Okay, here we go! Cupcakes, baby! Who doesn’t love a cupcake? Especially one you don’t have to feel too guilty about devouring. These Easy Gluten-Free Salted Caramel Cupcakes are my go-to when I need a sweet fix that won’t send me into a gluten-induced coma. The salted caramel is seriously addictive, and the gluten-free part? Well, let’s just say it allows me to eat more than one… or three. You NEED to try these. Seriously.

My hubby, bless his heart, is usually a “meat and potatoes” kinda guy. But these cupcakes? He inhales them! Last time I made them, I swear I turned my back for one second, and half the batch was GONE. He had caramel all over his face like a toddler. It was adorable, but also, I was like, “Hey! I wanted one of those!” Now I have to hide them. It’s become a whole thing. Total chaos, but in a sweet, cupcake-filled way.

Why You’ll Love This Easy Gluten-Free Salted Caramel Cupcakes

Gluten-free means you can pretend they’re healthy-ish. I mean, they ARE cupcakes, but still!
Salted caramel. Need I say more? It’s salty, it’s sweet, it’s pure bliss.
They’re surprisingly easy to make, even for someone like me who sometimes sets off the smoke alarm when boiling water.
They’re seriously addictive. Don’t say I didn’t warn you.
Your friends will think you’re a baking genius. Little do they know how simple they are!

How to Make It

Okay, so first, you wanna preheat your oven. Don’t be like me and forget until you’ve already got the batter ready. Set it and forget it, right? (Except don’t actually forget… that’s how fires start).

Then, grab your gluten-free flour and whisk it with baking powder, salt, and some xanthan gum (if your flour blend doesn’t already have it). Don’t skip the xanthan gum, it’s what helps keep things BINDED. Set that aside.

In another bowl – yeah, you’re gonna need a few bowls, sorry – cream together your butter and sugar until it’s light and fluffy. I use my stand mixer, but you can totally do it by hand if you’re feeling ambitious (or you need a workout). Add your eggs one at a time, then mix in some vanilla extract.

Now, slowly add your dry ingredients to the wet ingredients, alternating with milk. Mix until just combined. Don’t overmix! That’s cupcake murder.

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Fill your cupcake liners about 2/3 full and bake them until a toothpick comes out clean. Let them cool completely before frosting.

For the salted caramel frosting, melt your butter in a saucepan. Add brown sugar and cook until it’s all bubbly and delicious. Stir in some heavy cream and salt, then remove from heat and let it cool slightly before whipping in powdered sugar. Frost those cooled cupcakes and drizzle with extra caramel sauce and a sprinkle of sea salt. Boom!

Ingredient Notes

Gluten-Free Flour: I use a blend that already has xanthan gum in it, but if yours doesn’t, add some! It helps with the texture. Otherwise, they can get kinda crumbly, and nobody wants a crumbly cupcake.
Butter: Gotta use real butter for the best flavor. Margarine just doesn’t cut it, trust me. I tried it once when I was out of butter, and it was a DISASTER.
Salted Caramel Sauce: You can buy it pre-made (no judgment here!), but homemade is SO much better. It’s worth the extra effort, I promise. Plus, you get to lick the spoon!
Sea Salt: Don’t skip the sea salt on top! It’s what makes these cupcakes extra special. The salt with the sweet…uhg perfection.

Recipe Steps:

Preheat oven to 350°F (175°C).
Whisk together gluten-free flour, baking powder, salt, and xanthan gum (if needed).
Cream together butter and sugar until light and fluffy.
Beat in eggs one at a time, then stir in vanilla extract.
Gradually add dry ingredients to wet ingredients, alternating with milk.
Fill cupcake liners 2/3 full.
Bake until a toothpick inserted into the center comes out clean.
Cool completely before frosting.
Melt butter for the frosting in a saucepan.
Add brown sugar and cook until bubbly.
Stir in heavy cream and salt.
Remove from heat and let cool slightly.
Whip in powdered sugar.
Frost cupcakes and drizzle with caramel sauce and sea salt.

What to Serve It With

These cupcakes are pretty perfect on their own, but if you want to get fancy, serve them with a scoop of vanilla ice cream or a dollop of whipped cream. And maybe a glass of milk? Or wine? I’m not judging.

Tips & Mistakes

Don’t overmix the batter! I can’t stress this enough. Overmixing = tough cupcakes.
Make sure your butter is at room temperature for the frosting. Otherwise, it’ll be lumpy. Nobody wants lumpy frosting.
If your caramel sauce is too thick, add a splash of milk. If it’s too thin, simmer it for a few more minutes.
Don’t add too much salt. A little pinch goes a long way. I learned that the hard way.

Storage Tips

Store these bad boys in an airtight container at room temperature for a couple of days. If you put them in the fridge, the frosting might get a little hard, but honestly, they’re still delicious. I may or may not have eaten one cold for breakfast this morning. Don’t judge.

Variations and Substitutions

If you don’t have gluten-free flour, you can try using regular flour, but I haven’t tested it, so I can’t guarantee the results.
You can use honey or maple syrup instead of sugar in the cupcakes, but it will change the flavor slightly. I tried it once, and it was okay, but I prefer the taste of regular sugar.
If you’re feeling extra fancy, add some chopped pecans or walnuts to the frosting.
I’ve used coconut sugar when I was out of brown sugar, turned out great but added a bit of a coconut-y vibe.
Swap out vanilla for almond extract.

Frequently Asked Questions

I can’t have gluten… will this still work?

Um, DUH! That’s the whole point! Just make sure you’re using certified gluten-free flour. And double-check your caramel sauce, just in case.

Do I have to make the caramel sauce from scratch?

Nope! You can totally use store-bought. I won’t tell. But homemade is better, just sayin’.

Can I freeze these?

You can, but the frosting might get a little weird. I’d recommend freezing the cupcakes unfrosted and then frosting them when you’re ready to eat them.

How much salt should I put on top?

That’s totally up to you! I like a generous sprinkle, but if you’re not a big fan of salt, you can use less. Or none at all, I guess, but then they wouldn’t be *salted* caramel cupcakes, would they?

What if I skip the xanthan gum?

They might be a little crumbly. If your flour blend already has it, you’re good. But if not, don’t skip it! It’s important for the texture.

Easy Gluten-Free Salted Caramel Cupcakes

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