Salted Caramel Fudge Cupcakes

Light and moist vanilla cupcakes with a creamy vanilla and fudge buttercream icing.

Serves: 12 Prep: 20min Cook: 15min

Made with...

  • Copperpot Originals Caramel & Sea Salt Butter fudge

    Caramel & Sea Salt Butter Fudge 200g

    Add to basket


110g Butter, softened
110g Caster Sugar
2 Eggs
1 TSP Vanilla Extract
110g Self Raising Flour
For the buttercream:
170g Salted Butter, softened
500g Icing Sugar, sifted
50ml Milk
1 TSP Vanilla Extract
6 pieces Salted Caramel Fudge, chopped


Step 1: Preheat the oven to 180c/160fan and line a 12 hole muffin tin with paper cases.

Step 2: In a large bowl cream together the butter and sugar, beat in the eggs and vanilla extract and fold in the flour until all combined.

Step 3: Spoon the mixture into the paper cases and bake for 12-15 minutes until golden.

Step 4: Whilst the cupcakes are cooling put the softened butter in a stand mixer (you can also make the icing by hand if you don’t have a stand mixer) and beat until creamy. Add the icing sugar, milk and vanilla extract and beat for a further few minutes until all combined.

Step 5: Once the cupcakes are cool, pipe the icing onto the cakes and sprinkle on the fudge pieces.

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