Caramel Cupcakes
Indulge in the heavenly sweetness of these caramel cupcakes, a delightful treat that combines fluffy, moist cake with the rich decadence of caramel. Made from scratch, these cupcakes feature a light and tender batter infused with luscious caramel sauce and a hint of vanilla, creating the perfect balance of flavor. Topped with a creamy, homemade caramel buttercream frosting, each bite is a velvety explosion of sweetness. Whether you're baking for a party, a casual gathering, or simply satisfying your sweet tooth, these caramel cupcakes are as beautiful as they are delicious. Complete the presentation with an optional drizzle of extra caramel or a sprinkle of sea salt for a gourmet touch. Ready in just under 40 minutes, this recipe is a quick yet unforgettable way to elevate your dessert game.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.75 cup granulated sugar
- 1.5 teaspoons baking powder
- 0.25 teaspoons baking soda
- 0.25 teaspoons salt
- 0.5 cup unsalted butter (softened)
- 2 pieces large eggs
- 1 teaspoon vanilla extract
- 0.5 cup whole milk
- 0.5 cup caramel sauce (store-bought or homemade)
- 2 cups powdered sugar
- 2 tablespoons heavy cream
Instructions
Preheat your oven to 350°F (175°C) and line a 12-count muffin tin with cupcake liners.
In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
In a large mixing bowl, beat the softened butter with an electric mixer on medium speed for 1-2 minutes until light and creamy.
Add the eggs one at a time, mixing after each addition. Then mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients in three batches, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined. Do not overmix.
Gently fold in the caramel sauce until evenly incorporated into the batter.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 16-18 minutes or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely on a wire rack.
To make the caramel buttercream, beat the softened butter in a large bowl on medium speed until creamy. Gradually add the powdered sugar and mix until combined.
Add the remaining caramel sauce and 2 tablespoons of heavy cream. Beat on high speed for 2-3 minutes until the frosting is smooth and fluffy. If the frosting is too thick, add a little more cream, 1 teaspoon at a time, until desired consistency is reached.
Using a piping bag or a spatula, frost the cooled cupcakes with the caramel buttercream.
Optional: Drizzle the cupcakes with extra caramel sauce or sprinkle with a pinch of sea salt for a sweet and salty finish.
Nutrition Facts
Calories |
3744 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.7 g | 166% | |
| Saturated Fat | 76.3 g | 382% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 695 mg | 232% | |
| Sodium | 1999 mg | 87% | |
| Total Carbohydrate | 618.3 g | 225% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 463.6 g | ||
| Protein | 35.6 g | 71% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 298 mg | 23% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 633 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
