• Skip to main content
  • Skip to primary sidebar

Charlotte's Lively Kitchen logo

  • Home
  • Recipes
    • Baking & Desserts
      • Biscuits & Bars
      • Cakes
      • Cheesecakes
      • Chocolates
      • Cupcakes
      • Icing
      • Ingredients
      • Jams, Curds & Spreads
      • Meringues
      • Savoury Baking
      • Scones
      • Sweet Sauces
      • Vegan Baking
    • Lunch & Dinner
    • Side Dishes & Sauces
    • Breakfast
    • Drinks
  • Conversions
    • Grams to Cups Conversions
    • Oven Temperature Conversions
    • All Baking Tools
  • The Food Calendar
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • HOME
  • RECIPE INDEX
  • – BAKING & DESSERTS
  • – LUNCH & DINNER
  • – SIDE DISHES & SAUCES
  • – BREAKFAST
  • – DRINKS
  • CONVERSIONS
  • CALENDAR
  • ABOUT
  • CONTACT
  • PRIVACY
×
Home » Baking & Desserts » Cupcakes » Caramel Cupcakes

10 January 2017

Caramel Cupcakes

11.4K shares

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.

Skip to the recipe

Six caramel cupcakes topped with caramel buttercream on a wooden board.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.

Caramel cupcakes on a cooling rack.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.

Caramel cupcakes topped with caramel buttercream on a wooden board.

FREE GRAMS TO CUPS CONVERSION CHARTS

Subscribe to the Charlotte's Lively Kitchen mailing list to get your FREE printable grams to cups and cups to grams conversion charts for twelve popular baking ingredients

caramel-cupcakes-2

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.
3.82 from 11 votes
Print Rate Save Go to Collections
Active Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12
Prevent your screen from going dark

INGREDIENTS

Metric - US Cups/Ounces
  • 165 g self-raising flour
  • 165 g 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
  • 165 g soft margarine or butter
  • ¼ tsp vanilla extract
  • 150 g caramel sauce - 1 batch of my homemade caramel sauce

Extras

  • 12 cupcake cases

INSTRUCTIONS

  • Pre-heat your oven to 180ºC/160ºC fan.
  • Place your cupcakes cases into a muffin tin.
  • 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).
  • Evenly distribute the cake mixture into the 12 cupcake cases.
  • Cook for 18-20 minutes until a skewer inserted into the middle comes out clean.
  • Once cooked, place onto a cooling rack and allow to cool completely.

NOTES

These caramel cupcakes are perfect topped with caramel buttercream or if you fancy trying something different then you can find all of my icing flavours in my cupcake index.
Have you tried this recipe? Please leave a comment and rating at the bottom of the page to let others know what you thought.
 
WANT TO HEAR ABOUT NEW RECIPES FIRST?SUBSCRIBE to the Charlotte's Lively Kitchen Mailing List

NUTRITIONAL INFORMATION

Calories: 313kcal | Carbohydrates: 36g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 86mg | Sodium: 50mg | Potassium: 57mg | Sugar: 25g | Vitamin A: 575IU | Calcium: 28mg | Iron: 0.4mg

Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.


Caramel cupcakes on a cooling rack.

Free From/Suitable For…

The ingredients I used to make this recipe are all free from the following allergens. However, please check any labels carefully for allergens you need to avoid as brands can vary and product recipes can change over time.

  • Suitable for Vegetarians
  • Tree Nut-Free
  • Peanut-Free
  • Sesame-Free
  • Soya-Free
  • Sulphur Dioxide & Sulphite-Free
  • Fish-Free
  • Crustacean-Free
  • Mollusc-Free
  • Celery-Free
  • Mustard-Free
  • Lupin-Free

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


 

11.4K shares

Reader Interactions

Comments

  1. Elizabeth says

    November 26, 2021 at 7:05 pm

    How can I make them totally full and raised like in the photos because I’ve tried them but they didn’t rise like yours. Infact I added baking powder and they sinked in the middle. ..

    Reply
    • Charlotte Oates says

      November 27, 2021 at 5:31 pm

      If you add baking powder to a recipe that doesn’t call for baking powder then the cakes will rise too much and then sink as they don’t have the structure to support the height. That’s why I don’t add it in the recipe.

  2. Sean and stacey cowan says

    October 03, 2021 at 9:26 am

    We make this delicious cupcakes for our bed and breakfast, and our guest’s just love them… so tasty

    Reply
  3. Justine says

    September 19, 2021 at 1:39 am

    5 stars
    Absolutely incredible, better than we thought.

    Reply
  4. Linda Drake says

    March 14, 2021 at 5:41 pm

    I made these today and, wow, they are so yummy. I loved the caramel sauce as well. Fabulous recipe, thank you xx

    Reply
  5. Maish says

    February 26, 2021 at 12:50 am

    Looking forward to trying this recipe! What nozzle has been used here if you don’t mind me asking?
    Thank you!

    Reply
    • Charlotte Oates says

      March 02, 2021 at 4:12 pm

      It’s a JEM1B nozzle.

  6. Lorraine says

    August 04, 2020 at 3:36 pm

    H could i please ask if it is OK to make the caramel sauce a day beforehand and store in the fridge or will it go too thick? Thanks

    Reply
    • Charlotte Oates says

      August 04, 2020 at 5:06 pm

      It will thicken in the fridge, but if you allow it to come back up to room temperature the next day it should soften again. Alternatively give it short bursts in the microwave to soften it up.

    • Lorraine says

      August 05, 2020 at 3:28 pm

      Thank you Charlotte.
      Could i ask please how long cupcakes stay fresh after baking and if they should be stored in the fridge?

    • Charlotte Oates says

      August 05, 2020 at 3:59 pm

      They should be fine for a few days after baking. Normally I’d say they’re fine at room temperature, but with the very hot weather we have coming this week, I’d recommend storing them in the fridge. When you want to eat them, allow them to come up to room temperature as they taste best that way.

    • Tahneea says

      February 24, 2021 at 1:14 pm

      1 star
      This was awful. I made it twice for an important last minute order and both failed. Costing me very previous time and money and leaving me very upset at midnight. Would not recommend.

    • Charlotte Oates says

      March 02, 2021 at 4:16 pm

      I’m sorry to hear they didn’t work well. Can you describe a but more about what happened so I can try and troubleshoot?

  7. Liz says

    July 29, 2020 at 5:32 pm

    5 stars
    This recipe is amazing. Light moist cake & super smooth melt in your mouth buttercream. Best recipe by far. Looking forward to try some of your other recipes. 🙂

    Reply
  8. Zoe says

    July 29, 2020 at 3:48 pm

    Hi there, these cupcakes look delish, can’t wait to try! How long would you say they last for once baked?

    Reply
    • Charlotte Oates says

      July 29, 2020 at 5:13 pm

      They’re fine for a few days in an airtight container.

  9. Lexi says

    June 08, 2020 at 12:39 am

    very yummy

    Reply
    • M says

      March 08, 2021 at 2:11 pm

      Okay so I did this recipe, plus the Carmel recipe a few times. All of which turned out great of course. I’m just reviewing to say I have tested this as a full cake for a birthday and not just cupcakes. I did it at 180°, for 30 minutes. The top did get quite brown so I would suggest trying it at 160° for closer to 40 minutes but the flavour remained the same and it can definitely be done.

  10. Rachel says

    June 01, 2020 at 9:14 pm

    Can somebody tell me how I can covert this recipe into a 6 inch cake please my friend has asked for a birthday using this recipe As she loves it
    Thankyou

    Reply
    • Charlotte Oates says

      June 02, 2020 at 2:27 pm

      I’ve not tested this recipe as a full-sized cake before so I’m not sure whether it would work. However, if I were to give it a try, I would use 2/3 of the mixture given for the cupcake recipe. I would split the mixture between two tins and bake them for 30-35 minutes.

    • JR says

      July 13, 2020 at 10:14 pm

      Where you able to make this into a full cake?? Want to make this as a birthday gift

  11. Chelsea says

    April 12, 2020 at 2:07 pm

    Can I make this into a big cake?

    Reply
    • Charlotte Oates says

      April 14, 2020 at 2:41 pm

      I haven’t tested it so I’m not too sure if it would work – sorry.

  12. Secret says

    April 04, 2020 at 2:19 am

    2 stars
    Very difficult to mix batter. Also it is very unclear that you need baking soda too if you don’t have self rising flour. Iji

    Reply
    • Charlotte Oates says

      April 05, 2020 at 4:54 pm

      I’m sorry to hear that.

      I always make these cakes with self-raising flour. If you want to use all-purpose of plain flour then you’ll need to add baking powder (not baking soda).

    • Allison T MacKay says

      April 30, 2020 at 1:07 am

      I don’t use self rising flour, it would be nice if the correct amount of baking soda needs to be added for those of us who would like to adapt the recipe, please?

    • Charlotte Oates says

      May 01, 2020 at 2:44 pm

      I’d add 2 tsp of baking powder to plain flour to make these cupcakes.

  13. Carolyn Lewis says

    November 03, 2019 at 12:34 pm

    5 stars
    OMG this recipe is amazing thank you so much! Made these yesterday along with the caramel buttercream icing and they have all been eaten! Super moist and delicious

    Reply
  14. Sheherazad says

    October 25, 2019 at 4:41 pm

    5 stars
    Thank goodness for this recipe !!! Really happy with it !

    Reply
  15. Jnelda says

    October 24, 2019 at 8:22 am

    How do you make you home made caramel sauce?

    Reply
    • Charlotte Oates says

      October 24, 2019 at 2:29 pm

      My recipe is here https://charlotteslivelykitchen.com/caramel-sauce/

  16. CG says

    October 01, 2019 at 10:59 pm

    Does shop caramel sauce work? If yes, what’s the best brand?

    Reply
    • Charlotte Oates says

      October 02, 2019 at 9:48 am

      It should do, but I always use homemade so I’m not sure of the best brand. It needs to have a thick consistency rather than a syrup.

  17. Lillian Leidner says

    September 30, 2019 at 6:39 pm

    I’ve been looking for a good caramel icing this week and look forward to trying your caramel cupcakes & icing. I also wonder if the cupcake batter sould work for a 8″ cake if I doubled it? I need to make a caramel birthday cake in a week for someone.

    Reply
    • Charlotte Oates says

      October 01, 2019 at 12:05 pm

      I haven’t tried this cupcake mixture as a full-sized cake so I’m not 100% sure if it’ll work in a larger size – sorry.

    • Kirsty Mcgurk says

      March 29, 2020 at 8:28 pm

      Hello, did you try the recipe as a full sized cake mixture in the end? Did it go ok?

      I am looking for make my son a caramel cake for his birthday

  18. Lexie G says

    June 20, 2019 at 9:19 pm

    5 stars
    Wonderful recipe thank you! Really easy to make and rose brilliantly with a lovely texture. Big hit with me!

    Reply
« Older Comments

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe




Primary Sidebar

Charlotte Oates about me

Hi, I'm Charlotte Oates. Welcome to my lively kitchen where I share delicious, simple baking recipes, baking tools and calculators, and lots of tips and tricks.

Find out more
Facebook logo - when clicked this will open the Charlotte's Lively Kitchen Facebook page Pinterest logo - when clicked this will open the Charlotte's Lively Kitchen - Pinterest page Instagram logo - when clicked this will open the Charlotte's Lively Kitchen Instagram page Twitter logo - when clicked this will open the Charlotte's Lively Kitchen twitter page

Latest Post

  • The Food Calendar 2023 – International & UK Food Days, Weeks and Months

Featured Recipes

  • Lemon Drizzle Loaf Cake
  • Biscoff Cake
  • Oreo Cheesecake (No-Bake)
  • Chocolate Orange Cake
  • Easy Lemon Cake (All-In-One Lemon Sponge)
  • Easy Lemon Cheesecake (No Bake)
  • Lemon Buttercream
  • Easy Coffee Cake
  • White Chocolate Buttercream
  • Coffee Buttercream

Footer

About

Contact

Privacy Policy

↑ back to top

Copyright © 2022 CLK Digital Limited