Red Vanilla Cupcakes With Salted Caramel Frosting

How pretty are cupcakes and how endless are the possibilities of flavor combination?

I’ve always thought red velvet cupcakes were beautiful so I decided to turn my favorite vanilla batter bright red. The result was not only tasty, but really beautiful, and it fit right into my babyshower pink theme. The salted caramel meringue buttercream has probably become my all-time favorite frosting: it is perfectly smooth, super to pipe, and tastes heavenly (not too rich and yet perfectly creamy).

For 24 Cupcakes:

1 cup butter, softened

¾ cup sugar

4 large eggs

½ cup milk

1 tbsp vanilla extract

2 ¼ cup flour

2 tsp baking powder

1 tsp baking soda

1 tsp salt

A little bit of red food coloring

  1. Turn the oven on 350°F and prepare cupcake pan.
  2. Cream butter and sugar until white and fluffy. Then add eggs, one by one, until incorporated.
  3. Beat in milk and vanilla. The mixture might appear clumpy but it will even out when you add the flour.
  4. On low, add the flour, the baking powder, the salt, and the red food coloring.
  5. Divide batter equally among lined cupcake cups.
  6. Bake for 15 to 20 minutes then let cool before decorating with Caramel frosting.


Caramel Sauce:

5 tbsp water

¾ cup sugar

2/3 cup light cream

1 tbsp salt flakes

  1. In a pan over medium-high heat, warm water and sugar until the mixture becomes amber in color (it can take up to 7min). If sugar crystals form, they will melt when the cream is added.
  2. Add the cream over medium heat and beat until sauce is smooth.
  3. Off the heat, add the salt crystals.


Salted Caramel Frosting:

3 egg whites

1 cup sugar

1 cup of butter at room temperature

1 tbsp of vanilla extract

1/3 cup salted Caramel Sauce

  1. Place a heatproof bowl over a pan with boiling water. Slip a thermometer in the mixture and wait until the sugar-egg mixture reaches 150°F.
  2. Transfer the mixture to a stand mixer and beat on high speed until mixture becomes white and glossy (this is a Swiss meringue).
  3. Then turn your stand mixer to low and add the vanilla, then the pieces of softened butter until well incorporated. Beat on medium speed to make sure the frosting is homogenous.
  4. Drizzle in caramel sauce and beat for a few seconds longer.
  5. Your frosting is ready!

I added Roses made out of pink fondant, but you may choose to decorate with the candy or chocolate flakes or sugar pearls.




  1. […] Ironically enough, the only other time I’d used fondant was for my daughter’s baby shower cupcakes. I’d made tiny roses. […]

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