Caramel Cupcakes

Caramel Cupcakes

Have you ever got that feeling that you want something nice to eat but can’t quite put your finger on what that nice might be? Well I had this the other day… went back and forth into the cupboards looking for something nice but couldn’t figure out what I was actually looking for. Then I came across a can ofDulche De Leche and low and behold, it hit me, Caramel Cupcakes.

Hummingbird BakeryCake Days caramel cupcakes to be exact.

Now, I have altered this recipe slightly, to suit me. You all know I’m like that and I didn’t follow their way for frosting or for decoration but these are delicious cupcakes no matter what way you pull them off. So soft and moist and almost sticky and gooey from the caramel. They are very sweet, even by my standards, but very tasty too.

I balance out the sweetness with just regular buttercream and a smidgin’ of caramel drizzle.

Caramel Cupcakes;

  • 80g butter (I use salted)
  • 280g caster sugar
  • 240g plain flour
  • 1 and 1/2 tsp baking powder
  • 1/4 tsp salt
  • 240ml milk
  • 1 tsp vanilla
  • 150g tinned caramel


  1. Preheat the oven to 190 C, and
    line the tins with cupcake cases. This recipe yields about 16-18 cupcakes.
  2. Make the sponge by mixing the butter, flour,
    sugar, baking powder and salt together until they form a
    crumb-like consistency.
  3. In a jug, mix together the milk, vanilla and eggs by hand.
  4. With the mixer or whisk on a slow speed,
    gradually pour half of the liquid into the crumb mixture and mix thoroughly
    until combined. Move the speed to medium and beat until the batter is smooth
    and thick, with no lumps. Scrape down the sides of the bowl.
  5. Turn the speed back down and gradually pour in the
    remaining liquid,  and then the caramel, continuing to mix until the batter is smooth and combined.
  6. This mix is quite wet, so spoon the batter into the paper
    cases, filling them two-thirds full. (I use an ice-cream scoop as it makes this process easier and usually results in more even cupcakes.)
  7. Bake for 20 to 25
    minutes or until the sponge bounces back when touched or a skewer inserted in the middle comes out clean.
  8. Leave to cool
    slightly, remove from the tin and placing on a wire rack to cool
    completely before frosting. Otherwise you’ll just end up with melted frosting!

Buttercream Frosting;

  • 225g soft, room temperature unsalted butter
  • 500g sifted icing sugar
  • 60ml milk
  1. Beat the butter with
    the paddle attachment on high until it is very soft and
  2. Add in the icing sugar a few cups at a time
    alternating with a tablespoon of milk.
  3. Mix it until light and fluffy.
  4. Decorate as desired.

Enjoy them with all your hearts content. Allow yourself to be consumed by the sweet indulgence. Let the caramel wash over…. Ahaha! Who writes like that about cupcakes!?? I’m more of a pull-the-wrapper-off-fast-and-shove-it-in-your-face kinda gal! You can  always savour the second one!

These cupcakes were the perfect pick-me-up I found. The last few days have been filled with antibiotics, painkillers and lurgy’s. Coughs and sniffles, comfort food and hot cups of tea! Dolly was very sick but is now, nicely on the mend. Her appetite is finally coming back and although these were a stretch for her taste buds, she had a corner and asked when she was better would I make her another batch… Guess that’s a good sign, right?

Hope you all are having a wonderful week. The sun has been shining here, intermittently I might add, but shining nonetheless. The temperature has gone up (slightly) too which really makes it feel like summer is on its way. Winter has been hanging about for long enough… it’s time for a change.

Happy Thursday!


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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


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