Vanilla Bean Cupcakes with Salted Caramel Frosting

By AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

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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Instructions

1. Step 1: Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. Step 2: Whisk 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt in a medium bowl.
3. 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.
4. 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.
5. 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.
6. Step 6: Cool cupcakes in pan for 5 minutes, then transfer to a wire rack to cool completely.
7. 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.