Gluten-Free Salted Caramel Cupcakes

  • Author: closeenoughcook
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 18 cupcakes 1x


These gluten-free cupcakes are a little slice of salted caramel heaven.  A light cupcake made with gluten-free flour and topped with a home-made salted caramel butter cream topped with (yup, you guessed it) another drizzle of caramel.

Adapted from Dinner then Dessert



For the cupcakes:

1 1/4 cups gluten-free flour

1 cup white sugar

1/2 cup unsalted butter, softened

2 eggs

3/4 cup light cream

1 tbsp. vanilla extract

1 1/2 tsp. baking powder

1/2 tsp. salt

For caramel sauce

1 cup white sugar

6 tbsp. unsalted butter, soften and cut in pieces

1/2 cup heavy cream

1/2 tsp. salt

1 tsp. vanilla extract

For Buttercream Frosting

4 cups confectioners sugar

1 cup unsalted butter, softened

3/4 cup caramel sauce (see above)

3 tbsp. cream cheese

1 tsp. vanilla extract


For cupcakes:

  1. Preheat over to 350 degrees.  Place cupcake wrappers into cupcake tins and set aside.
  2. Beat together butter, sugar and vanilla until creamed (fluffy and light in color) using a stand or hand-held mixer.
  3. In another bowl, combine flour, baking powder, and salt.
  4. Add flour mixture to butter mixture slowly, mixing just until incorporated.
  5. Slowly add cream and mix until fully incorporated.
  6. Pour batter into cupcake tins and bake for 20-25 minutes or until toothpick comes out clean.
  7. Allow cupcake to cool completely before frosting.
  8. Pipe frosting on top.*
  9. Drizzle top with remaining salted caramel. If caramel is too thick to easily drizzle warm it for 5-10 second intervals in microwave until the proper consistency.

For Caramel Sauce:

  1. In large pot, add sugar and cook over medium-low heat.
  2. When sugar begins to melt, stir continuously until it becomes completely liquid and a caramel-brown color.
  3. Add butter carefully one piece at a time and continue to stir.
  4. Once butter has melted slowly add cream and vanilla.
  5. Stir in salt and remove from heat to cool to room temperature before using in buttercream.

For Buttercream:

  1. In a stand-mixer or with hand-held mixer beat together butter, cream cheese, and vanilla extract.  Slowly add sugar while mixing until fully incorporated.
  2. Add cooled caramel sauce and beat to incorporate.


*I used a piping bag and a Wilton tip No. 1M but do whatever you like or have on hand.