Easy Salted Caramel Cupcakes with Caramel Buttercream

Name: Easy Salted Caramel Cupcakes with Caramel Buttercream
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12
Ingredients: 175 g salted butter, softened; 100 g golden caster sugar; 2 eggs; 1 tsp vanilla extract; 100 g self-raising flour; 1 tbsp milk; 6 tsp caramel sauce; 150 g icing sugar; 1 pinch sea salt flakes

Indulge in these moist, golden cupcakes featuring a hidden caramel center and a silky salted caramel buttercream. Perfect for parties or a sweet afternoon treat, they offer the perfect balance of rich sweetness and a delicate hint of sea salt.

Servings12 Portions

Prep Time20 Mins

Cook Time20 Mins

Difficulty

Intermediate

Ingredients

salted butter, softened
175 g
golden caster sugar
100 g
eggs
2
vanilla extract
1 tsp
self-raising flour
100 g
milk
1 tbsp
caramel sauce
6 tsp
icing sugar
150 g
sea salt flakes
1 pinch

Step-by-Step Instructions

Preheat your oven to 180°C (160°C fan/gas mark 4). Line a 12-hole cupcake tin with paper cases.

In a large mixing bowl, cream together the softened salted butter and golden caster sugar using an electric whisk until the mixture is pale, light, and fluffy.

Add the eggs one at a time, whisking well after each addition, then stir in the vanilla extract. Gently fold in the self-raising flour until just combined, then mix in the milk until the batter reaches a smooth dropping consistency.

Divide the batter among the cupcake cases, reserving about 2 tablespoons in the bowl. If your caramel sauce isn't already salted, stir in a tiny pinch of salt. Drop 1/2 teaspoon of caramel onto the center of each cupcake, then cover the caramel with the remaining batter.

Bake for 15-20 minutes until the cupcakes are golden brown and spring back when lightly pressed. Allow them to cool completely on a wire rack before frosting.