Salted Caramel Cupcake Sponge Recipe | Cupcake Jemma | Cake Ideas | baking ideas

Recipe for the Tastiest Salted Caramel Buttercream | Cupcake Jemma
Recipe for the Tastiest Salted Caramel Buttercream | Cupcake Jemma | Cake Ideas | baking ideas
September 8, 2016
How to Make Popcorn Ice Cream | Cupcake Jemma
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September 15, 2016
Salted Caramel Cupcake Sponge Recipe | Cupcake Jemma

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As promised, here is my recipe for the sponge part of our Salted Caramel Cupcakes. Now you have the buttercream recipe AND the sponge, you can make these knock out cupcakes to your heart’s content!

Recipe –

125 unsalted butter
50g dark soft brown sugar
75g caster sugar
125g self raising flour
1/4 tsp bicarbonate of soda
1/4 tsp vanilla extract
2 lg eggs
1.5 tbs whole milk
pinch of salt


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  1. Lee Ann Ott says:

    I love your videos but because I live at 6500 foot elevation my cupcakes flop unless I alter the recipes. Do you know a recipe book that helps with altering your great recipes?

  2. jasmean says:

    i don't have a stand mixer I will just use my spatula

  3. Kath 1436 says:

    I want to follow her recipes but the problem is she is using grams as measurement not in cups which is a bit hard for me 😔

  4. ani t says:

    1 cup of self-raising flour
    1/4 cup of brown sugar
    1/3 cup of caster sugar
    1/4 tsp of bicarbonate of soda
    pinch of salt

    1/2 cup of butter
    2 large eggs
    1 and 1/2 tbsp of whole milk
    1/4 tsp of vanilla extract

  5. Aleksandra Valchanova says:

    Hey, there. I had a trouble finding the recipe in the description box so if any of you need it:
    125g. self-raising flour
    50g. dark soft brown sugar
    75g. caster sugar
    1/4 teaspoon soda
    1 big pinch of salt
    125g. soft unsalted butter
    2 large free-range eggs
    1 1/2 tbsp. whole milk + 1/4 tsp. vanilla extract

  6. SparkleNotebook says:

    can i use this recipe to make a layer cake instead of cupcakes?

  7. Max Nelson says:

    I made this into a cake because after i made the batter I realised i had to cupcake cases. Cake was a bit thin but smelled amazing. Also made a toffee buttercream with my recipe. 110% Best cake ever 🤤

  8. radhika awasthi says:

    Is there a way by which i can change this up a bit to make a cake instead of cupcakes?

  9. Kristen Jankovich says:

    If I wanted to make this recipe into a cake, would doubling the recipe be enough for 4 layers, 2 8 inch cakes?

  10. Aaron Alphonso says:

    Can I use this resipe for a normal sized cake?

  11. Hollie Ford says:

    Would recipe work if did as a tray bake instead of cupcakes

  12. Elizabeth Reuter says:

    The day after the sponges were a little dry, is that to do with the sugars or bicarbonate ? Today I’m going to try using the brown sugar but with my usual sponge recipe and I’ll see what difference it makes. Have been really inspired by you4 videos, having only just discovered them. Great tips on nozzles too, thank you.

  13. keron popo says:

    I tried your cupcakes it was delicious, my only problem is that my cupcake didn’t hold the shape. Did that happen to anyone else? Can someone tell me where I went wrong. Thank you.

  14. BubsyMupsy says:

    So the caramel taste in these cupcakes comes from the brown sugar only?

  15. Joan Beeldens says:

    A question sometimes when my cupcakes come out of the oven the paper cases shrink away from the cupcake making it look very untidy how can t prevent this happening plz

  16. Cheryl J says:

    Making these for 2nd time in as many weeks. I think it's fair to say they are a hit with my friends and family. Really enjoying your recipes, thank you Jemma. We are just finishing the devil's food cake I made for the weekend. It was lush! Looking forward to more tasty treats.

  17. Eder Alzona-Garcia says:

    Hello Jemma! Self raising flour is not available here in our country. What can I substitute with it? Thanks

  18. eilly yang says:

    What kind and size of piping tip do you use Jemma?

  19. Katie Hamilton says:

    I made these yesterday, and they are gorgeous, but the mixture for me, didn't make 12, it made 9. This is not the first time it happened. The same with 9 vanilla cupcakes, twice before. They come out beautiful and fluffy, but the 125g of flour/butter/caster ratio, doesn't work for me, and i have absolutely no idea on this earth, why. Next time I will up the quantites to 175g. Rather too many, than not enough.

  20. Michelle Woodley says:

    Hello is this recipe ok doubled and ok for a whole cake rather than cupcakes?

  21. Anulekha Tagore says:

    I’m looking for a butterscotch cake and I can trust only Jemma’s recipes!! Anyone know if there is one? If not Jemma please do one!!

  22. Baby And brother says:

    Can i make caramel cake out of this recipe?

  23. Purva Sadhale says:

    Can I make eggless batter???

  24. missktk88 says:

    Hi, can I ask what brand mixer your using please?

  25. Sara Islam says:

    where's the caramel part 😂😂😂

  26. waffles says:

    I can't seem to find self-rising flour in Canada (okay maybe not the whole country), can I make my own or is there something different about commercial brands? LOVE your channel!

  27. Amrita Joseph says:

    These cupcakes were so easy and quick to make! I loved how light and fluffy they were and just the prefect sweetness. Thank you Jemma for this awesome recipe💗💗

  28. Roann Ocate says:

    Anyone know the recipe's conversion if you are to use all-purpose flour?

  29. Siân Cahill says:

    This recipe is delicious, but the mix only makes 8 cakes for me and not 12! I’ve tried three times with the same result, can anyone suggest why this might be happening? ☹️

  30. Amna Rasheed says:

    what if i use oil instead or bitter ..plz guide?

  31. larrette miller says:

    Can you please have cup measurements. I've noticed that you don't do that but it's kind hard if you don't have a kitchen scales.

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