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Salted Caramel Cupcakes

Salted Caramel Cupcakes

Delicious cupcakes filled with salted caramel and topped with rich buttercream.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Sponge
  • ¾ cup Butter or Baking Spread
  • ¾ cup Light Brown Sugar
  • 3 Large Eggs
  • 1 teaspoon Vanilla Extract
  • 1 and ¼ cups Self-Raising Flour
For the Buttercream
  • ⅞ cup Butter
  • 3 and ¼ cups Icing Sugar
  • 2 teaspoons Salted Caramel Flavouring
  • 1 tablespoon Milk
For the Filling and Decoration
  • ¾ cup Salted Caramel Sauce
  • ⅓ cup Salted Caramel Fudge, Chopped (optional)

Equipment

  • Mixing Bowl
  • Cupcake Tin

Method
 

  1. Preheat your oven to 350°F (175°C) and line a cupcake tin with paper cases.
  2. In a mixing bowl, cream together the butter and light brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  3. Gradually add the self-raising flour and mix until just combined. Divide the batter evenly among the cupcake cases.
  4. Bake for 20-25 minutes or until a skewer inserted into the center comes out clean. Allow to cool completely.
  5. For the buttercream, beat the butter until creamy, then gradually add the icing sugar, salted caramel flavouring, and milk. Mix until smooth.
  6. Once the cupcakes are cool, cut a small hole in the center of each cupcake and fill with salted caramel sauce. Pipe the buttercream on top and decorate with chopped salted caramel fudge if desired.

Notes

You can adjust the amount of salted caramel in the filling to your taste. Store any leftover cupcakes in an airtight container.