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Cupcakes on a cake stand with a cup of tea Tried & Tested

Salted caramel cupcakes

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2.215 stars based on 156 ratings

This salted caramel cupcakes recipe is so simple and the end result is mouth-wateringly good.

Key Information

  • Prep:
  • Bake:
  • Serves:12
  • Skill level:easy

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Ingredients

For the cupcakes

  • 150g 5⅜ oz Butter (unsalted) softened
  • 150g 5⅜ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 3 3 Egg(s) (free range) beaten
  • 150g 5⅜ oz Self-raising white flour (we use Allinson) Self-raising white flour
  • ½tsp ½tsp Baking powder
  • 1tsp 1tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract

For the buttercream

  • 50g 1⅞ oz Butter (unsalted) softened
  • 200g 7⅛ oz Unrefined golden icing sugar (we use Billington's) Unrefined golden icing sugar
  • pinch pinch Sea salt

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 180°C (160°C fan, gas mark 4). Line a cupcake 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

    • 150g 5⅜ oz Butter (unsalted) softened
    • 150g 5⅜ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
    • 3 3 Egg(s) (free range) beaten
  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 a 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 buttercream place the butter in a bowl with 1-2 tsp boiling water, add the icing sugar and beat until smooth. Stir in the sea salt flakes. Place in a piping bag with a large star nozzle and pipe on top of the cakes.

    Ingredients for this step

    • 50g 1⅞ oz Butter (unsalted) softened
    • 200g 7⅛ oz Unrefined golden icing sugar (we use Billington's) Unrefined golden icing sugar
    • pinch pinch Sea salt