Salted Caramel Harvest Cupcakes
Warm spiced cupcakes with a salted caramel drizzle, ready in 25 minutes prep and 18 minutes bake.
Last updated: September 4, 2026
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/2 cup unsalted butter, softened
- 3/4 cup packed brown sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1/2 cup unsalted butter (for frosting)
- 3 cups powdered sugar
- 1/3 cup homemade caramel sauce, plus extra for drizzle
- 1 tsp flaky sea salt, for topping
Instructions
Preheat oven to 350°F. Line a 12-cup muffin pan with paper liners.
Whisk flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a bowl.
Beat softened butter and brown sugar together until light and fluffy, about 2 minutes.
Add eggs one at a time, beating well after each. Mix in vanilla.
Add the flour mix and buttermilk in three additions, starting and ending with flour. Mix just until combined.
Divide batter evenly among liners, filling each about two thirds full.
Bake 16 to 18 minutes, until a toothpick comes out clean. Cool in the pan 5 minutes, then move to a wire rack.
Beat butter for the frosting until smooth, then add powdered sugar and caramel sauce. Beat until fluffy.
Once cupcakes are fully cool, pipe frosting on top in a swirl.
Drizzle each cupcake with extra caramel sauce and finish with a pinch of flaky salt.
Pro Tips
- • Room temperature eggs and buttermilk mix in smoother and give an even crumb.
- • Warm your caramel sauce slightly before drizzling so it flows instead of clumping.
- • Toast the spices in a dry pan for 30 seconds before adding them if you want a deeper flavor.
- • Store leftovers in an airtight container. The caramel stays soft for up to two days at room temperature.
Recipe Details
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Final Thoughts
These cupcakes bring cozy fall flavor to any table. The warm spice and salted caramel combo works for parties, potlucks, or just a Sunday treat.
Frequently Asked Questions
Can I use store bought caramel sauce instead of homemade?
Yes, a thick jarred caramel works fine here. Warm it slightly so it drizzles well and does not sit too heavy on the frosting.
Why did my cupcakes sink in the middle?
This usually means the batter was overmixed or the oven was not fully preheated. Mix just until the flour disappears and check your oven temperature with a thermometer.
Can I make the caramel ahead of time?
Yes, caramel sauce keeps in the fridge for up to two weeks in a sealed jar. Warm it gently on the stove or in short microwave bursts before using.
What can I use instead of buttermilk?
Mix 1/2 cup milk with 1/2 tablespoon lemon juice or vinegar. Let it sit 5 minutes before using in the batter.
