Vanilla Bean Cupcakes with Salted Caramel Frosting
Light, tender cupcakes infused with real vanilla bean seeds, crowned with a silky caramel frosting that balances sweet and salty perfectly. This American-inspired recipe (vegan), ready in about 50 minutes, layers all-purpose flour, baking powder, salt into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 220 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup, softened unsalted butter
- 3/4 cup granulated sugar
- 2, room temperature large eggs
- 1, split and seeds scraped vanilla bean
- 1/2 cup milk
- 1/2 cup, softened unsalted butter
- 2 cups powdered sugar
- 2 tablespoons heavy cream
- 1/4 cup salted caramel sauce
- 1 pinch of salt
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Step 2: Whisk 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt in a medium bowl.
- Step 3: Beat 1/2 cup softened butter and 3/4 cup granulated sugar in a large bowl until light and fluffy, about 3 minutes. Add 2 room-temperature eggs one at a time, beating well after each addition.
- Step 4: Mix in 1 scraped vanilla bean (seeds only) until combined, then add 1/2 cup milk and 1/2 cup flour mixture in three parts, alternating with the milk and ending with flour.
- Step 5: Divide batter evenly into lined muffin cups, filling 2/3 full. Bake for 18-20 minutes until a toothpick inserted comes out clean.
- Step 6: Cool cupcakes in pan for 5 minutes, then transfer to a wire rack to cool completely.
- Step 7: Beat 1/2 cup softened butter until creamy. Gradually add 2 cups powdered sugar, 2 tablespoons heavy cream, 1/4 cup salted caramel sauce, and a pinch of salt; beat on medium-high for 2 minutes until smooth and fluffy.
Frequently asked questions
How long does Vanilla Bean Cupcakes with Salted Caramel Frosting take to make?
Total time is about 50 minutes (30 min prep + 20 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Vanilla Bean Cupcakes with Salted Caramel Frosting?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Vanilla Bean Cupcakes with Salted Caramel Frosting?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Vanilla Bean Cupcakes with Salted Caramel Frosting for a different number of people?
The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Vanilla Bean Cupcakes with Salted Caramel Frosting vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
I've tried many desserts recipes and this is hands down the best.
- ★★★★★
I've tried many desserts recipes and this is hands down the best.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
