Salted Caramel Cupcakes (Gluten-Free & Dairy-Free)

If you’re a salted caramel lover, these Salted Caramel Cupcakes are about to become your new favorite dessert. Soft, fluffy caramel cupcakes are filled with homemade salted caramel sauce and topped with the dreamiest salted caramel buttercream for an irresistible bakery-style treat that’s completely gluten-free and dairy-free.

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The Best Salted Caramel Cupcakes

These cupcakes strike the perfect balance between sweet and salty, with rich caramel flavor in every single bite. Furthermore, they’re surprisingly simple to make from scratch and always impress at birthdays, holidays, and special celebrations.

• Loaded With Caramel: Caramel is baked into the cupcakes, hidden in the center, and whipped into the frosting.
• Perfect Sweet & Salty Balance: Sea salt keeps the caramel from becoming overly sweet.
• Gluten-Free & Dairy-Free: In fact, no one will guess these cupcakes are allergy-friendly.
• Soft & Moist: Vegetable oil keeps the cupcakes incredibly tender for days.
• Great For Celebrations: While they are elegant enough for parties, they are also easy enough for weekend baking.

Salted Caramel Cupcakes Ingredients & Substitutions

To start, these cupcakes are made with simple pantry staples plus a rich homemade salted caramel sauce. Essentially, every ingredient works together to create soft cupcakes and an ultra-creamy frosting that’s packed with caramel flavor.

Salted Caramel Sauce

• Granulated sugar: Creates the rich caramel base.
• Dairy-free salted butter: adds richness and helps create a silky smooth caramel. You can use regular butter if dairy isn’t a concern.
• Dairy-free heavy cream: Transforms the caramel into a luscious sauce. I love to use Silk. Substitute regular heavy cream if preferred.
• Vanilla: Enhances the caramel flavor, but omit if you do not have it
• Fine sea salt: Creates that irresistible sweet-and-salty finish. be sure to adjust the salt to suit your taste.

Caramel Cupcakes

• Gluten-free 1:1 flour: Provides structure while keeping these cupcakes gluten-free. A quality measure-for-measure blend works best. However, if you are not gluten-free, use regular all-purpose flour.
• Granulated sugar: Sweetens the cupcakes without overpowering the caramel.
• Dairy-free milk: Adds essential moisture to the batter. While any unsweetened plant-based milk will work, I prefer using oat or soy. Alternatively, if you are not dairy-free, I recommend using whole milk.
• Vegetable oil: Keeps the cupcakes soft and moist much longer than butter. Therefore, any neutral-tasting oil will work perfectly.

Salted Caramel Frosting

• Dairy-free salted butter: Creates a smooth, fluffy buttercream. Naturally, regular butter may also be used if dairy is not an issue.
• Salted caramel sauce: Gives the frosting its rich caramel flavor.
• Powdered sugar: Not only sweetens the frosting, but it also stabilizes it for piping.
• Fine sea salt: Balances the heavy sweetness and beautifully enhances the deep caramel notes.

How To Make Salted Caramel Cupcakes

These cupcakes come together in four simple stages: caramel sauce, cupcakes, buttercream, and assembly. So, preheat the oven, grab a spatula, and let’s make the most incredible salted caramel cupcakes!

Salted Caramel Sauce

1. Prepare Ingredients: First, measure all of the caramel ingredients before beginning.
2. Dissolve The Sugar: Next, combine the sugar and water in a saucepan. Heat over medium heat until dissolved and boiling without stirring.
3. Cook The Caramel: Continue cooking until the mixture turns a deep amber color.
4. Add The Butter: Then, carefully whisk in the butter until completely melted.
5. Finish The Sauce: Remove from the heat and slowly whisk in the cream, followed subsequently by the vanilla and salt.
6. Cool: Finally, let the caramel cool slightly before transferring it to a jar to finish cooling completely.

Caramel Cupcakes

1. Prepare The Pan: Preheat the oven to 350°F and line a cupcake pan.
2. Mix Dry Ingredients: Meanwhile, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. Mix Wet Ingredients: In a separate bowl, whisk together the milk, oil, caramel sauce, vanilla, and egg until smooth.
4. Combine: Afterward, gently stir the wet ingredients into the dry ingredients until just combined.
5. Fill & Bake: Divide the batter evenly between the cupcake liners and bake for 18–20 minutes.
6. Cool: Once baked, allow the cupcakes to cool completely before decorating.

Salted Caramel Buttercream

1. Cream Butter & Caramel: Beat the butter and caramel sauce until light and fluffy.
2. Add Sugar: Next, mix in the powdered sugar and salt on low speed.
3. Whip: Finally, beat on high for about 5 minutes until light, fluffy, and silky smooth.

Assemble The Cupcakes

1. Core & Fill: Remove the center of each cupcake and subsequently fill it with salted caramel sauce.
2. Frost: Then, top each one with a generous swirl of salted caramel buttercream frosting.
3. Drizzle: To finish, use a spoon to drizzle on a little bit of extra salted caramel sauce. Enjoy!

Helpful Hints For Salted Caramel Cupcakes

A few simple tips will help you make perfectly fluffy cupcakes and smooth homemade caramel every time.

• Prepare Everything First: Measure all caramel sauce ingredients before starting, since caramel moves incredibly quickly.
• Don’t Stir The Sugar: Once the sugar begins cooking, avoid stirring in order to prevent crystallization.
• Watch The Color: Remove the caramel once it reaches a deep amber color before it burns.
• Use Room Temperature Ingredients: This helps the batter mix together evenly and, as a result, creates a smoother frosting.
• Cool Completely: Never frost warm cupcakes, otherwise the buttercream will melt completely.

Frequently Asked Questions

Can I make these cupcakes ahead of time?

Yes! Bake the cupcakes a day ahead and store them in an airtight container. Frost just before serving for the freshest results.

CAN I MAKE THESE CUPCAKES AHEAD OF TIME?

Yes! You can bake the cupcakes a day ahead and store them in an airtight container. However, it is best to frost them just before serving for the freshest results.

CAN I USE STORE-BOUGHT CARAMEL SAUCE?

You can, but homemade caramel has a much richer flavor and the best consistency for both the filling and frosting.

HOW SHOULD I STORE THESE CUPCAKES?

Store the cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate them for up to 5 days. Just be sure to bring them back to room temperature before serving.

CAN I FREEZE THEM?

Yes. You can freeze the unfrosted cupcakes for up to 3 months. Afterward, simply thaw, fill, and frost them before serving.

CAN I MAKE THESE WITH REGULAR DAIRY AND GLUTEN PRODUCTS?

Absolutely. Simply substitute regular butter, heavy cream, and milk if dairy-free ingredients aren’t needed. Likewise, you can do the exact same with standard all-purpose flour.

Fun Flavor Twists

These cupcakes are already packed with caramel goodness, but they’re easy to customize for different occasions. Try one of these delicious variations the next time you bake a batch:

• Chocolate Caramel: Add ½ cup of mini dairy-free chocolate chips to the batter.
• Espresso Caramel: Alternatively, stir a teaspoon of instant espresso powder into the cupcake batter.
• Crunchy Topping: Garnish the frosting with crushed gluten-free toffee bits.
• Apple Caramel: Fill the cupcakes with cinnamon apples instead of caramel for a fall-inspired version.

The Best Salted Caramel Cupcakes Recipe

These Salted Caramel Cupcakes are everything you could want in a homemade cupcake. They are soft, fluffy, filled with silky caramel, and topped with the most luxurious salted caramel frosting. Consequently, they’re a guaranteed crowd-pleaser for birthdays, holidays, or whenever you’re craving the perfect sweet-and-salty dessert.

If you make this recipe, I’d love to hear what you think! Please leave a 5-star rating and review below, and don’t forget to tag @cakedbykatie on social media so I can see your delicious creations.

More Amazing Cupcake Recipes

Cupcakes are the perfect handheld sweet treat perfect for sharing. Here are a few of my favorite cupcake recipes:

• Peach Cupcakes (Gluten-Free & Dairy-Free)
• Chocolate Peanut Butter Cupcakes (GF & DF Option)
• Raspberry Cupcakes (Gluten-Free & Dairy-Free)

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