Salted Caramel Cupcakes
Deliciously light and moist salted caramel cupcakes, with a salted caramel centre, a smooth salted caramel buttercream with a caramel drizzle!
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Servings: 12 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.