Caramel button cupcakes

Caramel button cupcakes

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(5 ratings)

Prep: 30 mins Cook: 20 mins


Makes 12 cupcakes

These individual sponges have a secret centre and a cream cheese frosting – serve topped with homemade caramel buttons

Nutrition and extra info

  • un-iced

Nutrition: per cupcake

  • kcal667
  • fat33g
  • saturates21g
  • carbs87g
  • sugars76g
  • fibre1g
  • protein5g
  • salt0.8g


  • 175g butter, softened



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 175g light muscovado sugar
  • 2 large eggs
  • 175g self-raising flour
  • 2 tbsp milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • homemade caramel buttons (see recipe in tips, below)



    This is white, granulated sugar melted until it browns, after which it sets clear and hard when…

For the icing

  • 397g can Nestlé Carnation Caramel
  • 200g tub full-fat cream cheese
  • 100g salted butter, softened
  • 450g golden icing sugar


  1. Heat oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with cases. Put the butter and sugar into a mixing bowl, cream with an electric whisk until smooth and pale. Add the eggs and whisk again, then add the flour and milk, and mix with a spatula until well combined. Divide the mixture between the muffin cases. Bake for 18-20 mins until springy and a skewer comes out clean. Leave to cool.

  2. Mix 140g of the Carnation Caramel with the cream cheese, butter and icing sugar with an electric hand whisk, until smooth. Chill for 10 mins. Cut a hole in the centre of each cupcake (we used an apple corer) and fill with remaining Carnation Caramel. Transfer the icing to a piping bag fitted with a round nozzle and swirl over the cupcakes. Will keep for 3 days if kept in the fridge.

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Comments, questions and tips

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PurpleHedgehog's picture
8th Apr, 2017
This is a really delicious and easy recipe! However my icing was way too runny and there was so much left over. I'd definitely reduce the ingredient amount for the icing and probably reduce the amount of icing sugar even further when I next make these.
28th Feb, 2014
These were absolutely fab, really lovely colour too. I sunk a piece of chocolate into the middle before baking which was a nice suprise for the people eating them, also used a chocolate buttercream on the top, went down a treat at a friend's party.
26th Jun, 2014
hello! i want to make these for a childrens party, did you also put the caramel in the middle with the chocolate (i love the idea of the chocolate), or would this be too sweet do you think? sorry, im not a baker, so need all the help i can get!! thank you x
17th Dec, 2013
Yummy recipe. But the amount of icing is too much for the number of cupcakes, even when very generously iced. Made for a charity event at work, these cakes went down really well and where the first to sell out
9th Dec, 2013
When i made the icing it came out really runny, and I couldn't pipe it at all, not sure what I did wrong?
1st Oct, 2013
These are easy to make and look really good! The caramel buttons add that extra touch that makes them look WOW, however are really easy to make!
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13th Oct, 2013
These cupcakes are really easy to make however if you are not piping the icing on then half the ingredients required for the icing as it makes such a lot and the cakes themselves are already sweet enough as they are. Otherwise a lovely recipe. I didn't make the caramel buttons but used chocolate buttons for ease.
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