One Bowl MOIST Vegan Caramel Cupcakes Recipe
These One Bowl Moist Vegan Caramel Cupcakes are a delightful treat featuring tender, fluffy cupcakes infused with vegan buttermilk and vanilla, topped with creamy vegan cream cheese frosting swirled with homemade vegan salted caramel. Finished with a sprinkle of flaky sea salt, these cupcakes offer the perfect balance of sweet and salty flavors in every bite, ideal for vegans and anyone craving a decadent dessert without dairy or eggs.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Total Time: 45 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
Cupcake Batter
- 1 cup (240 mL) vegan buttermilk, room temperature
- 1/2 cup (112 g) neutral cooking oil or vegan butter, melted and cooled to room temperature
- 1 cup (200 g) granulated sugar
- 1 tablespoon pure vanilla extract
- 1/2 teaspoon vanilla powder or vanilla bean paste
- 1 3/4 cup (230 g) all purpose flour or gluten free 1:1 baking flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon sea salt
Frosting and Filling
- 1 batch vegan cream cheese frosting
- 1 batch vegan salted caramel
- 1 teaspoon flaky sea salt, for topping
Instructions
- Prep: Preheat your oven to 350°F (175°C) and line a 12-cup cupcake tin with cupcake liners. Prepare the vegan buttermilk by whisking together dairy-free milk and apple cider vinegar in a small bowl; set aside for 5 minutes to curdle.
- Make the salted caramel: Follow your preferred recipe to prepare vegan salted caramel sauce, then set it aside to cool while you prepare the cupcakes.
- Make the cupcake batter: In a large bowl, whisk the oil, sugar, vanilla extract, and vanilla paste until well combined. Add the flour, baking powder, baking soda, and sea salt, then pour in the vegan buttermilk. Carefully whisk everything together just until combined to avoid over mixing.
- Bake the cupcakes: Use a large cookie scoop or spoon to fill each cupcake liner about three-quarters full. Place the pan in the oven and bake for 20-22 minutes, until a toothpick inserted in the center comes out clean, the tops are lightly golden, and the cupcakes spring back to a light touch.
- Cool: Remove cupcakes from the oven and allow them to cool completely in the tin for about 20 minutes before handling further.
- Make the cream cheese frosting: Prepare vegan cream cheese frosting according to your recipe. Blend 2-3 tablespoons of the cooled salted caramel into the frosting using a hand mixer until fully incorporated. Refrigerate the frosting to keep it cool while filling the cupcakes.
- Core and fill the cupcakes: Using a cupcake corer or small butter knife, cut a small hole into the top center of each cupcake. Spoon or pipe 2 teaspoons of salted caramel into each hole.
- Pipe the frosting: Fill a piping bag or use a spoon to apply 3-4 tablespoons of the caramel cream cheese frosting over each cupcake. Drizzle with additional salted caramel and sprinkle with flaky sea salt for garnish.
- Serve and enjoy: Enjoy these moist, flavorful vegan caramel cupcakes fresh. Store any leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days.
Notes
- Be careful not to overmix the batter, as it can lead to dense cupcakes.
- For best results, allow the salted caramel to cool completely before mixing it into the frosting.
- If using gluten free flour, ensure it is a 1:1 baking blend suitable for cupcakes to maintain texture.
- Store cupcakes in an airtight container to keep them fresh for several days.
- You can substitute the vanilla powder or paste with an equivalent amount of vanilla extract if unavailable.
Keywords: vegan cupcakes, caramel cupcakes, vegan dessert, dairy-free cupcakes, vegan cream cheese frosting, homemade caramel, moist vegan cupcakes
