Made with salted caramel sauce and buttercream icing, this recipe is to die for!


  • For the Cupcakes

  • 150g (5oz) plain flour

  • 25g (1oz) cornflour

  • 1 tsp baking powder

  • 150g (5oz) caster sugar

  • Pinch of salt

  • 100g (3½oz) butter, cut into cubes

  • 100ml (3½fl oz) milk

  • 1 tsp vanilla extract

  • 2 eggs

  • For the Salted Caramel Sauce

  • 225g (8oz) caster or granulated sugar

  • 75g (3oz) butter

  • 100ml (3½fl oz) double or regular cream

  • 1 tsp salt

  • For the Salted Caramel Buttercream Icing

  • 475g (1lb 1oz) icing sugar

  • 200g (7oz) butter, at room temperature

  • ¼ tsp salt

  • ½ tsp vanilla extract


  • 1.

    Preheat the oven to 170°C (325°F), Gas mark 3.

  • 2.

    First, make the salted caramel sauce. Place the sugar in a saucepan on a medium heat. Allow to heat up. As it gets quite hot you'll notice the sugar melting and starting to caramelise around the sides of the saucepan.

  • 3.

    Swirl or gently shake the pan every so often until all the sugar turns a deep golden brown and is smooth and glossy. You might need to stir it a little bit with a wooden spoon to bash out any sugary lumps. Stir in the butter and the cream and keep stirring until it is smooth again – it might take a minute or so. Add in the salt and remove from the heat.

  • 4.

    Next, make the cupcakes. Place 12 paper cases in a cupcake/muffin tray. Sift the flour, cornflour and baking powder into a bowl, then mix in the sugar and salt. Rub in the butter. Place the milk, vanilla and eggs in a separate bowl and whisk to mix. Pour into the dry ingredients and bring together with a wooden spoon.

  • 5.

    Fill each paper case about two-thirds or three-quarters full, then bake in the oven for about 20-25 minutes until cooked in the centre.

  • 6.

    There should be a light spring when you gently press the centres with your finger. Take out of the oven and allow the cupcakes to cool.

  • 7.

    While the cupcakes are cooling, make the salted caramel buttercream icing. Place all the ingredients in a mixing bowl with 175g (6oz) of the salted caramel sauce (reserving any remaining sauce for later) and beat to mix together for 10-20 seconds until light and fluffy. Set aside.

  • 8.

    When the cupcakes have cooled, using a small, sharp knife, cut a piece out of the centre of each cupcake, measuring about 12cm (1/23/ 4in) in size. Discard (or eat!) the cutout bits of cake, then fill the 'holes' with some of the reserved salted caramel sauce.

  • 9.

    Place the salted caramel buttercream icing in the piping bag and pipe in a swirl over each cupcake. Drizzle any remaining salted caramel sauce over each iced cupcake to decorate.

Nutritional information

Nutritional analysis per serving (22 servings)

  • Energy 326kj
  • Fat Total 16g
  • Saturated Fat 10g
  • Protein 1g
  • Carbohydrate 45g
  • Sugar 38g
  • Sodium 180mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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