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
Units
Scale
- 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