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Three Salted Caramel Cupcakes on Blue Plate -

Salted Caramel Cupcakes Recipe

  • Author: foodnerd4life
  • Total Time: 1 hour 25 minutes
  • Yield: 6 cupcakes 1x


Makes 6 small cupcakes



For Salted Caramel

  • 150g Icing Sugar
  • 125ml Double Cream
  • 25g Unsalted Butter
  • A Good Pinch of Fine Table Salt

For Brown Sugar Sponge

  • 87.5g Unsalted Butter, softened
  • 87.5g Dark Muscovado Sugar
  • 1 Large Free Range Egg
  • 87.5g Self Raising Flour
  • 1tbsp Whole Milk

For Salted Caramel Frosting

  • 75g Unsalted Butter, softened
  • 175g Icing Sugar
  • 50g Salted Caramel (made from above recipe)

For Decorating


  1. Make the salted caramel first. In a medium saucepan, over medium heat, sprinkle a layer of the icing sugar (not using it all, just a couple of tablespoons worth), when you start seeing the sugar melting to a liquid through the surface, sprinkle on more icing sugar. If starts to smoke a little, lift the pan off the heat and then return it. Continue until all the sugar is melted, giving it a slight stir.
  2. Reduce the heat to low, whilst stirring add the cream a drop at a time as will spit and will seize if you add all at once. When all the cream has been added, stir in the butter and the salt, stir until the butter has melted. Pour into a bowl and cool until needed.
  3. Make the cupcakes. Oven to 180C, in a bowl, whisk the butter and sugar until fluffy and pale. If your sugar has lumps it will mean the cakes will have treacly pockets in the cake, not necessarily a bad thing. Beat in the egg until incorporated then the flour and milk, until you have a batter. Spoon the mixture into baking cases, evenly across the cases. Place on a tray and bake for 12-15 minutes until a skewer comes out clean. Leave to cool completely before decorating.
  4. Make the frosting. In a bowl, beat the butter until soft, whisk in the icing sugar. It will be crumbly and dry, then add the cooled caramel and whisk in. The frosting will suddenly come together. Keep beating to smooth airy frosting. Scoop into a piping bag until decorating.
  5. To decorate, using a sharp knife, cut a plug out of the middle of the cooled cakes, filling the middle with salted caramel and then replacing the cake to seal the caramel. Repeat on all the cakes and place the leftover caramel into a piping bag. Cut a wide nozzle off the frosting piping bag, topping each cake with a frosting dome. Stand a Stroopwafel into each of the frostings. Drizzle with the remaining caramel and enjoy!
  • Prep Time: 60 minutes
  • Cook Time: 25 minutes
  • Category: Cupcakes, Salted Caramel
  • Method: Baking

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