You ever have one of those days where all you want is a treat that loves you back?
That’s how these cupcakes came to life. My kids were begging for something sweet, and I wanted to whip up something that wouldn’t leave us feeling weighed down.
Enter: salted caramel cupcakes—made without gluten or refined sugar.
They’re rich, indulgent, and honestly, you won’t even miss the sugar rush.
Tips for Maximum Flavor
- Toast Your Nuts: If using nuts, lightly toast them in a dry pan for 2-3 minutes to bring out their flavor.
- Let the Caramel Cool: Warm caramel can soak into the cupcakes too quickly, so give it time to set.
- Substitutions: No coconut sugar? Try date sugar. Out of almond flour? Oat flour works, but the texture will be softer.
Serving Suggestions
These cupcakes shine on their own, but pair them with a warm mug of chai tea or almond milk latte for ultimate cozy vibes. Plate them on a wooden board, sprinkle some sea salt around for drama, and snap that Pinterest-worthy shot before everyone dives in.
Salted Caramel Bliss: Gluten-Free, Refined-Sugar-Free Cupcakes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Diet: Gluten Free
Description
Sweet and salty cupcakes that are gluten-free and refined sugar-free, topped with a luscious homemade caramel sauce.
Ingredients
For the Cupcakes:
- 1 ½ cups almond flour
- ½ cup coconut flour
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt
- 3 large eggs, room temperature
- ½ cup unsweetened almond milk
- ⅓ cup coconut oil, melted
- ½ cup pure maple syrup
- 1 teaspoon pure vanilla extract
For the Caramel Sauce:
- 1 cup coconut cream
- ½ cup coconut sugar
- ½ teaspoon sea salt
- 1 teaspoon vanilla extract
Optional Toppings:
- Flaky sea salt
- Chopped pecans or walnuts
Instructions
- Preheat & Prep: Heat your oven to 350°F. Line a 12-cup muffin tin with paper liners.
- Mix the Dry Ingredients: In a large bowl, whisk together the almond flour, coconut flour, baking soda, and sea salt.
- Blend the Wet Ingredients: In another bowl, beat the eggs. Add almond milk, melted coconut oil, maple syrup, and vanilla. Mix well.
- Combine Everything: Gradually stir the dry ingredients into the wet mixture until smooth. Let the batter sit for 5 minutes—this helps the flours absorb the liquid properly.
- Bake: Divide the batter evenly among the cupcake liners. Bake for 20-25 minutes or until a toothpick comes out clean. Let them cool completely.
- Make the Caramel: In a small saucepan, combine coconut cream and coconut sugar. Bring to a gentle boil, stirring constantly, then reduce heat to a simmer. Cook for 10-15 minutes until it thickens slightly. Remove from heat, stir in vanilla and salt, and let it cool.
- Assemble: Drizzle the cooled caramel sauce over the cupcakes. Sprinkle with flaky sea salt and nuts if you’re feeling fancy.
Notes
For dairy-free caramel, ensure your coconut cream is well-chilled before use.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 190
- Sugar: 8g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
