Caramel Cupcake Recipe

caramel cupcake recipe

It was six o’clock in the morning, I just putting the finishing touches on a birthday picnic for my hubby to take to work.  Caramel cupcakes with salted caramel frosting sat at the top of the picnic basket alongside chocolate macarons.  

The kids crept downstairs and we cooked bacon and eggs.   Breakfast in bed is a birthday tradition in our house.  Even if you wake up first you have to pretend to be asleep and breakfast and presents will be served to you in bed.

These caramel cupcakes make a great treat for any day not just a birthday, but you will need to plan ahead to make and cool the dulce de leche that you need for the frosting.

Caramel cupcakes recipe (makes 19 cupcakes)

300g (10.58 ounces) white chocolate
200g (7.05 ounces) or 3/4 cup plus 2 tablespoons cup butter
250ml or 1 cup of milk
165g (5.82 ounces) or 3/4 cup plus 2 tablespoons brown sugar
2 teaspoons vanilla
2 eggs (59g (2.08 ounces) each)
2/3 cup or 110g (3.88 ounces) SR flour
1 cup or 165g (5.82 ounces) plain flour


Melt together your white chocolate and margarine either int he microwave or using a double boiler on the stovetop. Mix in your brown sugar, followed by the milk and vanilla, then whisk in the eggs and finally the plain and self raising flours.
Using a jug pour into cupcake cases and bake in the oven at 160C (320 degrees Fahrenheit) until springy when touched (you can insert a knife into the middle of one of them, if they are done it will come out clean).

Caramel frosting recipe
2 cups Dulce de leche thick caramel click to go to recipe
1 cup butter at room temperature
Whip together the butter and dulce de leche on high speed for 5 minutes, until it looks smooth and fluffy. Pipe onto you cooled cupcakes.  See the video for how to pipe the frosting poctured using just a ziplock bag. Optionally sprinkle with crushed seasalt and drizzle with extra caramel.


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Ann

About Ann

Hi I'm Ann, food scientist, dietitian, wife, mum to 3 boys. Join me each week for desserts, chocolate and cakes.
This entry was posted in All Posts, Cup Cakes, Macarons & Snacks and tagged , , , , , , . Bookmark the permalink.

54 Responses to Caramel Cupcake Recipe

  1. mygeisha says:

    hi Ann could this be made into a cake instead of cupcakes if so any tips you have to make this happen would be appreciated.

  2. Liana Ja'afar says:

    Hi there Ann i do not have self rising flour but i do have this betty crocker cake mix french vanila..can i use them? Can u advise me further?

  3. Aida says:

    How come you don’t beat the butter and sugar in your cupcake recipes like in normal ones :/

    • Ann Ann says:

      Hi Aida, there are different techniques for making cakes, some beat the butter and sugar and others which have chocolate in like this one melt the butter with the chocolate.

  4. Cosette says:

    Do you need SR flour?

  5. Reesy says:

    Oh my gosh these are delicious!! And so easy too!

  6. ivon says:

    hi, you didnt say how much margarine…thank you :)

  7. Lydia says:

    For the icing I made the ‘caramel sauce’ but when i added butter I didn’t thicken to a butter cream. Have I done something wrong? How can i thicken it so it doens’t slide of her cake.

  8. Deborah says:

    What type of white chocolate did you use here?

  9. nertwo says:

    what type of milk do you use in this recipe ?

  10. Saji says:

    Hi Ann, I have tried many of your recipes and I must say, they are absolutely delish. Thank you for sharing all these great recipes. I have a question, in the first step of making this cupcake, you have mentioned margarine is to be melted with the white chocolate. Was it supposed to be butter? Can we really substitute butter for margarine in this recipe please? Thank you once again ;)

  11. Avigal says:

    Hi love the site! I was wondering if I could use dark instead of white chocolate?

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