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, I want to make a salted caramel cake for my friends birthday, I have previously made these cupcakes and loved them especially the filling!! If I wanted to make a cake in the same style, how should I go about doing that?
Thank you!!
I am using the icing from this recipe for a cake, but I need it to be vibrant blue. How would you recommend to make it blue?
Hi! Would I be able to use home made date caramel into this recipe instead of normal caramel?
Thanks
Emily
Hi! Would I be able to substitute homemade date caramel into this recipe instead of normal caramel?
Thank you
I want to make the salted Carmel cupcakes. But I don’t understand the measurements. Can you make them more clear.
What do you mean, sorry? The measurements are written accurately to the gram – or you can convert to ozs.
Hi, can these be adapted to be gluten free? Many thanks
Hi Jane!
Do you cool these fully in the tin please or remove them and place on a cooling tray? Thank you <3
If they are baked into baking cups I just leave them on the tray, if they are in normal paper cases in a muffin tray I leave them for a small while and then cool them on a rack x
Hi Jane, I would like to make a small batch of these cupcakes. How do you suggest the measurements of the recipe would be done please? Thank you in advance xx
As the batch makes 12, you can use 1/3 of the mix for 4 cupcakes, or 2/3 of the mix for 8 cupcakes x
Hey! How long will these keep in an airtight container ?x
Hi Jane – these look amazing & I’m looking forward to making them! Just wanted to check if 12 TBSP (tablespoons) of caramel is correct for the cupcake filling? This would be 1 tablespoon of filling for the hole in each cake – that seems a lot for a cupcake?
Hiya! It is technically correct as a level tbsp amount can often fit inside a cored out cupcake (or people use a heaped tsp for example) but you can use less of course!! Team Jane x