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Salted Caramel Cupcakes

  • Author: Michelle Minnaar
  • Prep Time: 40 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hours 20 minutes
  • Yield: 12 1x


Finger licking good cupcakes with a salted caramel filling.



  • 130g self raising flour
  • 65g caster sugar
  • 65g soft brown sugar
  • 130g margarine
  • 1 tsp baking powder
  • 2 large eggs
  • 100g granulated sugar
  • 45g salted butter
  • 60ml double cream
  • 1/2 teaspoon salt
  • 125g unsalted butter
  • 250g icing sugar


  1. Cupcakes: Pre-heat oven to 175°C (temperature varies on each oven so you may need to make your oven slightly hotter or cooler) and place appropriate number of muffin cases in a muffin tray (set aside until required).
  2. Measure out margarine and brown sugar into same bowl and cream together until well mixed and turns lighter in colour (I mix 1 egg mixes by hand, but for larger quantities a food mixer is easier to use).
  3. Measure out flour into a separate bowl and add the baking powder (gently stir together).
  4. Add 1 egg to the creamed butter and sugar along with a tablespoon of the flour and mix well. Repeat this part of the process 1 egg at a time to give a lighter mix.
  5. Scoop mixture into cases (about half full). An ice cream scoop is very handy for doing this.
  6. Place the mixture in the oven for approximately 15-20 minutes (check after 15 minutes to see if cooked). Cakes will be cooked when they are springy and return to shape when lightly pressed on top.
  7. Salted Caramel: Heat the granulated sugar in a large bowl placed over a pan of boiling water, stirring continually. Take care that the water is not touching the bottom of the bowl. The sugar will form lumps and eventually turn into a thick liquid.
  8. Stir continually until the sugar is completely melted.
  9. As soon as the sugar has melted, add the salted butter. Add with care as the butter will make the mixture bubble up.
  10. Continue stirring the mixture until the butter has completely melted, then slowly and carefully add the cream as the mixture will bubble up rapidly again.
  11. Continue to stir the mixture until it comes to the boil and then continue to heat for about a minute. It will begin to rise up the sides of the saucepan as it boils.
  12. Remove from heat and stir in salt. You may want to add a little extra salt depending on how salty you like you salted caramel.
  13. Leave to cool before using.
  14. Butter icing: Soften the unsalted butter (this works well in microwave in 10 second bursts, checking each time to see if butter is softening)
  15. Carefully add icing sugar to avoid clouds of icing dust.
  16. Mix until fully incorporated and butter icing becomes whiter. (You can do this by hand but a mixer makes it much easier – just keep the mixer on a slow speed)
  17. Optional, add a little salted caramel to the butter icing and mix in well.
  18. Make a little hole in the top of the cake using an apple coring tool and add a small scoop of softened salted carame.
  19. Using a large star nozzle, pipe swirls of butter icing onto the cakes.
  20. Decorate with drizzles of warmed salted caramel or decoration of your choice.


Enjoy as part of an afternoon tea.

  • Category: Dessert
  • Method: Baking
  • Cuisine: French


  • Serving Size: 86.7g
  • Calories: 399
  • Sugar: 40.8 g
  • Sodium: 142 mg
  • Fat: 23.3 g
  • Carbohydrates: 46.5 g
  • Protein: 2.9 g
  • Cholesterol: 61 mg