Caramel Easter Cupcakes 🧁

These aren't any old Easter cupcakes, they're caramel flavoured which gives them that extra oomph!



165g Self raising flour
165g Sugar
3 Eggs
165g Butter
1/4 teaspoon Vanilla extract
150g Caramel sauce see below

Caramel Sauce

100g Granulated sugar
30g Butter
60ml Single cream

Caramel Buttercream

150g Butter
150g Icing sugar
150g Caramel sauce


Small chocolate eggs
Grated chocolate


Caramel Sauce

Cut the butter into small cubes, place the sugar in a saucepan over a medium heat and once it begins to melt, gently stir until melted. Continue until a light brown colour forms, add the butter and whisk rapidly until combined. Remove from the heat, add the cream and whisk again until combined. Place in the fridge to cool down.


Preheat the oven to 180C or 160C for fan assisted ovens and place 12 cupcake cases into a muffin tin. Pop the flour, sugar, eggs, butter, vanilla extract and caramel sauce into a mixing bowl and mix until combined. Add the mixture to the cupcake cases, bake for 20 minutes or until baked through then leave to cool.


Beat the butter and icing sugar together until smooth, add the caramel sauce and combine. Pipe on to the cool cupcakes, top with chocolate eggs and grated chocolate.

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