By: Jessica Holmes
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These are hands down the BEST Caramel Cupcakes I’ve ever had. Made with brown sugar and white chocolate, these cupcakes are topped with a luscious white chocolate buttercream.
*SWOON*
I’m sitting here in caramel heaven and I can’t wait for you to join me. These Caramel Cupcakes are my new obsession – do I say that every time? Soft and tender Caramel Cakes made with butter, brown sugar and white chocolate, topped withmelt-in-your-mouth white chocolate frosting.
Caramel fans unite 👊🏻
Ever since I shared my favourite Caramel Mud Cake recipe with you, I’ve been obsessed with all things caramel.
So many of you let me know that you really like the recipe and a few of you suggested making it into cupcakes. So I heard you and have been working on it. #toughgig
And here they are 👆🏻 Light and fluffy Caramel Cupcakes made with real white chocolate. They’re my new go-to cake.
I can actually devour these without any frosting whatsoever, because the cake is so delish. And because I’m impatient. But what’s a cupcake without frosting?
A special cake like these deserves a special frosting, and that’s where thissweet White Chocolate Buttercream comes to the rescue. It’s seriously magical.
These Caramel Cupcakes are perfect for parties or birthdays or celebrations. Every one will go mad for them. That’s if they can make it out of the house – I recommend making a double batch, but they’re a little moreish. In other words – one is never enough.
Did you make this recipe? Don’t forget to rate the recipe andleave a comment below. Hungry for more? Join me onInstagram,Facebook,PinterestandTwitterfor more amazing recipe ideas.
Let’s Bake
Easy Caramel Cupcakes
Yield Makes 12 cupcakes 1x
Prep: 40 minutesCook: 20 minutesTotal: 1 hour
Soft and moist Caramel Cupcakes topped with creamy white chocolate buttercream.
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Ingredients
Caramel cupcakes
- 115 grams (1/2 cup or 1 stick) unsalted butter
- 150 grams (1 cup) good quality white chocolate, broken into pieces
- 90 grams (1/2 cup) brown sugar
- 50 grams (1/4 cup) caster sugar or granulated sugar
- 120 ml (1/2 cup) water
- 2 large eggs
- 1 teaspoon vanilla extract
- 175 grams (1 and 1/4 cup) plain flour or all purpose flour
- 1 and 1/2 teaspoons bakingpowder
White chocolate buttercream
- 115 grams (1/2 cup or 1 stick) unsalted butter, room temperature
- 100 grams (2/3 cup) good quality white chocolate, broken into pieces
- 1 teaspoon vanilla extract
- 435 grams (3 and 1/2 cups) icing or powdered sugar, sifted
- 2–3 tablespoons milk, room temperature
- 12 white chocolate pieces
Instructions
- Preheat the oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line a 12-hole muffin pan with cupcake liners.
- In a medium saucepan, add butter, white chocolate, sugars and water. Place on low heat, stirring until butter has melted and mixture is smooth. Set aside for a few minutes to cool slightly.
- Add eggs and vanilla to cooled white chocolate mixture andstir until combined. Add flour and baking powder and stir until combined – don’t worry if the batter is a little lumpy.
- Divide the cake batter between the 12 cupcake liners and bake for approximately 18 minutes or until the tops of the cake spring back lightly to the touch.Transfer cakes to a wire rack to cool completely.
- To make the frosting, place butter in a large mixing bowl and beat with an electric mixer on medium speed until pale and creamy. Meanwhile melt the chocolate in a microwave, stirring in between 20 second bursts, until just melted and set aside.
- Add vanilla, half the sugar and one tablespoon of milk to the butter and beat until combined. Add the remaining sugar and beat until smooth.
- Add melted chocolate, ensuring the chocolate is still smooth and melted but is not warm. Beat until the chocolate is completely mixed through. If frosting is too thick, add an extra tablespoon of milk.
- Add buttercream to piping bag fitted with a large round tip. Pipe onto cupcakes. Add a piece of white chocolate on top.
Nutrition Information
Serving Size: 1 cupcake Calories: 542
Nutrition information is a guide only.
Author: Jessica HolmesCategory: DessertCuisine: American
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Reader Interactions
Leave a Comment
Renee says
Beautiful recipe.
Great warm out the oven with vanilla ice-cream. Phenomenal cooled with the frosting.Reply
Jessica Holmes says
Oh love that Renee! I’ll have to try them warm with ice cream next time 😍
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Nadiah says
This recipe is a keeper! Cake is most and taste good even without frosting.
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Jessica Holmes says
So glad you enjoyed them Nadiah!
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Emily says
Hi what are storage instructions?
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Jessica Holmes says
Hi Emily, you can keep the cakes themselves in an airtight container at room temperature or freeze them. Once you add the buttercream, you’ll need to store any leftovers in an airtight container in the fridge – just bring them to room temperature before serving. Personally, I like to keep my cakes at room temperature and then just add the frosting right before serving. Hope you enjoy them!
Keen To Bake says
Hi! Just wondering if this is made with light or dark brown sugar?
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Jessica Holmes says
Hi, either will be ok but our brown sugar is closer to light brown sugar. Hope that helps!
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Karen says
I made these exactly as recipe and they sunk.What could be the problem and now I have a lot of icing and no cupcake. Suggestions??
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Jessica Holmes says
Hi Karen, sorry to hear that. Is it possible your baking powder is expired?
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Kelsey says
Hi! Making these right now and super excited. Question though – under frosting instructions it mentions adding vanilla but vanilla is not listed under the ingredients for the frosting! How much do you add?
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Jessica Holmes says
Hi Kelsey, sorry about that! Just 1 teaspoon of vanilla extract will be perfect.
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Lorraine says
Can I make this as a big cake if so how long in the oven. Thank You
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Jessica Holmes says
Hi Lorraine, yes you could or you could try my Caramel Cake recipe.
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Rory Fields says
My son requested caramel cupcakes. I tested out this recipe and the results were delightful. I didn’t even get to make the frosting yet. Sooo good. Thank you.
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Jessica Holmes says
So glad you enjoyed them Rory!
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Sequoia R. says
Can these be made with semi sweet chocolate instead of white chocolate? Or could it be omitted if I don’t have white chocolate?
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Jessica Holmes says
Hi, I wouldn’t recommend making these cupcakes without the white chocolate as it’s a key ingredient. You could try my Vanilla Cupcakes or Chocolate Cupcakes.
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Codi De Veau says
Do you think you could add Salt to make a salted caramel version?
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Jessica Holmes says
Yes absolutely!
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Shaileshni says
Hi Jess, I would like to make mini cupcake. What oven temp and time would you suggest please?
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Jessica Holmes says
Hi! I’d suggest the same oven temp but baking time would be reduced to 10-15 minutes!
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Marissa says
Can I use self raising flour and omit the baking powder?
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Jessica Holmes says
Hi Marissa, the ratio of raising agent to flour won’t be quite the same but it should be ok. But note, I’ve only tested this recipe with plain flour. Hope you enjoy them!
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Shaileshni says
I made these and they were amazing. Can i just ask if it can be made with dark chocolate?
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Jessica Holmes says
I’m so glad you liked them! I think it would be ok but I can’t say for sure because I haven’t tried it myself. You could try my Double Chocolate Cupcakes.
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Shaileshni says
Can these be frozen
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Jessica Holmes says
Yes! I recommend freezing the cupcakes without frosting and simply frost when serving.
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Monia says
Made the recipe without the frosting and I must say they were a hit. Everyone loved them. They were quite moist and full of flavour. Will definitely make them again.
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Jessica Holmes says
So glad to hear that Monia! Thanks for the lovely feedback!
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Natalie says
I love caramel anything! These cupcakes look fabulous ♥
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Jessica Holmes says
Thanks Natalie!
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