Cupcakes so slaným karamelom
Cupcakes so slaným karamelom

Salted caramel cupcakes

I realized that it´s been almost a year since I made something with salted caramel or caramel in general. I found butter and whipping cream on a sale during one week so I must have taken advantage of it. It´s been a long time since I wanted to make Salted Caramel Cupcakes, but I never found time to make them, because of school or just because of how time-consuming they would be. Yes, these cupcakes are one of the difficult ones since you need to make caramel, batter and frosting and then combine them all, but the taste is worth the time. Moreover, these cupcakes are not the ordinary ones, not only caramel is in the icing, but also baked batter is stuffed with salted caramel. It´s just one of the best desserts for caramel lovers.

I used to make more runny caramel in past but I didn´t want it to soak into cupcakes or be too runny so I made thicker caramel where I used less of whipping cream. Caramel made from these amounts of ingredients is enough for 454 ml jar, instead of usual 315 ml jar, and it was enough to make icing, stuff the cupcakes and to decorate 18 finished cupcakes. When making icing, be careful so the caramel and other ingredients have the same temperature in order not to get curdled icing. Salted caramel lovers will lick their fingers after these cupcakes.

Cupcakes so slaným karamelom

Cupcakes so slaným karamelom


Cupcakes so slaným karamelom

Cupcakes so slaným karamelom

Cupcakes so slaným karamelom

Cupcakes so slaným karamelom

Cupcakes so slaným karamelom


Cupcakes so slaným karamelom
Salted caramel cupcakes
Prep Time
1 hrs 20 mins
Cook Time
20 mins
Total Time
1 hrs 40 mins
Amazing vanilla cupcakes loaded with salted caramel and salted caramel cream cheese frosting
Servings: 18 cupcakes
  • Salted caramel:
  • 400 g sugar
  • 180 g butter
  • 210 ml whipping cream
  • 1 1/3 tsp salt
  • Cupcakes:
  • 140 g butter
  • 180 g sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 210 g all purpose flour
  • 1 ¾ tsp baking powder
  • ¼ tsp salt
  • 170 ml full fat milk
  • Frosting:
  • 80 g butter
  • 250 ml whipping cream
  • 300 g cream cheese
  • 3 tbsp icing sugar
  • ¾ cup of salted caramel
  1. Salted caramel:
  2. Heat sugar on medium heat while stirring constantly.
  3. When it is completely melted, lower the heat and add butter. Stir immediately. Be careful not to burn yourself.
  4. When the butter is completely melted, add whipping cream. Stir immediately. Be careful not to burn yourself – there will be a lot of steam.
  5. Cook and stir constantly on medium or high heat until it begins to bubble. Let it bubble for about 1 minute. The longer you let it bubble the thicker caramel will be.
  6. Set it aside and add salt.
  7. Let it cool.
  8. Cupcakes:
  9. Beat butter until creamy.
  10. Add sugar and beat again.
  11. Separate eggs to whites and yolks, add egg yolks into butter mixture. Add vanilla extract and beat again using a mixer.
  12. In the second bowl, whisk flour, baking powder and salt together.
  13. Using a spatula add half of the flour mixture into butter mixture. Mix it. Add half of milk, mix it and add again second halves of flour mixture and milk. Mix it.
  14. In the next bowl, using a mixer, beat egg whites with a pinch of salt until fluffy and until they are not liquid.
  15. Gradually fold whipped egg whites into batter. Mix it.
  16. Fill cupcake liners with batter until half full.
  17. Bake on 180 degrees for about 20 minutes.
  18. Let them cool after taking out from the oven.
  19. Cut out a hole in the middle of every cupcake and fill the hole with 1 – 2 teaspoon of salted caramel.
  20. Frosting:
  21. Beat butter until creamy.
  22. In the second bowl, whip whipping cream.
  23. Add cream cheese and icing sugar to butter, beat again.
  24. Add whipped cream and beat again.
  25. Add salted caramel, beat again.
  26. Put frosting into piping bag and decorate cupcakes.
  27. Cupcakes can be drizzled with the remaining caramel.


  • cookie 22.1.2018 at 15:18

    Hi Ivana,
    The pictures are amazing.
    I love all of your recipes.
    Thank you.

  • Brian Jones 28.1.2018 at 10:45

    They look and sound wonderful, that little surprise in the center is glorious.

  • Emily 28.1.2018 at 11:58

    Your photos are gorgeous, LOVE the look of these!

  • Amanda Wren-Grimwood 28.1.2018 at 13:14

    These look so delicious and I can’t wait to make these!

  • Anonymous 13.4.2018 at 8:15

    Love the idea, but there’s issues:
    Stirring caramel like you describe promotes crystallization. This is not how caramel is typically made

    Recipe instructions mention eggs, but eggs are not in ingredients.

    Started following this but just kept getting frustrated ☹️

    • Ivana Jelínková 13.4.2018 at 14:36

      Thank you for your comment. I always make caramel like this, it is true that at first, sugar is crystalized but later it melts so there are no crystals anymore. This caramel recipe has never let me down. As for eggs, thank for letting me know, I corrected it 🙂

  • Anežka Altmanová 29.3.2021 at 18:24

    Ahojky, dělala jsem několik tvých receptů a jsou úžasný. Ale mám problém s krémem u cupcakeků. Vždycky je moc řídký. Máš nějaké typy, nebo nevíš kde bych mohla dělat chyby? Jinak jsem zkusila do tohoto skvělého krému přidat ještě trochu další smetany se smetanafixem…. a vše se mi srazilo. Nemumím to zachránit. Taky mi tedy zbylo hodně karamelu, že můžu zkusit cupcaky znovu 😀

    • Ivana Jelínková 29.3.2021 at 18:32

      Ahoj, som rada, že sa recept páčia 🙂 Zrazený krém sa mi väčšinou podarí zachrániť keď časť krému vyšľahám nad parou a potom ho pridám do zvyšného krému. Myslím, že sa mohol zraziť ak bol príliš veľký teplotný skok, napríklad teplý karamel a studená šľahačka. Prinajhoršom by dobudúcna skúsila pridať želatínu, radšej ako smetafix. A čo sa týka zvyšného karamelu tak ten myslím, že sa využije všade 😀 – od koláčov, cez polevu na wafle alebo len tak lyžičkou 😀


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