving.

Q4: How do I store leftover cupcakes?

  • A4: Store in an airtight container in the refrigerator for up to three days. Bring to room temperature before serving.

Q5: Can I freeze these cupcakes?

  • A5: Freeze the unfilled cupcakes and buttercream separately. Thaw and assemble when ready to serve.

healty meal, low carbs meals, keto meal

Elevate your dessert game with the enchanting flavors of Salted Caramel Cupcakes. Whether you follow the classic recipe, experiment with variations, or opt for the keto and low-carb versions, each cupcake is a tiny package of sweet and salty bliss. Share these indulgent treats with friends and family, and let the delightful moments linger. Happy baking!

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healty meal, low carbs meals, keto meal

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