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Caramel Cupcakes with Vanilla Cream

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These Caramel Cupcakes are rich, buttery, and infused with caramel flavor. They’re topped with a smooth and creamy vanilla whipped frosting and a drizzle of extra caramel for the ultimate indulgence. Perfect for birthdays, holidays, or whenever you’re craving something sweet and decadent!

Ingredients

Scale

For the Caramel Cupcakes:

  • ½ cup unsalted butter, softened
  • ¾ cup brown sugar, packed
  • ¼ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup caramel sauce (store-bought or homemade)
  • 1½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup buttermilk

For the Vanilla Cream Frosting:

  • 1 cup heavy whipping cream, cold
  • ½ cup mascarpone cheese or cream cheese, softened
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract

For Garnish:

  • Extra caramel sauce (for drizzling)
  • A sprinkle of sea salt (optional)

Instructions

Make the Caramel Cupcakes:

  1. Preheat & Prep: Preheat oven to 350°F (175°C). Line a cupcake pan with 12 liners.
  2. Cream Butter & Sugars: In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy (about 2 minutes).
  3. Add Eggs & Flavoring: Mix in eggs, vanilla extract, and caramel sauce until smooth.
  4. Mix Dry Ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
  5. Alternate Wet & Dry: Gradually add the dry ingredients to the butter mixture, alternating with buttermilk, until combined.
  6. Bake: Divide batter evenly into cupcake liners and bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.

Make the Vanilla Cream Frosting:

  1. Whip the Cream: In a chilled bowl, beat heavy whipping cream until soft peaks form.
  2. Mix with Mascarpone: Add mascarpone (or cream cheese), powdered sugar, and vanilla extract. Beat until smooth and fluffy.

Assemble the Cupcakes:

  1. Frost the Cupcakes: Pipe or spread the vanilla cream onto the cooled cupcakes.
  2. Drizzle with Caramel: Drizzle with extra caramel sauce and sprinkle with a touch of sea salt for a sweet-salty finish.
  3. Serve & Enjoy!

Notes

  • For extra caramel flavor, fill the cupcakes with a spoonful of caramel before frosting.
  • Want a sturdier frosting? Add ½ cup more mascarpone or cream cheese to stabilize the frosting.

 

  • Storage: Store in the fridge for up to 3 days, but bring to room temperature before serving.

Find it online: https://ukfinda.com/caramel-cupcakes-with-vanilla-cream/