Description
These Salted Caramel Cupcakes are a sweet treat featuring fluffy caramel-flavored sponge, a gooey caramel filling, and a rich buttercream topping with a caramel drizzle and optional fudge pieces.
Ingredients
- 3/4 cup (175g) butter or baking spread
- 3/4 cup (175g) light brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 1/4 cups (175g) self-raising flour
- 7/8 cup (200g) butter (for buttercream)
- 3 1/4 cups (400g) icing sugar
- 2 teaspoons salted caramel flavouring
- 1 tablespoon milk
- 3/4 cup (200g) salted caramel sauce
- 1/3 cup (75g) chopped salted caramel fudge (optional)
Instructions
- Preheat oven to 350°F (180°C) and line a cupcake tin with cases.
- Cream together the butter and light brown sugar until fluffy.
- Whisk in the eggs one at a time, then add the vanilla extract.
- Gently fold in the self-raising flour until just combined.
- Divide the batter evenly among the cupcake cases.
- Bake for 20–25 minutes or until a skewer comes out clean. Let cool completely.
- Once cooled, hollow out a small section from the center of each cupcake and fill with salted caramel sauce.
- In a separate bowl, whip the butter for the buttercream until smooth, then gradually add icing sugar, caramel flavouring, and milk until creamy.
- Pipe or spread the buttercream onto the cupcakes.
- Decorate with a drizzle of salted caramel sauce and optional chopped salted caramel fudge.
Notes
- Use a cupcake corer or small spoon to create a neat hole for the caramel filling.
- Store cupcakes in an airtight container for up to 3 days.
- Chilling the cupcakes briefly before decorating helps firm up the caramel center.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 390
- Sugar: 36g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 70mg
