Triple Salted Caramel Cupcakes

Adapted from Sprinkle Bakes (

Makes 15 cupcakes



For the cupcakes:

  • 1-1/2 cups all-purpose flour 
  • 1 teaspoon baking powder 
  • 1/4 teaspoon sea salt 
  • 1 stick of unsalted butter, at room temperature 
  • 1 cup plus 2 tablespoons packed light brown sugar 
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla
  • 1/2 cup plus 2 tablespoons buttermilk

For the salted caramel filling:

  • 1/2 cup sugar
  • 3 tablespoons salted butter cubed
  • 1/4 cup plus 1 tablespoons heavy cream, at room temperature


Step 1: For the cupcakes: Preheat oven to 325 degrees. Line muffin tins with papers.
Step 2: Combine flour, baking powder and salt; set aside.
Step 3: Cream butter and brown sugar on medium-high speed until pale fluffy. Add eggs, one at a time, beating until each is incorporated.  Add vanilla.  Mix and scrape down sides of bowl as needed.
Step 4: Add flour mixture in three batches, alternating with two additions of buttermilk, and beating until combined after each.
Step 5: Divide batter evenly among lined cups, filling each about halfway full.  Bake for about 25 minutes. When done, transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely.
Step 6: For the salted caramel filling: Melt the sugar over medium  high heat in a large pot.  Whisk the sugar as it melts and cook until it becomes a deep amber color. Add the butter and stir it in until melted.
Step 7: Pour in the heavy cream (mixture will foam so step back) and whisk until you get a smooth sauce. You may have some lumps but keep stirring until they have melted.  Remove from heat and let cool slightly.  
Step 8: To assemble the cupcakes: Cut a small round piece out of the tops of each cooled cupcake and pour in 1 teaspoon of caramel.
Step 9:  Replace the cake piece and set cupcakes aside. Top caramel-filled cupcakes with salted caramel buttercream.

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