Salted Caramel Cupcakes

Salted Caramel Cupcakes

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.

Salted Caramel Cupcakes

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!

Salted Caramel Cupcakes

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 Salted Caramel Egg Brownies
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 Cake Salted Caramel Chocolate Tart Salted Caramel Rocky Road
Salted Caramel Cupcakes
4.67 from 6 votes

Salted Caramel Cupcakes

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

Course Dessert
Cuisine British
Keyword Cupcake
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 12
Author thebakingexplorer


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


  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a cupcake tin with cupcake cases

  2. To mke the sponge, mix together the butter and light brown sugar, using a silicone or wooden spoon, until smooth

  3. Add the eggs and whisk well

  4. Then whisk in the self raising flour

  5. Divide the mixture between the 12 cupcake cases

  6. Bake them for 20 minutes or until they are golden brown and a skewer inserted comes out clean. Leave to cool completely

  7. Use a cupcake corer or a knife to make a hole in the middle of each cupcake

  8. 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

  9. 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

  10. Pipe the buttercream onto each cupcake using a piping bag fitted with a nozzle. Or spread on with a spoon

  11. Pipe a blob of the salted caramel sauce over the buttercream, or drizzle it on with a spoon

  12. Sprinkle the fudge over the top and dig in!

  13. Store in an airtight container in a cool place, eat leftovers within 3 days

Recipe Notes

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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19 comments / Add your comment below

  1. 5 stars
    THESE LOOK AMAZING!! oops sorry for the shouting then – I was just excited to tell you lol. I love the hidden caramel centre mmmmm! thank you for sharing with #Bakeoftheweek x

  2. Hi, love your post. I would like to invite you to come share this on the CLASSY FLAMINGOS BLOG PARTY held each Tuesday evening thru Friday. You’ll get large picture exposure and shout outs on all of my social media sites. And if you get PINKED you get even more exposure! I hope you’ll come by.

    1. I got mine in Tesco, and if you check out the Amazon links above the recipe there are other brands available from Amazon too. Or check your local supermarket.

  3. 3 stars
    I love these Salted Caramel cupcakes! Big fan. I’m definitely going to try these out. ๐Ÿ™‚

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