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    Home » Recipes » Cupcakes

    Vegan Salted Caramel Cupcakes

    Published: Jan 18, 2022 · Modified: Feb 21, 2022 by Anna · This post may contain affiliate links · This blog generates income via ads · 34 Comments

    Jump to Recipe Jump to Video Print Recipe

    These delicious vegan salted caramel cupcakes are made with soft and delicate sponge, hidden salted caramel centre and crowned with salted caramel frosting. No- one will guess they are 100% vegan! 

    It's a great recipe to make in advance, as each element can be prepared ahead of time. The cupcakes are also suitable for freezing!

    side view at a single salted caramel cupcake out of its paper case on top of a stack of plates

    Whether you are new to vegan baking or not, this recipe is a perfect way to try it. It's really easy, quick and fuss-free. Just like with my Vegan Banoffee Pie recipe, there is a hidden layer of rich, smooth and delicious golden caramel inside of each cupcake.

    I'm a huge fan of adding different flavours to buttercream, like gin and tonic flavoured buttercream for my Gin and Tonic Cupcakes. The buttercream in this recipe is infused with salted caramel, making it truly special and soo delicious!

    Jump to:
    • Ingredients
    • Instructions
    • Substitutions
    • Variations
    • Equipment
    • Storage
    • Top tip
    • 📖 Recipe
    • Comments

    Ingredients

    The ingredients for these vegan cupcakes can be divided into three groups:

    top view of the ingredients for vegan cupcakes with text labels
    top view of the ingredients for vegan caramel with text labels
    1. To make the sponges - you will need soft light brown sugar, dairy-free butter, sunflower oil (or any mild-flavoured oil), vanilla, dairy-free yogurt, apple cider vinegar, self-raising flour, baking soda and salt.
    2. The salted caramel filling - For this, you need soft light brown sugar, dairy-free butter, golden syrup, dairy-free cream and some salt.
    3. Buttercream frosting - To make this frosting you need icing sugar and dairy-free butter.

    Instructions

    Star by making the salted caramel sauce filling, as it will need a bit of time to set and cool down.

    Place the soft light brown sugar, golden syrup and butter in the small saucepan over medium heat. Allow the sugar and butter to melt and dissolve completely, then bring the mixture to a gentle boil. Remove from the heat and add the dairy-free cream and salt. Return to the heat and cook for couple more minutes, then set it aside.

    overhead view side by side photos of vegan caramel being made

    Hint: The caramel will become thick and will set as it cools down. Don't worry if at this stage it looks and feels really runny.

    While the caramel is cooling down, prepare the cakes. Mix the sugar and oil together, then add vanilla, yogurt and apple cider vinegar. Sieve the flour with salt and baking soda and fold into the wet ingredients.

    Divide the mixture between the paper or silicone liners and bake for 20 minutes.

    top down side by side photos of vegan cupcakes before and after baking

    Hint: Do not overfill your cupcake cases with batter. Fill only up to ⅔ of each case.

    While the cupcakes are baking, prepare the caramel frosting. Mix the vegan butter with the icing/ powdered sugar until smooth, pale and fluffy, about 4-5 minutes. Add one tablespoon of the caramel sauce, then mix again to combine.

    Transfer the frosting into piping bag fitted with nozzle and set aside. When the cupcakes have cooled completely, scoop out a small well in the middle of each cake. Fill it up with about a teaspoon of salted caramel and top with the buttercream.

    side view photos of cupcakes being filled with caramel and topped with buttercream

    Use any leftover caramel to drizzle the assembled cupcakes with, and sprinkle some flaky sea salt on top, if you would like.

    45 degree angle view at salted caramel cupcakes sat on top of metal baking tin

    Substitutions

    Here are some suggestions on how to substitute few of the key ingredients:

    • Self-raising flour - You can use plain/ all purpose flour instead, but you will need to add raising agent to it. Use same amount of flour (175g) and add 1 ½ teaspoon of baking powder to it.
    • Soft light brown sugar - I like to use this type of sugar in this recipe as it adds that lovely, buttery flavour that just goes superb with caramel. But you can use white caster or granulated sugar instead. This applies to both, the sponge and the caramel filling. You could also use dark brown sugar.
    • Dairy-free butter - Flora Plant Butter is my favourite for vegan baking, but you can also use vegan spread instead, when making the sponge. I do not recommend using spread for the buttercream icing, as it is just too soft and doesn't hold the shape well.
    • Sunflower oil - Use any mild-flavoured oil. Olive oil will also work well.
    • Golden syrup - You can use light corn syrup, brown rice syrup or maple syrup instead.
    side view at a cupcake with bite taken out of it revealing caramel centre

    Variations

    Here are my suggestions on how you can use this recipe in a few different ways:

    • Turn it into a cake - Instead of cupcakes, you can make one large salted caramel cake. To do so, divide the batter between two round 20cm sandwich tins (greased and lined with baking paper). Bake the sponges for 15 minutes or until golden brown and toothpick inserted in the middle comes out clean. Make the buttercream as per the instructions, but add 3 tablespoons of caramel sauce to it, instead of one. Spread a layer of buttercream between the sponges, then pipe the rest of it on top. Use the rest of the salted caramel to drizzle over the top of the cake.
    • Make mini-cupcakes - Why not try making cute mini cupcakes? Use the mini cupcake liners or fairy cake cases.
    • Add some chocolate - If you are a chocolate fan, you may want to add some chocolate chips to the cupcake batter.
    • Gluten-free cupcakes - This recipe can be easily made gluten free. Use good quality gluten free flour. You can also check out this recipe for gluten free salted caramel cupcakes from Becky Excell.
    • Use jam instead of caramel - If you like, you can also use your favourite jam as a filling instead of caramel.
    side super close up at a vegan salted caramel cupcake with buttercream

    Equipment

    • 12-hole muffin tin.
    • Paper or silicone cupcake liners.
    • Hand- held electric mixer or freestanding mixer with the paddle attachment.
    • Small saucepan.
    • Piping bag with nozzle ( I used Wilton 1M nozzle).
    side close up at a caramel cupcake with buttercream

    Storage

    Store these vegan salted caramel cupcakes in the airtight container for up to 3 days. Keep them in the fridge, and bring to room temperature before serving.

    This recipe can also be made ahead. Each element can be prepared 1-2 days in advance.

    For the sponges, bake them as per the instructions in the recipe card, then allow them to cool completely. Wrap each cake in a double layer of cling film and store in the airtight container.

    Salted caramel sauce can also be made ahead and stored in the fridge until you need it. Bring it to room temperature about 30 minutes before using it.

    45 degree agle view at a vegan salted caramel cupcake on a round metal wire rack

    To prepare the buttercream, follow the instructions in the recipe, then store it in a tub or sealed container in the fridge. Bring it to room temperature before using it. If it becomes really stiff, whip it again for a couple of minutes using the electric mixer.

    The cupcakes (without icing) are also suitable for freezing. Prepare the cupcakes as per the recipe instructions and allow them to cool completely. Pack them into freezer-friendly bag or container and freeze for up to three months. Thaw them at room temperature before filling and icing.

    side view at a cupcake sitting on stack of plates with a bite taken out of it

    Top tip

    It is best to prepare the salted caramel first, and allow it an hour or two to cool down, set and thicken properly.

    Remember to allow the cupcakes to cool completely before filling and decorating them. Use the back of the piping nozzle to create the holes in the centre of each cupcake.

    📖 Recipe

    straight ahead super close up at a single cupcake with caramel and buttercream
    Print Recipe Pin Recipe
    4.05 from 20 votes

    Salted Caramel Cupcakes

    Quick and easy recipe for vegan cupcakes with hidden salted caramel centre and salted caramel buttercream.
    Prep Time25 mins
    Cook Time25 mins
    Total Time50 mins
    Course: Dessert
    Cuisine: Vegan
    Keyword: salted caramel cupcakes, vegan caramel cupcakes, vegan cupcakes, vegan salted caramel cupcakes
    Servings: 12 cupcakes
    Calories: 490kcal
    Author: Anna Wierzbinska

    Equipment

    • 1 12 hole muffin tin
    • 12 paper or silicone cupcake liners
    • 1 hand-held electric mixer or freestanding mixer with the paddle attachment
    • 1 small saucepan
    • 1 piping bag with nozzle optional

    Ingredients

    For the cupcakes:

    • 150 g soft light brown sugar
    • 75 ml sunflower oil or any other mild-flavoured oil
    • 1 teaspoon vanilla extract or paste
    • 250 g dairy-free yogurt
    • 1 teaspoon apple cider vinegar
    • 175 g self-raising flour
    • ½ teaspoon baking soda
    • ½ teaspoon salt

    For the salted caramel:

    • 50 g light soft brown sugar
    • 40 g dairy-free butter
    • 25 g golden syrup * see notes for the alternatives
    • 60 ml dairy-free cream
    • ½ teaspoon sea salt

    For the icing:

    • 175 g dairy-free butter softened
    • 500 g icing sugar
    Metric - US Customary
    Prevent your screen from going dark

    Instructions

    • Pre-heat the oven to 190 C (170 C fan). Line the 12-hole muffin tin with cupcake cases and set aside.
    • Start by preparing the caramel sauce, as it needs time to set. Heat the sugar, spread and golden syrup in a small pan. Stir until melted. Bring to simmer and allow to bubble for a couple of minutes. Add the dairy-free cream and salt and simmer for 2 minutes before removing from the heat and leaving it to cool and thicken. 
    • To make the sponges, put the sugar, oil and vanilla in a bowl and beat with an electric mixer for couple of minutes until well combined. In separate bowl mix together the yogurt and vinegar, then add to the sugar mixture and beat for another couple of minutes.
    • Sieve in the flour, baking soda and salt, then whisk again until smooth. Fill the paper cases with the mix to about two-thirds full then bake for 20 minutes until golden, risen and the sponge springs back when touched. Leave to cool in the tin for about 10 minutes then transfer to wire rack to cool completely. 
    • To make the icing, put the vegan butter in a large bowl and beat with an electric mixer until light and fluffy. Add half the icing sugar and continue to beat until smooth. Add the rest of the sugar and beat for couple more minutes until it is pale and fluffy. Beat in one tablespoon of salted caramel sauce, then transfer to a piping bag fitted with a star nozzle.
    • When ready to assemble, scoop out a small hole in the middle of each cupcake and spoon in a little of caramel sauce. Pipe the icing in swirls onto each cake and drizzle with the remaining salted caramel. Sprinkle some flaky sea salt onto each cupcake if you would like. Serve & enjoy.

    Please note that all my recipes are developed and tested in metric grams. I recommend that you use digital scales for a more accurate results. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.

    Video

    Notes

    • If no self-raising flour is available, use plain, all purpose flour (175 g) mixed with 1 ½ teaspoon of baking powder.
    • You can substitute golden syrup for the same amount of light corn syrup, maple syrup or brown rice syrup.
    Make ahead instructions: Bake the sponges as per the instructions in the recipe card. Once cooled completely, wrap them in clingfilm and store in the airtight container for up to 3 days. 
    Prepare the caramel sauce and store it in the fridge for up to 2 days. Bring it to room temperature about 30 minutes before using it.
    Make the buttercream and store it in the tub or an airtight container in the fridge for up to 2 days. You may have to whip it again with the electric mixer, before using it to decorate the cakes with.
    Freezing instructions: 
    The cakes (without the icing or filling) can be frozen for up to 3 months. Once cooled, wrap each cupcake in a double layer of clingfilm and place in the freezer-friendly bag or a container. Thaw them at room temperature, before filling and frosting.
    This recipe is an adaptation of Tesco Vegan Salted Caramel Cupcakes Recipe.
     

    Nutrition

    Serving: 70g | Calories: 490kcal | Carbohydrates: 73g | Protein: 2g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 2g | Sodium: 379mg | Potassium: 52mg | Fiber: 1g | Sugar: 60g | Vitamin A: 120IU | Vitamin C: 3mg | Calcium: 46mg | Iron: 1mg
    Did you make this?Tell me how you like it? Leave a comment or take a picture and tag @anna_wierzbinska on Instagram. I love seeing your take on my recipes!

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    Reader Interactions

    Comments

    1. Jerika

      January 07, 2022 at 12:17 pm

      5 stars
      These cupcakes looks so yummy! I can't wait to try it with my family. Thanks!:)

      Reply
      • Anna

        January 12, 2022 at 10:09 am

        Thanks Jerika, I hope you and family will enjoy them!

        Reply
    2. Kee

      March 10, 2021 at 8:03 am

      How do I substitute the apple cider vinegar pls ?

      Reply
    3. Kee

      March 09, 2021 at 10:41 pm

      Apologies I mean can I make these as eggless cupcakes and use normal yoghurt and ready shop bought salted caramel sauce?

      Also I don’t have apple cider vinegar - could I use cider vinegar? Or white vinegar?

      Thanks

      Reply
      • Anna

        March 10, 2021 at 1:28 pm

        Hi Kee, you can use any type of yoghurt, as well as ready-made shop-bought caramel sauce. You can also use a 1 Tbsp of lemon juice instead of apple cider vinegar. Hope this helps, happy baking!

        Reply
    4. Kee

      March 09, 2021 at 10:38 pm

      I want to make this as eggless salted caramel cupcakes , so use normal milk and butter. Is it ok to use ready shop bought salted caramel?

      Reply
    5. Rebecca

      January 31, 2018 at 9:32 am

      These taste amazing!!! Can’t believe there vegan! Makes me so happy eating them because they taste amazing and there’s no eggs or animal butter! Woooahhhhhh : D I am going to try and make these today myself, I hope they taste as good as yours : D xxxxx

      Reply
      • annabanana

        January 31, 2018 at 10:32 am

        hah, thanks Reb!
        You can make them for your house warming party! 😉
        Glad you like them, I must make some more soon! xxx

        Reply
    6. Tania | Fit Foodie Nutter

      January 29, 2018 at 1:46 pm

      Hello, hello, hello my dear! Wow, what a gooey perfection this post is... A slight problem is I nearly dribbled all over my desk whilst scrolling through all the drool worthy photos. This oozing salted caramel has my name on it. Great photography my dear! I'm so excited to try Tesco's new vegan range as everyone raves about it! Have a great week my lovely friend xx

      Reply
      • annabanana

        January 30, 2018 at 12:45 pm

        Haha! Hey Tania!
        I've got the same problem when I look at your stuff! Thanks so much, I hope we can share few of these together soon!
        Have a great week!

        Reply
    7. Chris

      January 29, 2018 at 11:19 am

      I made them yesterday! Very delicious and easy recipe! Hard to believe they are vegan!

      Reply
      • annabanana

        January 30, 2018 at 12:44 pm

        Hi Chris!
        That is so great to hear! And I know, everyone is quite surprised by that! Thanks so much for stopping by and for leaving this kind review!

        Reply
    8. Linda from Veganosity

      January 24, 2018 at 9:30 pm

      I can see why these were an instant hit with your family. They look amazing! What is golden syrup? I'm assuming it's another name for maple syrup?

      Reply
      • annabanana

        January 26, 2018 at 3:36 pm

        Hi Linda!
        Gosh, it didn't even occur to me that you guys may not have golden syrup! From a quick research I did, corn syrup is the closest match to what we call golden syrup. Although, corn syrup is a bit thinner, so I'm not sure will it work 100%. Would be interesting to hear if you ever try to make them and what result you've had!

        Reply
    9. Randi Tisdall

      January 24, 2018 at 9:24 pm

      Anna, you always blow me away with your pictures!!! This looks so delicious, and I agree, I love it when I surprise non-vegans with a tasty treat. Thanks for sharing, will definitely have to try these!

      Reply
      • annabanana

        January 26, 2018 at 3:32 pm

        Hey Randi!
        And thank you so much! Your comments always make me smile, you're too kind!
        I really hope you will try them, something tells me you would love them! x

        Reply
    10. Cindy

      January 24, 2018 at 7:36 pm

      I love when non-vegans are shocked by the yumminess, too! These look amazing!

      Reply
      • annabanana

        January 26, 2018 at 3:31 pm

        Haha, me too Cindy, it's quite fun to watch! And thanks so much!

        Reply
    11. Uma

      January 24, 2018 at 7:22 pm

      Looks divine with all frosting and caramel! My kids will be so happy to eat these 🙂 loved your pictures too!

      Reply
      • annabanana

        January 26, 2018 at 3:29 pm

        Thanks so much Uma!
        They are guaranteed to be loved by a whole family! Let me know if you try them!

        Reply
    12. Mel | avirtualvegan.com

      January 23, 2018 at 9:38 pm

      Um I want at least 6 please - all to myself! They look amazing. Salted caramel is my favourite and with that frosting too....They are like my ideal cupcakes!

      Reply
      • annabanana

        January 24, 2018 at 6:39 pm

        hahhaa Mel, I will give you a dozen!
        Thanks so much, salted caramel is definitely a winner! And the frosting is worth giving up all resolutions for!

        Reply
    13. Julia

      January 23, 2018 at 2:57 pm

      They really look soft and fluffy. Can't believe there are no eggs! 🙂

      Reply
      • annabanana

        January 24, 2018 at 6:35 pm

        Heh, thanks so much Julia!
        I know, it's hard to believe there aren't any! And they are super fluffy, you gonna love them!

        Reply
    14. Cliona Keane

      January 23, 2018 at 2:25 pm

      Wow these are amazing looking! I can't believe they're vegan! I'm definitely going to be making them soon!

      Reply
      • annabanana

        January 24, 2018 at 6:33 pm

        Oh please do Cliona, and let e know what you think!
        I couldn't believe it either! Thanks so much.

        Reply
    15. Danielle

      January 23, 2018 at 2:02 pm

      These cupcakes look epic! I am obsessed with everything salted caramel and these would hit the spot right now.

      Reply
      • annabanana

        January 24, 2018 at 6:31 pm

        Thank you Danielle, so happy to hear you like them!
        I'm a sucker for all things salted caramel too! 😉

        Reply
    16. Janette } Culinary Ginger

      January 23, 2018 at 1:59 pm

      I love all things salted caramel, these are stunning and delicious.

      Reply
      • annabanana

        January 24, 2018 at 6:30 pm

        Thanks Janette!
        Salted caramel is definitely everyone's favourite! And glad you like them!

        Reply
    17. Helen @ family-friends-food.com

      January 23, 2018 at 1:22 pm

      Those look luscious! I'm a huge fan of salted caramel and the oozy centre of these cupcakes looks divine. What a treat!

      Reply
      • annabanana

        January 23, 2018 at 1:36 pm

        Thanks so much Helen!
        I don't think I've met a one person who doesn't like salted caramel! It's such a sweet treat! Really glad you like it!

        Reply
    18. Marta @ What should I eat for breakfast today

      January 22, 2018 at 5:26 pm

      I am so curious about these cupcakes, not only vegan, but I loooove the tiny surprise inside 😀

      Reply
      • annabanana

        January 22, 2018 at 5:44 pm

        Hey Marta! Thanks so much for stopping by!
        They are totally delicious and that tiny surprise inside makes them even better! 😉
        Wish I could share them with you!

        Reply

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    Anna Wierzbinska Portrait

    Welcome to Anna Banana! I'm Anna, the face and the voice behind this blog. I'm here mainly to satisfy your sweet cravings. This is where you will find recipes for delicious bakes, irresistible treats and desserts. Occasionally, something savoury too.

    More about me and my journey →

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