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.
Don’t forget to save this recipe on Pinterest for later.
You can find a collection of my tutorials and recipes here on Pinterest.
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
Print Pin RateDescription
Ingredients
For the Cupcakes
- 113 grams (3.99 oz) Unsalted butter 1 stick
- 100 grams (0.5 cups) White sugar
- 2 (2 ) Large eggs
- 1/2 cup (3.89 floz) Sour cream
- 175 grams (1.4 cups) All-purpose flour
- 2 tsp (2 tsp) Vanilla
- 1 tsp (1 tsp) Baking powder
- 1/4 tsp (0.25 tsp) Baking soda
For the Filling and Frosting
- 1/2 cup (0.5 cup) Caramel
- 4 cups (5.08 oz) Swiss meringue buttercream
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.
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Nutrition Information
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
Shenaz
Hi veena,
Your recipes are really amazing. Just wanted to ask if you can replace the sour cream with plain yogurt.
Thanks
Shenaz
Veena Azmanov
Yes, Shenaz. In this recipe, you can. Thanks
swathi
Veena you make best cupcakes, I love this carmel cupcakes, My kids will love it, I need to make it for them.
Veena Azmanov
Thank you so much, Swathi. You kids will adore this.
Alexis
There is something amazing about homemade caramel. These cupcakes looks amazing!
Veena Azmanov
Absolutely Alexis. So true.
Natalie
These cupcakes look decadent and so tasty. My kiddo will go nuts when I make him this. This is also a perfect weekend treat for my hubby and me. Will go perfect with a cup of coffee. Just yum!
Veena Azmanov
Thank you, Natalie. You must make this for him.
Tammy
Anything drizzle in this caramel sauce is a winner! Your cupcakes look so good and irresistible, Veena. I wish I could reach in and grab one of those right now! 😀
Veena Azmanov
Thank you, Tammy.
Carmy
Oh my goodness! The soft centre with the caramel coming out of it is HEAVEN! It looks so tasty! I need one ASAP! They look so beautiful as well.
Veena Azmanov
Thank you, Carmy. The center is the best part.
Celeste
I can taste it now, moist cake with smooth creamy caramel middle. This would be a big hit at the upcoming fall holiday gatherings.
Veena Azmanov
Absolutely perfect for the holidays, Celeste.
Cathleen @ A Taste of Madness
Wow!! I can’t get enough cupcake recipes, but I have never made caramel cupcakes before! I know what cupcake I will be making next 😉
Veena Azmanov
Thank you, Cathleen. I hope you try this recipe.
Marisa Franca
Oh, Veena! You have me so confused. I don’t know which one of your recipes I want to make first. These caramel cupcakes look fantastic. And the oozing center. WOW!! I love the cupcake liners too. So festive! I usually try to stay away from sweets — but I wouldn’t be able to resist one of these. Brava!!!!
Veena Azmanov
Thank you, Marisa. Oh whichever you try I know you will rock it. Thanks
Noel Lizotte
Cupcakes seem more popular around here than cake – just because of the single serving size and ease of transport. A cake calls for a plate, fork, knife, etc … a cupcake can just go and be eaten!
Veena Azmanov
I love single servings too Noel especially for parties.
Claudia Lamascolo
wow spectacular photos and you managed to make a grown woman drool all over the keyboard. These are delicious and I am swooning over them!
Veena Azmanov
Thank you, Claudia. Oh, hun drooling had nothing to do with age. I drool over these as well.
Nicolas Hortense
Well this is just one epic dessert. Love the surprise in the middle. And I haven’t even made meringue frosting yet but I am super eager to try. The texture of it looks so good!
Veena Azmanov
Thanks, Nicolas. Yes, the center is the best part. You must try a meringue frosting. It’s absolute heaven.
Gloria
WOW…these look fantastic. I think I will have to make this SOON. I might even use them for a birthday celebration …my daughter would love them for sure.
Veena Azmanov
You must try these soon GLoria. My kids love these.
Nicole
Oh my goodness, Veena, I am drooling over this recipe! The soft cupcakes, the gooey center, the topping… Love it!
Veena Azmanov
Thank you, Nicole. Yes, it is absolutely delicious.
Valerie
Molten lava made of caramel, what a great idea! Your cupcakes look lovely and would be great for a treat or entertaining. I bet they smelled great too.
Veena Azmanov
Absolutely Valerie – Would definitely be good for entertaining.
[email protected] Dinner Mom
This looks delicious! I love the caramel inside and the frosting looks very pretty and perfect for any special occasion. Thanks for sharing this beautiful treat.
Veena Azmanov
Definitely perfect for any special occasion Sally.
Pamela Nickson
My kids love these .. I make them pretty often
Joanna Nunes
Veena you make the finest recipes
nisan shaikh
Love the recipe