Salted Caramel Cupcakes Recipe
If you’ve ever needed proof that chaos and beauty can coexist, meet Salted Caramel Cupcakes. They’re sweet, salty, gooey, and dramatically extra — basically dessert with personality issues (and we love that for them). Each bite hits like a rom-com ending — soft, creamy, and slightly salty because life isn’t perfect. These vegan cupcakes are ridiculously moist, topped with rich caramel frosting that whispers, “You’re the main character.” They look bakery-level fancy but require zero emotional stability to bake. Warning: once you make these, your friends will expect dessert forever. Boundaries? Never heard of them.
Salted Caramel Cupcakes Recipe
Moist vegan cupcakes topped with smooth salted caramel frosting — the perfect balance of sweet, salty, and unapologetically indulgent.
Ingredients
Method
- Preheat the oven to 180°C (350°F) and line a muffin tray with cupcake liners.
- Mix almond milk and apple cider vinegar in a bowl; set aside to curdle (that’s your vegan buttermilk).
- In a large bowl, whisk flour, baking powder, baking soda, and salt.
- In another bowl, mix coconut sugar, melted oil, vanilla, and buttermilk until smooth.
- Combine wet and dry ingredients; stir gently until just mixed.
- Pour batter into liners, filling each ¾ full.
- Bake for 22–25 minutes or until a toothpick comes out clean.
- Cool completely before frosting — patience is key here, queen.
- For caramel, heat coconut milk, sugar, and vegan butter in a saucepan.
- Stir over medium heat until thickened (about 8 minutes). Add vanilla and salt.
- Cool slightly before using.
- Beat vegan butter and powdered sugar until fluffy, then add caramel sauce.
- Frost cooled cupcakes, drizzle extra caramel, and sprinkle a pinch of sea salt for that dramatic finish.
Notes
Nutritional Values (Per Cupcake)
- Calories: 245
- Total Fat: 11 g
- Saturated Fat: 6 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 3 g
Vitamins and Minerals (Per Serving)
- Iron: 7%
- Calcium: 5%
- Magnesium: 6%
- Potassium: 5%
- Vitamin E: 4%
Additional Notes / Tips
- Don’t overmix your batter — we’re baking, not punishing gluten.
- Chill caramel slightly before frosting, or you’ll end up with frosting soup (still delicious though).
- Sprinkle flaky sea salt right before serving for that perfect crunch.
- Pair with black coffee for a balanced “adulting while snacking” vibe.
- Store in the fridge for up to 3 days, but honestly, they won’t last that long.
