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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.
Active Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12
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
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.
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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.