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A cupcake on a chequered tea towel Tried & Tested

Caramel cupcakes

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3.625 stars based on 8 ratings

Caramel cupcakes are very easy to make if you use muscovado sugar and golden icing sugar both of which have delicious toffee flavours. If you want to make these cakes with a bit of a twist add a pinch of sea salt to the icing.

Key Information

  • Prep:
    Bake:

    Total time:

  • Calories:
    Fat:
  • Serves:10
  • Skill level:easy

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Ingredients

toffee cream

caramel sauce

  • 3tbsp 3tbsp Dulce de leche
  • 12 12 Sultanas to decorate

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Heat the oven to 180°C (160°C fan, gas mark 4). Line a cup cake tin with 12 paper cupcake cases.

  2. Classic mode Step 2

    Place the butter and sugar in a mixing bowl and beat with a wooden spoon or electric mixer until light and fluffy. Gradually beat in the eggs a little at a time until smooth, adding a little flour if the mixture curdles.

    Ingredients for this step

  3. Classic mode Step 3

    Stir in the flour, baking powder and vanilla extract until smooth.

    Ingredients for this step

  4. Classic mode Step 4

    Place heaped dessertspoon full in each cupcake case and bake for 20-25 minutes until golden brown and just firm to the touch.

  5. Classic mode Step 5

    To make the icing, place the butter and icing sugar into a mixing bowl with 2 tsp boiling water and beat until smooth and creamy. Pipe onto the cupcakes and drizzle or pipe with the dulce de leche or caramel evaporated milk. Top with a raisins.

    Ingredients for this step

    • 50g 1⅞ oz Butter (unsalted)
    • 250g 8⅞ oz Unrefined golden icing sugar Unrefined golden icing sugar
    • 3tbsp 3tbsp Dulce de leche
    • 12 12 Sultanas to decorate