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Caramel Cupcakes with Vanilla Cream Center

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  • Author: Kim Cooks Easy
  • 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

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
  • 12 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