This vanilla caramel cupcake is essentially a vanilla cupcake with caramel buttercream on top. It tastes absolutely delicious. In a mixing bowl, add softened and cream it using an electric mixer until light and fluffy then add sugar. Continue beating them until the sugar and butter are blended. In a separate bowl, mix the dry ingredients; cake flour, baking powder, baking soda and vanilla powder then lightly whisk to mix the ingredients together.

Add a quarter of the dry ingredients to the butter and sugar mixture and mix for a minute then add two beaten eggs in small additions while beating the mixture. Add the eggs in small additions until it is all mixed in. Add the rest of the dry ingredients and mix in the batter just until almost combined then add in milk.

Mix as the batter now starts to come together. Mix just until combined then switch to a spatula and mix with a spatula to avoid overmixing the batter. Your batter should be well mixed with no lumps or dry ingredients visible. Line your cupcake pans with liners then fill about three-quarters full of the liners. Once done, tap the pan on your counter to release any trapped air bubbles in the batter.

Bake a 180C preheated for 18-19 minutes. Once baked, remove them from the oven and let them sit in the pan for a few minutes to cool down slightly then take them out on a wire rack to cool down completely. To make the caramel buttercream, in a mixing bowl, cream the butter until smooth then add the caramel and continue mixing them until very smooth and blended.

Bring the completely cooled cupcakes and pipe the caramel buttercream on top then top with caramelized nuts and enjoy.


  • 60g/ 2Oz (1/4cup)Butter
  • 95 g/ 3.3Oz Sugar
  • Salt a pinch
  • 2 Whole Eggs (Beaten)
  • 107g/ 3.8Oz Cake Flour
  • 2g Baking Powder
  • 0.5g Baking Soda
  • 1.5gVanilla Powder
  • 50ml Milk