Salted Caramel Cupcakes


  • 1 and 1/2 cups of plain flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup of dark brown sugar – Make sure you sive it!
  • 1/2 cup of granulated sugar
  • 1/2 cup of  salted butter, softened to room temperature
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup of full fat milk

Caramel Icing

  • 1/2 cup salted butter
  • 1 cup of packed dark brown sugar
  • 1/3 cup of double cream
  • Generous pinch of salt
  • 2 cups of icing sugar
  • additional pinch of salt, as needed
  • salted caramel candies for decoration, optional
  • Rolo Sweets – halfed for topping decoration


  1. Preheat oven to 180 degrees.
  2. Prepare by filling a 12-cup muffin pan with cake cases.
  3. In a large bowl, beat the sugar and butter together  until light and fluffy.
  4. Add the flour, baking powder and salt, stir.
  5. Add the eggs and vanilla. Beat until combined.
  6. Slowly stir in the milk. Do not overmix the batter.
  7. Fill each cupcake liner 1/2-3/4 full with batter.
  8. Bake cupcakes for 20 minutes, or until the tops bounce back.
  9.  Let the cupcakes cool before frosting, this usually takes around an 1 hour, but feel free to check occasionally.
  10. The icing:While the cupcakes are cooling, melt the butter in a small saucepan.
  11. Once melted, add brown sugar and double cream.
  12. Stir constantly over medium heat until sugar is completely dissolved.
  13. Add  a generous pinch of salt, and allow to bubble for 3 full minutes, nothing more, nothing less.
  14. Remove from heat and allow to slightly cool, 10-15 minutes. The fridge doesn’t count though!
  15. With a hand mixer at medium speed, beat in the icing sugar 1 cup at a time, until you reach desired consistency.
  16.  Add more salt if the frosting tastes too sweet.
  17. Get ready to ice those muffins! Top each one with half a rolo sweetie<3


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