Gluten Free Salted Caramel Cupcakes

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Gluten Free Salted Caramel Cupcakes are definitely for you. Homemade salted caramel sauce on top of a vanilla cupcake come together to form a sweet and buttery treat. These cakes are light, fluffy, and full of flavor. Best of all? They're gluten free!If you love the combination of sweet and salty, then these Gluten Free Salted Caramel Cupcakes are definitely for you. The decadent flavors of buttercream frosting combined with homemade salted caramel sauce on top of a vanilla cupcake come together to form a sweet and buttery treat. It just doesn’t get any better than this.

These cakes are light, fluffy, and full of flavor. Best of all? They’re gluten free, but you’d never guess it by the texture or flavor!

In case you are thinking, “hey Sabrina, this is your first gluten free treat for us”… yes! You are right! And it is courtesy of my close blogging friend Jacqui, whose blog is an amazing display of gluten-free deliciousness. Since I have been traveling non-stop recently she offered to pop in and share these AMAZING cupcakes and I jumped at the chance to have them share them with all of you! So without further ado….

Hello, I’m Jacqui from DishingDelish.com! I’m a fun-loving gluten free cook who’s passionate about sharing easy homemade recipes. During the day I work as a full-time food scientist in New York City, but at night I’m a chef, food photographer, and writer.  I hope you stop by and visit me at Dishing Delish, where you’ll find recipes of all kinds that I know you’re going to love!

I’m so happy my friend Sabrina has been nice enough to let me come over here today. I love browsing through Dinner, Then Dessert (so many recipes, so little time!), and can’t wait to share one of my all-time favorite cupcake recipes with you today, the Gluten Free Salted Caramel Cupcake. Thank you, Sabrina!

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Gluten Free Salted Caramel Cupcakes are definitely for you. Homemade salted caramel sauce on top of a vanilla cupcake come together to form a sweet and buttery treat. These cakes are light, fluffy, and full of flavor. Best of all? They're gluten free!Let’s talk about the caramel sauce first. It’s surprisingly easy to make! You won’t even need a candy thermometer.

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In the first step you need to melt the sugar. I highly recommend using a bigger pot than you think you need for this one. When you add the butter and cream, the liquid sugar will bubble and rise, and the last thing you want is for it to boil over. I also recommend using a long spoon to keep your hand further from the hot sugar.

The great thing about this sauce is that it will last for up to two weeks in the refrigerator, and you can even give it as a gift. Attach a recipe or a bag of pretzels to a cute little jar for a treat everyone is going to ask for over and over again.

Gluten Free Salted Caramel Cupcakes are definitely for you. Homemade salted caramel sauce on top of a vanilla cupcake come together to form a sweet and buttery treat. These cakes are light, fluffy, and full of flavor. Best of all? They're gluten free!Now it’s time to eat talk about buttercream frosting. Ok, first we’ll talk, then we’ll eat. Deal?

This is a pretty basic recipe for buttercream frosting, with a few special additions (like caramel and cream cheese).

I have a few simple tips to help you make amazing buttercream frosting:

  1. It’s important to let the butter soften to room temperature before working with it. This will ensure that your ingredients will mix together nicely, and you won’t have big pieces of butter throughout your frosting.
  2. If your frosting is too warm after you make it, you can refrigerate it for a half hour to an hour to get it cold enough to work with. Any more than that (like overnight) and you’ll have to leave it on the counter to come back to room temperature.
  3. Never frost warm cakes. Your icing will melt if your cakes haven’t cooled completely.

Now it’s time for the good stuff, decorating! You can top these salted caramel cupcakes with anything that goes well with salted caramel. I used gluten free pretzels here, but you can also add chocolate, caramel candies, or other salty snacks like nuts.

Gluten Free Salted Caramel Cupcakes are definitely for you. Homemade salted caramel sauce on top of a vanilla cupcake come together to form a sweet and buttery treat. These cakes are light, fluffy, and full of flavor. Best of all? They're gluten free!Then drizzle with as much caramel sauce as you’d like! Add a little drizzle, or a big ole’ spoonful. It’s up to you.

Personally, I’m on team Big Spoonful anytime it comes to Salted Caramel Cupcakes.

Gluten Free Salted Caramel Cupcakes are definitely for you. Homemade salted caramel sauce on top of a vanilla cupcake come together to form a sweet and buttery treat. These cakes are light, fluffy, and full of flavor. Best of all? They're gluten free!Jacqui is a New York-based author, food stylist, food photographer, and recipe developer. For more great recipes like this, visit her at DishingDelish.com, a food blog that focuses on easy gluten free recipes for the home cook.  She also loves to connect on PinterestFacebook and Twitter!

Recipe

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Gluten Free Salted Caramel Cupcakes

  • Yield: 12 cupcakes
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Course: Dessert
  • Cuisine: American
If you love the combination of sweet and salty, then these Gluten Free Salted Caramel Cupcakes are definitely for you. The decadent flavors of buttercream frosting combined with homemade salted caramel sauce on top of a vanilla cupcake come together to form a sweet and buttery treat. These cakes are light, fluffy, and full of flavor. Best of all? They're gluten free!

Ingredients

For the Cupcakes

  • 210 grams Gluten Free All Purpose Flour (about 1 1/4 cup, depending on your flour blend)
  • 1 cup white sugar
  • 1/2 cup unsalted butter
  • 2 eggs
  • 3/4 cup light cream
  • 1 tbsp . vanilla extract
  • 1 1/2 tsp . baking powder
  • 1/4 tsp . kosher salt

For the Caramel Sauce

  • 1 cup white sugar
  • 6 tbsp . unsalted butter , at room temperature, cut into pieces
  • 1/2 cup heavy cream
  • 1/2 tsp . kosher salt
  • 1/2 tsp . vanilla extract

For the Buttercream Frosting

  • 4 cups confectioner's sugar
  • 1 cup unsalted butter , at room temperature
  • 1 cup caramel sauce
  • 3 tbsp . cream cheese
  • 1 tsp . vanilla extract

Additional Topping

  • Gluten Free Pretzels (optional)

Instructions

Note: click on times in the instructions to start a kitchen timer while cooking.

For the Cupcakes

  1. Preheat oven to 350°F. Grease or add liners to cupcake pan and set aside.
  2. Using a stand mixer or electric hand mixer, beat together butter, sugar, and vanilla.
  3. Then beat in eggs until combined.
  4. In a separate bowl, combine flour, baking powder, and salt.
  5. Add flour mixture to butter mixture slowly until fully incorporated.
  6. Slowly add cream until all ingredients are fully mixed together.
  7. Add batter to cupcake pan evenly. Bake for 20-25 minutes, or until a toothpick comes out clean.
  8. Remove cakes from oven and allow to cool completely before frosting.
  9. When cupcakes are completely cool, pipe frosting on top and garnish with a gluten free pretzel (optional) and an additional drizzle of salted caramel.

For the Caramel Sauce

  1. In a large pot, add sugar and cook over medium-low heat.
  2. When sugar begins to melt, stir constantly until completely liquid and it begins to turn caramel-brown.
  3. Carefully add butter and continue to stir. This will rapidly bubble and rise slightly.
  4. Once butter is melted, slowly add cream and vanilla extract.
  5. Stir in kosher salt and remove from heat to cool to room temperature before using in buttercream.

For the Buttercream Frosting

  1. In a stand mixer (or with an electric hand mixer) beat together butter, cream cheese, and vanilla extract. Slowly sift in sugar while still mixing.
  2. When sugar is fully incorporated, add (cooled) caramel sauce. Beat for a few additional seconds to fully incorporate caramel sauce.

Recipe Notes

Be very careful when working with hot sugar. For the caramel sauce, use a bigger pot and long spoon.

Nutrition Information

Yield: 12 cupcakes, Amount per serving: calories

All images and text © for Dinner, then Dessert, Inc.

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If you love the combination of sweet and salty, then these Gluten Free Salted Caramel Cupcakes are definitely for you. The decadent flavors of buttercream frosting combined with homemade salted caramel sauce on top of a vanilla cupcake come together to form a sweet and buttery treat. These cakes are light, fluffy, and full of flavor. Best of all? They're gluten free!
If you love the combination of sweet and salty, then these Gluten Free Salted Caramel Cupcakes are definitely for you. The decadent flavors of buttercream frosting combined with homemade salted caramel sauce on top of a vanilla cupcake come together to form a sweet and buttery treat. These cakes are light, fluffy, and full of flavor. Best of all? They're gluten free!

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

Categories:

Cakes & Cupcakes Dessert Non-Chocolate Desserts Recipe

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Comments

  1. Oh my goodness, I love, love, love salted caramel anything… oh and don’t get me started on cupcakes. Ha! These look and sound amazing. Thanks so much for sharing… sounds amazing

  2. These sound like the perfect cupcakes for me. If making that caramel sauce is as easy as it looks, I
    ll be using itt for other desserts too!

  3. These Salted Caramel Cupcakes look so delicious. They will be perfect to serve for the holidays. I am always looking for new glutten free recipes to try.

  4. I use to make a ton of gluten free treats for my family. My daughter had an allergy and I never wanted her to miss out. These look really delish.

  5. These are absolutely amazing!!! I made these for my cousin who is autistic and didn’t eat gluten but have made these numerous times for my family because they are so good. The frosting is to die for!!

    1. Light cream has a lower fat content than heavy whipped cream. I haven’t tried it with that substitution yet but let me know how it turns out if you do!

  6. Thank you for posting this awesome recipe! Is there a way to make it sugar-free, maybe with Splenda? I’m unsure of the white sugar to Splenda ratio :/

    1. I’m so sorry but I’m not sure how to adjust as well. I’m sure there are some great resources online that might be helpful.

    1. Sorry I don’t have the nutritional facts for recipes on the site but I know there are a lot of free resources on the internet from when I’ve cooked for clients with low calorie diets. This recipe does yield 12 cupcakes so a serving size would be one cupcake 🙂

  7. These look and sound fantastic! I am looking to make them for my husband’s birthday since he absolutely loves caramel. I was just wondering if the recipe was tailored for standard or mini size cupcakes?

  8. So, I made these cupcakes, and they were delish. For the sauce- Can’t you just use caramel Ice Cream Topping? Oh well, that’s what I used. Also, all around, the cupcake was a whole lot more sweet than salty, and I wanted more of a balanced mix. So, I added some ground up gf pretzels to the frosting. But, this isn’t a complaint comment. It’s a complement. So, thanks, Sabrina, for sharing this recepie.