It’s hard to imagine a better combination than sea salt and caramel. Yum! The only one we can think of that may rival it is chocolate and peanut butter. Double yum! That’s why when we came across this recipe for Salted Caramel Cupcakes we had to share it. Although these cupcakes take a little effort and time to make, we can assure you they’re 100% worth it. These tasty treats are perfect for entertaining and would make a great addition to a party or shower. They’re also perfect if you just want to share them with your family or keep them all to yourself. We promise we won’t tell ;). Happy baking!

Photo courtesy of The Kitchen is my Playground.




  • 1/2 c. (1 stick) butter, softened
  • 4 oz. cream cheese, softened
  • 1 1/4 c. sugar
  • 3/4 c. dark brown sugar
  • 1 T. canola oil
  • 4 eggs
  • 1 tsp. vanilla extract
  • 3 c. all-purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 c. buttermilk

Salted Caramel Buttercream Frosting:

  • 1/2 c. (1 stick) butter, softened
  • 3 oz. cream cheese, softened
  • 2 tsp. vanilla extract
  • 1 lb. confectioners’ sugar
  • 4 T. milk, divided
  • 15 caramel candies, unwrapped (I used Kraft caramels)
  • Additional sliced caramels (for garnish)
  • Sea salt


For the Cupcakes:

  1. Line 24 muffin cups with paper cupcake liners.
  2. Using an electric mixer, cream together butter, cream cheese, sugar, brown sugar, and oil until light and fluffy, about 3-4 minutes. Add eggs one at a time, mixing well after each addition. Add vanilla, baking powder, baking soda, and salt; mix until well combined.
  3. Beginning and ending with flour, add flour alternately with buttermilk, mixing between each addition.
  4. Distribute batter evenly between the muffin cups. Bake at 350 degrees for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
  5. Cool completely on a wire rack. Frost with Salted Caramel Buttercream, garnish with a slice of caramel candy, and sprinkle with a bit of sea salt.

For the Salted Caramel Buttercream Frosting:

  1. Using an electric mixer, beat together the butter, cream cheese, and vanilla until light and fluffy, about 3-4 minutes. Add confectioners’ sugar and 3 tablespoons of the milk; beat until well combined and smooth, about 2 minutes. Cover and refrigerate.
  2. Meanwhile, melt the caramel candies along with the remaining 1 tablespoon of milk in the microwave at 30 second intervals until caramels are completely melted. Set aside to cool until the caramel is cooled but still soft and pliable.*
  3. Once the caramel is cooled, mix into the frosting until well combined.

*Note: Setting the caramel aside to cool is important! I discovered the hard way that mixing hot melted caramel into butter-based frosting does NOT turn out well. Also, I had to use the electric mixer to thoroughly mix in the caramel – simply folding or stirring didn’t work. You may want to refrigerate the frosting for 30 minutes or so prior to frosting the cupcakes to let it set up a bit after mixing in the caramel.

Original recipe courtesy of The Kitchen is my Playground.

Written by Old Time Pottery
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