Salted Caramel Cupcakes

If you’re craving the irresistible combination of sweet caramel and a hint of savory salt, these Salted Caramel Cupcakes are for you!

@onesweeetmama

The best salter caramel cupcakes ever, made with melted Werthers ❤️ #cupcakes #fyp #saltedcaramelcupcakes #saltedcaramel #caramel #recipes

♬ This is so delicious! - aqunos

These use melted Werther’s Original hard candies for a robust caramel flavor in both the cupcakes and icing. Think soft, tender cupcakes topped with a luscious salted caramel buttercream.

Salted caramel has become a year-round favorite for many dessert lovers. Salted caramel cupcakes have a sweet-and-salty appeal that fits every occasion—from warm, cozy winter treats to refreshing summer celebrations.

If you are a caramel lover like me, try these caramel marshmallows. Looking for more baking recipes? You can't go wrong with caramel stuffed cookies.

Ingredients for Salted Caramel Cupcakes

Salted Caramel Cupcake Ingredients

• Werther’s syrup* (150 grams Werthers hard candy, melted with 6-7 tablespoon whole milk and cooled)
• flour
• white sugar
• baking soda
• baking powder
• salt
• unsalted butter
• egg whites
• vanilla extract
• sour cream
• whole milk

Buttercream Ingredients

• Werther's syrup (150g Werther’s candies with 6-7 tablespoon whole milk (to make caramel syrup)
• unsalted butter, softened
• powdered sugar
• vanilla extract
• salt (plus extra for garnish)
• 1-2 tablespoon heavy cream or milk (optional, for thinning)

See recipe card for quantities.

Instructions - salted caramel cupcakes

The first thing you need to do is make your Werther's syrup so it cools. You don't want to add the syrup warm to your cupcake batter.

Cupcake Instructions

1. Make Werther's syrup
   • Melt 150 grams of original Werther's hard candy with 6-7 tablespoons of milk until fluid. Cool completely.
2. Preheat & Prep
   • Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
3. Mix Dry Ingredients
   • In a medium bowl, whisk together flour, sugar, baking soda, baking powder, and salt.
4. Combine Wet Ingredients
   • In a large bowl, whisk the melted butter, egg whites, vanilla extract, sour cream, and the cooled Werther’s syrup until smooth.
5. Incorporate Dry & Wet
   • Gradually add the dry mixture to your wet mixture, alternating with the warm milk (start and end with the dry mixture). Stir just until combined—avoid overmixing.
6. Bake
   • Divide the batter evenly among the cupcake liners. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Let them cool completely before frosting.

Buttercream Instructions

1. Make the Syrup
   • Melt the Werther’s candies with whole milk over low heat, stirring to avoid scorching. Let cool slightly but keep it pourable.
2. Cream the Butter
   • Beat softened butter on medium-high speed for about 3-4 minutes, until light and fluffy.
3. Add Caramel
   • Reduce mixer speed to low and drizzle in the cooled Werther’s syrup.
4. Add Sugar & Flavor
   • Gradually beat in 3 cups of powdered sugar, vanilla extract, and salt. Check consistency and sweetness, adding more sugar or a splash of cream if needed.
5. Final Whip
   • Increase speed to medium-high and whip for another 2-3 minutes to achieve a smooth, fluffy frosting.
6. Decorate
   • Once the cupcakes are fully cooled, pipe or spread on the salted caramel buttercream. For extra flair, drizzle a bit of leftover Werther’s syrup on top and sprinkle with a pinch of sea salt.

Variations

• Add a Surprise Filling: Poke a small hole in the center of each cooled cupcake and fill with extra Werther’s syrup for a gooey caramel surprise.
• Salt Flakes: Top with flaky Maldon or Himalayan salt for extra sparkle and crunch.
• Chocolate Drizzle: Drizzle melted dark chocolate on top for a salted caramel mocha vibe.

Storing salted caramel cupcakes

The best way to store salted caramel cupcakes (or any frosted cupcakes) is to keep them in an airtight container so they don’t dry out or absorb odors from the fridge or environment. If you’re planning to enjoy them within two days, you can store them at room temperature—just make sure the area is cool and not in direct sunlight. If you need to keep them longer:

1. Refrigeration (3–5 days)
   • Place cupcakes in an airtight container and store in the refrigerator.
   • Let them come to room temperature (about 30 minutes) before serving, so the buttercream can soften and the flavors can bloom.
2. Freezing (up to 2 months)
   • For best results, freeze unfrosted cupcakes wrapped tightly in plastic wrap or in a freezer-safe container.
   • Buttercream can be made fresh, or you can freeze it separately in an airtight container. Thaw it in the fridge and re-whip if needed.
   • If the cupcakes are already frosted, place them in a sturdy container and freeze until the frosting is firm, then wrap or cover tightly. Thaw in the fridge overnight and bring to room temperature before serving.

These steps will help preserve the moist texture and caramel flavor of your cupcakes!

Caramel Recipes

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