These decadent caramel cupcakes are infused with rich caramel flavor, filled with a gooey caramel center, and topped with a silky vanilla cream frosting. Perfect for birthdays, holidays, or any sweet occasion!
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.