Deliciously & Moist Cupcakes, with a hidden Salted Caramel centre, topped with a Silky Smooth Salted Caramel Buttercream with a Caramel Drizzle!
You guys loooove both a salted caramel and cupcake recipes – so ta daaaa! Similar flavours to my Salted Caramel Drip Cake, my more festive Salted Caramel Pretzel Cupcakes, Salted Caramel Millionaires Shortbread, and my No Bake Salted Caramel Cheesecake, im sure you guys will love this one!
These cupcakes are something that I have been wanting to post for a good while, but just haven’t got round to it! They are so deliciously light that you won’t even feel guilty about having one! Or two… three maybe? Okay four.
Anyway, this cupcake recipe I have used on my Caramac Cupcakes recipe – I use light brown sugar in the sponge and it gives it a lovely caramel flavoured sponge without having to add any caramel itself to the mix.
I just adore how light and moist these cupcakes are! And they are so simple to make! The caramel buttercream is inspired by the fact that I have an utter obsession with caramel, especially salted caramel.
I honestly can’t even explain why to my family – other than the salt takes away the overly sweet caramellyness to make the perfect flavour!
The idea of having to give cupcakes away without eating any is torturous, so I always bake a couple of extra to enjoy myself! However, these are so utterly light and delicious, I always want more anyway!
The buttercream has the perfect ratio of caramel to buttercream so that you get the hint of caramel without it being overpowering, but the drizzle on top give it a sweet kick to combat the salt! The perfect combination!
After the success of my No-Bake Salted Caramel Cheesecake and Salted Caramel Nut Slice I know that these will be loved by all you salted caramel lovers out there, because I’m also obsessed. Enjoy!
Salted Caramel Cupcakes
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Ingredients
Cupcakes
- 175 g unsalted butter (softened)
- 175 g light brown sugar
- 3 large eggs (beaten)
- 175 g self raising flour
- 2 tbsp whole milk
- 12 tbsp caramel *
- 1 pinch sea salt
Buttercream Frosting
- 150 g unsalted butter
- 350 g icing sugar
- 100 g caramel *
- 1 pinch sea salt
Decoration
- caramel *
- sprinkles
Instructions
Cupcakes
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Preheat your oven to 170C/160CFan and line a 12 hole muffin tray with large cupcake cases/muffin cases.
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Cream together the unsalted butter and light brown sugar with an electric beater until smooth.
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Add in the beaten eggs and self raising flour and beat again for about about 20-30 seconds on a medium speed. (Once combined it might still be a little stiff, so loosen with a spoonful of whole milk at a time.)
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Using a cookie/ice-cream scoop, scoop your batter equally into your cases.
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Bake in the oven for 18-20 minutes, or until cooked through!
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Leave to cool for around 2 hours on a wire rack.
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Once fully cooled, mix the caramel for the cupcakes with a pinch of salt.
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Cut a small hole into the cupcakes and fill with the caramel.
Buttercream Frosting
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Beat the unsalted butter with an electric mixer for a couple of minutes to loosen it.
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Gradually add the icing sugar on a slow speed until it is combined then speed the mixer up and beat for 3-4 minutes until fluffy and smooth.
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Add the caramel and salt to the buttercream and continue mixing. Keep on beating for 5 minutes until whipped!
Decoration
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Pipe the buttercream onto the cupcakes – drizzle with some extra caramel and some sprinkles for a bit of crunch! (I use a medium 2d close star tip for my cupcakes) Enjoy!
Notes
- *For the cupcakes centre/buttercream/drizzle you can either use Carnations Caramel, Dulce de Leche etc – a thick caramel sauce is all you need! If you are already using a salted caramel sauce, don’t add any more salt!
- I buy my Cupcakes Cases from Iced Jems – here!
- Be careful not to over bake the cakes or you might lose the light texture – I bake mine for 18 minutes in my oven, every single time, as I know how long my oven takes to bake certain things – all ovens can be different!
ENJOY!
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