Salted Caramel Cupcakes – Katyanne


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Salted Caramel Cupcakes
For the Cupcakes:

150g butter, softened
1 1/3 cup brown sugar
3 large eggs
1 1/2 tablespoons golden syrup
1/2 cup milk + more if required
3 teaspoons pure vanilla extract
1 1/2 cups self-raising flour plus 2 cups plain flour
1 teaspoon baking powder
1/4 to 1/2 can of caramel sweetened condensed milk
Sea salt flakes

For the Buttercream:

Salted Caramel:
Remainder of the Caramel Sweetened Condensed Milk can
1/4 cup brown sugar
20g butter
1 & 1/2 tsp sea salt flakes

150g butter, softened
1/3 cup milk (at room temperature)
2 teaspoons vanilla extract
1 cup of brown sugar
1 kg bag of Icing Sugar, minus 1 cup


Preheat oven to 338 degrees F/180 degrees C.
Line 2 12-cup muffin pans; set aside.
Mix butter and sugar on medium speed until pale and fluffy.
Add the eggs, and golden syrup, and mix till combined.
Add milk and vanilla extract; mix until combined, scraping down sides of bowl as needed.
Sift in the flour and baking powder, and mix until just combined.
Divide batter among paper baking cups in muffin pan, filling each cup about 3/4 full.
Dollop a spoonful of the caramel sweetened condensed milk and swirl in into each.
Makes 24.

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3 thoughts on “Salted Caramel Cupcakes – Katyanne

  1. Sorry but this recipe was terrible! My batter was way too solid (too much flour) so it was impossible to ‘swirl’ the caramel. Added a lot more milk but they still weren’t great…. First batch in the bin and the rest washed down the sink…. :/
    Looking back it seems like a huge amount of flour, might want to check that…

  2. hi asking about the salted caramel cupcake recipe…im confused as to where in the recipe do i use the salted caramel ingredients and i cant see the method for it and the method for the butter cream..thank you

    • I am also confused as to method for salted caramel and butter cream, what goes where.
      And how long do I cook cupcakes for