Lorraine Pascale’s Maltesers cupcakes recipe

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serves: 12
Skill: easy
Cost: cheap
Prep: 10 min
Cooking: 25 min
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  • An irresistible combination of cake, buttercream and crunchy bits of Maltesers. You’ll definitely need to hide these from the kids!


    • For the cupcakes
    • :
    • 200g softened butter
    • 150g caster sugar
    • 50g brown sugar
    • A couple of drops of vanilla extract
    • 4 medium size eggs
    • 200g plain flour
    • 10g baking powder
    • Pinch of salt
    • 80g Maltesers
    • For the buttercream
    • :
    • 250g butter
    • 500g icing sugar sifted
    • A couple of drops of vanilla extract
    • 55g roughly crushed Maltesers


    • For the cupcakes: Preheat the oven to 180°C and line a cupcake/muffin tin with cupcake cases.

    • Cream together the butter and both sugars until it is light and fluffy. I like to use an electric hand whisk to do this with.

    • Add all the vanilla and then the eggs on eat a time, whisking well after each addition. If the mixture begins to look like it has curdled add a couple of tbsp of the flour and beat well until the mixture looks smooth.

    • Using a metal spoon fold in the flour, baking powder and salt (add them altogether) and then stir in the Maltesers.

    • Divide the mixture equally between the 12 cupcake cases and bake in the oven for about 25 mins or until a skewer (or toothpick) inserted in to the middle of a cupcake comes out clean. Once cooked remove from the oven and leave to cool in the tin.

    • For the buttercream: Using an electric handwhisk, whisk together the butter, icing sugar and vanilla until it becomes pale and fluffy.

    • You can either dollop the buttercream on top of each cupcake and spread it around with a knife. Or for a more professional look fit a piping bag with a 1cm star nozzle and pipe the buttercream on top of the cupcakes. Sprinkle on some crushed Maltesers to finish.

    Top tip for making Lorraine Pascale’s Maltesers cupcakes

    Top tip: You can decorate these with whole Maltesers if you prefer.

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