Salted caramel and almond cupcakes

    55 min

    The salted caramel buttercream icing makes these almond flavoured cupcakes delicious, but not too sweet. A perfect birthday cupcake for adults.

    86 people made this

    Serves: 12 

    • 190g plain flour
    • 1 3/4 teaspoons baking powder
    • 200g caster sugar
    • 110g margarine, softened
    • 2 eggs
    • 1 teaspoon vanilla extract
    • 1 teaspoon almond extract
    • 175ml full fat milk
    • 110g brown soft sugar
    • 110g margarine
    • 2 tablespoons golden syrup
    • 1 tablespoon vanilla extract
    • 125ml double cream, or as needed
    • 1 pinch of salt
    • 170g salted butter, softened
    • 250g icing sugar

    Prep:30min  ›  Cook:25min  ›  Ready in:55min 

    1. Preheat the oven to 180 C / Gas mark 4. Line 12 cupcake cups with paper cases.
    2. Whisk together flour and baking powder in a small bowl.
    3. Cream together 200g caster sugar and 110g margarine until well blended. Beat in eggs, one at a time, until thoroughly combined. Stir in vanilla and almond extracts. Gradually beat in flour mixture, alternating with milk. Spoon cake mixture into prepared cupcake cups, filling about 2/3 full.
    4. Bake in the preheated oven until a skewer inserted into the centre of a cupcake comes out clean, 20 to 25 minutes.
    5. To make caramel, place brown sugar, 110g margarine, golden syrup and 1 tablespoon vanilla in a large saucepan over medium heat. Bring mixture to the boil. Reduce heat and simmer until thickened, 3 to 4 minutes. Remove from heat and allow to cool to warm (not hot) temperature. Add cream, a little at a time, until the caramel has the consistency of honey. Mix in the pinch of salt and allow to cool to room temperature.
    6. Beat salted butter with icing sugar in a bowl with an electric mixer on medium speed until mixture is fluffy. Slowly add and beat in caramel, a tablespoon at a time, beating until icing is smooth. Ice cooled cupcakes.

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    Reviews & ratings
    Average global rating:

    Reviews in English (105)


    Absolutely delicious - I used this recipe for a fund raising event and everyone particularly liked the salted caramel frosting ;-)  -  27 Feb 2014


    These cupcakes are super delicious, but there are a couple things I changed while making the recipe as well as things I would do differently when making them again. First, I used all unsalted butter - not margarine or salted butter. Next, I double the amount of almond extract because I really wanted that flavor to shine through and 1 tsp just wasn't enough. Lastly, I had to add almost an additional cup of confectioner's sugar to the frosting because it was way too loose. In addition to my changes, I would definitely change the caramel recipe the next time around - it's too greasy. Instead I would make a "real" wet caramel (water and sugar) and omit any butter. To finish them, I topped them with slivered almonds and a sprinkle of fleur de sel. While I did make some changes, these cupcakes are sinfully good and I will definitely make them again.  -  17 Jun 2011  (Review from Allrecipes US | Canada)


    Loved these cupcakes! I like the almond flavor with the carmel combination. I added a bit more powdered sugar to thicken the frosting.  -  10 Sep 2011  (Review from Allrecipes US | Canada)