Sweet & Salty Vegan Caramel Dreams

Welcome to the ultimate guide for creating irresistible vegan salted caramel cupcakes that will amaze everyone, whether they’re seasoned plant-based enthusiasts or curious omnivores! These exquisite treats feature a perfectly soft and delicate sponge, a luscious hidden salted caramel center, and are generously crowned with a dreamy salted caramel frosting. Prepare to impress; no one will ever guess these decadent cupcakes are 100% vegan and dairy-free!

Vegan baking has never been easier or more rewarding. This recipe is designed to be straightforward and fuss-free, making it ideal for both novice bakers and those looking to expand their plant-based repertoire. One of the best aspects of this recipe is its flexibility – each component can be prepared in advance, saving you time and stress. Plus, the unfrosted cupcakes are perfectly suitable for freezing, ensuring you always have a delightful treat on hand.

Much like my popular Vegan Banoffee Pie recipe, these dairy-free cupcakes boast a delightful surprise: a rich, smooth, and utterly delicious golden caramel layer tucked inside each fluffy cake. But the indulgence doesn’t stop there. I’m a firm believer in infusing buttercreams with unique flavors, as seen in my Gin and Tonic Cupcakes. For this recipe, the buttercream is luxuriously infused with the very salted caramel, elevating it to truly special heights and ensuring every bite is bursting with sweet and salty perfection.

Get ready to dive into the world of delicious plant-based salted caramel desserts. These cupcakes are more than just a treat; they’re a celebration of flavor and the incredible versatility of vegan ingredients. Let’s start baking!

Why You Will Love These Vegan Salted Caramel Cupcakes

There are countless reasons to fall in love with these amazing vegan salted caramel cupcakes:

• Incredibly Delicious: The combination of fluffy vanilla sponge, gooey salted caramel filling, and silky caramel buttercream is simply divine. The perfect balance of sweet and salty creates an addictive flavor profile.
• 100% Vegan & Dairy-Free: These cupcakes are entirely plant-based, making them suitable for those with dietary restrictions or anyone looking to enjoy a delicious vegan dessert.
• Surprisingly Easy: Don’t let the elegant appearance fool you; this recipe is straightforward and accessible, even for beginner bakers. Each step is clearly outlined, ensuring a successful bake.
• Make-Ahead Friendly: You can prepare the individual components (cupcakes, caramel sauce, and buttercream) in advance, making party planning or meal prep a breeze.
• Freezer-Friendly: Unfrosted cupcakes freeze beautifully, allowing you to bake a batch and enjoy them whenever a craving strikes.
• Impressive Presentation: With their beautiful frosting swirls and caramel drizzle, these cupcakes look as good as they taste, perfect for any special occasion or casual gathering.

Essential Ingredients for Vegan Salted Caramel Cupcakes

Crafting these delectable vegan salted caramel cupcakes requires a few key ingredients, thoughtfully divided into three categories for clarity. Using high-quality ingredients will always yield the best results, so choose your plant-based butter and cream wisely!

For the Cupcake Sponges:

1. Soft Light Brown Sugar: This provides a beautiful caramel note and moisture to the sponges.
2. Dairy-Free Butter: Choose a high-quality vegan butter block, not a spread, for best texture.
3. Sunflower Oil (or any mild-flavoured oil): Adds extra moisture and tenderness to the crumb. Canola or vegetable oil works too.
4. Vanilla Extract: Essential for that classic cupcake flavor. Vanilla paste can also be used for a more intense aroma.
5. Dairy-Free Yogurt: A fantastic egg substitute in vegan baking, contributing to a moist and tender crumb. Plain, unsweetened varieties are best.
6. Apple Cider Vinegar: Reacts with the baking soda to create lift and a light texture.
7. Self-Raising Flour: Convenient for perfectly risen cupcakes.
8. Baking Soda: Works with the vinegar to provide lift.
9. Salt: Balances the sweetness and enhances all the flavors.

For the Salted Caramel Filling:

1. Soft Light Brown Sugar: Forms the base of our rich caramel.
2. Dairy-Free Butter: Essential for a creamy, emulsified caramel.
3. Golden Syrup: Adds a unique depth and chewiness to the caramel, preventing crystallization.
4. Dairy-Free Cream: Makes the caramel smooth and luscious. Look for full-fat varieties for richness.
5. Sea Salt: Crucial for the “salted” aspect, cutting through the sweetness and enhancing the caramel flavor.

For the Salted Caramel Buttercream Frosting:

1. Icing Sugar (Powdered Sugar): Forms the structure of the buttercream, ensuring a smooth, pipeable consistency.
2. Dairy-Free Butter: Again, a good quality block butter is key here. Spreads are often too soft for stable buttercream. Make sure it’s softened to room temperature.
3. Prepared Salted Caramel Sauce: A portion of your freshly made caramel will be folded into the frosting for an intense flavor experience.

Step-by-Step Instructions for Perfect Vegan Salted Caramel Cupcakes

Follow these detailed steps to create your own batch of delightful vegan salted caramel cupcakes. Precision and patience are your best friends in baking!

Preparing the Luscious Salted Caramel Sauce:

Begin by making the salted caramel sauce first, as it needs ample time to cool and thicken properly. This step is crucial for achieving that irresistible gooey center.

1. Combine the soft light brown sugar, golden syrup, and dairy-free butter in a small saucepan over medium heat. Stir continuously until the sugar and butter have completely melted and dissolved, forming a smooth mixture.
2. Increase the heat slightly and bring the mixture to a gentle boil. Let it bubble for about 2-3 minutes, stirring occasionally, until it starts to deepen in color.
3. Remove the saucepan from the heat immediately. Carefully add the dairy-free cream and sea salt, stirring vigorously until fully incorporated. The mixture might seize slightly but will become smooth again.
4. Return the pan to low heat for another 1-2 minutes, stirring gently. This helps to ensure the caramel is well combined and slightly thicker.
5. Pour the caramel into a heatproof bowl or jar and set it aside to cool completely. As it cools, it will continue to thicken significantly.

Hint: Don’t be alarmed if the caramel looks quite runny when hot. It will firm up beautifully as it cools. For best results, let it cool for at least an hour, or even longer in the fridge if time permits.

Baking the Fluffy Vegan Cupcake Sponges:

While your caramel is cooling, you can prepare the delicious vegan cake batter.

6. Preheat your oven to 190°C (375°F) or 170°C (340°F) for fan-assisted ovens. Line a 12-hole muffin tin with paper or silicone cupcake liners.
7. In a large mixing bowl, combine the soft light brown sugar, sunflower oil, and vanilla extract. Beat with an electric mixer for 2-3 minutes until the mixture is light and well combined.
8. In a separate small bowl, whisk together the dairy-free yogurt and apple cider vinegar. Add this mixture to the sugar and oil mixture, beating again for another 1-2 minutes until everything is thoroughly incorporated.
9. Sieve the self-raising flour, baking soda, and salt directly into the wet ingredients. Gently fold the dry ingredients into the wet until just combined. Be careful not to overmix, as this can lead to tough cupcakes. A few small lumps are perfectly fine.
10. Divide the batter evenly among the 12 prepared cupcake liners, filling each only about two-thirds full. This prevents them from overflowing and ensures a beautiful dome shape.
11. Bake for 20-22 minutes, or until the cupcakes are golden brown, risen, and a toothpick inserted into the center comes out clean.
12. Allow the cupcakes to cool in the tin for about 10 minutes before transferring them to a wire rack to cool completely. It’s crucial they are fully cool before filling and frosting.

Hint: Overfilling cupcake cases can cause them to bake unevenly or spill over. Always aim for about ⅔ full.

Crafting the Creamy Salted Caramel Buttercream:

While the cupcakes are cooling, you can whip up the dreamy salted caramel frosting.

13. In a large bowl, beat the softened dairy-free butter with an electric mixer until it is light, pale, and fluffy (approximately 4-5 minutes). This incorporates air and creates a wonderfully airy buttercream.
14. Gradually add about half of the icing sugar, beating until smooth. Then, add the remaining icing sugar and continue to beat for another 2-3 minutes until the buttercream is pale, fluffy, and smooth.
15. Add one tablespoon of your cooled salted caramel sauce to the buttercream and beat again until fully combined. This step infuses the frosting with that incredible caramel flavor.
16. Transfer the buttercream to a piping bag fitted with your desired nozzle (a Wilton 1M star nozzle is highly recommended for beautiful swirls). Set aside until ready to decorate.

Assembling Your Vegan Salted Caramel Cupcakes:

The moment of truth! Now it’s time to bring all the delicious elements together.

17. Once the cupcakes are completely cool, use a small knife, a cupcake corer, or even the back of your piping nozzle to scoop out a small well from the center of each cake. Be careful not to go all the way through the bottom.
18. Fill each well with approximately one teaspoon of your cooled salted caramel sauce. This is the delightful hidden center that makes these cupcakes so special.
19. Pipe generous swirls of the salted caramel buttercream on top of each filled cupcake. Get creative with your piping!
20. For an extra touch of elegance and flavor, drizzle any remaining salted caramel sauce over the frosted cupcakes.
21. Optionally, sprinkle a pinch of flaky sea salt on top of each cupcake for a beautiful finish and an intensified salted caramel experience.
22. Serve immediately and enjoy your homemade vegan salted caramel cupcakes!

Substitutions for Your Vegan Salted Caramel Cupcakes

Vegan baking can sometimes require specific ingredients, but don’t worry if you can’t find everything on the list. Here are some excellent suggestions for substituting key components, ensuring your dairy-free salted caramel cupcakes turn out perfectly every time:

• Self-Raising Flour: If you don’t have self-raising flour, you can easily create your own. Simply use the same amount of plain or all-purpose flour (175g) and mix in 1 ½ teaspoons of baking powder. Sift them together thoroughly before adding to the wet ingredients.
• Soft Light Brown Sugar: While light brown sugar imparts a lovely, buttery depth that pairs perfectly with caramel, it’s not strictly necessary. You can substitute it with white caster sugar or granulated sugar for both the sponge and the caramel filling. For an even deeper, more molasses-like flavor in the caramel, you could also experiment with dark brown sugar.
• Dairy-Free Butter: For the cupcake sponges, many vegan butter spreads work well. However, for the buttercream frosting, I highly recommend using a block-style vegan butter (like Flora Plant Butter) as it provides a much firmer and more stable consistency, holding its shape beautifully when piped. Soft vegan spreads tend to result in a softer, less structured buttercream.
• Sunflower Oil: Any mild-flavored vegetable oil will work as a substitute. Canola oil, vegetable oil, or even a light olive oil can be used interchangeably without significantly affecting the flavor.
• Golden Syrup: This British staple adds a wonderful chewiness and helps prevent crystallization in the caramel. Excellent alternatives include light corn syrup, brown rice syrup, or maple syrup. Choose whichever is most accessible to you.

Variations and Customizations for Your Vegan Salted Caramel Cupcakes

This versatile vegan salted caramel cupcake recipe serves as an excellent foundation for a variety of delicious creations. Don’t be afraid to experiment and make these treats truly your own! Here are a few ideas to get you started:

• Transform into a Cake: Instead of individual cupcakes, you can easily bake one large vegan salted caramel cake. Divide the batter between two round 20cm (8-inch) sandwich tins (greased and lined with baking paper). Bake for approximately 25-30 minutes, or until golden brown and a toothpick inserted into the center comes out clean. For the frosting, add 3 tablespoons of the cooled caramel sauce to the buttercream instead of one. Spread a generous layer of buttercream between the cooled sponges, then pipe or spread the remaining frosting on top. Drizzle with extra salted caramel for an elegant finish.
• Miniature Masterpieces: Create adorable mini cupcakes! Use mini cupcake liners or fairy cake cases and adjust the baking time accordingly (typically 10-15 minutes). These are perfect for parties or when you want a smaller, bite-sized indulgence.
• Chocolate Lover’s Dream: If you adore chocolate, fold in a handful of vegan chocolate chips or chunks into the cupcake batter before baking. The combination of chocolate and salted caramel is always a winner! You could also add a tablespoon of cocoa powder to the batter for a full chocolate cupcake base.
• Gluten-Free Option: This recipe can be adapted to be gluten-free. Simply substitute the self-raising flour with a good quality, all-purpose gluten-free flour blend, ensuring it contains a leavening agent or adding an appropriate amount of baking powder as per the flour blend’s instructions. For a tested recipe, you might find inspiration from Becky Excell’s gluten-free salted caramel cupcakes.
• Fruity Twist: While caramel is king here, if you’re in the mood for something different, consider filling the cupcake centers with your favorite fruit jam instead of caramel. Raspberry or apricot jam would provide a lovely tart contrast.
• Coffee Infusion: For an extra layer of flavor, add 1-2 teaspoons of instant coffee granules (dissolved in a tiny amount of hot water) to your cupcake batter or buttercream for a mocha-caramel delight.
• Nutty Crunch: Sprinkle some finely chopped toasted pecans or walnuts over the frosting for added texture and a nutty complement to the caramel.

Essential Equipment for Baking Vegan Cupcakes

Having the right tools makes all the difference when baking, especially for delicate treats like these vegan salted caramel cupcakes. Here’s a list of the equipment you’ll need to make the process smooth and enjoyable:

• 12-Hole Muffin Tin: Standard for baking a dozen cupcakes at a time.
• Paper or Silicone Cupcake Liners: Essential for easy removal and presentation.
• Hand-Held Electric Mixer or Freestanding Mixer with Paddle Attachment: Crucial for creaming butter and sugar, and whipping up a light and fluffy buttercream.
• Small Saucepan: For making the salted caramel sauce.
• Piping Bag with Nozzle (Optional but Recommended): A star nozzle (like Wilton 1M) creates beautiful, professional-looking swirls for your buttercream. If you don’t have one, you can simply spread the frosting with a knife.
• Mixing Bowls: Several sizes for dry and wet ingredients.
• Sieve: For sifting flour and baking soda, ensuring a lump-free batter.
• Spatula or Whisk: For folding ingredients.
• Wire Rack: For cooling the cupcakes evenly.

Storage and Make-Ahead Tips for Vegan Salted Caramel Cupcakes

These vegan salted caramel cupcakes are just as delicious a day or two after baking, making them perfect for planning ahead. Here’s how to store them to maintain their freshness and how to prepare components in advance:

Storage for Assembled Cupcakes:

Store fully assembled salted caramel cupcakes in an airtight container at room temperature for up to 2 days, or in the fridge for up to 3 days. If refrigerated, allow them to come to room temperature for about 30 minutes before serving for the best texture and flavor.

Make-Ahead Instructions (Individual Components):

This recipe is incredibly flexible, allowing you to prepare each element 1-2 days in advance. This is ideal for reducing stress on the day you plan to serve them.

• For the Cupcake Sponges: Bake the cupcakes as per the instructions and let them cool completely on a wire rack. Once fully cooled, wrap each unfrosted cake in a double layer of cling film (plastic wrap) and store them in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days.
• For the Salted Caramel Sauce: The caramel sauce can be made up to 5 days in advance. Once cooled, transfer it to an airtight jar or container and store it in the refrigerator. When you’re ready to use it, bring it to room temperature for about 30 minutes or gently warm it in the microwave in 10-second bursts until it reaches a pourable consistency.
• For the Buttercream Frosting: Prepare the vegan buttercream according to the recipe instructions. Store it in a sealed container in the fridge for up to 3 days. Before using, allow it to come to room temperature for at least an hour. You may need to re-whip it with an electric mixer for a couple of minutes until it becomes light, fluffy, and smooth again.

Freezing Instructions:

The unfrosted vegan cupcakes are excellent for freezing, making them a fantastic freezer staple!

• Prepare and bake the cupcakes as directed, then allow them to cool completely.
• Wrap each individual cupcake in a double layer of cling film, then place them in a freezer-friendly bag or an airtight container.
• Freeze for up to three months.
• To thaw, simply remove the desired number of cupcakes from the freezer and let them come to room temperature on a wire rack for a few hours before filling and icing.

Pro Tips for Perfect Vegan Salted Caramel Cupcakes

Achieving bakery-worthy vegan salted caramel cupcakes is simple with a few expert tips. Pay attention to these details for the best possible results:

• Chill Your Caramel: The most important tip! Always prepare your salted caramel sauce first and allow it at least an hour or two (or even longer) to cool down and properly thicken. This prevents it from running out of your cupcakes and gives it that perfect gooey consistency.
• Room Temperature Ingredients (Buttercream): For the buttercream, ensure your dairy-free butter is at proper room temperature. This makes it easier to cream, resulting in a smooth, light, and airy frosting without lumps.
• Don’t Overmix the Batter: When combining wet and dry ingredients for the cupcake sponges, mix until just combined. Overmixing develops the gluten in the flour, leading to dense, tough cupcakes. A few small lumps are perfectly acceptable.
• Cool Completely: It’s absolutely crucial that your cupcakes are completely cool before you attempt to fill or decorate them. Warm cupcakes will melt the caramel and buttercream, leading to a messy disaster.
• Create a Neat Well: When hollowing out the center for the caramel, use a small, sharp knife or the back of a piping nozzle. Twist gently to remove a neat core, ensuring enough space for your delicious filling.
• Quality Salt Matters: Use good quality flaky sea salt for sprinkling on top. It provides both a lovely visual appeal and bursts of intense salty flavor that perfectly complement the sweet caramel.
• Accurate Measurements: Especially for vegan baking, precision is key. Use digital kitchen scales to measure ingredients in grams for the most consistent and reliable results.

Frequently Asked Questions About Vegan Salted Caramel Cupcakes

Q: Can I use regular butter instead of dairy-free butter?

A: Yes, if you are not strictly vegan or dairy-free, you can use regular butter in the recipe. However, the rest of the ingredients, particularly the dairy-free yogurt and cream, should remain dairy-free to keep the vegan nature of the recipe. If using regular butter, ensure it’s unsalted for the best control over the saltiness in the caramel.

Q: My caramel didn’t thicken. What went wrong?

A: Caramel often seems runny when hot. The most common reason for it not thickening is simply not allowing it enough time to cool completely. Ensure it’s fully cold. If after several hours it’s still too thin, you can gently reheat it and simmer for a few more minutes, being careful not to burn it. Adding a tiny bit more dairy-free butter or a thicker dairy-free cream can also help.

Q: Can I use a different type of flour?

A: Self-raising flour is recommended for its convenience. If using plain (all-purpose) flour, remember to add 1.5 teaspoons of baking powder per 175g of flour to ensure proper rise. Gluten-free flour blends can also be used, but results may vary, so choose a blend designed for baking.

Q: How do I get a perfectly smooth buttercream?

A: Ensure your dairy-free butter is softened to room temperature but not melted. Sift your icing sugar to remove any lumps. Beat the butter thoroughly until very pale and fluffy before gradually adding the sifted icing sugar. If it’s too stiff, add a tiny splash of dairy-free milk; if too soft, add a bit more sifted icing sugar. The added caramel should be cool, not warm, as warm caramel can melt the butter.

Q: Can I make the caramel ahead of time?

A: Absolutely! The salted caramel sauce can be made up to 5 days in advance and stored in an airtight container in the refrigerator. Just bring it to room temperature (or gently warm it) before using it for filling and drizzling.

Q: My cupcakes sank in the middle. Why?

A: Common causes for cupcakes sinking include:

• Opening the oven door too early during baking.
• Overmixing the batter.
• Baking soda or baking powder being old or expired.
• Oven temperature being too low (or uneven).
• Underbaking (ensure a toothpick comes out clean).

Conclusion

These vegan salted caramel cupcakes are truly a masterpiece of plant-based baking – a harmonious blend of tender cake, gooey caramel, and silky frosting that will captivate your taste buds. This recipe proves that you don’t need dairy or eggs to create desserts that are rich in flavor and utterly satisfying. Whether you’re baking for a special occasion, a vegan friend, or simply treating yourself, these cupcakes are sure to be a showstopper.

With our detailed instructions, helpful tips, and creative variations, you’re now equipped to bake a batch of these extraordinary dairy-free salted caramel cupcakes with confidence. So, gather your ingredients, preheat your oven, and prepare to indulge in some seriously delicious plant-based magic!

Don’t forget to share your creations with us! Happy baking!