Caramel Cupcakes with Vanilla Cream

These Caramel Cupcakes with Vanilla Cream are a dream for caramel lovers! Featuring moist caramel-infused cupcakes, a luscious caramel filling, and a smooth vanilla cream frosting, these cupcakes are the perfect balance of rich caramel and light, fluffy sweetness. Whether for birthdays, holidays, or just a sweet craving, these cupcakes are sure to impress!

Why You’ll Love This Recipe

• Rich Caramel Flavor – A buttery caramel cupcake base with extra caramel filling.
• Fluffy & Moist – Buttermilk keeps the cupcakes soft and tender.
• Silky Vanilla Cream Frosting – Light, whipped vanilla buttercream balances the richness of caramel.
• Easy to Make – Simple steps for a bakery-style treat at home.
• Perfect for Any Occasion – Great for celebrations, parties, or a sweet indulgence.

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
• Caramel candies
• White chocolate shavings

Directions

Make the Caramel Cupcakes:

1. Preheat Oven – Set to 350°F (175°C) and line a cupcake pan with liners.
2. Mix Dry Ingredients – In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. Cream Butter & Sugars – Beat butter, brown sugar, and granulated sugar until light and fluffy.
4. Add Eggs & Vanilla – Mix in eggs one at a time, then stir in vanilla extract.
5. Incorporate Buttermilk & Dry Ingredients – Alternate adding the dry ingredients and buttermilk, mixing until just combined.
6. Add Caramel – Fold in caramel sauce for extra flavor.
7. Bake – Fill cupcake liners ¾ full and bake for 18-20 minutes, until a toothpick inserted in the center comes out clean. Let cool completely.

Fill with Caramel (Optional):

8. Core Cupcakes – Use a small knife or piping tip to remove a small center from each cupcake.
9. Fill with Caramel Sauce – Spoon or pipe caramel into the center of each cupcake.

Make the Vanilla Cream Frosting:

10. Beat Butter – Whip butter until light and fluffy.
11. Add Powdered Sugar & Vanilla – Mix in powdered sugar, vanilla extract, and heavy cream, beating until smooth and fluffy.

Assemble the Cupcakes:

12. Frost the Cupcakes – Pipe or spread vanilla cream frosting over each cupcake.
13. Drizzle with Caramel – Garnish with caramel drizzle, sea salt flakes, or caramel candies.

Serve & Enjoy:

14. Let Set – Allow frosting to firm up before serving.

Servings and Timing

• Servings: 12 cupcakes
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Cooling & Assembly Time: 30 minutes
• Total Time: 1 hour 10 minutes

Variations

• Salted Caramel Cupcakes – Add sea salt to the caramel sauce for a sweet-salty contrast.
• Chocolate Caramel Cupcakes – Mix cocoa powder into the batter for a chocolatey twist.
• Nutty Caramel Cupcakes – Sprinkle chopped pecans or almonds on top.
• Caramel Mocha Cupcakes – Add espresso powder to the batter for a coffee kick.
• Gluten-Free Option – Use a 1:1 gluten-free flour blend.

Storage/Reheating

• Room Temperature: Store in an airtight container for up to 2 days.
• Refrigerator: Keeps fresh for up to 5 days.
• Freezing: Freeze unfrosted cupcakes for up to 3 months. Thaw and frost before serving.
• Serving Tip: Let refrigerated cupcakes sit at room temperature before eating for the best texture.

FAQs

Can I use store-bought caramel sauce?

Yes! High-quality store-bought caramel works great, but homemade caramel adds a richer flavor.

How do I prevent my cupcakes from being dry?

Avoid overbaking and use buttermilk to keep them moist.

Can I make these cupcakes ahead of time?

Yes! Bake the cupcakes a day ahead and frost before serving.

Do I have to fill them with caramel?

No, but the caramel filling adds an extra gooey surprise.

What’s the best way to pipe frosting?

Use a piping bag with a large star tip for a bakery-style swirl.

Can I make mini cupcakes instead?

Yes! Bake mini cupcakes for about 10-12 minutes.

Can I use whipped cream instead of buttercream?

Yes! But whipped cream is softer and best for same-day serving.

How do I make caramel sauce from scratch?

Simmer sugar, butter, and heavy cream over low heat until thickened.

Can I use a different frosting?

Yes! Cream cheese frosting or caramel buttercream would pair beautifully.

What pairs well with these cupcakes?

Enjoy with coffee, hot chocolate, or a glass of milk!

Conclusion

These Caramel Cupcakes with Vanilla Cream are a decadent, bakery-style treat that’s perfect for any occasion. With their rich caramel flavor, fluffy frosting, and optional gooey filling, they are sure to satisfy any sweet tooth. Try them today and indulge in caramel goodness!

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