Caramel Cupcakes are a sweet, indulgent treat that combines the rich flavor of caramel with soft, fluffy cupcakes. These cupcakes are perfect for caramel lovers, featuring a moist vanilla base filled with a luscious caramel center, all topped with a smooth caramel buttercream frosting. The combination of textures and flavors makes them a delightful dessert for any occasion, from birthdays to casual get-togethers. With every bite, you get the comforting taste of caramel that’s sure to satisfy your sweet tooth.
Ingredients:
For the cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup whole milk
For the caramel filling:
- ½ cup granulated sugar
- 2 tbsp water
- ¼ cup heavy cream
- 2 tbsp unsalted butter
- Pinch of salt
For the caramel buttercream:
- ½ cup unsalted butter, softened
- 1 cup powdered sugar
- ¼ cup caramel sauce (from the filling)
- 1 tsp vanilla extract
Instructions:
- Preheat the oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Make the cupcakes: In a medium bowl, whisk together the flour, baking powder, and salt. In a separate bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Gradually add the dry ingredients, alternating with the milk, until just combined. Divide the batter evenly into the cupcake liners and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
- Make the caramel filling: In a small saucepan, combine the sugar and water over medium heat. Cook, swirling the pan occasionally, until the sugar melts and turns a deep amber color. Remove from heat and carefully stir in the heavy cream and butter until smooth. Add a pinch of salt. Let the caramel cool slightly before using.
- Fill the cupcakes: Once the cupcakes have cooled, use a small knife or a cupcake corer to create a small hole in the center of each cupcake. Fill each hole with about 1 teaspoon of the caramel filling.
- Make the caramel buttercream: In a large bowl, beat the butter until smooth. Gradually add the powdered sugar and continue to beat until light and fluffy. Mix in the caramel sauce and vanilla extract until well combined.
- Frost the cupcakes: Pipe or spread the caramel buttercream onto the cooled, filled cupcakes. Drizzle with extra caramel sauce, if desired.
- Serve: Enjoy these caramel-filled, caramel-frosted cupcakes at room temperature. Store any leftovers in an airtight container for up to 3 days.
