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 cupcake with a soft caramel center is frosted with Swiss meringue buttercream. And then drizzled with more caramel for that added luxury.
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.
About this caramel cupcakes
These are absolute addiction and messy cupcakes. The batter is my light and airy vanilla cupcake batter which is simple and easy to make.
The caramel sauce takes only five minutes to make but you can certainly use the ready-to-use store-bought caramel sauce.
For the frosting, I have used my absolute favorite Swiss meringue buttercream. But, you know that I have over 30 plus buttercream frosting recipes on this blog including my caramel buttercream which would be an absolute treat on these cupcakes.
If you prefer, you can also use my caramel buttercream frosting as I have done here in this recipe for this caramel cupcake recipe.
Useful Tips and Tools
- A good quality muffin or cupcake tray is a great investment as it will prevent sticking.
- I like using my stand mixer or hand mixer to make mixing easy. But, you can also use just a simple bowl, whisk, and spatula.
- I believe in measuring ingredients by weight, which makes my kitchen scale one of the most valuable items when baking. And the same goes for my measuring cups and measuring spoons.
- Also, it is important to buy cupcake liners from a trustworthy source to prevent cupcake liners from peeling.
- And, I love using my cupcake scooper when making cupcakes.
- Lastly, a good baking tray is always important. Try using a light-colored baking tray. Another option is to line the baking tray with parchment paper for easy clean up just in case of spillage.
How to make caramel cupcakes with soft caramel centers (Save/Pin)
Bake the cupcakes
- Preheat the oven to 160 C / 320 F.
- Line a muffin pan with cupcake liners.
- Sift the flour with salt, baking powder, and baking soda.
- 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.
- Use an ice cream scoop to divide the batter between the 12 cupcake liner.
- 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.
For the caramel sauce
- Place the sugar, lemon, and water in a deep light-colored pan (so you can see the color).
- With the heat on medium-low, cook the sugar.
- 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 and the caramel will rise when you add the butter and cream).
- 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 with some water and let come to almost boil.
- Place eggs whites, salt, cream of tartar, and sugar in a mixer bowl (or any stainless steel bowl).
- Then, place the mixer bowl over this hot water pot.
- Use a whisk and start to whisk lightly. The sugar in the egg whites will start to melt.
- 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.
- When the sugar has melted, remove from heat.
- 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.
- Whisk to firm peaks, shiny meringue.
- Touch the mixer bowl. If it’s still warm wait, run the mixer on low until it cools.
- If it’s cool to touch, start adding your butter one cube at a time. (DO NOT ADD BUTTER TO WARM MERINGUE).
- 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
- Prepare a piping bag with caramel sauce (if necessary microwave the caramel for 10 seconds).
- Prepare another 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 sauce. Place the core back on.
- Pipe a buttercream swirl on top.
- Drizzle more melted caramel on the top as well.
12 tips for making perfect cupcakes every single time
- Follow the recipe properly with minimum substitutions.
- Always use good quality ingredients.
- Make sure the ingredients are all at room temperature.
- Never over mix the batter.
- Use a scoop for baking similar size cupcakes.
- Always preheat the oven before baking - a hot oven works best for cupcakes.
- Bake cupcakes at the right temperature.
- Always bake cupcakes on the center rack one tray at a time.
- Never open the oven during baking - no peeking.
- Remove cupcakes from their pan no later than 7 to 10 minutes after baking.
- 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.
- Simple syrup the cupcakes if you don't plan to eat them on the same day.
Frequently asked questions
Bake them until just done - over-baking can dry them out.
Use ingredients like sour cream, buttermilk, yogurt, apple sauce that help keep the cupcakes moist.
Add simple syrup to cupcakes before frosting.
Baking perfect cupcakes is not hard to achieve if you follow the above 12 tips for perfect cupcakes.
Moist fluffy cupcakes are all about adding volume to your batter when mixing. This means that knowing how to mix your batter is important.
Over mixing the batter can collapse cupcakes, thus taking away all that fluffiness. As a rule of thumb, cream butter and sugar until the sugar has almost melted - 2 minutes.
Add eggs one at a time - and make sure each one is well incorporated.
Then, add the flour and liquid - but mix until just incorporated. It is easy to over mix at this stage.
There are a few things you can do - we discussed it in this post -- how to avoid cupcake liners peeling after baking.
There are few things you can do to bake similar size cupcakes - we discussed that in detail here - How to bake same size cupcakes.
You can place cupcakes in the fridge for a few minutes to cool them quickly. I like to place them for just 5 to 7 minutes in the freezer.
Never leave cupcakes in the fridge open for long as they will dry out.
I like to bake at 160 - 170 C, or 310 to 325 F, or Gas mark 2 - 3.
Depending on how hot your oven temperature is, cupcakes usually take between 18 to 22 minutes. If your cupcakes bake quicker than 18 minutes or longer than 22 minutes, it's probably best to check if your oven needs calibration.
Oh, these cupcakes are delicious with just about any frosting. I have shared with you more than 30 different buttercream flavors here on the blog but these are just a few suggestions.
SAVE THIS RECIPE ON PINTEREST FOR LATER. TRIED MY RECIPE? SHARE IT WITH ME, PLEASE.
Share a picture of your work with me by uploading an image here below my image on this board. You can also find a collection of my tutorials and recipes here on Pinterest.
Caramel cupcakes with Swiss meringue buttercream and caramel sauce
Print Pin RateDescription
Ingredients
For the cupcakes
- 4 oz (113 g) Butter (½ 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 ½ stick) room temperature
- 1 tsp Vanilla Extract
- ¼ tsp Salt
Instructions
Bake the cupcakes
- Preheat the oven to 160 C / 320 F.
- Line a muffin pan with cupcake liners.
- Sift the flour with salt, baking powder, and baking soda.
- 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 the vanilla extract.
- Use an ice cream scoop to divide the batter between the 12 cupcake liner.
- 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 caramel sauce
- Place the sugar, lemon, and water in a deep light-colored pan (so you can see the color).
- With the heat on medium-low, cook the sugar.
- 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 and the caramel will rise when you add the butter and cream).
- 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 with some water and let come to almost boil.
- Place eggs whites, salt, cream of tartar, and sugar in a mixer bowl (or any stainless steel bowl).
- Place the mixer bowl over this hot water pot.
- Use a whisk and start to whisk lightly. The sugar in the egg whites will start to melt.
- 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.
- When the sugar has melted, remove from heat.
- 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.
- Whisk to firm peaks, shiny meringue.
- Touch the mixer bowl. If it’s still warm wait, run the mixer on low until it cools.
- If it’s cool to touch, start adding your butter one cube at a time. (DO NOT ADD BUTTER TO WARM MERINGUE).
- 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
- Prepare a piping bag with caramel sauce (if necessary microwave the caramel for 10 seconds).
- Prepare another 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 sauce. Place the core back on.
- Pipe a buttercream swirl on top.
- Drizzle more melted caramel on the top as well.
Recipe Notes
Equipment
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
You may also like
