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Deliciously & Moist Cupcakes, with a hidden Salted Caramel centre, topped with a Silky Smooth Salted Caramel Buttercream with a Caramel Drizzle!
These cupcakes are something that I have been wanting to post for a good while, but just haven’t got round to it! They are so deliciously light that you won’t even feel guilty about having one! Or two.. Three maybe? Okay four. Anyway, this cupcake recipe I have used on my Caramac Cupcakes recipe – I use Light brown Sugar in the sponge and it gives it a lovely caramel flavoured sponge without having to add any caramel itself to the mix.
I just adore how light and moist these cupcakes are! And they are so simple to make! The Caramel Buttercream is inspired by the fact that I have an utter obsession with Caramel, especially Salted Caramel. I honestly can’t even explain why to my family – other than the salt takes away the overly sweet caramellyness to make the perfect flavour!
The idea of having to give cupcakes away without eating any is torturous, so I always bake a couple of extra to enjoy myself! However, these are so utterly light and delicious, I always want more anyway! The Buttercream has the perfect ratio of Caramel to Buttercream so that you get the hint of caramel without it being overpowering, but the drizzle on top give it a sweet kick to combat the salt! The perfect combination!
After the success of my No-Bake Salted Caramel Cheesecake and Salted Caramel Nut Slice I know that these will be loved by all you salted caramel lovers out there, because like I’m obsessed. Enjoy!
This recipe make 12 cupcakes!
Ingredients
Cupcakes
– 175g Unsalted Butter, Softened
– 175g Light Brown Sugar
– 3 Large Free Range Eggs, beaten
– 175g Self Raising Flour
– 2tbsp Whole Milk
– 12tsps Caramel*
– Pinch of Sea Salt
Salted Caramel Buttercream
– 150g Butter
– 350g Icing Sugar
– 100g Caramel*
– Pinch of Sea Salt
Decoration
– Caramel*
– Gold Sprinkles
Method
1) To make the Cupcakes – 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/ice-cream 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. Once fully cooled, mix the caramel for the cupcakes with a pinch of salt, cut a small hole into the cupcakes and fill with the caramel.
4) To make the Salted Caramel Buttercream – Beat the butter with an electric mixer for a couple of minutes to loosen it – Gradually add the icing sugar on a slow speed until it is combined then speed the mixer up and beat for 3-4 minutes until fluffy and smooth.
5) Add the caramel and salt to the buttercream and continue mixing. Keep on beating for 5 minutes until whipped!
6) To decorate the Cupcakes – I use a medium 2d close star tip for my cupcakes, and pipe the buttercream onto the cupcakes – drizzled with some extra caramel and some gold sprinkles for a bit of crunch!
Tips and Ideas
I buy my Cupcakes Cases from Iced Jems – here!
*For the Cupcakes Centre/Buttercream/Drizzle you can either use Carnations Caramel, Dr Oetker Salted Caramel centres, Dulce de Leche etc – a thick caramel sauce is all you need! If you are already using a salted caramel sauce, don’t add any more salt!
I always tend to mix my butter and caster sugar first even if the recipe says the all in one method – I find it makes it smoother and more likely to be light and soft!
Be careful not to over bake the cakes or you might lose the light texture – I bake mine for 18 minutes in my oven, every single time, as I know how long my oven takes to bake certain things – all ovens can be different!
ENJOY!
Find my other Cupcake Recipes on my Recipes Page!
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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.
68 Comments
Gracie
April 19, 2021 at 10:21 amCan I use some left over caramel from Ur millionaire shortbread in these?
Jane's Patisserie
April 19, 2021 at 5:06 pmHey! No this won’t work xx
KEE
March 6, 2021 at 11:48 pmHi Jane I would like to make this eggless but not dairy free, how do I replace the eggs pls? Also i have a ready salted caramel sauce from Aldi can i use that?
THANKS
Jane's Patisserie
March 15, 2021 at 12:21 pmHello! Personally I would make a vegan cake recipe instead of replacing the eggs. Yes you can to the sauce!x
Janu senthil
February 14, 2021 at 5:51 pmHai, Cane sugar and brown sugar, are they both same? If I’m using all purpose flour what changes do I need to make. Kindly reply asap. Btw the 🧁🧁🧁 are eye catching 🙂
Megan
January 11, 2021 at 11:54 amHey, I’m having to isolate and I only got medium eggs. How would I go about that?
Thanks. X
Jane's Patisserie
January 11, 2021 at 8:45 pmYou can use 4 medium eggs and 200g butter/sugar/flour or 3 medium eggs and 150g sugar/butter/flour like my other cupcakes x
Linsay
December 11, 2020 at 7:36 pmHi Jane,
I’m going to give these a go next week but wondered do you know if the salted Carmel buttercream would colour? I was planning on doing Christmas themed cakes so would like the butter cream to be red and green.
TIA
Jane's Patisserie
December 11, 2020 at 9:14 pmThe colour is definitely not the best starting colour, obviously, but it should still colour – as long as you used very good quality colours, and maybe tried to lighten it with white first it may help!
Emma
November 3, 2020 at 1:15 pmHi Jane,
Is there anyway I can cut this recipe to say 4 buns, as I’ve to make a mix box of cupcakes for school.
Jane's Patisserie
November 3, 2020 at 2:24 pmYes – just use 1/3 of the recipe! x
Rhiannon
November 1, 2020 at 1:31 pmI made your homemade caramel sauce yesterday, is this something I could use in these cakes ?
Thanks
Jane's Patisserie
November 1, 2020 at 7:29 pmYes!!
Lucy
October 22, 2020 at 9:34 amHi Jane,
Would it be possible to bake this as a 2 layer cake? If so what size tin would you reccomend?
Thanks!
Jane's Patisserie
October 22, 2020 at 3:12 pmI usually say one batch of cupcakes makes one decent 8″ cake, so I would double it for a two layer 8″ cake!
Chrissy
September 24, 2020 at 4:46 pmIs there a reason you use butter in this recipe rather than baking block or butter?
Jane's Patisserie
September 24, 2020 at 8:06 pmHello – sorry I’m confused – I do use butter in the recipe?
holly
August 13, 2020 at 12:13 pmHi Jane, I’m looking to bake these cupcakes for a charity bake sale im holding. Would I be able to freeze them once baked and if so would you advise filing the cupcakes with the caramel before freezing or after they have thawed? Looking to get as fresh as possible for the day. Another option is for me to bake them on a Friday evening and the bake sale is on the Sunday? Any avice is fully appreciated 😊 thank you x
Jane's Patisserie
August 13, 2020 at 2:33 pmIf freezing I would freeze without filling – as it just makes sure they will be okay – but Friday evening for a Sunday bake sale is definitely fine!! X
Aoife Ryan
August 12, 2020 at 9:12 pmMade these tonight, they are super tasty but adding the salt if the caramel isnt salted step is missing so I forgot it! But as caramel cupcakes they are tasty.
Shazmin
July 25, 2020 at 2:36 pmHi Jane! This recipe looks wonderful 🙂 For the cupcake batter, would you have to use butter or can you use a butter substitute like clover or willow? Thank you
Jane's Patisserie
July 25, 2020 at 8:58 pmFor the actual sponge you can use block butter or a spread!! x
Megg
June 27, 2020 at 5:25 pmCould i use salted caramel flavouring for the icing sugar? rather than caramel
Jane's Patisserie
June 27, 2020 at 7:26 pmYes!!
Claire
June 18, 2020 at 10:08 pmHi, I absolutely love making your recipes I’m inspired by them so much! I was wondering if you could use salted butter for the buttercream with the caramel sauce instead of adding salt to the caramel or would they end up to salty?
Thank you xx
Jane's Patisserie
June 19, 2020 at 7:49 pmHey! So this could very much depend on the butter as I find some are more salty than others – but it should work! X
Gemma Fallon
May 4, 2020 at 3:29 pmMade these as a treat for the family during lockdown and they went down a treat. The only complaint was that I hadn’t made enough of them! Thanks for an easy to follow, delicious recipe
Amy
May 17, 2019 at 11:07 amHi Jane,
I made these cupcakes about a month ago and they were gone within hours of me taking them to work! My boss has now asked me to make him some for his son’s birthday party but I am away the day of the party and for 2 days before that. Do you think they would still be OK if I make them on a Wednesday night and kept them in an airtight container until Saturday?
Thanks for all of the amazing recipes 💖
Jane's Patisserie
May 17, 2019 at 7:33 pmHiya! Yes If you made them on Wednesday, and kept them in a cake box so that they don’t sweat, and away from the fridge so they don’t dry out, they’d be fine! x
Shannon
April 10, 2019 at 8:55 amHi Jane! May i ask how long you have to bake the cupcakes for
Jane's Patisserie
April 10, 2019 at 5:09 pmIt’s in the method on step 3.
Michelle
February 7, 2019 at 6:10 pmI made these for work today and they were delicious! Everyone raved about them- I even had an anonymous note saying they were “blooming lovely!” I made my own caramel using this recipe https://www.nigella.com/recipes/salted-caramel-sauce which is super easy, though you need to make several hours ahead and chill for it to set.
Felicity Foster
January 20, 2019 at 8:34 pmHi Jane can I freeze the cupcake mix. Need to make 2 lots one this weekend then some in a few weeks thought I would mix up all at once
Jane's Patisserie
January 20, 2019 at 8:38 pmI personally always think fresh is best to be honest – if you are practiced in doing it, then go ahead… but I never freeze raw mix!
Jasmine
October 10, 2018 at 7:20 pmDo you put Baking Powder in the cupcake batter?
Jane's Patisserie
October 10, 2018 at 7:47 pmNo, the recipe is correct as it is.
Rachel
June 18, 2018 at 11:00 pmThis looks like a lovely recipe! I was wondering if the cupcakes freeze well?
Jane's Patisserie
June 19, 2018 at 8:42 pmThey freeze wonderfully!
Maya
June 8, 2018 at 11:23 pmHi Jane
I was wondering if I could add the caramel inside the cupcake mixture before baking it instead of cutting a hole and adding it as a centre filling
Would that work? X
Jane's Patisserie
June 9, 2018 at 9:39 pmPersonally I don’t think it would be as tasty – it might all sink to the bottom or disappear through baking – but its worth a try if you want to! x
Izi
May 24, 2018 at 4:51 pmHi! I absolutely love your recipes make them all the time 🙂
Please could you tell me what sort of nozzle you use to achieve this type of piping?
Thank you!!
Jane's Patisserie
May 24, 2018 at 4:54 pmI use a Medium 2D closed piping tip x
Emma
November 17, 2017 at 8:27 pmI know this is an old recipe but I had loads of caramel to use up last night so found this recipe and made these! Oh my god they were amazing, so golden and springy the perfect cupcake and the buttercream was too good! Can’t recommend these enough! 🙂 Also it’s so nice to find a really good English so there’s no conversions involved! 🙂
Deirdre Lavinia lavender
September 25, 2017 at 11:01 amHow do you make the caramel plz x
Jane's Patisserie
September 25, 2017 at 11:22 amYou buy it in the tin already made. x
Sarah Fewings
September 17, 2017 at 8:13 pmThese look great! Is there anyway they could be adapted so the sponge was like a sticky toffee pudding flavour? Thinking ahead for Macmillan Coffee morning
Susannah
September 17, 2017 at 3:24 pmThese have become a real staple for family events, such a great recipe – keep up the good work Jane!
Lesley
July 27, 2017 at 5:22 pmMade these for a baby shower and they went down a treat. These are devise and easy receive to follow. I found I had quite a bit of buttercream left over and didn’t need to use all the milk. They are so good I’ve made them again!
michelle
July 25, 2017 at 1:16 amHi Jane, I was just wondering how long it takes to make 12 of these cupcakes ?
Jane's Patisserie
July 25, 2017 at 9:51 amDepends on your skill set… an hour not including cooling time maybe?
michelle
July 26, 2017 at 1:27 amOh okay thank you Jane (:
TCL
July 4, 2017 at 5:21 amHi Jane, came across your pin as im looking for cupcakes recipe & attracted to this caramel. Btw the caramel is bgt off the rack or home-made? I like that you are working on grams so im yr follower now ?
Thank you.
Jane's Patisserie
July 4, 2017 at 12:38 pmI used carnations caramel from the supermarket ?
Sinead Hislam
May 1, 2017 at 3:07 pmHi Jane, thankyou for this recipe, I have made these many times now and they always go down a treat. Enough so that my friend has asked me to make 80 for her wedding! What do you think is the most in advance I can make them and still be at their best? Thankyou, sinead xxx
Jane's Patisserie
May 1, 2017 at 5:09 pmAmazing! With Cupcakes unfortunately I’d say they only really last 2-3days… so ideally you want to bake them the day before, but if you’re too squeezed for time the day before that is fine as you’ll be eating them on the 3rd day if that makes sense? Store them in cupcake boxes though and not an airtight container xx
The Gemini Cupcake – ~
March 16, 2017 at 4:07 pm[…] used the cupcake and buttercream recipe straight from Jane’s Patisserie here, and it’s so easy to follow! The recipe makes about 22, with some buttercream left over. […]
Paula Roberts
February 1, 2017 at 5:11 pmSorry- I meant to say same not sane!?
Paula Roberts
February 1, 2017 at 5:10 pmHi Jane! These look fantastic! Can I ask a really stupid question? How small do you need to cut the hole? Is it the sane as for a butterfly cake maybe? Thank you!
Jane's Patisserie
February 1, 2017 at 5:18 pmYeah basically the same – just a smallish hole to put the caramel in!
Paula Roberts
February 1, 2017 at 6:26 pmThank you!
Brooke
November 22, 2016 at 5:05 pmDo you know these measurements in the United States customary units?
Jane's Patisserie
November 22, 2016 at 5:36 pmNo sorry, I only work in grams.
Lydia
September 29, 2016 at 10:45 pmJust finished making these for my mums birthday as she loves salted caramel so much! This recipe was so easy to follow & the cupcakes turned out looking great! Can’t wait to try tomorrow, thanks for posting this! 🙂 X
Jane's Patisserie
September 30, 2016 at 2:47 pmOh thats amazing! 😀 I’m so glad you enjoyed them and I hope your mum loves them too!! x
Julie
April 5, 2016 at 4:37 pmThese salted caramel cupcakes look scrumptious! Must be a little bite of heaven.
Jane's Patisserie
April 5, 2016 at 7:11 pmOhh thank you Julie!! They were rather delicious I must say! xx
Sophie
April 5, 2016 at 6:46 amOh my goodness! I seem to be bookmarking all your recipes! Haha.
Jane's Patisserie
April 5, 2016 at 9:17 amHahaha thank you! That’s no bad thing 😉 Hehe!