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Malteser Cupcakes

A star rating of 2.4 out of 5.3 ratingsRate
  • Preparation and cooking time
    • Total time
  • More effort
  • Serves 12
a yummy treat



  • 200g softened butter
  • 150g caster sugar
  • 50g brown sugar
  • a couple of drops of vanilla extract
  • 4 medium sized eggs
  • 200g plain flour
  • 10g baking powder
  • a pinch of salt
  • 80g maltesers


  • 250g butter
  • 500g icing sugar, sifted
  • a couple of drops of vanilla extract
  • 55g roughly crushed maltesers


  • STEP 1
    FOR THE CUPCAKES: Preheat the oven to 180c and line a cupcake/muffin tin with cupcake cases
  • STEP 2
    Cream together the butter and both sugars until it is light and fluffy. i like to use an electric whisk to do this.
  • STEP 3
    add all the vanilla and then the eggs. whisking well after each addition. If the mixture begins to look like it has curdled add a couple of tbsp of the flour and beat well until the mixture looks smooth.
  • STEP 4
    using a metal spoon fold in the flour, baking powder and salt. Then stir in the maltesers.
  • STEP 5
    divide the mixture equally between the 12 cupcake cases and bake in the oven for about 25 min or until a skewer inserted in to the middle of a cupcake comes out clean. Once cooked remove from the oven and leave to cool in the tin.
  • STEP 6
    FOR THE BUTTER CREAM: Using an electric handwhisk, whisk together butter icing sugar and vanilla until it becomes pale and fluffy.
  • STEP 7
    You can either dolop the buttercream on top of each cupcake and spread it around with a knife. Or for a more professional look fit a piping bag with a 1cm star nozzle and pipe the buttercream on top of the cupcakes. sprinkle on some crushed maltesers to finish.

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A star rating of 2.4 out of 5.3 ratings

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