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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caramel filled cupcakes with caramel on top

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!

caramel filled cupcake cut in half to see the caramel inside

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.

ingredients for vanilla cupcakes
Cupcake Ingredients

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!

caramel buttercream frosting ingredients
Caramel Buttercream Ingredients

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. 

caramel cupcakes on a cooling rack

How to Make the Caramel Buttercream Frosting

  1. 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).
  2. Add the milk and vanilla and continue to beat. Pour in the caramel in a stream while beating to combine.
  3. Check for desired consistency and add more milk or powdered sugar if needed.
a caramel cupcake with caramel frosting on top on a stand

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.

salted caramel made in the instant pot after being stirred

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

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caramel filled cupcake cut in half

Caramel Filled Cupcakes with Caramel Buttercream Frosting

Vanilla cupcakes filled with caramel, topped with caramel buttercream frosting, and drizzled with even more caramel!
5 from 40 votes
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 20 minutes
Cooling Time: 20 minutes
Total Time: 1 hour
Servings: 15 cupcakes
Calories: 437kcal
Author: EmilyFabulous

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

Serving: 1serving | Calories: 437kcal | Carbohydrates: 59.3g | Protein: 3.3g | Fat: 21.2g | Saturated Fat: 13.1g | Cholesterol: 78mg | Sodium: 150mg | Potassium: 117mg | Fiber: 0.4g | Sugar: 44.9g | Calcium: 59mg | Iron: 1mg

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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