If you’re a fan of caramel, these Caramel Cupcakes with Vanilla Cream Frosting are your new go-to dessert. These cupcakes combine a moist caramel-infused base, an optional gooey caramel center, and a cloud-like vanilla cream frosting for a treat that’s both indulgent and perfectly balanced. Whether you’re baking for a special occasion or simply satisfying a sweet craving, this recipe is sure to impress.
Why You’ll Love This Recipe
- Rich Caramel Flavor: The caramel flavor shines through in every bite, from the infused cupcake batter to the luscious filling and drizzle.
- Fluffy & Moist Texture: Buttermilk ensures the cupcakes stay tender, while the caramel adds depth without weighing them down.
- Silky Vanilla Cream Frosting: A light, whipped frosting complements the rich caramel beautifully, making each bite irresistible.
- Customizable Options: From salted caramel twists to nutty toppings, there are endless ways to personalize these cupcakes.
- Perfect for Any Occasion: These cupcakes are versatile enough for birthdays, holidays, or even a cozy night in.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Caramel Cupcakes:
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Unsalted butter (softened)
- Brown sugar
- Granulated sugar
- Eggs
- Vanilla extract
- Buttermilk
- Caramel sauce (store-bought or homemade)
For the Caramel Filling (Optional):
- Caramel sauce
- Heavy cream (to thin, if needed)
For the Vanilla Cream Frosting:
- Unsalted butter (softened)
- Powdered sugar
- Vanilla extract
- Heavy cream or milk
Optional Toppings:
- Caramel drizzle
- Sea salt flakes
- White chocolate shavings
Step-by-Step Instructions
1. Make the Caramel Cupcakes
Begin by preheating your oven to 350°F (175°C) and lining a cupcake pan with paper liners. This ensures even baking and easy removal later on.
In a medium bowl, whisk together the dry ingredients: all-purpose flour, baking powder, baking soda, and a pinch of salt. Set this aside while you prepare the wet ingredients.
In a large mixing bowl, beat softened unsalted butter with brown sugar and granulated sugar until light and fluffy. This step is crucial for creating a soft and airy texture in your cupcakes. Add eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in vanilla extract and caramel sauce for that signature caramel flavor.
Gradually alternate adding the dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry ingredients. Mix just until combined—overmixing can lead to dense cupcakes. Finally, fold in a generous amount of caramel sauce to infuse even more flavor into the batter.
Divide the batter evenly among the cupcake liners, filling each about ¾ full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack before moving on to the next steps.
2. Fill with Caramel (Optional)
For an extra layer of decadence, use a small knife or piping tip to core a small hole in the center of each cupcake. Spoon or pipe caramel sauce into the cavity, filling it generously but not overflowing. This step adds a delightful surprise with every bite.
3. Make the Vanilla Cream Frosting
In a large bowl, whip softened unsalted butter until creamy and pale. Gradually add powdered sugar, vanilla extract, and heavy cream, beating until smooth and fluffy. Adjust the consistency by adding more cream, one tablespoon at a time, until you achieve your desired texture.
4. Assemble the Cupcakes
Once the cupcakes have cooled completely, frost them using a piping bag fitted with a star tip for a professional look, or simply spread the frosting with a spatula. Drizzle additional caramel sauce over the frosted cupcakes and sprinkle lightly with sea salt flakes or white chocolate shavings for added flair.
Serving and Storage Tips
These cupcakes are best enjoyed fresh but can be stored properly to maintain their quality. Here’s how:
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keep refrigerated for up to 5 days. Let them sit at room temperature for about 15-20 minutes before serving to restore their texture.
- Freezing: Unfrosted cupcakes can be frozen for up to 3 months. Thaw overnight in the refrigerator and frost before serving.
For the ultimate presentation, serve these cupcakes alongside a hot beverage like coffee, tea, or hot chocolate. They also pair wonderfully with a glass of cold milk for a classic dessert experience.
Variations to Try
Looking to switch things up? Here are some creative variations:
- Salted Caramel Cupcakes: Add a pinch of sea salt to the caramel sauce for a sweet-and-salty twist.
- Chocolate Caramel Delight: Incorporate cocoa powder into the cupcake batter for a chocolate-caramel fusion.
- Nutty Caramel Treats: Top with chopped pecans or almonds for added crunch and flavor.
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend to make these cupcakes accessible to everyone.
Frequently Asked Questions
Can I use store-bought caramel sauce?
Absolutely! While homemade caramel offers a richer taste, high-quality store-bought caramel works beautifully as well.
How do I prevent my cupcakes from being dry?
Avoid overbaking, measure ingredients accurately, and use buttermilk to keep the cupcakes moist.
Can I make these ahead of time?
Yes! You can bake the cupcakes a day in advance and frost them just before serving.
Do I have to fill the cupcakes with caramel?
No, but the filling adds an extra layer of gooey goodness.
What’s the best way to pipe frosting?
Use a piping bag fitted with a large star tip for a bakery-style swirl.
Can I make mini cupcakes instead?
Certainly! Bake mini cupcakes for about 10-12 minutes and adjust the yield accordingly.
Can I use whipped cream instead of buttercream?
While possible, whipped cream is softer and best served the same day.
How do I make caramel sauce from scratch?
Simmer sugar, butter, and heavy cream over low heat until thickened, stirring constantly.
What pairs well with these cupcakes?
Serve with coffee, hot chocolate, or a glass of milk for a delightful pairing.
Final Thoughts
These Caramel Cupcakes with Vanilla Cream Frosting are a show-stopping dessert that combines rich caramel flavors with a light, fluffy frosting. Perfect for celebrations or everyday indulgences, they’re sure to become a favorite in your recipe collection. With customizable options and detailed storage tips, you can enjoy these cupcakes anytime.
So why wait? Gather your ingredients, follow the steps, and treat yourself to the ultimate caramel delight today!
Caramel Cupcakes with Vanilla Cream Frosting
Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup caramel sauce (store-bought or homemade)
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 1 cup heavy whipping cream, cold
- 1/2 cup mascarpone cheese or cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Line a cupcake pan with 12 paper liners.
- In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 2 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and caramel sauce.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Mix until just combined.
- Divide the batter evenly among the cupcake liners, filling each about ¾ full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool completely on a wire rack.
- Optional: Use a small knife or piping tip to core a small hole in the center of each cupcake. Fill with caramel sauce.
- For the frosting, whip the heavy cream in a chilled bowl until soft peaks form. Add mascarpone cheese (or cream cheese), powdered sugar, and vanilla extract. Beat until smooth and fluffy.
- Pipe or spread the vanilla cream frosting onto the cooled cupcakes. Drizzle with extra caramel sauce and sprinkle lightly with sea salt flakes or white chocolate shavings if desired.
- Serve and enjoy!