Caramel Cupcakes with Vanilla Cream Center are the perfect blend of rich, buttery caramel and smooth, creamy vanilla. These moist, fluffy cupcakes are filled with a luscious vanilla cream and topped with a decadent caramel frosting, making them an irresistible treat for any occasion. Whether you’re baking for a birthday, holiday, or just because, these cupcakes are sure to impress!
Why You’ll Love This Recipe
- Rich caramel flavor – The cupcakes are infused with deep caramel notes.
- Creamy vanilla filling – A surprise vanilla cream center adds extra indulgence.
- Moist and fluffy texture – Thanks to buttermilk and caramel, these cupcakes stay soft.
- Perfect for special occasions – Great for birthdays, holidays, or celebrations.
- Customizable – Add sea salt, nuts, or chocolate drizzle for a unique twist.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Caramel Cupcakes:
- Unsalted butter (softened)
- Granulated sugar
- Brown sugar
- Eggs
- Vanilla extract
- Caramel sauce (homemade or store-bought)
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Buttermilk
For the Vanilla Cream Filling:
- Heavy whipping cream
- Powdered sugar
- Vanilla extract
For the Caramel Frosting:
- Butter (softened)
- Brown sugar
- Caramel sauce
- Powdered sugar
- Heavy cream
- Vanilla extract
Directions
Make the Caramel Cupcakes:
- Preheat and Prepare
- Preheat oven to 350°F (175°C) and line a cupcake pan with liners.
- Cream the Butter and Sugars
- Beat butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs one at a time, then mix in vanilla extract and caramel sauce.
- Combine Dry Ingredients
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Mix the Batter
- Gradually mix dry ingredients into wet ingredients, alternating with buttermilk.
- Bake the Cupcakes
- Fill cupcake liners ¾ full and bake for 18-20 minutes, or until a toothpick inserted comes out clean.
- Let cupcakes cool completely before filling.
Make the Vanilla Cream Filling:
- Whip the Cream
- Beat heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
- Fill the Cupcakes
- Using a piping bag or a small knife, create a hole in the center of each cupcake.
- Fill with vanilla cream and smooth over the top.
Make the Caramel Frosting:
- Prepare the Base
- Melt butter and brown sugar in a saucepan, stirring until smooth.
- Mix in caramel sauce and let cool slightly.
- Beat with Sugar and Cream
- Beat in powdered sugar, heavy cream, and vanilla extract until light and fluffy.
- Frost the Cupcakes
- Pipe or spread the caramel frosting onto the filled cupcakes.
- Drizzle with extra caramel sauce if desired.
Servings and Timing
- Servings: Makes about 12 cupcakes
- Prep Time: 20 minutes
- Bake Time: 18-20 minutes
- Cooling Time: 20 minutes
- Total Time: About 1 hour
Variations
- Salted Caramel Cupcakes – Sprinkle flaky sea salt on top for a sweet-salty balance.
- Chocolate-Caramel Cupcakes – Add chocolate chips to the batter for extra richness.
- Nutty Twist – Top with chopped pecans or almonds.
- Extra Creamy – Use a vanilla pudding filling instead of whipped cream.
- Gluten-Free Version – Swap all-purpose flour for a gluten-free flour blend.
Storage/Reheating
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigeration: Keeps fresh for up to 5 days.
- Freezing: Freeze unfrosted cupcakes for up to 3 months. Thaw before filling and frosting.
- Reheating: Let cupcakes sit at room temperature before serving.
FAQs
Can I use store-bought caramel sauce?
Yes, but homemade caramel sauce adds a richer flavor.
How do I prevent my cupcakes from sinking?
Avoid overmixing the batter and make sure not to underbake them.
What’s the best way to fill the cupcakes?
Use a piping bag with a round tip or a small knife to create space for the filling.
Can I make these cupcakes ahead of time?
Yes, bake and store the cupcakes a day in advance, then fill and frost before serving.
How do I make the frosting thicker?
Add more powdered sugar or chill it for a firmer consistency.
Can I use whole milk instead of buttermilk?
Yes, but add a teaspoon of lemon juice or vinegar to mimic the acidity of buttermilk.
How do I make the caramel drizzle more fluid?
Warm it slightly before drizzling for a smooth, glossy finish.
Can I turn this into a cake instead of cupcakes?
Yes, bake the batter in an 8-inch round cake pan for about 30-35 minutes.
What pairs well with these cupcakes?
They go great with coffee, tea, or a scoop of vanilla ice cream.
How do I get a smooth caramel frosting?
Let the caramel mixture cool slightly before beating it with powdered sugar.
Conclusion
Caramel Cupcakes with Vanilla Cream Center are a decadent dessert that combines rich caramel, fluffy cake, and a surprise creamy filling. Whether for a celebration or just a sweet craving, these cupcakes deliver the perfect balance of flavors and textures. Try them today and enjoy a truly indulgent treat!
PrintCaramel Cupcakes with Vanilla Cream Center
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Caramel Cupcakes are soft, buttery, and packed with caramel flavor. Each cupcake has a smooth vanilla cream center, adding a delicious surprise in every bite. Topped with a creamy caramel frosting and a drizzle of caramel sauce, these cupcakes are indulgent, rich, and absolutely irresistible!
Ingredients
- For the Caramel Cupcakes:
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup whole milk
- 1/4 cup caramel sauce (store-bought or homemade)
- For the Vanilla Cream Filling:
- 1/2 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- For the Caramel Frosting:
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup caramel sauce
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons heavy cream (as needed for consistency)
- For Topping (Optional):
- Extra caramel sauce, for drizzling
- A sprinkle of sea salt or toffee bits
Instructions
- Make the Caramel Cupcakes:
- Preheat & Prep:
- Preheat oven to 350°F (175°C).
- Line a 12-cup muffin tin with cupcake liners.
- Mix the Wet Ingredients:
- In a large bowl, beat butter, brown sugar, and granulated sugar until fluffy.
- Add eggs and vanilla extract, mixing well.
- Combine Dry Ingredients:
- In another bowl, whisk flour, baking powder, and salt.
- Mix the Batter:
- Gradually add the dry ingredients to the wet ingredients, alternating with milk and caramel sauce, until smooth.
- Bake:
- Divide batter evenly into cupcake liners.
- Bake for 18–20 minutes, until a toothpick inserted comes out clean.
- Let cool completely before filling.
- Make the Vanilla Cream Filling:
- Whip the Filling:
- In a bowl, beat heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
- Fill the Cupcakes:
- Use a small knife or cupcake corer to cut out a small hole in the center of each cupcake.
- Pipe or spoon vanilla cream filling into the holes.
- Make the Caramel Frosting:
- Beat the Butter & Caramel:
- In a bowl, beat butter and caramel sauce until smooth.
- Add Sugar & Vanilla:
- Gradually mix in powdered sugar and vanilla extract.
- Add heavy cream, 1 tablespoon at a time, until smooth and spreadable.
- Frost & Decorate:
- Pipe or spread caramel frosting over each filled cupcake.
- Drizzle with extra caramel sauce and sprinkle with sea salt or toffee bits (optional).
Notes
- Want extra caramel flavor? Add a teaspoon of caramel extract to the frosting.
- Storage: Keep refrigerated for up to 3 days. Bring to room temp before serving.
- For a twist, use chocolate ganache instead of caramel drizzle for a chocolate-caramel combo!
- Recipe Details
Nutrition
- Calories: ~320
- Sugar: ~32g
- Sodium: ~110mg
- Fat: ~16g
- Saturated Fat: ~10g
- Unsaturated Fat: ~5g
- Trans Fat: ~0g
- Carbohydrates: ~42g
- Fiber: ~0g
- Protein: ~3g
- Cholesterol: ~55mg
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