Salted Caramel Cupcakes (GF)


Salted Caramel Cupcakes (GF)



  • 200g salted butter
  • 275g light brown sugar
  • 3 tsp baking powder
  • 225g GF plain flour
  • 25g cocoa powder
  • 50g soured cream
  • 2 large eggs
  • 1/2 tsp vanilla bean paste
  • 100g caramel (I use carnation)
  • pinch of salt
  • 25g cocoa powder
  • 1 tsp xanthum gum
  • 50g condensed milk


  • 275g butter
  • 200g condensed milk
  • 200g icing sugar
  • 100g caramel
  • 1/2 tsp salt


  1. Line a muffin tin with 12 deep cupcake cases and preheat the oven to 170 degrees fan.
  2. Beat together your salted butter and sugar until light and fluffy. Add in the eggs, beat until combined.
  3. Add the soured cream, vanilla bean paste, caramel, condensed milk and salt and beat until completely combined
  4. In a separate bowl mix together the GF flour, xanthum gum and cocoa powder
  5. Add the dry ingredients into the wet and beat again until just combined.
  6. Spoon equal amounts into each cupcake case and bake for 22-25 minutes or until a skewer comes out clean.
  7. Remove from oven, leave in the tin for 10 minutes then transfer to a wire rack to cool completely.
  8. To make the icing, combine the butter and icing sugar, beat until pale
  9. Add in the condensed milk, caramel and salt and beat again until thick and creamy in consistency, pop in the fridge for 10 minutes before piping
  10. Pipe onto the cooled cupcakes

ENJOY! If you opt for Salted Caramel Cupcakes (GF) Cupcakes, please do share a picture!

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