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Salted caramel cupcakes cooling on a wire rack
40Total Time
20Prep Time
20Bake Time

Salted Caramel Cupcakes

4 Reviews

About our Salted Caramel Cupcakes recipe:

This salted caramel cupcakes recipe is so simple, and the end result is mouth-wateringly good. They're very popular with kids - and adults seem to have a fondness for them, too. 

40Total Time
20Prep Time
20Bake Time


  1. Step 1:

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

  2. 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.

  3. Step 3:

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

  4. 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. 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.


  • For the cupcakes

    • 150g Butter (unsalted) (softened)
    • 150g Billington's Unrefined Golden Caster Sugar
    • 3 Egg(s) (free range) (beaten)
    • 150g Allinson's Self Raising Flour
    • 0.5 tsp Baking powder
    • 1 tsp Nielsen-Massey Vanilla Extract
  • For the buttercream

    • 50g Butter (unsalted) (softened)
    • 200g Unrefined golden icing sugar
    • 1pinch Sea salt

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