These are moist and tender almond cupcakes filled with homemade salted caramel sauce and topped with melt-in-your-mouth, delicious salted caramel buttercream. These salted caramel almond cupcakes are the best cupcakes!
If you're looking for other salted caramel recipes check out my white chocolate salted caramel cheesecake or salted caramel spice cake!
This post is sponsored by Taylor & Colledge. Thank you for supporting the brands that make In Bloom Bakery possible!
Why You'll Love These Salted Caramel Almond Cupcakes
They're stuffed with salted caramel. If you are a caramel lover you will LOVE these cupcakes because each bite is full of amazing homemade caramel sauce.
Almond and caramel are a flavor match made in heaven. I had never put these two flavors together until now but let me tell you this will definitely not be the last time! The almond extract has notes of caramel itself and, just a hint of cherry. Paired with my homemade salted caramel sauce these make for the most delicious cupcakes you'll bake!
The salted caramel frosting is the best thing you'll make this fall. No seriously, I could eat this by itself straight from the bowl! It's creamy and full of salted caramel flavor. *Chef kiss*
Ingredients for Salted Caramel Almond Cupcakes
- Unsalted Butter- make sure it's softened, used in the cupcakes, frosting and salted caramel sauce
- Granulated White Sugar- used in the cupcakes and to make the salted caramel sauce
- Egg- make sure it's room temperature
- Vanilla Bean Paste- adds a sweet note to the cupcakes, but vanilla extract will work as well
- Almond Extract- I use Taylor & Colledge gourmet flavorings in my baked goods because they add the absolute best flavors!
- Flour- all purpose flour is used for the best textured cupcakes
- Baking Powder & Baking Soda- leaven the cupcakes, giving them their fluffy texture
- Salt- brings out all the flavors in these cupcakes
- Buttermilk- keeps these cupcakes extra moist, make sure it's room temperature
- Heavy Cream- used to make the salted caramel sauce extra creamy and delicious
- Powdered Sugar- used to make the frosting
Step by Step Instructions
Please see recipe card below for the full recipe including measurements and bake time!
STEP ONE: Make the salted caramel sauce. See my salted caramel recipe blog post or the recipe card below for step by step instructions!
STEP TWO: Whisk together the flour, baking powder, baking soda and salt. Set aside the dry ingredients.
STEP THREE: Cream the butter and sugar together in a large bowl with an electric mixer on high speed until light and fluffy, 1-2 minutes. (If using a stand mixer, use the paddle attachment.)
STEP FOUR: Then add in the egg, egg yolk, vanilla and almond extract and mix on medium speed for 1 minute until pale in color and fluffy.
STEP FIVE: Add the flour mixture and the buttermilk to the wet ingredients and mix on low speed until all is combined together and the batter is smooth. (Scrape the sides of the bowl as necessary with a rubber spatula.)
STEP SIX: Line a cupcake pan with cupcake liners. Pour the batter into each liner, filling each ¾ of the way full. Bake the cupcakes then let cool in the pan for 10 minutes. Transfer the cupcakes to a wire rack to completely cool.
STEP SEVEN: Make the frosting while the cupcakes cool. Add softened butter and salt to a bowl and mix with an electric mixer on high speed until pale in color and fluffy, about 5 minutes. (If using a stand mixer, use the whisk attachment.) Add in salted caramel sauce and mix on medium-high speed until combined. Then sift in powdered sugar a little at a time and combine on medium-low speed then high speed until fluffy. Transfer the frosting to a large piping bag fitted with a decorative tip.
STEP EIGHT: Transfer the remaining salted caramel sauce to a piping bag. When the cupcakes are completely cooled, remove a bit of the center of each. Pipe salted caramel sauce into the center of each cupcake. Then pipe a generous amount of frosting on top of each cupcake. Drizzle extra salted caramel sauce on top of the cupcake, then serve!
FAQs
Why did my cupcakes come out dry? This really should not happen because the buttermilk should keep these cupcakes moist. However, if they do happen to come out drier than expected, it could be because you're using too much flour. Make sure when you measure your flour you are adding spoonfuls of flour to your measuring cup then swiping the overflow of flour off the measuring cup with the back of a knife. If you simply dig your measuring cup into your flour and then swipe the remaining flour off with a knife I guarantee you will be measuring too much flour.
How long will these cupcakes stay fresh for? They'll stay fresh for up to three days in an airtight container.
Do I have to use homemade salted caramel sauce? You don't have to, but homemade always tastes better! I also have only tested the frosting using my homemade salted caramel sauce. Store bought caramel sauce may be slightly thinner and thus might make the frosting thinner than expected.
Pro Tips
Make sure all your wet ingredients are room temperature. You'll have the best textured cupcakes when the ingredients are room temperature instead of cold. Cold wet ingredients can make any kind of cake/cupcakes turn out "gummy".
A cupcake corer will really come in hand when assembling these cupcakes! It removes the centers of the cupcakes evenly and quickly!
If you make these cupcakes, please leave a star review! Also, tag me on Instagram @inbloombakery_ so I can see! Follow me on Pinterest for other dessert ideas!
Other Cupcake Recipes to Try
📖 Recipe
Salted Caramel Cupcakes
Ingredients
For the Salted Caramel
- 1 cup (200 g) granulated white sugar
- 5 tablespoon (70 g) salted butter, softened
- ½ cup (120 ml) heavy cream, at room temperature
- 1 teaspoon vanilla
- ½ teaspoon salt (¼ tsp-½ teaspoon depending on your preference)
For the Almond Cupcakes
- 1 cup + 2 tablespoon (141 g) all purpose flour, spooned and leveled
- ¾ teaspoon baking powder
- ⅛ tsp baking soda
- ¼ teaspoon salt
- 5 tablespoon (70 g) unsalted butter, softened
- ¾ cup (150 g) granulated white sugar
- 1 egg, at room temperature
- 1 egg yolk, at room temperature
- 1 teaspoon almond extract
- 1 teaspoon vanilla
- ½ cup (120 ml) buttermilk, room temperature
For the Salted Caramel Frosting
- ¾ cup (168 g) unsalted butter, softened
- ⅛ teaspoon salt
- ¼ cup (70 g) prepared salted caramel sauce from above
- 1 ½ cups (195 g) powdered sugar
Instructions
For the Salted Caramel Sauce
- Add the granulated white sugar to a large sauce pan and heat it over medium low heat. As the sugar is heating it will crystalize and then eventually all melt down and turn golden in color. When most of the sugar has melted, but there are still a few crystalized clumps, turn the heat down to low so the melted sugar doesn't burn. (Melting all the sugar takes around 20 minutes.)1 cup (200 g) granulated white sugar
- Once all the sugar has melted and turned golden in color, add in the room temperature, softened butter right away. Stir quickly until the butter is incorporated.5 tablespoon (70 g) salted butter, softened
- Then add in the room temperature heavy cream and stir quickly again to incorporate everything together. (At this point if you see the butter and cream start to separate from the sugar turn the heat up to medium low and stir vigorously to combine everything together. This can happen if your butter and cream aren't room temperature.)½ cup (120 ml) heavy cream, at room temperature
- Lastly, add in the sea salt and vanilla and stir to combine. Remove the caramel from the heat and allow to cool completely before using.1 teaspoon vanilla, ½ teaspoon salt
For the Almond Cupcakes
- Preheat oven to 350 degrees. Line a cupcake pan with 12 cupcake liners.
- In a small bowl whisk, together the flour, baking powder, baking soda and salt. Set aside.1 cup + 2 tablespoon (141 g) all purpose flour, spooned and leveled, ¾ teaspoon baking powder, ⅛ teaspoon baking soda, ¼ teaspoon salt
- In a large bowl, cream the butter and granulated sugar together with an electric mixer on high speed until light and fluffy, 1-2 minutes. (If using a stand mixer, use the paddle attachment.)5 tablespoon (70 g) unsalted butter, softened, ¾ cup (150 g) granulated white sugar
- Add in the egg, egg yolk, almond extract and vanilla extract and mix on medium speed for 1 minute on until pale in color and fluffy.1 egg, at room temperature, 1 egg yolk, at room temperature, 1 teaspoon almond extract, 1 teaspoon vanilla
- Add the flour mixture and the buttermilk to the wet ingredients and mix on low speed until all is combined together and the batter is smooth. (Scrape the sides of the bowl as necessary with a rubber spatula.)½ cup (120 ml) buttermilk, room temperature
- Fill the cupcake liners ¾ of the way full.
- Bake the cupcakes for 16-18 minutes or until a toothpick comes out clean from the centers.
- Let the cupcakes cool in the pan for 10 minutes, then transfer to a cooling rack to completely cool.
For the Salted Caramel Buttercream
- Add softened butter and salt to a large bowl and mix with an electric mixer on high speed until pale in color and fluffy, about 5 minutes. (If using a stand mixer, use the whisk attachment.)¾ cup (168 g) unsalted butter, softened, ⅛ teaspoon salt
- Add in salted caramel sauce and mix on medium-high speed until combined.¼ cup (70 g) prepared salted caramel sauce from above
- Then sift in powdered sugar a little at a time and combine on medium-low speed then high speed until fluffy.1 ½ cups (195 g) powdered sugar
- Transfer your frosting to a large piping bag fitted with a decorative tip.
Assembling the Cupcakes
- Transfer the remaining salted caramel sauce to a piping bag.
- When the cupcakes are completely cooled, remove a bit of the centers of each. (A cupcake corer really helps with this!)
- Pipe salted caramel sauce into the center of each cupcake.
- Then pipe a generous amount of frosting onto each. Drizzle extra salted caramel sauce on to each cupcake. Serve!
For the beginner measurements for ingredients will help along with the pictures.
Hi Sandra. All the measurements are in the recipe below!
Hi,
I am afraid I can't be acurate with cup measurement. Can you give in scale measurement?
I found in google there are differences among ingredients for cup measurements and scale measurement.
Thank you so much.
Hi Eni, I currently am just writing recipes with US measurements. I don't have the exact metric measurements.
Hi, these cupcakes look divine. How did you get the caramel to ooze out? Usually the caramel solidifies.
Hi! For the picture I made sure my caramel sauce was slightly warm when I filled the cupcake. It does get slightly firmer as it cools, but it should still be liquidy.
Can I use the liquid almond and vanilla extract? If so how much?
Thank you
Yes absolutely. The amounts would be the exact same 🙂
Would vanilla extract work in place of almond extract?
Thanks
Yes! The cupcakes just won't have an almond flavor.
Ginny, I trailed your connection to the company for the almond extract and vanilla bean paste. The products were there, however, no price or ability to purchase.
Any thoughts? Thanks
Made these as a second flavor of cupcake for my son's wedding rehearsal dinner. They were a BIG hit. I had a tough time getting the sugar to caramelize on my electric stove, but it worked eventually. I wish I'd doubled the frosting. There was JUST enough for 12 cupcakes, I like to go generous with frosting.