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Salted Caramel Cupcakes

5 from 1 vote
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Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Servings: 24
Author: Swah


Brown Sugar Cupcake

  • 230 g butter softened
  • cups brown sugar
  • 4 large eggs room temperature
  • 1 cup milk room temperature
  • 1 tsp vanilla extract
  • cups self-raising flour
  • cups all-purpose flour
  • ½ tsp salt

Salted Caramel

  • 1 cup caster sugar
  • 120 ml water
  • 3/4 cup thickened cream
  • 2 tsp sea salt

Salted Caramel buttercream

  • 230 g butter softened
  • 6-8 cups icing sugar
  • 3/4 of the salted caramel


Salted Caramel

  • Dissolve the sugar into the water in a heavy bottomed saucepan and let it bubble away over a medium heat.
  • The mixture should turn a golden caramel colour after around 5 minutes. DON’T stir the caramel mixture – the sugar will crystallize.
  • Once the caramel has reached the desired colour, take it off the heat and add the salt and cream. Stir furiously as the caramel will want to harden quickly.
  • Pop the caramel cream mixture in a small bowl and put it in the fridge to help cool down quickly.

Brown Sugar Cupcakes

  • Preheat oven to 180°C. Line 24 muffin tins with cupcake papers.
  • Cream the butter with an electric mixer until smooth in a large bowl.
  • Gradually add the sugar and beat for 3 minutes until fluffy.
  • Add the eggs one at a time, beating well after each addition.
  • Sift the 2 flours and salt into a separate bowl.
  • Add the dry ingredients in 3 parts, alternating with the milk and vanilla. Do not overmix!
  • Fill cupcake liners about ¾ full with mixture and bake for 20-25 minutes until lightly golden brown.
  • When cupcakes have cooled down, put approx 3-4 tablespoons of salted caramel into a small piping bag with a thin tipped nozzle attached.
  • Insert the tip into the cupcake and pipe in a small amount of caramel into each cupcake.

Salted Caramel buttercream

  • Using an electric mixer, cream the butter and icing sugar for 5 minutes until fluffy.
  • Add 3/4 of your caramel mixture and continue beating until well combined. Remember to save enough to drizzle over the cupcakes.
  • Spoon the mixture into an icing bag with a nozzle attached and ice the cupcakes.
  • Finish the cupcakes off with a drizzle of the remaining salted caramel.