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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89 Comments View Comments

  1. Rating: 5

    Hi Ann! I’m a very big fan of your channel and I wanted to try to use your caramel frosting recipe for a dark chocolate cupcake. Can you tell me how many cupcakes does this frost?

    • Hi Raven, You will be able to decorate a dozen cupcakes generously or more if less decoration is required.

  2. Hi Ann,
    Is it possible to make the actual cupcakes more “caramelly” by adding some dulce de leche or even just softened caramel? Would that mess up the cupcakes?
    I love your channel

  3. Hi ann, i just want to know if it is necessary to use white chocolate in the batter? Thanks! Im a really big fan!

    • Hi Zara, the white chocolate is key to this recipe so it would be tricky to replace it as it provides more than just sweetness and flavour.

  4. Hi Ann,
    I’m one of your fans and subscribers. I would like to know what to do if the dulce de lache is very thick as a toffee at room temperature, to make the frosting.. Please reply me as soon as possible since I’ve to make it for my son’s birthday on 28th this month.. And by the way you are awesome!

    • Hi Jasmine, if it is thick but you can still spoon it out then you can whip it with butter the make the caramel frosting. If it is really hard, like you can cut slices then it has been overheated and is now a toffee.

  5. Rating: 2

    I followed the recipe exactly and about 10 minutes later they rose and then fell back down so I had to throw away the whole batch. such a disappointment. 🙁

    • Hi Anna, This probably indicates that they were not fully cooked. Did you test one or 2 to see if they were cooked through by inserting a knife or skewer into the center? It should come out clean. Next time try leaving them a little longer and see if you get a better result.

  6. Hey! Wanted to try this but the video and method say mix in the plain & SR flours but you’ve only got measurements for the plain flour. Is it the same quantity for both?
    Thank you!

    • Sorry just read the replies! Thank you!

  7. do you have a good recipe for a chocolate sponge cake

  8. HI there Ann,
    can i cooked this in a steamer instead?

  9. Hi ann, just wondering whether the electric mixer is needed to whip the frosting when it contains dulce de leche or whether you can do it by hand? Thanks

  10. Does the cake actually taste like caramel cause I searched up a lot of recipes and it is only the frosting that is. And can the frosting be used with fondant because I am planning to add fondant decorations on top pls answer as I need to know ASAP thx

    • hi Phebe yes the cake has a milk caramel flavour complimented by the frosting. I have not tested this one with fondant. I you are covering a cake you can always use this between the layers and a plain buttercream on the outside, under the fondant.

  11. Hi Ann, How much SR flour is in these caramel cupcakes, it’s not listed in the ingredients.

  12. 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.

    • hi mygeisha yes you can but you’d need to bake it in a slow oven 120c and it would take quite a long time as it is a mud type cake.

  13. 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?

    • hi liana, you can make self raising flour, just use plain or all-purpose flour and add 1 tsp baking powder per cup

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

    • 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.

  15. Do you need SR flour?

    • Hi Cosette, use 275g plain or all purpose flour and one teaspoon of baking powder instead

  16. Rating: 5

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

    • 😀

  17. 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.

    • Hi lydia was the dulce de leche thick at room temp as shown or thin? if it was thin then it wasn’t heated long enough.

  18. What type of white chocolate did you use here?

    • Hi Deborah, I used nestle white chocoalte melts

  19. what type of milk do you use in this recipe ?

    • hi nertwo i used full cream milk

  20. Rating: 5

    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 😉

    • Hi Saji yes you can use margarine instead, I use margarine most of the time due to less saturated fat.

      • But I have saw in Internet that there are other margarine that is not safe…so I use butter for more safety 🙂

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