Salted caramel cupcakes 

  Another recipe with one of our favourite ingredients! More than just the magic ingredient to brownies and fudge, these light fluffy vanilla sponge cakes topped with a rich and creamy caramel buttercream are dreamy and super easy to make. 

Ingredients (makes 12 cupcakes):

  • 125g unsalted butter, at room temp 
  • 125g caster sugar 
  • 125g self raising flour 
  • 2 medium eggs 
  • 1 tsp vanilla bean paste 

For the icing: 

  • 4-6 tbsp leftover salted caramel sauce (thickened to the consistency of golden syrup)
  • 170g unsalted butter, at room temp 
  • 200g sifted icing sugar 
  • Squeeze of lemon 
  • Salted caramel sauce or crystallised caramel to decorate 


  1. Preheat the oven to 175 degrees C and place 12 cupcake cases in a 12 hole muffin tray. Start by making your salted caramel sauce and leave to set as you make the sponge cakes  
  2. For the sponge, cream together the butter and sugar until light and fluffy then slowly add the eggs and mix until smooth
  3. Add the vanilla paste and then  the sifted butter and cream together until fully combined. Divide the mixture between the 12 cupcake cases and bake in the oven until the sponge is a light golden brown and the sponge springs back when you touch them 
  4. Leave to cool and begin to make your buttercream. Take the butter and mix in a bowl until smooth then gradually add the icing sugar, stirring continuously 
  5. Once smooth, add a squeeze of lemon to help combine then add 4-6 tbsps of your set salted caramel sauce (it is important that the sauce is like a thick golden syrup and not still warm or it will make your icing runny and potentially curdle)  
  6. Once you’re happy with the taste, place the icing as you like onto the cupcakes and decorate with any leftover caramel sauce 


Nic x

TIP: Next time, why not fill the cupcake with some salted caramel sauce? Simply poke a hole in the middle of the plain cupcake with a chopstick, pushing it half way down before twisting it to widen slightly. Fill the hole using a 2-3cm piping nozzle and cover with the icing    

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