Before you start
Three things make these worth the effort: a caramel you cook yourself, a hollow in each cupcake to hide it in, and enough salt that the sweetness has something to push against. The caramel is the only tricky part, and only because sugar goes from amber to burnt in about fifteen seconds. Stay at the pan and take it off early rather than late.
Everything you need
- 1 cup (200 g) granulated sugar (for the caramel)
- ½ cup (120 g) heavy cream (for the caramel)
- ¼ cup (57 g) unsalted butter (for the caramel)
- 1 tsp flaky sea salt
- 1½ cups (188 g) all-purpose flour
- ¾ cup (150 g) caster sugar
- ½ cup (113 g) unsalted butter, soft (for the sponge)
- 2 large eggs, room temperature
- ½ cup (122 g) milk, room temperature
- 2 tsp vanilla extract
- 1½ tsp baking powder
- ¼ tsp fine salt
- 1 cup (227 g) unsalted butter, soft (for the buttercream)
- 3 cups (360 g) powdered sugar, sifted
Weigh, don't scoop. Measuring flour by cups can overpack it and dry out your bake. Tap any ingredient to open its converter.
Method
-
Make the caramel first so it can cool. Spread the granulated sugar in an even layer in a heavy pan over medium heat. Leave it alone until the edges melt, then swirl the pan (don't stir) until it is all a deep amber, about 8 minutes.
For this step
- 1 cup (200 g) granulated sugar (for the caramel)
- ½ cup (120 g) heavy cream (for the caramel)
- ¾ cup (150 g) caster sugar
- 3 cups (360 g) powdered sugar
-
Take it off the heat and pour in the cream. It will bubble up violently, which is normal. Whisk it smooth, whisk in the butter, then stir in ½ teaspoon of the flaky salt. Pour into a bowl and cool for at least 30 minutes.
For this step
- ½ cup (120 g) heavy cream (for the caramel)
- ¼ cup (57 g) unsalted butter (for the caramel)
- 1 tsp flaky sea salt
- ½ cup (113 g) unsalted butter
- ¼ tsp fine salt
- 1 cup (227 g) unsalted butter
-
Heat the oven to 180°C / 350°F and line a 12 hole tin. Beat the soft butter and caster sugar until pale and fluffy, a full 3 minutes. Add the eggs one at a time, then the vanilla.
For this step
- 1 cup (200 g) granulated sugar (for the caramel)
- ¼ cup (57 g) unsalted butter (for the caramel)
- ¾ cup (150 g) caster sugar
- ½ cup (113 g) unsalted butter
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup (227 g) unsalted butter
- 3 cups (360 g) powdered sugar
-
Mix the flour, baking powder and fine salt in a bowl. Add it to the butter in three goes, alternating with the milk, mixing only until it just comes together. Overmixing here is what makes cupcakes tough and peaked.
For this step
- ¼ cup (57 g) unsalted butter (for the caramel)
- 1 tsp flaky sea salt
- 1½ cups (188 g) all-purpose flour
- ½ cup (113 g) unsalted butter
- ½ cup (122 g) milk
- 1½ tsp baking powder
- ¼ tsp fine salt
- 1 cup (227 g) unsalted butter
-
Divide between the cases, about two thirds full, and bake for 18 to 20 minutes until a skewer comes out clean. Cool completely on a rack.
-
Cut a small cone out of the top of each cupcake with a paring knife and spoon in a teaspoon of caramel. Trim the cone flat and put it back on as a lid.
-
For the buttercream, beat the butter for 5 minutes until almost white, add the powdered sugar in stages, then beat in ⅓ cup of the cooled caramel. Pipe onto the cupcakes, drizzle with more caramel and finish with the rest of the flaky salt.
For this step
- 1 cup (200 g) granulated sugar (for the caramel)
- ¼ cup (57 g) unsalted butter (for the caramel)
- 1 tsp flaky sea salt
- ¾ cup (150 g) caster sugar
- ½ cup (113 g) unsalted butter
- 1½ tsp baking powder
- ¼ tsp fine salt
- 1 cup (227 g) unsalted butter
- 3 cups (360 g) powdered sugar
Baker's tips
- Everything must be cool. Warm caramel in buttercream turns it to soup, and warm cupcakes melt the frosting straight off.
- If the caramel seizes into lumps when you add the cream, put it back on low heat and whisk. It almost always comes back together.
Make it your own
- Use the caramel and buttercream on a chocolate sponge instead, swapping 30 g of the flour for cocoa powder.
- Add ½ teaspoon of instant espresso powder to the buttercream to cut the sweetness further.
Storing & freezing
Airtight at room temperature for 2 days, or 4 days in the fridge (bring back to room temperature before eating). Spare caramel keeps in a jar in the fridge for 3 weeks.
Frequently asked
Why did my caramel turn grainy?
Sugar crystals got stirred back in. Swirl the pan instead of stirring, and if crystals form on the sides, brush them down with a wet pastry brush.
How many grams is a cup of powdered sugar?
About 120 g per US cup, so the 3 cups here is roughly 360 g. Sift it first, since powdered sugar compacts in the bag and cups can vary a lot.
Baking in a different unit? Use the cups ↔ grams converter or the recipe scaler to halve or double this recipe.
More to bake
A note on cooking safely. Recipes are provided for informational purposes only and are not medical or nutritional advice. Cooking times, temperatures and quantities are suggestions: use your own judgement, and check that meat, poultry, fish and eggs are properly cooked before serving.
Consult a qualified healthcare professional before making dietary changes, particularly if you have allergies, a medical condition or specific nutritional requirements.