Salted Caramel Cupcakes

As it is now spring, that means more family gatherings and cookouts. So, what better to do than make cupcakes that everyone will love for the people you love. I have been making these Salted Caramel Cupcakes for my family and friends for a few years now and everyone loves them. I found this recipe in a baking book, however there are food allergies in my family (dairy and egg). I took that recipe and made it work for my family, so no one would miss out. And I wouldn’t want anyone else to miss out on these delicious cupcakes so I wanted to give you the recipe for you to enjoy now!

Salted Caramel Cupcakes:

Total: 12 Cupcakes



  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup vegan butter
  • 1 cup & 2 tbsp brown sugar
  • 1/2 cup apple sauce
  • 1 tsp vanilla
  • 1/2 cup almond milk
  • 1/2 tsp white vinegar

Caramel Filling:

  • 1 cup coconut milk
  • 1/8 tsp salt
  • 1/2 cup palm sugar
  • 2 tbsp water
  • 1 tsp vanilla
  • 1/2 tsp lemon juice


  • 1/2 cup vegan butter
  • 1 1/2 cupsĀ  powdered sugar



  1. The first thing you want to do is preheat the oven to 325 degrees fahrenheit.
  2. Mix the almond milk and vinegar to make a buttermilk for the cupcakes. Let that sit for at least 5 minutes.
  3. Next, mix flour, baking powder, and salt in a bowl and set to the side.
  4. Mix the butter and brown sugar to a stand mixer until paler in color.IMG_0029
  5. Then add applesauce and vanilla into the butter mixture. Mix until all ingredients are well mixed.
  6. Then add the flour mixture and buttermilk alternating.
  7. Put the cupcake mixture into the cupcake cases and bake, it typically takes about 30 to 35 minutes.
  8. While the cupcakes are cooling down after in the oven, start making the caramel filling. First, mix palm sugar, lemon juice, and water into a pot on medium heat.
  9. Once boiled, slowly pour in coconut milk from the can slowly. Then add salt and vanilla. Simmer this until thicker and darker in color, about 20 minutes.
  10. Once caramel is made let that cool in the fridge for about 10-15 minutes.
  11. Now it is time for the frosting, in the stand mixer beat butter until creamy and paler in color. Then slowly add powdered sugar and mix until completely mixed. I then typically add a little bit of caramel in it, just a drop or two.
  12. Once the cupcakes and caramel is completely cooled, cut a hole in the top of the cupcakes to then fill it with caramel.
  13. Then top with frosting and decorate however you would like.
  14. And Enjoy!

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