Caramel Filled Cupcakes
These Caramel Filled Cupcakes are every caramel lover’s dream! A moist vanilla cupcake filled with caramel and topped with caramel buttercream frosting makes a decadent and delicious handheld treat!
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Why I Love These Caramel Filled Cupcakes
It’s not hard to figure out why I love these cupcakes, because, well…cupcakes. AND, they are filled with delicious caramel and then topped with caramel buttercream frosting.
I guess I could have put caramel in the cupcake batter as well, but that probably would have been overkill. LOL!
Ingredients Needed to Make Caramel-Filled Cupcakes
From the Pantry
You will need all-purpose flour, white sugar, confectioners’ powdered sugar, kosher salt, baking powder, and vanilla extract. You will also need caramel for the frosting and the drizzle on top.
From the Fridge
Refrigerated ingredients include unsalted butter, eggs, buttermilk (or milk with vinegar or lemon juice added, see notes), sour cream, and milk. Although these ingredients come from the fridge, they will need to be at room temperature for the best results.
I like to use unsalted butter for baking because I can control the amount of salt that goes in. However, if you only have salted butter you can still make these cupcakes, just omit the salt!
How to Make The Vanilla Cupcake
- Preheat the oven to 350°F and prepare a cupcake pan with liners. This recipe will make about 15 cupcakes. I made 12 regular-size and 12 mini cupcakes.
- Add the flour, salt, and baking powder to a medium mixing bowl, whisk together and set aside.
- In a stand mixer, cream the butter for about 1 minute, and then add the sugar. Continue to beat until light and fluffy. This takes a few minutes. You can also do this in a large mixing bowl with a hand mixer.
- Add the eggs and vanilla and continue beating to combine. Pour in the sour cream and finish beating the mixture.
- Add about 1/3 of the dry flour mixture to the batter and begin mixing. Pour in half of the buttermilk and combine. Repeat with the rest of the dry ingredients and buttermilk until everything has been added and mixed in. Stop beating as soon as the ingredients have been combined so that you don’t over-mix the batter.
- Fill each liner with batter about 3/4 full. Bake for 20-22 minutes. The cupcakes are done when a toothpick comes out clean. Allow the cupcakes to cool in the pan for 5 minutes and then remove them to a cooling rack to cool completely.
How to Make a Quick Buttermilk Substitute
To make a buttermilk substitute, take 1/2 cup of whole milk and add 1/2 tablespoon of lemon juice or white vinegar. Stir to combine and use in place of buttermilk.
How to Make the Caramel Buttercream Frosting
- Place the butter into the bowl of a stand mixer or a large mixing bowl. Beat for about 1 minute. Add the powdered sugar, one cup at a time, and combine after each addition. Add in the salt (skip this step if you are using salted caramel).
- Add the milk and vanilla and continue to beat. Pour in the caramel in a stream while beating to combine.
- Check for desired consistency and add more milk or powdered sugar if needed.
Make your own Caramel or Use Store-Bought
I used my homemade Instant Pot Caramel for these cupcakes. It’s so easy to make and I add salt to make salted caramel or dulce de leche, but that is optional.
You can also use store-bought caramel sauce. Just make sure it is at room temperature before adding it to the buttercream.
Equipment Needed to Make Caramel Cupcakes
A stand mixer is a must-have in any baker’s kitchen! I have had my Kitchen Aid Stand Mixer for years and I love it.
I use my Wilton Cupcake Pan all the time. The non-stick quality makes this pan so easy to clean and my cupcakes come out perfect every time!
Although you don’t have to use a piping tip for the frosting, it always just looks so much better! I used the Wilton #1M tip for these cupcakes.
More Dessert Recipes To Check Out
- Pink Grapefruit Dessert Bars
- Apple Crumble Cheesecake Bars
- Crumbl Copycat Piña Colada Cookies
- Ube Ice Cream Recipe
- Strawberry Ice Cream Cheesecake
Caramel Filled Cupcakes with Caramel Buttercream Frosting
Equipment
- piping tip (I used Wilton 1M)
Ingredients
Cupcakes
- 1 ¾ cups all-purpose flour
- ½ teaspoon kosher salt
- 1 ½ teaspoon baking powder¼
- ½ cup unsalted butter, room temp (1 stick)
- 1 cup white sugar
- 2 large eggs, room temp
- 2 teaspoons vanilla extract
- ½ cup sour cream, room temp
- ½ cup buttermilk, room temp (or milk with vinegar or lemon juice added, see notes)
Caramel Buttercream Frosting
- 1 cup unsalted butter, room temp⅘ (2 sticks)
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt (skip if using salted caramel)
- 4 cups confectioners' sugar
- 1 tablespoon whole milk
- ¼ cup caramel (salted or regular) plus more for the drizzle
Instructions
Cupcakes
- Preheat the oven to 350°F and prepare a cupcake pan with liners. This recipe will make about 15 cupcakes. I made 12 regular-size and 12 mini cupcakes.
- Add the flour, salt, and baking powder to a medium mixing bowl, whisk together and set aside.
- In a stand mixer, cream the butter for about 1 minute, and then add the sugar. Continue to beat until light and fluffy. This takes a few minutes. You can also do this in a large mixing bowl with a hand mixer.
- Add the eggs and vanilla and continue beating to combine. Pour in the sour cream and finish beating the mixture.
- Add about 1/3 of the dry flour mixture to the batter and begin mixing. Pour in half of the buttermilk and combine. Repeat with the rest of the dry ingredients and buttermilk until everything has been added and mixed in. Stop beating as soon as the ingredients have been combined so that you don't over-mix the batter.
- Fill each liner with batter about 3/4 full. Bake for 20-22 minutes. The cupcakes are done when a toothpick comes out clean. Allow the cupcakes to cool in the pan for 5 minutes and then remove them to a cooling rack to cool completely.
Caramel Buttercream Frosting
- Place the butter into the bowl of a stand mixer or a large mixing bowl. Beat for about 1 minute. Add the powdered sugar, one cup at a time, and combine after each addition. Add in the salt (skip this step if you are using salted caramel).
- Add the milk and vanilla and continue to beat. Pour in the caramel in a stream while beating to combine.
- Check for desired consistency and add more milk or powdered sugar if needed. After the cupcakes have fully cooled, place the frosting in a piping bag with a tip and add it to the top of the cupcakes. I used a Wilton #1M tip.
Notes
- To make a buttermilk substitute, take 1/2 cup of whole milk and add 1/2 tablespoon of lemon juice or white vinegar. Stir to combine and use in place of buttermilk.
Nutrition
Any nutrition calculations are only estimates using online calculators. Please verify using your own data.
Did you Make These Caramel Filled Cupcakes?
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You can never go wrong with cupcakes, but filling with caramel is a genius move! These were a huge hit with my family, and they want to know when I’m making them again!!!
I totally agree and I’m so glad your family loved these!
these sound delicious, i love cupcakes and cannot wait to try these!
These are so pretty and delicious!
Thanks, Jess!
Absolutely delicious! This treat did not disappoint. I wish I would have made a double batch.
A double batch would be dangerous in my house, LOL. Thanks for trying the recipe!
You had me at Caramel Filled Cupcakes. That’s all I needed to see lol. The cupcakes are so moist and the caramel in the middle and then topped with the buttercream frosting is just out of this world!
Thanks, Patty! I mean, caramel-filled anything HAS to be good, right?!?!
These look like the best treat! I am not a fan of chocolate, so cupcakes with caramel filling are right up my alley. Can’t wait to try these!
Chocolate is not at the top of my list either…great minds think alike!😁
The cupcake was just right and the instant pot caramel was the perfect filling.
Thanks, Diana. I just love that caramel sauce and I’m glad you did too!
This recipe is just what all Fall parties need. Its easy, festive, fun, and so delicious!