Ann Reardon

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 butter or margarine
250mL (8.45 fluid ounces) or 1 cup of milk (4% fat)
165g (5.82 ounces) or 2/3 cup brown sugar (firmly packed)
2 tsp vanilla
2 eggs
1 2/3 cup or 270g (9.52 ounces) plain or all-purpose flour
1 tsp baking powder

Melt together your white chocolate and butter either in the 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 flour and baking powder.
Using a jug pour into cupcake cases and bake in the oven at 160°C (320 degrees Fahrenheit) (or 320°F (160 degrees Celsius)) 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 and double the amounts
1 cup or 220g (7.76 ounces) margarine or 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 your cooled cupcakes.  See the video for how to pipe the frosting pictured using just a ziplock bag. Optionally sprinkle with crushed seasalt and drizzle with extra caramel.

by Ann Reardon How To Cook That

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ann reardon crazy sweet creations cookbook
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All recipe quantities in the book are in grams, ounces and cups.

89 Comments View Comments

  1. Rating: 5

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

    • Hi avigal, yes you can but obviously then it would taste chocolatey rather than caramel

  2. Rating: 1.5

    Mine turned out awful the icing seperated and carmel got all over my cupcake liners. I used my eletric mixer and beated it for 5 minutes but it still turned out bad.

    • hi bob where you using the home made dulce de leche or something else?

  3. Hi, possible to convert the measurements to grams? Thanks!

    • done

  4. Hi Ann!
    loads of love from Hong Kong! I really love your page, your desserts are just amazingly delicious!
    just one question, do the cupcake taste too sweet even without the frosting?
    and will it taste like white chocolate?

    • Hi Sabrina, they are sweet and taste caramel

  5. Hi Ann can i doubled the batch?

    • yes you can

  6. Rating: 5

    hi ann.. I really like the way you made that cup cake. But I am planning to baked a caramel cake on my birthday.. So can you please help me for the recipe on it.

    • hi mimi, you can use the same recipe for a larger cake, but it will take a lot longer to bake.

  7. Rating: 5

    Hi Ann! New subscriber as your youtube channel is so yummy looking and you come across as a chica who really knows her stuff 🙂

    Im planning on making this caramel cake revipe but as one large cake, will the batter be too runny for that? Or should i just keep poking it with a knife until its done? I dont want to overcook or burn it!


    • Hi Alex, I have made it as a large cake before and it takes quite a long time to cook, as most mud cakes do. So yes just keep poking it with a knife until it is done

  8. Rating: 5

    Hi Ann,

    Love your website and the tutorials.

    I had a question, when we make the garnishes using chocolate, say the chocolate butterflies for example, do we need to refrigerate them once they are done or do we keep them at room temperature.

    I am from India


    • Hi Elson because you are living in a hot climate I would refrigerate them in an airtight container.

  9. I tried making the batter by melting the chocolate and butter over a double boiler but it seized up. Any suggestions why?
    All the oil from the butter separated.

  10. Rating: 5

    I found your website looking for a french macaron recepie,and see much more of sweets marvelous recepies.Thanks for it , I am from Chile in South America and we speak spanish, but I understand almost every recepie in english

  11. What’s Plain Flour? Is that All Purpose flour?

    • Hi Pk yes that’s correct

  12. Hi Ann,

    I made the Dulce de leche according to your recipe and after placing it in the fridge for an hour or so, it became the right thick consistency.

    However, after beating it with butter for 5 minutes, the mixture became very runny and wasn’t like frosting at all. It couldn’t be piped on my cupcakes because it just flows out.

    I really want to know what went wrong, please help me!

    Thank you very much!

    • Hi Jolene, it sounds like the dulce de leche was not thick enough, it needs to be thick at room temperature. If it has not thickened enough you can return to the pan and stir and heat until it is thicker.

  13. Rating: 5

    Thanks Ann. I made the Dulce de leche and got it right the second time. The first time I didn’t have it bubbling enough… 🙁 I want to add my gratitude to you for providing such an informative and genuine cooking site. I’m in the research and development stage of a cupcake business in Brisbane and I find your honestly and genuine love of cooking very refreshing. Thanks again Jo

    • thanks Jo hope your business goes well

  14. hi just wanted to know could I make this with nestle caramal in a can and use belt with mixer to make caramal mousse ? ty

  15. Do yu need unsalted butter or regular

    • Hi glendi if you are meaning for the buttercream you can use salted and then not add extra salt. For the cake I use unsalted.

  16. Rating: 5

    thanks for the wonderful recipe Ann
    i baked one batch and they were awsome!
    everyone just loved them

  17. Hey Ann
    What if we want to make these cupcakes without the egg??
    Please tell me the recipe.

    • Just made a test batch sans egg, swapping in 4 tablespoons of skim milk powder, they worked and where yummy but a little dense. The egg helps hold the structure so while the skim milk powder added the protein it couldn’t quite match up tot he texture of the egg. Hope that helps

  18. Hi Ann
    What if I don’t have SR flour, n also can’t find one in here, how many plain flour n how many backing powder n salt do I need in this recipe?

    Thank you so much

    • Hi Melody, 275g plain flour and one teaspoon of baking powder

  19. Hi Ann,

    Could you please let me know for how long should we bake these cupcakes??

    Thank You,

    • Hi Anusha, I am terrible at remembering to time how long things bake for. I put things in the oven and check them when I can start to smell that yummy cake smell wafting through the kitchen. Sorry

  20. hi Ann
    what is the difference between SRFlour and Plain Flour?
    what if i cant find S R Flour in the market?
    pl suggest substitute.

    • Self rising flour, and you can make it at home:
      1 cup all-purpose flour
      1/2 teaspoon salt
      1 1/2 teaspoons baking powder

      Hope this helps 🙂

    • prratima

      To convert plain flour into self-raising flour, add two teaspoons of baking powder to each cup of plain flour. Adding one teaspoon of cream of tartar and half a teaspoon of bicarbonate of soda to one cup of plain flour gives the same result.

    • Hi Prratima, use this for the flours for this recipe instead 275g plain flour and one teaspoon of baking powder

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