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 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.
This looks like a lovely recipe! I was wondering if the cupcakes freeze well?
They freeze wonderfully!
Hi 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
Personally 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
Hi! 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!!
I use a Medium 2D closed piping tip x
I 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! 🙂
How do you make the caramel plz x
You buy it in the tin already made. x
These 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
These have become a real staple for family events, such a great recipe – keep up the good work Jane!
Made 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!
Hi Jane, I was just wondering how long it takes to make 12 of these cupcakes ?
Depends on your skill set… an hour not including cooling time maybe?
Oh okay thank you Jane (:
Hi 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.
I used carnations caramel from the supermarket ?
Hi 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
Amazing! 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
Sorry- I meant to say same not sane!?
Hi 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!
Yeah basically the same – just a smallish hole to put the caramel in!
Thank you!
Do you know these measurements in the United States customary units?
No sorry, I only work in grams.
Just 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
Oh thats amazing! 😀 I’m so glad you enjoyed them and I hope your mum loves them too!! x
These salted caramel cupcakes look scrumptious! Must be a little bite of heaven.
Ohh thank you Julie!! They were rather delicious I must say! xx
Oh my goodness! I seem to be bookmarking all your recipes! Haha.
Hahaha thank you! That’s no bad thing 😉 Hehe!