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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. Apparently it’s been around for years and I am just too young to know about it – but the bars are iconic! 

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. I am truly in love with using light brown sugar in cake sponges now – but you can use white caster, golden caster, or even dark brown sugar in place!

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 your melted caramac into 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 loveeee it and would happily eat all of this with a spoon!

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!

Caramac Cupcakes!

Caramel hinted cupcake sponges topped with a luscious Caramac Frosting – perfect Caramac Cupcakes for any Caramel & Caramac lover!
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Category: Cake
Type: Cupcakes
Keyword: Caramac
Prep Time: 30 minutes
Cook Time: 20 minutes
Cooling Time: 2 hours
Total Time: 2 hours 50 minutes
Servings: 12 Cupcakes
Author: Jane's Patisserie


For the Cupcakes

  • 150 g Unsalted Butter
  • 150 g Caster Sugar
  • 3 Medium Eggs
  • 150 g Self Raising Flour

For the Buttercream

  • 125 g Unsalted Butter
  • 250 g Icing Sugar
  • 150 g Caramac
  • 1-3 tbsp Boiling Water

For the Decoration

  • Sprinkles
  • Caramac Pieces


  • Heat your oven to 180C/160 Fan/350F and line a cupcake/muffin tin with 12 Large cupcakes cases/Muffin Cases. Or put your Iced Jems Baking Cups onto a flat tray!
  • With a stand mixer – Beat the butter with the sugar until light and fluffy!
  • Combine the eggs and self-raising flour with the butter/sugar mix until well combined. It won’t take too long to mix!
  • Spoon the mix into the cupcake cases evenly and bake in the oven for 18-20 minutes or until a skewer poked into one of the cakes comes out clean and they are springy to touch – leave them to cool fully on a wire rack.
  • Melt the caramac in a heatproof bowl over a pan of simmering water, or in the microwave in short bursts – Leave to cool on the side!
  • Beat the butter with an electric mixer for a couple of minutes to loosen it – gradually beat in the icing sugar until well combined (this can take up to 5 minutes) 
  • Then, fold through the cooled and melted caramac – if its still really stiff, then add in a little boiling water to loosen it and make it smooth.
  • Pipe your buttercream onto your cupcake - I used a Medium 2D closed star tip to decorate my cakes but you can do whatever you like! 
  • Once iced, sprinkle with your decorations and gobble them all up!


  • I buy my Cupcakes Cases/Baking Cups from Iced Jems – here!
  • You can melt down either the Caramac buttons or bar for this - both work well!
  • These cupcakes will last in an airtight container for 3 days at room temperature!


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.


  1. Sian on March 14, 2023 at 3:58 pm

    Should the buttercream have a slightly gritty/grainy texture because of the caramac bars? Or have I melted them too vigorously?

    • Jane's Patisserie on March 17, 2023 at 11:02 am

      Hiya! It sounds like it may have split – try adding a few tsp boiling water/whole milk and beating like mad! Hope this helps! x

  2. Katie on August 15, 2021 at 9:46 am

    I usually make my buttercream in advance and freeze it. Am I able to do that with this one as it’s got melted Caramac in it, please?

  3. Sophie on July 15, 2021 at 10:22 am

    Hey Jane!
    Making these as a special treat for my mums birthday tomorrow, I’m worried about using the light brown sugar as I have never used it before in a cake, would you say it makes a big difference to the taste of the sponge? any tips or tricks when using it so they turn out perfect? Im just very nervous as want to make her birthday as perfect as possible so any advice would be amazing.
    Thank you so much in advance

  4. Stacey on July 9, 2021 at 11:50 am

    5 stars
    Hi Jane,

    These look amazing! I am so excited to make them. Can I just ask is it light brown sugar I use? It says in the recipe caster sugar but in the description it says light brown sugar. Do I still use the same amount of light brown sugar instead of caster sugar ? Xx

    • Jane's Patisserie on July 19, 2021 at 10:10 am

      Hiya – I use light brown sugar as it makes it more caramelly but you can use caster sugar if you would like x

  5. Amanda on June 28, 2021 at 10:16 am

    Hi Jane
    I’ve made these caramac cupcakes loads before and they are amazing.
    I went to make them today and you mention the caramel sponge and light brown sugar but in the recipe caster sugar is mentioned.
    I’ll replace caster with light brown hopefully this is correct. Thanks

  6. Sophie on May 8, 2021 at 10:18 pm

    Hi Jane,

    I’m wanting to make your Caramac Cupcakes but I’m struggling to find Caramac anywhere!! Where would I be able to find some please ☺️

    Thanks x

  7. Keely on April 20, 2021 at 11:02 pm

    Hey! I’m going to use this recipe tomorrow for my nans birthday, because it just sounds amazing!! Quick question, if I was to make one whole cake instead of 12 cupcakes, would the quantities of the ingredients still be the same?

    • Jane's Patisserie on April 26, 2021 at 2:21 pm

      Hey! Have a look at my caramac drip cake recipe xx

  8. Alanna on August 7, 2020 at 2:36 pm

    5 stars
    Great, thanks!

  9. Alanna on August 6, 2020 at 3:19 pm

    5 stars
    I love this recipe and was wondering if you make more what would the measurements be? If I increased the cake batter measurements to 200g each, how many eggs would you use? Would this still be 3 medium eggs?

    • Jane's Patisserie on August 6, 2020 at 6:25 pm

      You need to increase all ingredients, so it still works the same – 200g butter/sugar/flour/eggs (4 eggs) x

  10. Zoe on June 24, 2020 at 1:43 pm

    5 stars
    Hi Jane,
    I’ve just made these. My children said they’re not good, they’re not great….they are extreeeme!!! They love them. I used soft brown sugar and wonder if the texture may have been better had I used golden caster as they’ve some out a bit rough in texture as opposed to how my cupcakes usually turn out. But that’s something I can try next time. Thanks for the recipe.

    • Jane's Patisserie on June 24, 2020 at 9:46 pm

      You might just need to beat the butter/sugar mix a bit more as they always come out light for me! x

  11. Sarah F on June 21, 2020 at 11:06 am

    Hello Jane, which sprinkles did you use, they’re the perfect match 👌🏼.
    Sorry if this question has repeated, I asked it but can’t seem to find it so think it didn’t post, apologies if it did!

    • Jane's Patisserie on June 21, 2020 at 3:24 pm

      They are bronze crunch sprinkles from Waitrose!

  12. Claire on June 20, 2020 at 9:57 pm

    Hi, I made these last week and the recipe has changed since then? In the original you added milk to the cake mix?

    • Jane's Patisserie on June 21, 2020 at 3:27 pm

      I’ve re-formatted the post – but you can still use milk, it’s just not essential.

  13. Iky on June 19, 2020 at 1:15 pm

    Hi Jane
    I can’t get self raising flour where I live. Can I use plain flour? Also would I need to add baking powder and how much? Thank you

    • Jane's Patisserie on June 19, 2020 at 7:32 pm

      Hey! You use 2 level tsps of baking powder per 150g of plain flour! whisk in well before using! x

  14. Mandy wilson on March 29, 2020 at 7:48 pm

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

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

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

  15. Zak on 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 on 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.

  16. Chloe on 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!

  17. Rebecca on 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!! 😍

  18. Sharyl on 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 on 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.

  19. Lisa on 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! ☺️

  20. Jean on October 27, 2018 at 8:46 pm

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

  21. Helen on 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

  22. Sophie Ford on 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

    • Sarah F on June 19, 2020 at 5:59 pm

      The sprinkles are a perfect match, could I ask which ones are they please?

    • Jane's Patisserie on June 19, 2020 at 7:25 pm

      They are Bronze Crunch from Waitrose!

  23. Jordan lewis on 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 ?

  24. Caramac Cupcakes | Ramblings of a Twenty Something on October 30, 2016 at 10:18 pm

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

  25. Mark on 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 on September 29, 2016 at 11:03 am

      Caramac is amazing! Hope you love the recipe!

  26. Mackenzie on 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 on 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! ❤️

  27. Emma on February 3, 2016 at 3:36 pm

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

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

      Aww please do! 🙂 I hope he likes them!

  28. Sammie on 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 on 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 on 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 on 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.

  29. Emily Hughes on 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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