Caramel Cupcakes with Caramel Filling and Drizzled with more Caramel

These caramel cupcakes are the most decadent you can get. A light and fluffy vanilla cake filled with soft caramel swirled with  Swiss meringue buttercream. And then drizzled with more caramel for that added luxury.

Caramel Cupcakes with Soft Caramel Centers and Swiss Meringue Buttercream

As promised last week, I plan to share a few cupcake recipes with you. But first, look at this caramel cupcake. Doesn’t that look like you wanna to make one right now? Well, I have a few of such delicious recipes coming up soon. So make sure you subscribe to my blog and don’t miss any of my sweet treats.

I’ve been making some really delicious cupcakes for family and friends. And they’ve been raving about it all day making me feel like a star.

Like caramel? Yes, you do.. I love caramel! And my little Rhea can eat it out of a bowl with a spoon. Can you imagine caramel filling in the cupcake and then drizzles all over the cupcake frosting? Yes!! Absolutely heaven.

Caramel Cupcakes with Soft Caramel Centers and Swiss Meringue Buttercream

The Caramel Sauce

I make caramel at home and there is nothing more delicious than fresh homemade caramel sauce. It so easy to make !! And yet, you can use store-bought caramel too. Also, you can find my recipe for homemade caramel sauce here.

The drizzling Caramel

Remember this little tease I shared a few days ago on my Instagram.

This caramel cupcake recipe is simply the most decadent you can get, with a light and fluffy vanilla sponge on the inside. It’s filled with soft sweet caramel, topped with delicious Swiss meringue buttercream and then drizzled with some more caramel on top.

Frosting – American or Meringue

I personally prefer to use a meringue buttercream rather than American buttercream for these cupcakes. Because it’s much less sweet and has a more velvety mouthfeel.  You can find my recipe for Swiss Meringue Buttercream and Italian Meringue Buttercream on my blog as well.

Furthermore, the caramel is sweet too. So, keep in mind that American buttercream and caramel together may make it a very sweet combination.

Caramel Cupcakes with Soft Caramel Centers and Swiss Meringue Buttercream

Recipe – Caramel Cupcakes with soft caramel centers (Save/Pin)

Useful Tips and Tools

• If you bake often, it would be a good idea to invest in a cake mixer. Because often we try to mix by hand and then we are too tired to give it enough creaming or mixing. So, if you are making this buttercream go head and remove that K-Mix or Kitchen Aid from your kitchen cabinet. And, you don’t have to buy an expensive stand mixer, a simple hand mixer works great too.
• Having said that, a simple Bowl, whisk and Spatula with a little extra elbow grease will do too.
• Personally, I believe in weighing ingredients by weight, which makes my kitchen scaleone of the most valuable items when baking. The same goes for mymeasuring cups and measuring spoons. It’s always a good idea to have these handy and use them when baking rather than trying to guess measurements.
• Also, it is important to buy cupcake linersfrom a trustworthy source to prevent peeling. There is nothing worse than to bake good cupcakes or muffins and then have all the liners peel off.
• Additionally, you can use a measuring cup to ensure you divide the batter evenly among all the cupcakes or muffins. That way all your cupcakes will be a similar size. Personally, I love using my cupcake scooper for that purpose.  
• A good baking tray is always important. Try using a light colored baking trayBaking tray. Another option is to line the baking tray with Parchment Paper for easy clean up just in case of spillage.
• Every oven works differently. So the baking times are just guidelines. In case of muffins and cupcakes, it’s often a good idea to rotate the baking tray mid-way the baking so they cook and rise evenly.

Ingredients

For the Cupcakes

• Unsalted butter – 113 grams  (1 stick)
• White sugar – 100 grams (1/2 cup)
• Large eggs – 2 nos
• Sour cream – 1/2 cup
• All-purpose flour – 175  grams
• Vanilla – 2 tsp
• Baking powder – 1 tsp
• Baking soda – 1/4 tsp

For the Filling and Frosting

• 1/2 cup caramel
• 4 cups Swiss meringue buttercream

Method

• Preheat the oven to 160 C / 380 F.
• Sift the flour with salt, baking powder, and baking soda.
• Whisk the egg using a whisk attachment until light and foamy – set aside.
• Cream the butter and sugar until light and foamy.
• Next, add in the sour cream and flour mixture alternating in 3 batches.
• Now add vanilla.
• Lastly, fold in the egg mixture you set aside before.
• Use an ice cream scoop to pour batter into the 12 cupcake wrappers.
• Bake in the preheated oven for about 18 to 20 minutes or until the skewer inserted in the center comes out clean.
• Cool completely but do not put in the fridge.

Prepare Filling and Frosting

• Have Caramel ready – use store bought or Homemade Caramel in 5 minutes
• Prepare Swiss Meringue Buttercream using my simple step by step found here – Swiss Meringue Buttercream 

 Assemble

• Once cupcakes are cooled at room temperature.
• I prefer a more soft caramel so I microwave it for 20 seconds in a piping bag and filled the cupcake centers with soft drippy caramel.
• Prepare a piping bag with Swiss meringue buttercream and your favorite piping nozzle.
• Use a cupcake core or a melon baller to make a hole in the center of the cupcake. Fill with caramel and close the hole.
• Pipe a buttercream swirl on top.
• Drizzle more melted caramel on the top as well.

Caramel Cupcakes with Soft Caramel Centers and Swiss Meringue Buttercream

Recipe Card – Caramel Cupcakes with soft caramel centers and drizzled with more caramel

Caramel Cupcakes with Soft Caramel Centers and Swiss Meringue Buttercream

These caramel cupcakes are the most decadent you can get. A light and fluffy vanilla cake filled with soft caramel swirled with a Swiss meringue buttercream. And then drizzled with more caramel for that added luxury.

5 from 18 votes

Print Pin Rate

Course: Dessert

Cuisine: French

Keyword: Caramel Cupcakes, Caramel cupcakes with caramel buttercream

Adjust Servings Here: 12 cupcakes

Calories: 295kcal

Author: Veena Azmanov

Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 30 mins

Ingredients

For the Cupcakes

• 113 grams Unsalted butter 1 stick
• 100 grams White sugar
• 2 Large eggs
• 1/2 cup Sour cream
• 175 grams All-purpose flour
• 2 tsp Vanilla
• 1 tsp Baking powder
• 1/4 tsp Baking soda

For the Filling and Frosting

• 1/2 cup Caramel
• 4 cups Swiss meringue buttercream

Metric - US customary

Instructions

• Preheat the oven to 160 C / 380 F.
• Sift the flour with salt, baking powder, and baking soda.
• Whisk the egg using a whisk attachment until light and foamy - set aside.
• Cream the butter and sugar until light and foamy.
• Next, add in the sour cream and flour mixture alternating in 3 batches.
• Now add vanilla.
• Lastly, fold in the egg mixture you set aside before.
• Use an ice cream scoop to pour batter into the 12 cupcake wrappers.
• Bake in the preheated oven for about 18 to 20 minutes or until the skewer inserted in the center comes out clean.
• Cool completely but do not put in the fridge.

Prepare Filling and Frosting

• Have Caramel ready - use store bought or homemade caramel in 5 minutes.
• Prepare Swiss Meringue Buttercream using my simple step by step found here - Swiss meringue buttercream.

Assemble

• Once cupcakes are cooled at room temperature. 
• I prefer a more soft caramel so I microwave it for 20 seconds in a piping bag and filled the cupcake centers with soft drippy caramel. 
• Prepare a piping bag with Swiss meringue buttercream and your favorite piping nozzle.
• Use a cupcake core or a melon baller to make a hole in the center of the cupcake. Fill with caramel and close the hole.
• Pipe a buttercream swirl on top.
• Drizzle more melted caramel on the top as well.

Nutrition Information

Serving: 80g | Calories: 295kcal | Carbohydrates: 40.6g | Protein: 3.4g | Fat: 13.4g | Saturated Fat: 6.5g | Polyunsaturated Fat: 6.6g | Monounsaturated Fat: 0g | Trans Fat: 0.3g | Cholesterol: 55mg | Sodium: 107mg | Potassium: 0mg | Fiber: 0.4g | Sugar: 26.6g | Vitamin A: 0% | Vitamin C: 0% | Calcium: 0% | Iron: 0%

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

Tried this recipe?Mention @veenaazmanov or tag #veenaazmanov!