Caramel Cupcakes

Caramel Cupcakes
40 min.
1 hr
Ready in


for 12 cupcakes
For the cupcakes
cup butter
1 cup All purpose flour (heaped)
2 teaspoons Baking powder
1 egg
cup sugar
cup Buttermilk
¼ cup Sour cream
¼ cup Caramel sauce (store-bought product)
paper liner
For the icing
2 ½ cups powdered sugar
1 tablespoon Evaporated milk
Sugar flower
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Preparation steps

Step 1/3
Preheat the oven to 180°C (160° fan) 350°F gas 4. Line the holes of a muffin pan with paper cases.
Step 2/3
Melt the butter. Mix the flour and baking powder in a bowl. Whisk together the egg, sugar, melted butter, buttermilk, sour cream and caramel sauce. Quickly mix in the dry ingredients with an electric hand mixer. Divide the mixture between the holes of the prepared muffin pan and bake in the preheated oven for about 20 minutes. Take out and let rest in the pan for 5-10 minutes, then take out of the pan and cool on a cake rack.
Step 3/3
Mix the confectioners' sugar with the evaporated milk to make a thick frosting. Spread on the cupcakes, decorate with sugar flowers and leave to dry.