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Salted Caramel Cupcakes

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
Calories 478kcal
Author thebakingexplorer


For the sponge

  • 175 g Butter or baking spread
  • 175 g Light brown sugar
  • 3 Eggs large
  • 1 tsp Vanilla extract
  • 175 g Self raising flour

For the buttercream

  • 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

For the filling and decoration

  • 200 g Salted caramel sauce good quality shop bought or homemade
  • 75 g 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 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.


Calories: 478kcal | Carbohydrates: 58g | Protein: 3g | Fat: 27g | Saturated Fat: 16g | Cholesterol: 108mg | Sodium: 244mg | Potassium: 57mg | Fiber: 1g | Sugar: 47g | Vitamin A: 840IU | Calcium: 28mg | Iron: 1mg