Description
Indulge in these delightful Caramel Cream-Filled Cupcakes that are soft and fluffy, filled with a rich whipped cream, and topped with a luscious homemade caramel sauce. Perfect for any occasion, these cupcakes are sure to impress!
Ingredients
Scale
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup whole milk
For the Cream Filling:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons instant vanilla pudding mix (optional for extra thickness)
For the Caramel Sauce:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cubed
- ½ cup heavy cream
- A pinch of salt (optional)
For the Buttercream Frosting:
- 1 cup unsalted butter, softened
- 3–4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2–3 tablespoons heavy cream or milk
For Garnish:
- Caramel drizzle
- Caramel shards or bits (optional)
Instructions
- Prepare the Cupcakes:
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large mixing bowl, cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Make the Cream Filling:
- In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- For a thicker filling, whisk in the vanilla pudding mix (optional) and continue whipping until stiff peaks form.
- Use a small knife or cupcake corer to remove the center of each cooled cupcake and fill it with the whipped cream.
- Prepare the Caramel Sauce:
- In a medium saucepan over medium heat, melt the sugar, stirring occasionally, until it turns a deep amber color.
- Carefully add the butter and stir until it’s fully melted.
- Slowly pour in the heavy cream while stirring constantly. Allow the mixture to cook for another 1-2 minutes until smooth and thick.
- Remove from heat and stir in a pinch of salt (optional) for salted caramel. Let the sauce cool before drizzling over the cupcakes.
- Make the Buttercream Frosting:
- In a large bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
- Add the vanilla extract and heavy cream or milk, beating until the frosting is light and fluffy.
- Pipe or spread the buttercream onto the filled cupcakes.
- Garnish and Serve:
- Drizzle the cooled caramel sauce over the frosted cupcakes.
- Optionally, top with caramel shards or bits for extra texture and flair.
- Serve and enjoy these indulgent Caramel Cream-Filled Cupcakes!
Notes
- For a richer caramel flavor, consider using dark brown sugar instead of granulated sugar for the caramel sauce.
Prep Time
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 40g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg