I’m a bit obsessed with salted caramel at the moment… ever since I made my Salted Caramel Cheesecake I’ve been wanting to making something else with the same flavour. So I came up with these Salted Caramel Cupcakes – I’ve put light brown sugar in the sponge to give it a caramel flavour, the buttercream has a salted caramel flavouring in it, then they’re filled with salted caramel sauce, topped with a bit more of the sauce and also some salted caramel fudge! They are a salted caramel explosion!
Step by step…
To make the sponge I started by creaming together the butter and light brown sugar, then I whisked in the eggs. Then I added the self raising flour and whisked until smooth.
I divided the mixture between the cupcake cases, and baked them for 25 minutes until golden.
Once the cupcakes were fully cooled I used a cupcake corer to make a hole in the centre and I filled it with salted caramel sauce.
I mixed up a buttercream using butter, icing sugar and a salted caramel flavouring extract. I piped it onto the cupcakes, then added a blob of salted caramel sauce in the centre and topped them with some chopped up salted caramel fudge.
The nozzle I used for these was Ateco 829, of course you can use any nozzle you like to pipe the buttercream on. You could also decorate them with sprinkles, or those little fudge pieces you can get in the baking aisle. And there’s always the option of drizzling salted caramel sauce all over the buttercream too!
My boyfriend and his friends absolutely loved the Salted Caramel Cupcakes and scoffed up most of them even though it was before noon! Always a good sign!
What caramel sauce should I use?
My favourite caramel sauce to use is my Homemade Caramel Sauce, it’s rich, smooth and absolutely divine! You can also easily add salt to it to make it into a salted caramel sauce. If you don’t want to make your own, it’s quite easy nowadays to find a good quality ready made caramel (or salted caramel) sauce in the shops or online. I have used Tesco’s Finest, Bonn Maman and Carnation Caramel in the past with great results.
Recommended equipment & ingredients*
|Cupcake tin||Electric hand mixer||Piping bags|
|Caramel extract||Brown cupcake cases||Salted Caramel Sauce|
|Ateco 829 piping nozzle|
*I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!
More Salted Caramel recipes…
|Salted Caramel Cheesecake (No Bake)||Salted Caramel Egg Brownies||Salted Caramel Fudge|
|Salted Caramel Cake||Salted Caramel Chocolate Tart||Salted Caramel Rocky Road|
Salted Caramel Cupcakes
Light sponge, salted caramel buttercream, salted caramel filling - salted caramel heaven!
For the sponge
- 175 g Butter or baking spread
- 175 g Light brown sugar
- 3 Eggs large
- 175 g Self raising flour
For the buttercream
- 200 g Butter or baking spread
- 400 g Icing sugar
- 2 tsp Salted caramel flavouring I used Tesco's
For the filling and decoration
- 150 g Salted caramel sauce good quality shop bought or homemade
- Salted caramel fudge optional, chopped up
Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a cupcake tin with cupcake cases
To mke the sponge, mix together the butter and light brown sugar, using a silicone or wooden spoon, until smooth
Add the eggs and whisk well
Then whisk in the self raising flour
Divide the mixture between the 12 cupcake cases
Bake them for 20 minutes or until they are golden brown and a skewer inserted comes out clean. Leave to cool completely
Use a cupcake corer or a knife to make a hole in the middle of each cupcake
Fill the holes with the caramel sauce. You can do this using a spoon or put the caramel 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 mix until smooth. You can do this by hand or with an electric whisk
Pipe the buttercream onto each cupcake using a piping bag fitted with a nozzle. Or spread on with a spoon
Pipe a blob of the salted caramel sauce over the buttercream, or drizzle it on with a spoon
Sprinkle the fudge over the top and dig in!
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 like this, check out more of my Cupcake recipes!
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