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Salted Caramel Cupcake Recipe - Food Photography in Sussex

These cupcakes were absolutely delicious and super easy (as long as you leave out the spun sugar fanciness to go on top, I gave up on that part)!

Scroll down for the recipe if you fancy making them yourself but here are a few photos for you to drool over as I was practising my food photography on them with some of my new CBL backdrops and a couple of little helpers...

Salted Caramel Cupcake recipe


175g unsalted butter, softened

100g caster sugar

100g Dulche de leche

3 eggs, beaten

1 tsp vanilla extract

175g plain flour

3tsp baking powder

large pinch salt

2-3tbsp milk

75g dark chocolate chips

For the icing:

150g Dulche de leche

75ml double cream

large pinch salt

200g unsalted butter

150g icing sugar, sifted

12 paper cupcake cases

large piping bag

large star shaped nozzle


Preheat the oven to 180oC

Cream together the butter and sugar until pale. Stir in the Dulche de leche and gradually add the beaten eggs, mixing well. Add the vanilla and mix again. Sift in the flour, baking powder and salt and mix along with the milk until smooth. Mix in the chocolate chips.

Divide the mixture between the paper cases until they're 2/3rds full. Bake in the middle of the pre-heated oven for 20 minutes or until well risen and a skewer inserted into the middle comes out clean. Leave to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

To make the icing:

Beat the butter until light & fluffy, add the Dulche de leche and double cream and mix, add the icing sugar and beat again until smooth. Fill the piping bag with the icing and piped swirls onto each cupcake.


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