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.

Caramel Cupcakes with Vanilla Cream Center 10 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!

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!

Caramel Cupcakes with Vanilla Cream Center