Go Back
cooknblog24@gmail.com

Salted Caramel Cupcakes Recipe

Moist vegan cupcakes topped with smooth salted caramel frosting — the perfect balance of sweet, salty, and unapologetically indulgent.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 servings
Calories: 245
Ingredients Method Notes

Ingredients
  

For the Cupcakes:
  • All-purpose flour – 1½ cups
  • Baking powder – 1½ tsp
  • Baking soda – ½ tsp
  • Coconut sugar – ¾ cup
  • Almond milk – 1 cup
  • Apple cider vinegar – 1 tbsp
  • Coconut oil – ⅓ cup melted
  • Vanilla extract – 1½ tsp
  • Pinch of salt
For the Vegan Salted Caramel Sauce:
  • Coconut milk – ½ cup
  • Coconut sugar – ½ cup
  • Vegan butter – 2 tbsp
  • Sea salt – ¼ tsp
  • Vanilla extract – ½ tsp
For the Frosting:
  • Vegan butter – ½ cup softened
  • Powdered sugar – 1½ cups
  • Salted caramel sauce – 3 tbsp

Method
 

  1. Preheat the oven to 180°C (350°F) and line a muffin tray with cupcake liners.
  2. Mix almond milk and apple cider vinegar in a bowl; set aside to curdle (that’s your vegan buttermilk).
  3. In a large bowl, whisk flour, baking powder, baking soda, and salt.
  4. In another bowl, mix coconut sugar, melted oil, vanilla, and buttermilk until smooth.
  5. Combine wet and dry ingredients; stir gently until just mixed.
  6. Pour batter into liners, filling each ¾ full.
  7. Bake for 22–25 minutes or until a toothpick comes out clean.
  8. Cool completely before frosting — patience is key here, queen.
  9. For caramel, heat coconut milk, sugar, and vegan butter in a saucepan.
  10. Stir over medium heat until thickened (about 8 minutes). Add vanilla and salt.
  11. Cool slightly before using.
  12. Beat vegan butter and powdered sugar until fluffy, then add caramel sauce.
  13. 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.