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Vegan Salted Caramel Cupcakes

I realize this recipe has a ton of steps and looks really daunting. I've tried to break it down as much as possible. It's really not challenging at all, just read it over and you'll understand that it's actually just 3 separate recipes in one post.
5 from 3 votes
Servings 12
Calories 317 kcal



  • 1 1/2 cups all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 cup plant milk
  • 1 tbsp apple cider vinegar
  • 1 tbsp vanilla
  • 1/3 cup neutral vegetable oil see note


  • 3/4 cup sugar
  • 1/4 cup water
  • 1/2 cup full-fat coconut milk from a can
  • 1 tbsp vegan butter
  • 1 tsp vanilla
  • 1/2 tsp salt more to taste


  • 1/2 cup vegan butter I use Melt
  • 1/2 tsp vanilla
  • 2 cups icing sugar plus extra if too thin.
  • 2 tbsp caramel
  • 2 tbsp plant milk I usually use soy
  • 1/4 tsp salt or more, to taste



  • Preheat oven to 350'F and prepare a muffin pan with 12 muffin cup liners.
  • In a small bowl mix together the flour, baking soda, and salt. Set aside.
  • In a larger bowl, combine the sugars, milk, vinegar, vanilla, and oil.
  • Beat the mixture with electric mixer (or very vigorous whisking) to ensure it's well combined.
  • Gradually add the dry ingredients to the wet, beating the mixture after each addition.
  • Beat until the mixture is well combined.
  • Pour the batter into each muffin cup, filling each to about 2/3 full.
  • Bake for 18-22 minutes, checking for doneness after about 15 minutes. The tops should spring back quickly when pressed lightly and a cake tester should come out clean.
  • Remove from oven, let cool in pan for about 5 minutes and then remove to a cooling rack. Let cool COMPLETELY before icing.


  • In a 3 quart saucepan over medium heat combine the sugar and the water.
  • Stir to dissolve the sugar just until the mixture comes to a boil.
  • Once the mixture begins to boil STOP stirring!
  • Watch the pot carefully as the sugar will suddenly be ready. Let the pan boil and as the water cooks off, the sugar will begin to brown.
  • Once the sugar mixture is a medium brown/caramelly colour remove the pot from the heat and pour in the coconut milk and vanilla.
  • Be careful of the spatter! It's normal and VERY hot! If the sugar mixture seizes from the cool milk simply return the pot to low heat to re-melt it.
  • Stir the pot (over low heat if the sugar is stiffened) until the mixture is smooth.
  • Stir in the vegan butter and salt, and stir until it's completely combined.
  • Set aside to cool.

For the ICING

  • Cream butter and vanilla together until creamy with electric mixer
  • Gradually add the icing sugar, beating after each addition.
  • Add in the caramel sauce and beat to combine.
  • Add milk 1 tsp at a time, beating after each addition, until you achieve a soft spreadable consistency. If too thick, add more milk, if too thin add more icing sugar.
  • Add in the salt and mix to combine. Taste and decide if you want it saltier or caramelier (is that a word?). Add more salt or caramel to taste and mix.


  • Once the cupcakes have cooled, spread or pipe icing on each. I find that vegan butter is super melty so if it gets too soft you may have to return the cupcakes to the fridge to firm up.
  • Drizzle some caramel sauce over each cupcake
  • Sprinkle a tiny bit of sea salt on the tops of each cake.
  • Serve and impress!!


You can use melted coconut oil in the cupcake batter, but if you do you have to be sure your milk is room temperature so the coconut oil doesn't solidify as you're mixing it.
Also, I find that vegan butter is super melty, so storing these cupcakes in the fridge is a good idea. You may even need to chill the icing if you're using a piping bag because the heat of your hands will warm it up quite a bit.