Introduction

Indulge in these Salted Caramel Cupcakes, a delightful treat combining moist white cake with a luscious salted caramel center and creamy frosting. Perfect for any occasion, these cupcakes bring a perfect balance of sweet and salty flavors in every bite.

A yellow cupcake sits on a white plate with one thick swirl of light tan frosting on top, textured with soft, ruffled edges. A silver spoon held by a woman's hand drizzles golden caramel sauce over the frosting, with the caramel flowing down the layers and pooling slightly at the base. In the background, another cupcake with similar frosting can be seen on a white plate against a white marbled texture. The overall look is soft and inviting, with warm caramel tones contrasting the pale frosting and cake. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 box white cake mix
3.4 ounces instant vanilla pudding
4 large eggs (room temperature)
1 cup sour cream
¾ cup vegetable oil
½ cup milk
½ cup salted caramel (about 1 teaspoon per cupcake for filling)
1 ½ cups salted butter (softened)
2 teaspoons vanilla extract
6 cups powdered sugar
2/3 cup salted caramel
2 tablespoons heavy whipping cream
Flaky sea salt (such as Maldon’s) for garnish

Instructions

Step 1: Preheat your oven to 350°F. Line muffin tins with cupcake liners and set aside.
Step 2: In a large mixing bowl, beat together the cake mix, instant vanilla pudding, eggs, sour cream, oil, and milk until well combined.
Step 3: Scoop the batter into the prepared muffin tins, filling each cup no more than two-thirds full.
Step 4: Bake for 20 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Remove from oven and allow cupcakes to cool completely.
Step 5: Once cooled, use a serrated spoon to carve a small hole in the center of each cupcake. Fill each hole with about one teaspoon of salted caramel.
Step 6: For the frosting, beat the softened butter and vanilla extract together until smooth and creamy.
Step 7: Gradually add powdered sugar in two additions, beating well after each until fully mixed; the mixture will be thick.
Step 8: With the mixer running, add the 2/3 cup salted caramel and continue whipping until the frosting is smooth.
Step 9: Add heavy whipping cream and beat until the frosting becomes light and fluffy.
Step 10: Pipe swirls of frosting over each filled cupcake.
Step 11: Drizzle additional salted caramel over the cupcakes and sprinkle with flaky sea salt to finish.

Tips & Variations

Use room temperature eggs and butter for a smoother batter and frosting.
For extra caramel flavor, warm the caramel slightly before filling and drizzling.
Substitute vegan butter and dairy-free milk to make a dairy-free version.
Try adding a pinch of cinnamon to the frosting for a warm twist.

Storage

Store salted caramel cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for best flavor. Leftover cupcakes can also be frozen for up to 2 months; thaw overnight in the fridge and allow to warm before enjoying.

How to Serve

The image shows three cupcakes on a white plate, each topped with a thick swirl of light brown frosting that has a smooth and creamy texture. The frosting is decorated with drizzles of shiny caramel sauce that add a glossy accent. One cupcake is cut in half, revealing a soft yellow cake base with a gooey caramel center inside. The frosting on the cut cupcake is seen in layers on top, highlighting its fluffy texture. The setting is on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cupcakes from scratch instead of using a cake mix?

Absolutely! Feel free to use your favorite white cake recipe. Just be sure to include the instant vanilla pudding for extra moistness and follow the same filling and frosting steps.

How do I prevent the frosting from melting?

Keep the cupcakes refrigerated until ready to serve, especially in warm weather. Using softened butter—not melted—helps maintain the frosting’s texture, and adding the heavy cream ensures it’s fluffy yet stable.