Caramac Cupcakes!

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Caramel hinted cupcake sponges topped with a luscious Caramac Frosting – perfect Caramac Cupcakes for any Caramel & Caramac lover!


Right, I am going to be completely honest here, as far as I am aware.. I hadn’t really heard of Caramac till about a week ago. At least, I don’t think I have? But I tasted some of the buttons I bought, and OH MY they are AMAZING. I feel like the taste is extremely familiar, but I don’t know what reminds me of it.

So, this recipe came to life. CARAMAC CUPCAKES! Seriously – these are utterly delicious. I decided, after experimentation that using my recipe for my Easy Vanilla Cupcakes would be ideal, but using Light Brown Sugar in place of the standard Caster Sugar made the difference to suit this taste. The different sugar makes it much more caramelly that even golden caster sugar does, but still retains the lightness that you’d want in a cupcake.


The buttercream frosting however is ADDICTIVE. It is a simple frosting, similar to a chocolate frosting made out of normal chocolate – the fact that Caramac reminds me of flavoured white chocolate means it behaves in the same way – beating it in to a ratio of 1:2 of butter, and icing sugar makes a delicious and PERFECT for piping onto a cupcake, or a cake, or anything!

I hope, after much persistence from some of my readers, that the first of my Caramac recipes does suit their needs for now – because there will be many more Caramac recipes to come! Enjoy!

This recipe makes 12 cupcakes!


– 150g Unsalted Butter, Softened
– 150g Light Brown Sugar
– 3 Medium Free Range Eggs, beaten
– 150g Self Raising Flour
– 2tbsp Whole Milk

Caramac Frosting
– 125g Unsalted Butter, Softened
– 250g Icing Sugar
– 150g Caramac, Chopped
– 2-4tbsp Whole Milk/Double Cream

– Oodles of Sprinkles
– Caramac Buttons



1) Preheat your oven to 170C/160CFan and Line a 12 Hole Muffin Tray with Large Cupcake Cases/Muffin Cases

2) Cream together the Butter and Light Brown Sugar with an electric beater till smooth – add in the Beaten Eggs and Flour and beat again for about about 20-30 seconds on a Medium Speed – Once combined it might still be a little stiff, so loosen with the Whole Milk  :)

3) Using a cookie scoop, scoop your batter into your Cases and Bake in the oven for 18-20 minutes or until cooked through! Leave to cool on a wire rack.

4) Once the cakes are cool, make the frosting – Add the Caramac to a heatproof bowl and melt in the microwave on short bursts until melted and smooth – Leave to the side!

5) Beat the softened Butter until smooth – this can take a couple of minutes. Add in the Icing Sugar 1/3 at a time, making sure the sugar is fully incorporated until moving on! I use my KitchenAid for Frostings as the machine can make it so much lighter and fluffier!

6) Once all of the Sugar is in the Frosting mix, add the melted caramac to the mixture and beat again till smooth – keep on beating the Frosting add add the Milk/Cream 1 tbsp at a time till you reach your desired consistency! I usually use about 2-3 spoonfuls!

7) Decorate your cupcakes how you like (I use lots and lots of sprinkles!) – and ENJOY!


Tips and Ideas

These Cupcakes are delicious how they are in my opinion without adding Caramac to the sponge – I used the Light Brown Sugar to give it the slightly caramelly taste, but you can add it in the sponge if you wish (It just might sink to the bottom)

These Cupcakes will last in an airtight container for 2-3 days!

I buy my Cupcakes Cases from Iced Jems – here!



Find my other Cupcake Recipes on my Recipes Page!

You can find me on:

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!


  • Mandy wilson
    March 29, 2020 at 7:48 pm

    Will it make a lot of difference using semi skimmed milk to whole milk?

    • Jane's Patisserie
      March 29, 2020 at 7:59 pm

      Yes, lower fat can split much more easily. Just leave it out instead.

  • Zak
    August 29, 2019 at 7:48 am

    Hi Jane! Question: Some of your recipes for the cupcakes include buttermilk (red velvet) and some dont, what affect would adding buttermilk to this caramac recipe have? I made your red velvet cupcakes for work and they all loved how moist it was, and was wondering if buttermilk helped caused this, and does the bicarbonate soda & baking powder & vinegar go hand in hand with the soft moisturey-ness? what about the buttermilk can be implemented into this recipe or should i just follow the recipe exactly? 😀

    • Jane's Patisserie
      August 29, 2019 at 7:01 pm

      Red velvet cupcakes are the way they are because of how they are made, but I wouldn’t generally use that for a regular cupcake. The red velvet recipe is designed to keep the flavours balanced but also bright red. For this, I would use the recipe as written.

  • Chloe
    June 2, 2019 at 9:54 am

    I’m not a massive baker, when I’ve made cakes before, they’ve always turned out really dry. I’m so impressed with this recipe, the cakes were not dry at all, so much moisture and they were absolutely delicious!

  • Rebecca
    May 17, 2019 at 9:40 pm

    You mention that the taste is familiar but you’re not sure why…is it those ‘pick and mix’ sweets? Either the white chocolate buttons with the sprinkles on, or the pink and white chocolate mice!! To me they taste identical!! 😍

  • Sharyl
    May 17, 2019 at 6:35 pm

    Hi when making your buttercream what butter do you use? I’m finding the Tesco butter I’m using the buttercream is not stiff enough to pipe, it’s to sloppy. Also do the cupcakes need to stay in the frigde because of the double cream used in the frosting? Thank you.

    • Jane's Patisserie
      May 17, 2019 at 7:32 pm

      I use unsalted Butter – which is usually found in a foil, and is rock solid when in the fridge. The only reason it would be too runny is if the caramac is melting the butter, or you are using the wrong butter, or you are adding too much liquid at the end! And I don’t tend to bother keeping them in the fridge as its such a small amount, but if you are worried you can use boiled water instead.

  • Lisa
    May 1, 2019 at 8:13 pm

    I made these cupcakes recently and they are the nicest cupcakes ever.. the Caramac buttercream is so delicious! Thank you for this recipe, really easy to follow and so tasty! Love all your recipes.. I am going to try your Caramac cake recipe next! ☺️

  • Jean
    October 27, 2018 at 8:46 pm

    Can you use light muscavado sugar instead of light brown sugar? Giving these a go tomorrow TIA

  • Helen
    October 26, 2017 at 10:25 am

    I was too lazy to look one-day so didn’t see your recipe for Caramac cupcakes, but I did use your absolutely wonderful Caramac Cake recipe and made at least 36 ? It’s a wonderful recipe. By the way, I’m really close to Iced Jems, my favourite store xx

  • Sophie Ford
    July 12, 2017 at 3:44 pm

    I loved these soooo much oh my lord, they went down a treat in my house!
    I’m actually posting about them on my blog next so I’ve credited your recipe because it’s fantastic! Hope you do more Caramac recipes soon if that’s even possible because I forgot how much I loved it! x

  • Jordan lewis
    July 6, 2017 at 10:30 am

    My dads birthday today and he loves caramac so I’m going to give these a go today! Recipe is so easy to follow!! Thanks so much! Will be trying out some
    Other recipes of yours too!
    Great blog & pictures Love love love it ?

  • […] got my recipe from Jane’s Patisserie – a fantastic blog and she has some amazing recipes I cannot wait to […]

  • Mark
    September 28, 2016 at 3:17 pm

    Grew up in the UK and miss Caramac so much since moving to Australia, but I found a shop that sells buttons only a few weeks ago. I can’t describe the instant smile that appeared on my face when I let that first button melt on my tongue. I was feeling generous so I shared with some colleagues and they loved it too.

    In terms of describing the taste, I usually describe it as white chocolate made with condensed milk. It’s got the milkiness of white chocolate, with those beautiful caramel undertones.

    Next bag of buttons I buy I’m trying this frosting for sure.. thanks for the recipe!

    • Jane's Patisserie
      September 29, 2016 at 11:03 am

      Caramac is amazing! Hope you love the recipe!

  • Mackenzie
    September 8, 2016 at 2:36 pm

    Just made this cupcakes! and I can honestly say one of the easiest to follow recipes I’ve ever used, also I didn’t have to make a special trip to the shop to buy bits. As I had the majority in the cupboards.
    So happy with these, now I’ve found your website, I just know I will be using a lot of your recipes.
    Thank you!!! ??

    • Jane's Patisserie
      September 9, 2016 at 4:17 pm

      Ohh that’s amazing! I’m so glad you liked the recipe so much, makes me so happy! Thank you! ❤️

  • Emma
    February 3, 2016 at 3:36 pm

    My dad loves Caramac so I might give these a try!

    • Jane's Patisserie
      February 3, 2016 at 4:35 pm

      Aww please do! 🙂 I hope he likes them!

  • Sammie
    February 3, 2016 at 11:36 am

    These Caramac cupcakes look and sound delicious. Where a outs did you get the buttons from, as I’ve only got bars & I think they are a US import (bought through Amazon) and that’s why they taste different to how I remember. I have to make these cupcakes, thank you for a brilliant recipe. Sammie X.

    • Jane's Patisserie
      February 3, 2016 at 11:39 am

      Awh thank you Sammie! 🙂 I found some bars & the buttons in Asda funnily enough for only £1 a bag! Xx

    • Helen
      August 30, 2016 at 7:47 pm

      I’ve seen the Caramac counters in Tesco and Poundland (they are probably in all the supermarkets) but haven’t found the square bars for the Caramac cheesecake decoration.

    • Jane's Patisserie
      August 31, 2016 at 6:18 pm

      They sell caramac bars in all the supermarkets pretty much now too – they’re not individual pieces, they’re bars you have to cut into the individual pieces.

  • Emily Hughes
    February 3, 2016 at 9:11 am

    Hello! I love your creative recipes and photography and always enjoy reading your posts. I have a baking blog too if you ever want to have a look I would be so grateful! 🙂


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