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Salted Caramel Cupcakes oozing out of the cupcake that is cut into half

Salted Caramel Cupcakes With Condensed Milk Buttercream

5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: caramel center cupcakes, Caramel sauce cupcakes, caremel cupcakes, condensed milk buttercream, cupcake recipe, the best caramel cupcake recipe
Prep Time: 1 hr
Calories: 199kcal
These salted caramel cupcakes are made with my favorite caramel sauce recipe and the condensed milk buttercream that makes them the best caramel cupcakes in town


For the cupcake batter

  • 100 grams (½ cup) castor sugar Or granulated superfine sugar
  • 60 grams (¼ cup) salted butter, room temperature
  • 2 tablespoon oil
  • 1 egg
  • 120 grams (1 cup) all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla essence
  • 1 teaspoon lime zest
  • 60 ml (¼ cup) milk, room temperature

For the center filling & cupcake drizzle

  • Homemade Caramel Sauce

For the buttercream frosting

  • 400 grams condensed milk, cold
  • 450 grams salted butter, room temperature


For the cupcake batter

  • In a bowl combine the flour and baking powder, set aside
  • In another bowl, combine the butter and lemon zest. Whisk well and add the sugar. Whisk this mixture until it turns creamy and smooth
  • To this, add the egg, vanilla essence and oil. Continue whisking
  • Now, add the flour mixture in two batches, mixing after every edition. Along with the flour, add the milk a little at a time. Make sure you form a smooth and lump free batter
  • Put this batter in cupcake liners filling it up to ¾th. Bake these at 170 degrees for 20 to 25 mins or until an inserted skewer comes out clean. Once baked, remove and let the cupcakes come to room temperature

For the cupcake center

  • Fill the caramel sauce in a nozzle bag. Using the back portion of a nozzle, make a hole in the center of each cupcake. The deeper and bigger the hole, more caramel sauce can be filled in the cupcake center
  • Using a nozzle bag, fill the sauce in the center upto the top of the cupcake

For the frosting

  • In a bowl, beat the room temperature butter well until smooth and creamy
  • Add the condensed milk to the butter and continue beating. After a few minutes, the mixture should look smooth and silky. This process takes about 4 to 5 mins
  • Using a spatula, mix the buttercream in a bowl to remove any extra air bubbles. Fill the buttercream in a piping bag with a rosette nozzle at the base of the bag (or use any nozzle of your choice)
  • Pipe the frosting over the cupcakes and drizzle with more caramel sauce on the top. Let the cupcakes chill in the fridge for 5 to 10 mins before serving for better taste and texture

Recipe Video

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Nutrition Information
Serving: 50g | Calories: 199kcal | Carbohydrates: 10.64g | Protein: 1.51g | Fat: 17.14g | Saturated Fat: 10.088g | Polyunsaturated Fat: 1.062g | Monounsaturated Fat: 4.81g | Trans Fat: 0.614g | Cholesterol: 48mg | Sodium: 138mg | Potassium: 42mg | Fiber: 0.1g | Sugar: 6.85g | Vitamin A: 502IU | Vitamin C: 0.1mg | Calcium: 30mg | Iron: 0.1mg

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

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