Gluten Free Salted Caramel Vanilla Cupcakes with Caramel Vanilla Buttercream Recipe

Build-Your-Own Cupcake Bar

Make a batch of cupcakes and frosting (recipe follows) and set them out on the table. Allow the children to top their cupcakes as desired with a variety of topping options. Set out bowls of each of the toppings and have more than one spoon in each so the kids can work together. I typically allow my birthday child to decorate a cupcake before everyone arrives so we have one ready to go as we sing “Happy Birthday!”

Topping ideas (please make sure to check the gluten-free status of every item you choose):

Sprinkles in various colors/styles
Chocolate chips
Gluten-free mini marshmallows
Gummy bears
Toasted coconut
Slivered almonds
Fresh berries
M&Ms
Crushed gluten-free sandwich cookies
Crushed gluten-free chocolate chip cookies
Crushed toffee pieces

5 from 3 votes
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Gluten Free Salted Caramel Vanilla Cupcakes with Caramel Vanilla Buttercream Recipe

These cupcakes are perfect for a cupcake bar, an interactive way to let kids be creative with food.
Prep Time25 mins
Cook Time20 mins
Total Time45 mins
Course: Dessert
Cuisine: American
Servings: 12 Cupcakes
Calories: 403kcal
Author: Kim Maes

Ingredients

For the cupcakes:

  • cups gluten-free all-purpose flour
  • 3 tablespoons cornstarch
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon kosher or fine sea salt
  • ½ cup unsalted butter melted
  • 2 large eggs at room temperature
  • ½ cup milk
  • 2 teaspoons pure vanilla extract
  • cup gluten-free salted caramel sauce store-bought

For the frosting:

  • ¾  cup unsalted butter softened
  • 2 cups powdered sugar
  • 1 tablespoon gluten-free salted caramel sauce store-bought
  • 1 tablespoon pure vanilla extract

Instructions

  • Preheat the oven to 350°F. Line a 12-cup muffin pan with cupcake liners.
  • In a large bowl, whisk together all the dry cupcake ingredients. In another bowl, whisk together themelted butter, eggs, milk, and vanilla. Fold the wet ingredients intothe dry and mix well by hand.
  • Fill the muffin cups ¾ full. Spoon about 1 teaspoon of the salted caramel sauce on the top of the batter of each cupcake. With a toothpick, swirl the caramel into the top half of the batter of each cupcake.Bake for 18-20 minutes, or until a toothpick comes out clean from the center.
  • Remove from the oven and let cool in the pan for 5-10 minutes. Carefully transfer the cupcakes to a cooling rack to finish cooling.
  • While the cupcakes cool, make the frosting. Using the whisk attachment in a stand mixer, whip the softened butter on medium-high for 4-5 minutes. Reduce the speed to low and add the powdered sugar. Once all the sugar is incorporated, increase the speed to medium-high and add the caramel sauce and vanilla. Whip for 4 minutes, scraping down the bowl, until light and fluffy.
  • Place the frosting into piping bags or large plastic food storage bags, fitted with a large star tip. Lay the bags on the table along with the cupcake toppings, so the children can pipe icing onto their own cupcakes.I suggest making multiple bags so more than one child can decorate at a time.

Nutrition

Nutrition Facts
Gluten Free Salted Caramel Vanilla Cupcakes with Caramel Vanilla Buttercream Recipe
Amount Per Serving
Calories 403 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 12g60%
Cholesterol 79mg26%
Sodium 143mg6%
Potassium 65mg2%
Carbohydrates 53g18%
Fiber 1g4%
Sugar 37g41%
Protein 2g4%
Vitamin A 655IU13%
Calcium 48mg5%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Buttercream Frosting Caramel Gluten-Free Gluten-Free Recipes Kid Friendly Kim Maes Magazine Party Salted Caramel Sweet Vanilla
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