Small-Batch Salted Caramel Cupcakes

Small-Batch Salted Caramel Cupcakes

Prep Time: 25 minutes

Cook Time: 28 minutes

Cool Time: 1 hour


Yields 6-7 cupcakes


  • ¾ cup all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon My Fabulous Food's Flake Sea Salt
  • ¼ cup unsalted butter, softened at room temperature
  • ½ cup light brown sugar, firmly packed
  • ¼ cup white granulated sugar
  • 1 large egg
  • ½ teaspoon pure vanilla extract
  • ¼ cup buttermilk


*Optional: drizzle with pre-made caramel syrup as well.


  1. Preheat the oven to 350 degrees Fahrenheit and line 6-7 cups of a muffin pan with paper liners.
  2. Whisk the flour, baking powder, and salt together in a mixing bowl.
  3. Beat the butter and both types of sugar in a separate mixing bowl with an electric mixer at medium-high speed until fluffy.
  4. Add the egg and vanilla extract. Beat until well combined.
  5. Run the mixer on medium-low as you add the dry ingredients in small increments until well combined. Occasionally stop to scrape the sides of the bowl.
  6. Slowly pour in the buttermilk as you run the mixer on low. Stop once all the milk is incorporated.
  7. Add a little less than ¼ cup of batter to each lined cup of the muffin pan.
  8. Bake the cupcakes for 15-18 minutes or until a tester comes out clean when inserted in the center.
  9. Remove the cupcakes from the oven, transfer them to a cooling rack when cool enough to remove them from the pan, and leave them to cool for about an hour.
  10. Meanwhile, add the brown sugar, butter, and milk to a saucepan over low heat.
  11. Occasionally stir until the brown sugar dissolves.
  12. Increase the heat to medium and cook for 4-6 minutes or until bubbles form at the center and the mixture becomes amber in color. Do not stir the brown sugar mixture during this time.
  13. Remove from the heat and transfer the caramel to a heat-safe bowl. Set aside to cool until the caramel is at room temperature.
  14. Mix the caramel with an electric mixer on medium speed.
  15. Slowly add the confectioner's sugar until the frosting is thick and creamy.
  16. Frost the cupcakes with a butter knife, small offset icing spatula, or a piping bag for a more polished presentation.
  17. Top each cupcake with a pinch of My Fabulous Food Fleur De Sel and enjoy.