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 a Swiss Meringue Buttercream 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 go right into the kitchen just now? Well I have a few of such delicious recipes coming up soon so make sure you on the list 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 filing 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
Now I make Caramel at home and there is nothing more delicious than fresh homemade Caramel because it so easy to make !! But you can use store bought Caramel too!! 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 recipes is simply the most decadent you can get, with a light and fluffy Vanilla Sponge on the inside; filled with soft sweet caramel, topped with delicious Swiss Meringue Buttercream and then drizzled with some more caramel again .
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 in taste and has a more velvety mouth feel. You can find my recipe for Swiss Meringue Buttercream and Italian Meringue Buttercream here 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
Tools
- Cake Mixer – K-mix;Kitchen-Aidor Hand held mixer works too
- Mixing Bowl
- Whisk
- Wooden Spoon
- Flour Sieve
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 (1 3/4 cup)
- 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
- Swift 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 wrapers.
- 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. (the picture is of a fresh caramel cupcakes above)
- Prepare a piping bag with Swiss Meringue Buttercream and your favorite piping nozzle.
- Use a cupcake core or a melon baler 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.
Save this recipe for later – You can find a collection of my recipes and Tutorials 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
Prep
Cook
Total
Yield 12 cupcakes
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 then drizzled with more caramel for that added luxury.
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 (1 3/4 cup)
- 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
Instructions
- Preheat the oven to 160 C / 380 F
- Swift 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 wrapers.
- 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. (the picture is of a fresh caramel cupcakes above)
- Prepare a piping bag with Swiss Meringue Buttercream and your favorite piping nozzle.
- Use a cupcake core or a melon baler 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.
Courses Dessert
Cuisine French
Nutrition Facts
Serving Size 80 g
Amount Per Serving | ||
|---|---|---|
Calories 295 | ||
% Daily Value | ||
Total Fat 13.4 g | 21% | |
Saturated Fat 6.5 g | 33% | |
Unsaturated Fat 6.6 g | ||
Trans Fat 0.3 g | ||
Cholesterol 55 mg | 18% | |
Sodium 107 mg | 4% | |
Total Carbohydrates 40.6 g | 14% | |
Dietary Fiber 0.4 g | 2% | |
Sugars 26.6 g | ||
Protein 3.4 g | 7% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Don’t you just LOVE all that caramel goodness?
Do you love Cupcakes?
Perhaps you may like to check out some of my other cupcake recipes. If you don’t find what you looking for let me know in the comments below so I can add them to my list of future recipe wish list. Alternatively you may like to check out the Recipe Index to find other treats.
A Collection of Cupcake Recipes by Veena Azmanov
My kids love these .. I make them pretty often
Veena you make the finest recipes
Love the recipe