Salted Caramel Cupcakes

Light sponge, salted caramel buttercream, salted caramel filling - salted caramel heaven!

Course Dessert

Cuisine British

Keyword Cupcake

Prep Time 40

Cook Time 20

Total Time 1

Servings

Calories 478kcal

Author thebakingexplorer

200 g Butter
400 g Icing sugar
2 tsp Salted caramel flavouring I used Tesco's (see recipe notes if you can't find this ingredient)
1 tbsp Milk

Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a cupcake tin with cupcake cases
To make the cupcakes, mix together the butter and light brown sugar, ideally using an electric mixer, until fluffy
Add the eggs and vanilla extract, and whisk well
Then gently whisk in the self raising flour
Divide the mixture between the 12 cupcake cases
Bake them for 20-25 minutes or until they are golden brown and a skewer inserted in the centre comes out clean. Leave to cool completely on a cooling rack
Use a cupcake corer or a knife to make a hole in the middle of each cupcake
Fill the holes with the salted caramel sauce. You can do this using a spoon or put the sauce into a small piping bag, snip the end off and pipe it in
Make the buttercream by mixing together the butter and icing sugar, then add the salted caramel flavouring and milk, and mix until smooth. You can do this by hand or for best results use an electric mixer
Pipe the buttercream onto each cupcake using a piping bag fitted with a nozzle. Or spread on with a spoon
Sprinkle the fudge over the top
Drizzle over the salted caramel sauce, using either a piping bag or a spoon
Store in an airtight container in a cool place, eat leftovers within 3 days

If you need a caramel sauce recipe, try my Homemade Caramel Sauce.

If you can't get caramel extract, add 100g caramel sauce to the buttercream instead, you will also need 1-2 tbsp milk.