Dairy Farmers of Canada

Caramel and Sea Salt Cupcakes

Whether for special occasions or an everyday treat, these cupcakes will put a smile on your face. Don't forget to set aside a bit of caramel: it's great on toast or even by the spoonful.

  • Prep: 25 min
  • Cooking: 30 min
Yields 12 cupcakes
caramel and sea salt cupcakes


  • Caramel
  • 1/4 cup (60 mL) water
  • 3/4 cup (180 mL) sugar
  • 2 tbsp (30 mL) light corn syrup
  • 3/4 cup (180 mL) 35 % cream heated
  • 1/4 cup (60 mL) unsalted butter in cubes
  • 1/2 tsp (2.5 mL) sea salt
  • Cupcakes
  • 1 1/2 cups (375 mL) all-purpose flour
  • 1 1/2 tsp (7.5 mL) baking powder
  • 1/4 cup (60 mL) unsalted butter at room temperature
  • 1 cup (250) prepared caramel
  • 3 eggs at room temperature
  • 1/4 cup (60 mL) Milk
  • 1 tsp (5 mL) vanilla extract
  • Butter cream icing
  • 1/2 cup (125 mL) unsalted butter at room temperature
  • 1 3/4 cups (430 mL) icing sugar
  • 1 1/2 tsp (5 mL) vanilla extract
  • 1 1/2 tbsp (22 mL) Milk
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In a medium-sized saucepan, combine the water, sugar and corn syrup. Bring to a boil over high heat and cook for 3 to 5 minutes without stirring until the mixture becomes amber in colour. Remove from heat and pour in the heated cream in a stream while stirring with a wooden spoon until smooth; the mixture will come to a vigorous boil. Add the butter. Pour into a bowl and let cool to room temperature. Add the sea salt.Cupcakes: Preheat oven to 350 °F (180 °F). Place paper liners in a muffin pan or butter the cups.


In a bowl, combine the flour and the baking powder. Set aside. In another bowl, whisk the butter and caramel together until smooth. Add the eggs one at a time until smooth.

Incorporate the dry ingredients in 2 batches alternating with the milk and vanilla; scrape down the sides of the bowl as needed.

Divide the mixture among the cups and cook for 20 to 25 minutes. Cool.

Buttercream Icing:

Beat the butter. Gradually add the icing sugar and the rest of the ingredients until the mixture is creamy. Spread on cupcakes using a piping bag.

Just before serving, drizzle a bit of caramel over top.


The small amount of left-over caramel will be delicious on toast or poached pears or by the spoonful. It will keep in the refrigerator for 2 weeks.

Get a head start: The cupcakes will keep for 4 days in an airtight container at room temperature. In the freezer, they will stay fresh for 3 months.

The icing will keep at room temperature for 4 days and will be easier to spread if at room temperature. It will keep in the fridge for 2 weeks.

Cooking tip: To make the cupcakes extra fluffy, separate the eggs and use the yolks in the butter mixture; beat the egg whites until peaks form and then fold them in at the end.

Children can help too: Children can measure the ingredients. They can easily use a medium-sized ice cream spoon to divide the batter among the muffin liners or cups. Children shouldn't stand next to the stove while the caramel is cooking.

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Nutritional information

Per serving
Energy: 374 Calories
Protein: 4 g
Carbohydrate: 44 g
Fat: 21 g
Fibre: 0.4 g
Sodium: 174 mg

Top 5 Nutrients

(% DV*)
Calcium: 6 % / 65 mg
Folate: 16 %
Selenium: 20 %
Vitamin A: 20 %
Vitamin D: 13 %