Salted Triple Caramel Cupcakes Recipe

These Salted Triple Caramel Cupcakes are a decadent masterpiece, blending rich caramel flavors with a hint of sea salt for the perfect balance. In just 25 minutes of prep, you’ll create a moist, tender cake base that bakes to golden perfection in 23 minutes. The triple caramel layers—infused into the batter, drizzled as a glaze, and whipped into frosting—deliver an irresistible sweetness with a satisfyingly smooth texture.

Each bite offers a symphony of flavors, from the deep, buttery caramel to the subtle salty finish that keeps you coming back for more. Perfect for any occasion, these cupcakes are a crowd-pleaser that feels indulgent yet approachable. With a total time of 3 hours, including cooling and decorating, you’ll have a stunning treat that’s worth every moment.

Ingredients for Salted Triple Caramel Cupcakes

• Caramel Cupcakes:
• 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup (200g) packed dark brown sugar
• 1/2 cup (100g) granulated sugar
• 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
• 2 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1/2 cup (120ml) whole milk (can substitute with any milk of choice)
• Salted Caramel Frosting:
• 1/2 cup (8 Tbsp; 113g) unsalted butter, cut into 4 equal pieces
• 1 cup (200g) packed light or dark brown sugar (dark brown recommended for richer flavor)
• 5 Tablespoons heavy cream, divided
• 1/4 teaspoon salt
• 2 cups (240g) confectioners’ sugar
• Optional: salted caramel candies for decoration, coarse sea salt or flaky sea salt for sprinkling

Step-by-Step Instructions

1. Preheat the oven: Preheat to 350°F (177°C). Line a 12-cup muffin pan with paper liners, plus a second pan with 2 liners. Fill empty cups halfway with water to prevent warping.
2. Make the cupcake batter: In a large bowl, whisk together flour, baking powder, and salt. In a separate medium bowl, beat butter and sugars on medium-high speed until light and fluffy, 2–3 minutes. Add eggs and vanilla, and beat until combined. Slowly mix in dry ingredients until no flour remains, scraping the bowl as needed. Stir in milk gently—do not over-mix.
3. Bake the cupcakes: Fill each liner halfway with batter. Bake for 22–23 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before frosting, about 1 hour.
4. Start the frosting: In a saucepan over medium heat, combine butter and brown sugar. Stir constantly with a silicone spatula or wooden spoon until butter melts. Switch to a whisk to fully combine. Add 3 Tablespoons of heavy cream and salt, whisk to combine, then attach a candy thermometer (ensure the bulb isn’t touching the pan). Let boil, whisking every 30 seconds, until it reaches 230°F (110°C), about 2 minutes.
5. Cool the caramel: Remove from heat, whisk briefly, and let cool for 1 minute. Transfer to a heat-proof mixing bowl and cool for 15–20 minutes to thicken.
6. Finish the frosting: Sift in confectioners’ sugar and add remaining 2 Tablespoons of heavy cream. Beat on medium-low speed until combined, then increase to high speed for 1 minute. Avoid over-mixing. Let sit for 20–30 minutes to thicken to a pipeable consistency.
7. Frost the cupcakes: Pipe or spread frosting onto cooled cupcakes. Decorate with salted caramel candies or a sprinkle of coarse sea salt, if desired.
8. Store: Cover and store at room temperature for up to 1 day or in the refrigerator for up to 5 days. Use a cupcake carrier for easy transport.

Storage and Reheating Tips

Store your Salted Triple Caramel Cupcakes in an airtight container at room temperature for up to 1 day or in the refrigerator for up to 5 days. If refrigerated, let them come to room temperature before serving for the best texture. For longer storage, freeze unfrosted cupcakes in a freezer-safe container for up to 2 months—thaw at room temperature and frost before serving.

Time-Saving Hacks

To save time, prepare the salted caramel frosting a day ahead and store it in the refrigerator. Let it come to room temperature and give it a quick whisk before piping. You can also bake the cupcakes in advance and freeze them, frosting them the day you plan to serve. Use store-bought caramel sauce for the frosting if you’re in a pinch—just mix it with butter and confectioners’ sugar for a quick alternative.

Equipment Guidance

A candy thermometer is essential for making the salted caramel frosting to ensure it reaches the perfect consistency. If you don’t have one, you can test the caramel by dropping a small amount into cold water—it should form a soft ball. A stand mixer or handheld mixer is also helpful for whipping the frosting to the right texture. For even baking, use a light-colored muffin pan to prevent over-browning.

Recipe Variations

For a twist, try adding a teaspoon of cinnamon or espresso powder to the cupcake batter for a warm, spiced flavor. You can also swap the salted caramel frosting for a cream cheese frosting with a drizzle of caramel sauce on top. For a nutty variation, sprinkle chopped pecans or walnuts on the frosted cupcakes for added crunch.

Serving Suggestions

These cupcakes are perfect for special occasions or as a decadent dessert. Pair them with a cup of coffee or a glass of cold milk to balance the richness. For an elegant touch, garnish with a sprinkle of flaky sea salt or a drizzle of extra caramel sauce. Serve them on a tiered dessert stand for a stunning presentation at parties.

Salted Triple Caramel Cupcakes Recipe

Neha

These Salted Triple Caramel Cupcakes are a decadent masterpiece, blending rich caramel flavors with a hint of sea salt for the perfect balance. In just 25 minutes of prep, you’ll create a moist, tender cake base that bakes to golden perfection in 23 minutes.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 23 minutes mins

Total Time 48 minutes mins

Course Cupcakes

Cuisine American

Servings 12

Ingredients

  

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Caramel Cupcakes

• 1 and 1/2 cups all-purpose flour (spooned & leveled)
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup packed dark brown sugar
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter, softened to room temperature
• 2 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1/2 cup whole milk

Salted Caramel Frosting

• 1/2 cup unsalted butter, cut into 4 equal pieces
• 1 cup packed light or dark brown sugar (pictured cupcakes use dark brown)
• 5 Tablespoons heavy cream, divided
• 1/4 teaspoon salt
• 2 cups confectioners’ sugar
• optional: salted caramel candies for decoration, coarse sea salt or flaky sea salt for sprinkling

Instructions

 

• Preheat oven to 350°F (177°C). Line 12-cup muffin pan with paper liners, plus a second pan with only 2 liners. Fill empty cups halfway with water to prevent the pan from warping. Set aside.
• Make the cupcakes: In a large bowl, whisk together the flour, baking powder, and salt. In a separate medium bowl, beat the butter and sugars together at medium-high speed until light and fluffy, 2–3 minutes. Add the eggs and vanilla. Beat until combined. Slowly mix in the dry ingredients until no flour remains, scraping down the sides of the bowl as needed. Slowly stir in the milk. Do not over-mix the batter.
• Fill each cupcake liner only 1/2 way full with batter. Bake cupcakes for 22–23 minutes, or until a toothpick inserted in the center of the cupcake comes out clean. Let the cupcakes cool before frosting, about 1 hour.
• Start the frosting: (This frosting is popular, so we have a separate salted caramel frosting post if you need more help making it.) Combine the butter and brown sugar in a saucepan over medium heat. With a silicone spatula or wooden spoon, stir constantly as the butter melts. Once butter has melted, switch to a whisk to make sure the two are really combined. (Otherwise, you might see an oily layer around the edges where they’re still a bit separated; you do not want that.) Once melted butter and brown sugar are combined, add 3 Tablespoons of heavy cream and the salt. Whisk to combine, then stop whisking and attach a candy thermometer to your pan, making sure the bulb is not touching the bottom of the pan. Let the caramel boil, giving it a quick whisk every 30 seconds or so, until the temperature reaches 230°F (110°C). On my stove, it takes just under 2 minutes.
• Remove the saucepan from heat, give it another quick whisk, and let cool for a minute. Carefully transfer the salted caramel to a heat-proof mixing bowl set on a cooling rack and cool for just 15–20 minutes before continuing. The caramel sauce thickens during this time.
• Finish the frosting: Sift in confectioners’ sugar and add remaining 2 Tablespoons of heavy cream. With a handheld or stand mixer fitted with a whisk attachment, beat on medium-low speed until the ingredients are incorporated. Turn mixer up to high speed and beat for 1 minute. Avoid over-mixing or the frosting will begin to “break” and separate. Let it sit for at least 20–30 minutes before filling your piping bag, to give it a chance to thicken up to a pipeable consistency.
• Frost cooled cupcakes. Cover and store leftover cupcakes at room temperature for up to 1 day or in the refrigerator for up to 5 days. I recommend a cupcake carrier for storing and transporting decorated cupcakes.

Keyword caramel cupcakes, cupcake recipe, dessert baking, salted caramel, triple caramel

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