There’s something special about making cupcakes for my family. I still remember the first time I made caramel-filled cupcakes for my daughter’s birthday. I wanted to surprise her with something different from the usual cake, and these cupcakes were a hit! The combination of moist vanilla cake with a surprise caramel center had everyone asking for seconds.
What I love about this recipe is how it strikes the perfect balance between sweet and savory. The caramel adds a delicious richness, while the buttercream frosting brings everything together. It’s become one of those go-to recipes that I make for family gatherings or when I just want to treat my loved ones.
If you’re like me and enjoy baking but don’t have hours to spend in the kitchen, this recipe is perfect. It’s not too complicated but still has that “wow” factor that will make everyone think you’ve spent much longer than you actually did. Plus, it’s so satisfying to see your family take that first bite and discover the gooey caramel inside. It always brings a smile to their faces!
How to Make Caramel Filled Cupcakes
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Ingredients
- 1 stick unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 ¾ cups all-purpose flour
- ½ cup sour cream, room temperature
- ½ cup buttermilk, room temperature
- 1 ½ teaspoons baking powder
- 2 teaspoons vanilla extract
- ½ teaspoon kosher salt
- For the Caramel: 1 cup granulated sugar
- 6 tablespoons unsalted butter, softened
- 4 tablespoons heavy cream
- ½ teaspoon kosher salt
- ½ teaspoon vanilla extract
- For the Buttercream: 2 sticks unsalted butter, softened
- 3 cups powdered sugar
- ¼ cup caramel
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 1 tablespoon heavy cream (optional)
Directions
Preheat the oven to 350°F and line a muffin pan with 14 cupcake liners.
In a bowl, sift together the flour, baking powder, and salt. Set aside.
Cream the butter and sugar in a stand mixer on medium speed until light and fluffy, about 2 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
On low speed, add in the sour cream, mixing until fully incorporated. Gradually add the dry ingredients in three parts, alternating with buttermilk, beginning and ending with the flour mixture.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 20-23 minutes, or until a toothpick inserted into the center comes out clean. Cool completely.
To make the caramel, melt the sugar in a saucepan over medium heat, stirring occasionally until it turns a deep amber color. Remove from heat and add the butter, stirring continuously. Slowly pour in the heavy cream, then stir in the salt and vanilla. Let the caramel thicken as it cools.
For the buttercream, beat the butter and powdered sugar on low speed until blended. Turn the mixer to high and beat until fluffy, about 2 minutes. Add the vanilla, salt, and cooled caramel, and mix until smooth. Add a tablespoon of cream if you prefer a creamier consistency.
Once the cupcakes are cooled, cut out a small circle from the center of each cupcake and fill with caramel. Pipe buttercream on top and drizzle with any remaining caramel.
Storing Suggestion
Store the cupcakes in an airtight container at room temperature for up to 2 days. If you need to store them longer, refrigerate them for up to 5 days, but let them come to room temperature before serving for the best texture.
Cooking Tips
To make sure the cupcakes rise evenly, avoid overfilling the liners—fill only two-thirds full. If you don’t have buttermilk, you can make your own by adding 1 tablespoon of vinegar or lemon juice to ½ cup of milk and letting it sit for 5 minutes.
Serving Suggestions
These caramel-filled cupcakes pair wonderfully with a hot cup of coffee or a cold glass of milk. For a fancier presentation, sprinkle sea salt over the caramel drizzle or serve with a scoop of vanilla ice cream.
Ingredient Substitutions
If you’re out of sour cream, you can substitute with plain Greek yogurt. You can also use salted butter in place of unsalted butter, just reduce the added salt by half to maintain the balance of flavors.
Seasonal Variations
For a fall twist, add a teaspoon of cinnamon and a pinch of nutmeg to the batter. In the summer, you can fold in some fresh berries for a fruity surprise in each bite.
Allergen Information
This recipe contains dairy, eggs, and gluten. If you’re looking for alternatives, consider using a dairy-free butter substitute and almond milk in place of buttermilk. A gluten-free flour blend can be used as well, but be sure to check that it’s a 1:1 substitution.
FAQ
Can I make the caramel ahead of time?
Yes, you can make the caramel up to 3 days in advance. Just store it in an airtight container in the fridge, and reheat it slightly before using so it’s easy to spoon into the cupcakes.
What if I don’t have a piping bag for the buttercream?
If you don’t have a piping bag, you can use a plastic sandwich bag. Just cut off a small corner and use it as a makeshift piping bag. Alternatively, you can spread the buttercream on the cupcakes with a knife.
Can I use store-bought caramel?
Yes, you can use store-bought caramel if you’re short on time. However, making your own caramel at home gives a fresher taste and allows you to control the level of sweetness.
Can I freeze these cupcakes?
Yes, these cupcakes freeze well. Just be sure to freeze them without the buttercream. Wrap the cupcakes tightly in plastic wrap, then store them in an airtight container in the freezer for up to 2 months. Frost them after thawing.
Why is my caramel crystallizing?
If your caramel crystallizes, it might be because the sugar wasn’t stirred properly or the heat was too high. Be sure to stir gently and melt the sugar slowly to prevent crystallization.
How do I prevent my cupcakes from being dry?
To avoid dry cupcakes, be careful not to overmix the batter or overbake the cupcakes. Start checking for doneness at the 20-minute mark, and remove them from the oven as soon as a toothpick comes out clean.
Salted Caramel Cream Cheese Cupcake
Ingredients
- 1 stick unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 ¾ cups all-purpose flour
- ½ cup sour cream room temperature
- ½ cup buttermilk room temperature
- 1 ½ teaspoons baking powder
- 2 teaspoons vanilla extract
- ½ teaspoon kosher salt
- 1 cup granulated sugar for caramel
- 6 tablespoons unsalted butter softened, for caramel
- 4 tablespoons heavy cream for caramel
- ½ teaspoon kosher salt for caramel
- ½ teaspoon vanilla extract for caramel
- 2 sticks unsalted butter softened, for buttercream
- 3 cups powdered sugar for buttercream
- ¼ cup caramel for buttercream
- 1 teaspoon vanilla extract for buttercream
- ¼ teaspoon kosher salt for buttercream
- 1 tablespoon heavy cream optional, for buttercream
Instructions
- Preheat your oven to 350°F and line a cupcake pan with liners, enough for about 14 cupcakes.
- In a mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a stand mixer, cream the butter and sugar on medium-high speed for about 2 minutes until light and fluffy.
- Add the eggs one at a time, followed by the vanilla extract, mixing on medium speed until combined.
- Slowly beat in the sour cream until smooth.
- Gradually add the dry mixture in batches, alternating with buttermilk, beginning and ending with the flour mixture.
- Fill cupcake liners about two-thirds full and bake for 20-23 minutes, or until a toothpick inserted comes out clean. Let cool completely.
- In a small saucepan over medium heat, add sugar ¼ cup at a time, stirring occasionally until each batch melts before adding more. Continue until all sugar is melted and turns a deep amber color.
- Turn off the heat and add butter one piece at a time, stirring carefully as it may splatter. Add the heavy cream, salt, and vanilla extract, stirring until smooth. Set aside to cool until thick.
- Using your stand mixer, beat the butter and powdered sugar on low speed until well blended. Increase the speed to high and whip for 2-3 minutes until fluffy. Add the vanilla extract, salt, and caramel, then mix again on medium speed for 2 minutes. If you prefer a creamier texture, add a tablespoon of heavy cream.
- Using a large piping tip or a knife, cut out the center of each cooled cupcake. Fill each hole with caramel using a spoon. Pipe the buttercream on top of the cupcakes, then drizzle the remaining caramel over the frosting.
