Recipe: Vanilla and Caramel Cupcakes


The Greenwich Mummy | Vanilla & Caramel Cupcake Recipe

Last week I have been baking non-stop. I’ve calmed down this week as I’ve realised I have been eating too many of them and need to give my body a bit of a rest from the sugar 🙂

I’ve created a few cupcake flavours that I love and will share them soon but this one is a big favourite in the house at the moment; vanilla and caramel cupcaked with whipped cream topping and caramel drizzle.

This recipe is very easy to make, takes about 10-15mins to prep, 20-30mins to cook and 5mins to cool. The following measurements will give you about 12 average sized cupcakes. You’ll get more if it’s fairy cupcakes.

Vanilla & Caramel Cupcake Recipe


100g self-raising flour (sieved)
100g caster sugar
100g unsalted butter
1tsp baking powder
2 eggs, lightly beaten
1tsp vanilla extract
1-2tbs milk

For Topping:

300ml double cream
2tsp of caster sugar

  1. Preheat oven to 170′ Degree Celsius / Gas Mark 4 or 5.
  2. Mix together the butter and sugar in a bowl. It is easiest to let the butter soften at room temperature first.
  3. Add little by little the beaten eggs until the batter becomes almost liquid-like. Then add in the vanilla extract and mix.
  4. Fold the sieved flour and baking powder into the batter mix. Don’t over mix to ensure the mix stays fluffy.
  5. Add in the milk little by little until the mixture has a gloopy texture then add in the items you need for the flavour i.e. matcha, chocolate, etc.
  6. Use one scoop per cupcake case. The mix should fill up about half of the case. If not then add more until it fills half of the case.
  7. Bake in oven for about 15-20mins or until cupcakes have risen and are slightly golden.
  8. Take out of oven and set to one side or on a cooling rack to cool down.
For the whipped cream topping:
  1. Add the sugar and double cream into a bowl and use an electric whisk to mix ingredients.
  2. Whisk until your desired consistency – usually when the cream peaks is best for piping or when it stiffens for scooping and spreading.

Notes: If you would like to make your cupcakes all goo-ey inside, you can add the caramel to the inside of the cupcake. Take a look at the images below on how to do it. You’ll need the larger end of a chopstick or end of a pen.

The Greenwich Mummy | Vanilla Caramel Cupcake Recipe

If you gave this recipe a try, let me know how it went by leaving me a comment below 🙂

Manny | The Greenwich Mummy Signature


One response to “Recipe: Vanilla and Caramel Cupcakes”

  1. […] and his favourite lemon creme dessert. I followed the same cupcake recipe that you can find here but added in lemon zest and lemon juice into the […]


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