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.
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.
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.
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Caramel Cupcakes
INGREDIENTS
- 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
NUTRITIONAL INFORMATION
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.
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
Sean and stacey cowan says
We make this delicious cupcakes for our bed and breakfast, and our guest’s just love them… so tasty
Justine says
Absolutely incredible, better than we thought.
Linda Drake says
I made these today and, wow, they are so yummy. I loved the caramel sauce as well. Fabulous recipe, thank you xx
Maish says
Looking forward to trying this recipe! What nozzle has been used here if you don’t mind me asking?
Thank you!
Charlotte Oates says
It’s a JEM1B nozzle.
Lorraine says
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
Charlotte Oates says
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
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
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
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
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?
Liz says
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. 🙂
Zoe says
Hi there, these cupcakes look delish, can’t wait to try! How long would you say they last for once baked?
Charlotte Oates says
They’re fine for a few days in an airtight container.
Lexi says
very yummy
M says
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.
Rachel says
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
Charlotte Oates says
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
Where you able to make this into a full cake?? Want to make this as a birthday gift
Chelsea says
Can I make this into a big cake?
Charlotte Oates says
I haven’t tested it so I’m not too sure if it would work – sorry.
Secret says
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
Charlotte Oates says
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
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
I’d add 2 tsp of baking powder to plain flour to make these cupcakes.
Carolyn Lewis says
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
Sheherazad says
Thank goodness for this recipe !!! Really happy with it !
Jnelda says
How do you make you home made caramel sauce?
Charlotte Oates says
My recipe is here https://charlotteslivelykitchen.com/caramel-sauce/
CG says
Does shop caramel sauce work? If yes, what’s the best brand?
Charlotte Oates says
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.
Lillian Leidner says
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.
Charlotte Oates says
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
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
Lexie G says
Wonderful recipe thank you! Really easy to make and rose brilliantly with a lovely texture. Big hit with me!