Moist Caramel Cupcakes

These caramel cupcakes are the most decadent you can get. A light and fluffy vanilla cupcake with a soft caramel center is frosted with Swiss meringue buttercream and then drizzled with more caramel for that added luxury.

Lately, 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 from a bowl with a spoon. So, can you imagine caramel filling in the cupcake and then drizzling all over the cupcake frosting? Yes!! Absolutely heaven.

About these cupcakes

These are an absolute addiction and also messy cupcakes. The batter is my light and airy vanilla cupcake batter, which is simple and easy to make.

And the caramel sauce takes only five minutes to make. But you can also use a ready-to-use store-bought caramel sauce.

In addition, for the frosting, I have used my absolute favorite Swiss meringue buttercream. And yet, you know that I have over 30 buttercream frosting recipes on this blog, including my caramel buttercream, which would be an absolute treat on these cupcakes.

So, if you prefer, you can also use my caramel buttercream frosting as I have done here in this caramel cupcake recipe.

Step-by-step instructions

Bake the cupcakes

• Preheat the oven to 160 C / 320F.
• And, line a muffin pan with cupcake liners.
• Next, sift the flour with salt, baking powder, and baking soda.
• Then, cream the butter and sugar until light and foamy.
• Add the eggs, one at a time.
• Next, add in the sour cream and flour mixture, alternating in 3 batches.
• Finally, add vanilla extract.
• Then, use an ice cream scoop to divide the batter between the 12 cupcake liners.
• Bake in the oven for about 18 to 20 minutes or until the skewer inserted in the center comes out clean.
• Then, cool it completely, but do not put it in the fridge.

For the caramel sauce

• Place the sugar, lemon, and water in a deep, light-colored pan (so you can see the color).
• Then, with the heat on medium-low, cook the sugar.
• And shake and swirl the pan slowly, guiding the heat distribution.
• The sugar should now start to color into a golden amber.
• Once all the sugar is amber, add in the butter and stir constantly.
• Followed by the cream (watch your hands; the caramel will rise when you add the butter and cream).
• Next, add the salt and barely combine.
• Cool for a few minutes in the pan. Then, pour it into a mason jar or bowl. 
• As the mixture cools, it will get thicker—at least 3 hours.

Prepare Swiss meringue buttercream

• Place a pot of water on the stove and bring it to a near-boil.
• Next, place egg whites, salt, cream of tartar, and sugar in a stand mixer bowl (or any stainless steel bowl).
• Then, place the mixer bowl over the hot water pot.
• Use a whisk and start to whisk lightly. The sugar in the egg whites will begin to melt. 
• Next, test the sugar with your fingers. Dip a clean finger in and rub the mixer between your fingers. If you feel the grains of sugar, continue to whisk.
• When the sugar has melted, remove it from the heat.
• Then place the bowl on the mixer and start at medium-low speed with the whisk attachment. After a minute or two, whip at medium to high speed.
• Whisk to firm peaks, shiny meringue.
• Touch the mixer bowl. If it’s still warm, wait and run the mixer on low until it cools.
• If it’s cool to touch, add your butter one cube at a time (DO NOT ADD BUTTER TO WARM MERINGUE).
• After adding all the butter, run the mixer on high for two more minutes. This should give you a light and airy cream.

 Assemble

• Prepare a piping bag with caramel sauce (if necessary, microwave the caramel for 10 seconds).
• In addition, prepare another piping bag with Swiss meringue buttercream and your favorite piping nozzle.
• Then, use a cupcake core or a melon baller to make a hole in the center of the cupcake.
• Fill with caramel sauce. Then, place the core back on.
• Next, pipe a swirl of buttercream on top.
• And drizzle more melted caramel on the top.

12 tips for making perfect cupcakes

1. First, follow the recipe accurately with minimum substitutions.
2. Always use good-quality ingredients.
3. Also, make sure the ingredients are all at room temperature.
4. Never over-mix the batter.
5. Use a scoop for baking similar-sized cupcakes.
6. Also, always preheat the oven before baking – a hot oven works best for cupcakes.
7. Bake cupcakes at the right temperature.
8. And, always bake cupcakes on the center rack, one tray at a time.
9. Never open the oven during baking – no peeking.
10. Remove cupcakes from their pan no later than 7 to 10 minutes after baking.
11. Store cupcakes properly after baking. Place them in an airtight container at room temperature. Cupcakes dry in the fridge unless wrapped properly with plastic wrap.
12. And simple syrup on the cupcakes if you don’t plan to eat them on the same day.

Frequently asked questions

Veena Azmanov

Caramel cupcakes with Swiss meringue buttercream and caramel sauce

5 from 21 votes

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

Print Recipe Pin Recipe Add to CollectionGo to Collections

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 12 cupcakes

Course: Dessert

Cuisine: French

Calories: 295

Ingredients

 

0.5X1x1.5X2x3x?

For the cupcakes

• 4 oz (113 g) Butter (1/2 cup, 1 stick) unsalted, room temperature
• ½ cup (100 g) White sugar
• 2 Eggs large
• ½ cup (120 ml) Sour cream
• 1 ½ cup (190 g) Cake flour
• 1 tsp Baking powder
• ¼ tsp Baking soda
• 2 tsp Vanilla extract

For the caramel sauce

• 1 cup (200 g) Sugar
• 3 tbsp Water
• ¼ tsp Lemon juice
• 4 tbsp (60 g) Butter
• ½ cup (120 ml) Whipping cream
• 1 tsp Vanilla extract
• 1 tsp Rock salt

For the Swiss meringue buttercream

• 3 grams Egg whites (3 oz)
• ½ cup (100 g) White sugar
• ⅛ tsp Cream of tartar optional
• 12 oz (340 g) Unsalted Butter (3 sticks 1 1/2 stick) room temperature
• 1 tsp Vanilla Extract
• ¼ tsp Salt

Method

 

Bake the cupcakes

1. Preheat the oven to 160 C / 320 F.
2. Line a muffin pan with cupcake liners.
3. Sift the flour with salt, baking powder, and baking soda.
4. Cream the butter and sugar until light and foamy.
5. Add the eggs, one at a time.
6. Next, add in the sour cream and flour mixture alternating in 3 batches.
7. Finally, add the vanilla extract.
8. Use an ice cream scoop to divide the batter between the 12 cupcake liner.
9. Bake in the preheated oven for about 18 to 20 minutes or until the skewer inserted in the center comes out clean.
10. Cool completely but do not put in the fridge.

Prepare caramel sauce

1. Place the sugar, lemon, and water in a deep light-colored pan (so you can see the color).
2. With the heat on medium-low, cook the sugar.
3. Shake and swirl the pan slowly guiding the heat distribution.
4. The sugar should now start to color into a golden amber.
5. Once all the sugar is amber, add in the butter and stir constantly.
6. Followed by the cream. (watch your hands and the caramel will rise when you add the butter and cream).
7. Add the salt and barely combine
8. Cool for a few minutes in the pan, then pour it into a mason jar or bowl.
9. As the mixture cools it will get thicker. At least 3 hours.

Prepare Swiss meringue buttercream

1. Place a pot with some water and let come to almost boil.
2. Place eggs whites, salt, cream of tartar, and sugar in a mixer bowl (or any stainless steel bowl).
3. Place the mixer bowl over this hot water pot.
4. Use a whisk and start to whisk lightly. The sugar in the egg whites will start to melt.
5. Test the sugar with your fingers. Dip a clean finger in and rub the mixer between your fingers, if you feel the gains of sugar – continue to whisk.
6. When the sugar has melted, remove from heat.
7. Place the bowl on the mixer and start at medium to low speed with a whisk attachment. After a minute or two whip at medium to high speed.
8. Whisk to firm peaks, shiny meringue.
9. Touch the mixer bowl. If it’s still warm wait, run the mixer on low until it cools.
10. If it’s cool to touch, start adding your butter one cube at a time. (DO NOT ADD BUTTER TO WARM MERINGUE).
11. After all the butter is added, run the mixer on high for two minutes more. This should give you a light, and airy cream.

Assemble

1. Prepare a piping bag with caramel sauce (if necessary microwave the caramel for 10 seconds).
2. Prepare another piping bag with Swiss meringue buttercream and your favorite piping nozzle.
3. Use a cupcake core or a melon baller to make a hole in the center of the cupcake.
4. Fill with caramel sauce. Place the core back on.
5. Pipe a buttercream swirl on top.
6. Drizzle more melted caramel on the top as well.

Notes

Featured Recipe – Swiss meringue buttercream used on these cupcakes

Equipment you will need

Kitchen Scale

Meas Cups and Spoons

Cupcake Pan

Nutrition

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: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg

Tried this recipe?

Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!

Chocolate Chip Pumpkin Cupcakes with No-Butter Cream Cheese Frosting

Halloween Wormy Dirt Cupcakes

Homemade Bunny Ears Cupcakes

Delicious Easter Carrot Cupcakes

Did you LIKE this recipe? Save it for later on Pinterest.
Follow on YouTube, Facebook, Twitter, Instagram or TikTok
Subscribe to receive new recipes right to your inbox.