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!
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!
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Ingredients
The ingredients for these vegan cupcakes can be divided into three groups:
- 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.
- The salted caramel filling - For this, you need soft light brown sugar, dairy-free butter, golden syrup, dairy-free cream and some salt.
- Buttercream frosting - To make this frosting you need icing sugar and dairy-free butter.
Scroll down to the bottom of this post for the recipe card and full list of the ingredients.
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.
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.
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.
Use any leftover caramel to drizzle the assembled cupcakes with, and sprinkle some flaky sea salt on top, if you would like.
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.
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.
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).
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.
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.
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.
If you try this recipe, or any other recipe on Anna Banana, please take a moment to rate the recipe and/ or leave me a comment. I love hearing from you, but it also helps other readers who are thinking of making the recipe.
To pin this recipe and save it for later, use the button on the recipe card, or on any of the photos above.
📖 Recipe
Salted Caramel Cupcakes
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
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.
Nutrition
This recipe was originally published in January 2020. It has been updated with the new photos, revised recipe and tips in January 2022.
Jerika
These cupcakes looks so yummy! I can't wait to try it with my family. Thanks!:)
Anna
Thanks Jerika, I hope you and family will enjoy them!
Kee
How do I substitute the apple cider vinegar pls ?
Kee
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
Anna
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!
Kee
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?
Rebecca
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
annabanana
hah, thanks Reb!
You can make them for your house warming party! 😉
Glad you like them, I must make some more soon! xxx
Tania | Fit Foodie Nutter
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
annabanana
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!
Chris
I made them yesterday! Very delicious and easy recipe! Hard to believe they are vegan!
annabanana
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!
Linda from Veganosity
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?
annabanana
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!
Randi Tisdall
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!
annabanana
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
Cindy
I love when non-vegans are shocked by the yumminess, too! These look amazing!
annabanana
Haha, me too Cindy, it's quite fun to watch! And thanks so much!
Uma
Looks divine with all frosting and caramel! My kids will be so happy to eat these 🙂 loved your pictures too!
annabanana
Thanks so much Uma!
They are guaranteed to be loved by a whole family! Let me know if you try them!
Mel | avirtualvegan.com
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!
annabanana
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!
Julia
They really look soft and fluffy. Can't believe there are no eggs! 🙂
annabanana
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!
Cliona Keane
Wow these are amazing looking! I can't believe they're vegan! I'm definitely going to be making them soon!
annabanana
Oh please do Cliona, and let e know what you think!
I couldn't believe it either! Thanks so much.
Danielle
These cupcakes look epic! I am obsessed with everything salted caramel and these would hit the spot right now.
annabanana
Thank you Danielle, so happy to hear you like them!
I'm a sucker for all things salted caramel too! 😉
Janette } Culinary Ginger
I love all things salted caramel, these are stunning and delicious.
annabanana
Thanks Janette!
Salted caramel is definitely everyone's favourite! And glad you like them!
Helen @ family-friends-food.com
Those look luscious! I'm a huge fan of salted caramel and the oozy centre of these cupcakes looks divine. What a treat!
annabanana
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!
Marta @ What should I eat for breakfast today
I am so curious about these cupcakes, not only vegan, but I loooove the tiny surprise inside 😀
annabanana
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!