Caramel Cupcakes



Easy to make caramel cupcakes which get their caramel flavour from using both light brown sugar and adding caramel sauce to the mix.

Perfect topped with caramel buttercream.

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Easy to make caramel cupcakes which get their caramel flavour from using both light brown sugar and adding caramel sauce to the mix.

A few days ago I shared my recipe for caramel buttercream (which you seemed to love 🙂 ), and what better to go with caramel buttercream than a delicious caramel cupcake.

As with all of my basic cupcake recipes I’ve tried to keep them as easy to make as it humanly possible (stick it in a bowl and mix it up – it really is as simple as that) and also to make sure that the caramel flavour really comes through. I should actually call them double caramel cupcakes as I’ve sneaked the flavour in twice, once by using light brown sugar rather than caster sugar (which seems to be the popular way of making caramel cupcakes from what I’ve seen) and then really pushing the caramel favour by mixing lots of caramel sauce into the mix too.

Easy to make caramel cupcakes which get their caramel flavour from using both light brown sugar and adding caramel sauce to the mix.

I designed these to go with the caramel buttercream, but they’d actually go brilliantly with other flavours such as chocolate or vanilla too. The reason I like to post my cupcakes as the cake and buttercream separately is that it makes it easy to find the bits to be able to mix and match between the two to create whatever combination you want. I’m in the process of putting together a mix and match cupcake index to keep all the recipes together in one place (as well as some yummy fillings too) so keep an eye out for it over the next few weeks.

Easy to make caramel cupcakes which get their caramel flavour from using both light brown sugar and adding caramel sauce to the mix.

Caramel Cupcakes

Active Time: 10 minutes

Total Time: 30 minutes

Makes 12 cupcakes

Ingredients

  • 165g self-raising flour
  • 165g soft light brown sugar (you could use dark brown sugar or light muscovado sugar if that’s what you happen to have in your cupboard).
  • 3 large eggs
  • 165g soft margarine or butter
  • ¼ tsp vanilla extract
  • 150g caramel sauce (if you fancy making your own you need 1 batch of this recipe)
  • 12 cupcake cases

Method

  1. Pre-heat your oven to 180ºC/160ºC fan.
  2. Place your cupcakes cases into a muffin tin.
  3. Put all of the ingredients into a large bowl (165g self-raising flour, 165g soft margarine, 3 large eggs, 165g soft light brown sugar, ¼ tsp vanilla extract, 150g caramel sauce) and mix until fully combined (you can do this by hand or using an electric mixer on a low speed).
  4. Evenly distribute the cake mixture into the 12 cupcake cases.
  5. Cook for 18-20 minutes until a skewer inserted into the middle comes out clean.
  6. Once cooked, place onto a cooling rack and allow to cool completely.


Easy to make caramel cupcakes which get their caramel flavour from using both light brown sugar and adding caramel sauce to the mix.

Nutritional Information

Calories: 268 kcal (13%), Fat: 14.1g (20%), Saturated Fat: 4.8g (24%), Carbohydrates: 31.8g (12%), Sugar: 22.5g (25%), Fibre: 0.4g (2%), Protein: 3.2g (6%), Salt: 0.3g (6%)

This is the estimated nutritional information per cake. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you want to learn more about how this is calculated.

Free From/Suitable For…

  • Suitable for Vegetarians
  • Corn-Free
  • Nut-Free
  • Soy-Free

Easy to make caramel cupcakes which get their caramel flavour from using both light brown sugar and adding caramel sauce to the mix.


I’m sharing this recipe with the following blog challenges… #TreatPetite with CakeyBoi and The Baking Explorer and #CookBlogShare with Hijacked by Twins.

21 Comments:

  1. These look to die for.Caramel is always a winner with me.Love the piping too.So going to make these x #CookBlogShare

  2. These look and sound lovely. And you have lovely piping 🙂 #CookBlogShare

  3. So beautiful, Charlotte – and I’m sure they must taste amazing. How do you make your cupcakes look so perfect, with such an even rise? Mine come out so variable and not nearly as neat looking as yours! Eb x

    • I’m not too sure, a bit of luck and trial and error I think. I tend to find that using too much baking powder or cooking them on slightly too high a temperature (so they rise too quickly and crack) tends to lead to them looking a bit uneven. If I reduce either of those they tend to come out better. Also if your oven temperature isn’t even everywhere (very annoying if it isn’t) then they’ll rise more on the hotter side and look lopsided. Finally I usually use a scoop to put my batter into the cases so there’s pretty much exactly the same amount in each.

      • Thanks, Charlotte. I never use baking powder in mine and I have learnt I need to turn my oven right down – it’s one of those fiercely hot ones, great for traybakes, not so much for baking! A scoop is what I need though – I try to do it by eye and, well clearly my eye is not very good!! 😀 Xx

  4. Ooh these certainly sound a cut above a regular cupcake Charlotte. I love making my sponge batters with golden caster sugar, it really does seem to add a lovely extra flavour that regular white sugar doesn’t bring – so the use of light brown sugar in the mix must be amazing (something I need to try!)
    Angela x

    • Thanks Angela. I’m planning on experimenting a bit with some other sugars too to see how the cakes turn out.

  5. I always hone in on anything caramel. Love the look of these.

  6. I cannot believe how PERFECT these look, I am in awe of them. They look delicious, I must try the low and slow bake for an even rise.

  7. That swirl on top is stunning Charlotte, your piping skills put mine to shame. Thanks for sharing in Treat Petite x

  8. My muffins came out very oily and a bit dense, the oilyness masked the caramel flavour 🙁 What did I do wrong?

    • Charlotte Oates

      Hi Casey, I’m not too sure. Was the butter/margarine mixed in thoroughly? You can have that problem if there any any small lumps as they melt in the oven and collect at the bottom.

  9. Do you know how to make toffee flavoured cup cakes or one large toffee cake in sponge mixture only l a.c. basic sponge mixture don’t know how to introduce toffee flavoring to it any ideas many thanks

  10. Hey! I tried this recipe as stated but my cupcakes were a disaster 🙁 I was so heart broken as to why it happened. Though I bake most of the time and everything comes out to be just perfect but I really dont know what happened here. They were too sticky, somewhat raw and very very dense and collected at the bottom. Even the cupcake liner didnt peel off well and they were very saggy. I used the ingredients in the same quantity mentioned here but it happened this way 🙁 I dont know where did I go wrong

    • Charlotte Oates

      Hi Mahrukh, I’m not too sure what could have gone wrong. Did you make your own caramel sauce or buy it ready-made?

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