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White Chocolate Speculoos Cupcakes

with Salted Caramel Sauce and Betty Crocker's Cake Mix | Makes 16
4.5(11)
Recipe Development Team
Recipe Development TeamUpdated on January 12, 2026
Get 50% off your first box & free treats for 2 months!
Get 50% off your first box & free treats for 2 months!
Calories
: 
2730 kcal
Protein
: 
41.6g protein
Total
: 
1 hour
Difficulty
: 
Easy
Allergens:
  • Cereals containing gluten
  • Wheat
  • Milk
  • Soya
  • Soya
  • Egg
  • Milk
  • May contain traces of allergens
  • Barley
  • Cereals containing gluten
  • Oats
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 pack(s)

Velvety Vanilla Cake Mix

(Contains: Cereals containing gluten, Wheat, Soya, Egg, Milk, May contain traces of allergens)

150 grams

Creme Fraiche

(Contains: Milk)

180 grams

White Chocolate Chips

(Contains: Milk, Soya)

80 grams

Salted Caramel Sauce

(Contains: Milk)

200 grams

Cream Cheese

(Contains: Milk)

125 grams

Speculoos Biscuit Crumb

(Contains: Cereals containing gluten, Wheat, Soya, May contain traces of allergens, Barley, Cereals containing gluten, Oats)

Not included in your delivery

3 unit(s)

Egg

180 milliliter(s)

Water

6 tbsp

Vegetable Oil

1 tbsp

Milk

Energy (kJ)11424 kJ
Energy (kcal)2730 kcal
Fat157.2 g
of which saturates71.7 g
Carbohydrate288.7 g
of which sugars170.6 g
Dietary Fibre2.9 g
Protein41.6 g
Salt4.7 g
Trans Fat0.1 g
Potassium11.8 mg
Calcium9 mg
Always refer to the product label for the most accurate ingredient and allergen information.
•Large Bowl
•Muffin tin
•Small sauce pan
•Medium Bowl
•Small Bowl
•Spoon

Instructions

1

a) Preheat your oven to 180°C/160°C fan/gas mark 4. Pop 16 cupcake cases into your cupcake trays.

b) In a large bowl, combine the Betty Crocker's cake mix with the eggs, water and vegetable oil (see pantry for both amounts).

c) Gently stir until fully combined, 2-3 mins.

2

a) Divide the cake mixture between your cupcake cases.

b) Once the oven is hot, bake the middle shelf until the cupcakes are risen and golden, 18-22 mins, or until a rounded knife inserted in the centre comes out clean. TIP: A few crumbs are okay.

c) Allow the cupcakes to cool completely before decorating.

3

a) While the cupcakes bake, add the creme fraiche, white chocolate chips and half the salted caramel sauce to a small saucepan.

b) Stir on medium heat until the chocolate is completely melted, 2-3 mins.

c) Transfer the white chocolate mixture to a medium bowl, then cover and refrigerate until firm, 45-60 mins.

4

a) Set aside 3 tbsp of speculoos biscuit crumb in a small bowl.

b) In a medium bowl, combine the cream cheese, remaining speculoos crumb and the milk (see pantry for amount).

c) Stir to combine, then cover and refrigerate until you are ready to decorate.

5

a) Once the cupcakes and frostings have cooled completely, gently combine the creme cheese and white chocolate mixtures.

b) Divide the frosting between the cupcakes and gently spread across the top, using the back of a spoon to create a swirl on top.

6

a) Decorate the frosted cupcakes with a drizzle of the remaining salted caramel sauce and a sprinkle of the reserved speculoos crumb to finish.

Enjoy!

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