Caramel button cupcakes

These individual sponges have a secret centre and a cream cheese frosting- serve topped with homemade caramel buttons

  • Prep:30 mins
    Cook:20 mins
  • Easy

Nutrition per serving

  • kcal 667
  • fat 33g
  • saturates 21g
  • carbs 87g
  • sugars 76g
  • fibre 1g
  • protein 5g
  • salt 0.8g


  • 175g butter, softened
  • 175g light muscovado sugar
  • 2 large eggs
  • 175g self-raising flour
  • 2 tbsp milk
  • homemade caramel buttons (see recipe in tips, below)
  • 397g can Nestlé Carnation Caramel
  • 200g tub full-fat cream cheese
  • 100g salted butter, softened
  • 450g golden icing sugar


Homemade caramel buttons: Step one

Place 2 x 30g Caramac bars into a bowl and melt in short blasts in the microwave, stirring every 20 secs or so. Place 10 soft toffees in a saucepan with a splash of milk and gently heat until melted. Transfer to a piping bag.

Homemade caramel buttons: Step two

Line a baking tray with baking parchment and spoon small blobs of the melted Caramac on top. Swirl the toffee sauce over the Caramac discs and leave to set.


  1. Heat oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with cases. Put the butter and sugar into a mixing bowl, cream with an electric whisk until smooth and pale. Add the eggs and whisk again, then add the flour and milk, and mix with a spatula until well combined. Divide the mixture between the muffin cases. Bake for 18-20 mins until springy and a skewer comes out clean. Leave to cool.

  2. Mix 140g of the Carnation Caramel with the cream cheese, butter and icing sugar with an electric hand whisk, until smooth. Chill for 10 mins. Cut a hole in the centre of each cupcake (we used an apple corer) and fill with remaining Carnation Caramel. Transfer the icing to a piping bag fitted with a round nozzle and swirl over the cupcakes. Will keep for 3 days if kept in the fridge.

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