Vegan Salted Caramel Cupcakes

Updated: May 1

Hello world!

Hands up who else has way too much time on their hands?

I miss teaching, I miss going for coffee and I miss having a purpose. I know I still do, and that I'm just being overly dramatic but still... I've struggled to get into a routine, and the guilt of trying to be productive can sometimes really get a girl down.

I don't want to bore you, and I know we're all here for the cupcakes but life really has been throwing me some s*** at the minute. Especially at a time like this, it makes it even harder when a loved one is sick. Not being able to help, visit the hospital or really do anything other than call is so frustrating and I know that there are lots of you out there going through something incredibly similar.

Baking has been my saviour, and honestly, the most useful de-stress/relaxation activity I have tried. And trust me, I've tried A LOT from meditating to yoga to journaling, and nothing has worked as well (for me personally) as baking.

Whacking my favourite songs on in the kitchen, and just getting stuck into a recipe clears my mind. It helps me focus, and without realising it - work through all the craziness that's going on in my mind.

Like I've said before, my comfort zone was always lemon drizzle. Be that cakes, or cupcakes - I never tended to stray from them. But REJOICE, because after rustling up some seriously satisfying Coffee and Cinnamon Cupcakes on Monday, I've gained a new lease of cupcake life.

Today my friends, I would like to share with you another tasty treat that will tickle your tastebuds:


I actually made these 'by accident'. I'd nipped into Asda as I was out of Vanilla extract and low and behold - they didn't have any. I nearly cried, but then my eyes stumbled upon a loan bottle of salted caramel extract...

I had an epiphany and thought Ooh, now this could be interesting and I have to admit I was seriously excited.

Yup, cupcakes excite me - and what?

My name is Heather, and I'm a cupcake-aholic. There I said it.

But what better way to spend your days than experimenting with different recipes in the kitchen?

I've also discover a secret ingredient that will leave your buttercream INCREDIBLY creamy. A couple of tablespoons of oat milk! I thought it may have been the coffee in my coffee and cinnamon cupcakes that added to the creaminess BUT after using the oat milk in this icing too (rather than just water) it came out just as creamy! WOOHOO.

Without further ado (stop rambling Heather...) let's get baking!

Prep time: 20 mins Cook Time: 25 mins. Serving: 12 cupcakes

Cupcake Ingredients:

  • 250g Self-Raising Flour

  • 200g Sugar

  • 1 tsp Baking Soda

  • 1/2 tsp Salt

  • 240ml Oat Milk (or any non-dairy milk)

  • 3 tsp Salted Caramel Extract

  • 80ml Vegetable Oil

  • 1 Tbsp Apple Cider Vinegar

  • 1 Flax Egg (1 Tbsp Ground Flaxseed + 3 Tbsp Hot Water)

Salted Carmel Buttercream Icing Ingredients:

  • 375g Icing Sugar

  • 75g Vegan Butter (I swear by Flora!)

  • 2 Tbsp Oat Milk (or any non-dairy milk) - I've found this to be the secret ingredient that makes your buttercream SUPER creamy.

  • 2 tsp Salted Caramel Extract


  1. Preheat the oven to 180°C and line a cupcake tray with cupcake liners - place this to one side.

  2. Prepare the flax egg by mixing 1 Tbsp of flaxseed meal with 3 Tbsp of Hot Water and allowing to sit for about 15 mins to become gloopy

  3. Sift the flour into a mixing bowl and add the sugar, baking soda and salt and mix in.

  4. Add the milk alternative to your mixing bowl along with the salted caramel extract, oil and apple cider vinegar.

  5. Mix in your Flax egg

  6. Whisk the batter with a hand whisk briefly just to remove lumps. (You don't want to over whisk as it will make your cupcakes stodgy)

  7. Divide the cupcake mix between the 12 cupcake liners and place into the oven to bake for 25 minutes or until a toothpick inserted into the centre of one of the cupcakes comes out clean.

  8. Allow your cupcakes to cool for a few minutes before moving them to a wire cooling rack to cool completely. (or a plate will do)

  9. Prepare your icing by adding the powdered sugar, vegan butter oat milk and salted caramel extract to a mixing bowl.

  10. With your electric mixer, start at a slow speed and gradually increase until the icing is thick and smooth.

  11. Now it's time to ice your cakes! Scoop your buttercream icing into a piping bag, and then cut the bottom diagonally. You want to work from the outside in, going in circles and finishing with a little peak in the middle.

Pro Icing Tip: If your icing is too thin add in more icing sugar, if it is too thick, add in a little more oat milk a drop at a time until it reaches the right consistency. It should be thick enough that it doesn't drip, but not so thick you could use it to put windows through, for best results.

If you make these please please PLEASE let me know what you think in the comments below, and any other baking tips and tricks you may have!

Happy baking and much love,

Heather xoxo


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