White Chocolate Speculoos Cupcakes
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White Chocolate Speculoos Cupcakes

with Salted Caramel Sauce and Betty Crocker's Cake Mix | Makes 16

Baking just got easier with these tempting cupcakes made using Betty Crocker's cake mix. Sprinkled with speculoos biscuit crumb and drizzled with salted caramel sauce, these tempting white chocolate cupcakes are sure to impress guests.

Egg(s) not included
Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time1 hour
Cooking time40 minutes


serving amount

1 pack(s)

Velvety Vanilla Cake Mix

(Contains Cereals containing gluten May contain Soya, Egg, Milk)

150 grams

Creme Fraiche

(Contains Milk)

180 grams

White Chocolate Chips

(Contains Soya, Milk)

80 grams

Salted Caramel Sauce

(Contains Milk)

200 grams

Cream Cheese

(Contains Milk)

125 grams

Speculoos Biscuit Crumb

(Contains Cereals containing gluten, Soya May contain Milk)

Not included in your delivery

3 unit(s)


180 milliliter(s)


6 tbsp

Vegetable Oil

1 tbsp



Nutritional information

Energy (kJ)11446 kJ
Energy (kcal)2736 kcal
Fat157 g
of which saturates71.5 g
Carbohydrate290.2 g
of which sugars196.1 g
Protein41.9 g
Salt4.81 g
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



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.


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.


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.


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.


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.


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


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