I’ve always been a sucker for cupcakes—the kind you eat when life needs a little sweet balance. But I wanted something that goes beyond the typical sugar rush, something indulgent yet balanced, sweet with a hint of savory.
That’s how these salted caramel vanilla cupcakes were born.
They’re the perfect mix of classic flavors with a twist, made gluten-free for anyone who wants to enjoy treats without compromising on texture or taste. Let me tell you, I’ve had people swear they couldn’t tell these were gluten-free.
That’s when you know it’s a keeper.
Variations & Tips
- Nut-Free Option: Double-check your caramel sauce for hidden allergens.
- Dairy-Free Option: Use vegan butter and plant-based milk.
- Extra Moisture Tip: Add a tablespoon of sour cream for extra moisture.
- Storage: These keep well in an airtight container for up to 3 days.
Serving Suggestions
- Pair with hot coffee or chai tea for a cozy treat.
- Perfect for birthday parties, casual gatherings, or a “just because” dessert.
Gluten-Free Salted Caramel Vanilla Cupcakes with Caramel Vanilla Buttercream
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
- Diet: Gluten Free
Description
These cupcakes are irresistibly soft, perfectly sweet with a hint of salty caramel goodness, and topped with creamy caramel vanilla buttercream. A gluten-free dessert that everyone will love.
Ingredients
For the Cupcakes:
- 1 ½ cups (180g) gluten-free all-purpose flour (with xanthan gum included)
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup (200g) granulated sugar
- ½ cup (120ml) unsalted butter, softened (or dairy-free alternative)
- 2 large eggs, room temp
- 2 tsp pure vanilla extract
- ½ cup (120ml) buttermilk (or plant-based milk + 1 tsp apple cider vinegar)
- ½ cup (120ml) salted caramel sauce (store-bought or homemade)
For the Caramel Vanilla Buttercream:
- 1 cup (230g) unsalted butter, softened (or dairy-free butter)
- 3 cups (360g) powdered sugar, sifted
- 3 tbsp salted caramel sauce
- 1 tsp vanilla extract
- 2–3 tbsp heavy cream (or plant-based milk)
Instructions
Step 1: Prep and Preheat
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and sugar until light and fluffy (about 2–3 minutes). Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Step 4: Combine Wet and Dry
Alternate adding the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry. Mix just until combined—don’t overdo it.
Step 5: Fill and Bake
Divide the batter evenly among the liners, filling each about ¾ full. Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean. Let cool completely.
Step 6: Make the Buttercream
Beat butter until creamy. Add the powdered sugar in small batches, followed by the salted caramel sauce and vanilla extract. Adjust consistency with cream, adding a tablespoon at a time.
Step 7: Frost and Finish
Use a piping bag (or a spoon, no judgment) to frost the cupcakes. Drizzle with extra salted caramel and sprinkle with a pinch of flaky sea salt for that perfect finish.
Notes
Ensure gluten-free flour includes xanthan gum for structure. Adjust salt levels if your caramel sauce is unsalted.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 28g
- Sodium: 190mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 0g
- Trans Fat: 42g
- Carbohydrates: 1g
- Fiber: 3g
- Protein: 55mg
- Cholesterol: 0mg
