Salted Caramel Cupcakes!
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Deliciously light and moist salted caramel cupcakes, with a salted caramel centre, a smooth salted caramel buttercream with a caramel drizzle!
Salted caramel bakes
You guys loooove both a salted caramel and cupcake recipes – so ta daaaa! Similar flavours to my salted caramel drip cake, my more festive salted caramel pretzel cupcakes, salted caramel millionaires shortbread, and my no bake salted caramel cheesecake, i’m sure you guys will love this one!
There is something about the balance of sweetness and the saltiness that is so glorious about salted caramel, and whilst some people think that the flavour is overrated I am just utterly in love with it.
Salted caramel sauce
For this recipe, you can use a shop bought salted caramel sauce, a tin of caramel that you add salt to, or you can make your own homemade caramel sauce – which is easier to make than you think it might be. You can check out my homemade caramel sauce for the recipe and method, but 6 simple ingredients and you have a glorious homemade salted caramel sauce that would work perfectly in these cupcakes.
I use the salted caramel after I have cored out the cupcakes and filled the middle, I use it in the buttercream frosting, and I even drizzle it over the top as I really do go in on this flavour profile.
Cupcake mixture
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.
- Butter – I tend to use a baking spread when it comes to the sponge of a cake as I find it makes a nice and light sponge
- Sugar – I used light brown sugar as it’s a classic and works well for the caramel flavour of the bake
- Flour – self raising as always.. you can make your own though by mixing 2 level tsps of baking powder per 150g of plain flour before using in the recipe
- Eggs – I use medium, so used 4. You can use 3 large eggs.
Buttercream
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!
- Butter – as this is for buttercream, you really do need to use block butter and not a baking spread or margarine, especially because of the added caramel
- Sugar – icing sugar as always!!
- Caramel – the caramel makes the frosting slightly softer, but because of the block butter and if you beat it really well, it’ll still be lovely and thick.
Tips & Tricks
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 I’m also obsessed.
- I used these cupcake cases
- I used these sprinkles
- You can find my homemade caramel sauce recipe here
- These cupcakes will last 3-4+ days at room temperature
- You can freeze the cupcakes for 3+ months
- Recipe updated May 2024 – original recipe buttercream was the same. The cupcakes used to be:
- 175g unsalted butter, sugar and flour, with 3 large eggs and 2tbsp of milk mixed in.
Salted Caramel Cupcakes
Ingredients
Cupcakes
- 200 g unsalted butter/baking spread
- 200 g light brown sugar
- 4 medium eggs
- 200 g self raising flour
Filling
- 12 tbsp salted caramel sauce
Buttercream Frosting
- 150 g unsalted butter
- 350 g icing sugar
- 100 g salted caramel sauce
Decoration
- salted caramel sauce
- sprinkles
Instructions
Cupcakes
- Preheat your oven to 180ºc/160ºc fan and line a 12 hole muffin tray with large cupcake cases/muffin cases.
- Cream together the unsalted butter and light brown sugar until smooth
- Add in the eggs and self raising flour and beat again until combined
- Split the mixture between the 12 cases
- Bake in the oven for 18-22 minutes, or until cooked through, and then leave to cool fully
Filling
- Once fully cooled, core out the middle of the cupcakes with a knife or an upside down piping tip
- Fill with each hole with caramel.
Buttercream
- Beat the unsalted butter on it's own until smooth
- Add the icing sugar and mix until it is combined
- Add the caramel sauce to the buttercream and continue mixing.
Decoration
- Pipe the buttercream onto the cupcakes – drizzle with some extra caramel and some sprinkles for a bit of crunch.
Notes
- I used these cupcake cases
- I used these sprinkles
- You can find my homemade caramel sauce recipe here
- These cupcakes will last 3-4+ days at room temperature
- You can freeze the cupcakes for 3+ months
- Recipe updated May 2024 - original recipe buttercream was the same. The cupcakes used to be:
- 175g unsalted butter, sugar and flour, with 3 large eggs and 2tbsp of milk mixed in.
ENJOY!
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J x
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Hi Jane,
Would it be possible to bake this as a 2 layer cake? If so what size tin would you reccomend?
Thanks!
I usually say one batch of cupcakes makes one decent 8″ cake, so I would double it for a two layer 8″ cake!
Is there a reason you use butter in this recipe rather than baking block or butter?
Hello – sorry I’m confused – I do use butter in the recipe?
Hi 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
If 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
Made 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.
Hi 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
For the actual sponge you can use block butter or a spread!! x
Could i use salted caramel flavouring for the icing sugar? rather than caramel
Yes!!
Hi, 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
Hey! So this could very much depend on the butter as I find some are more salty than others – but it should work! X
Made 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
Hi 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 💖
Hiya! 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
Hi Jane! May i ask how long you have to bake the cupcakes for
It’s in the method on step 3.
I 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.
Hi 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
I 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!
Do you put Baking Powder in the cupcake batter?
No, the recipe is correct as it is.
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