Get set for some major fun with my Caramel Cupcakes filled with a delicious Vanilla Cream centre!
Let me just be honest with you: as a sweets addict, I really have to say these babies are just so full of flavor—really buttery and rich in caramel vibe, matched perfectly with the light and fluffy vanilla cream inside, making everything super-balanced and just delish. Whether you are going to show off to your friends at a dinner party or spoil yourself like a queen after a hard day, those are the cupcakes that will bring nothing other than sweet satisfaction.
My Story
Just what I really needed for that super-stressful week, when suddenly something great came out of my pantry: I rediscovered a long-forgotten jar of caramel sauce, leading to inspiration for what was next. Mix up things in a crazy way, bake, and then taste test all these amazing cupcakes. Then came the magic as I bit into the first of those cupcakes and discovered the delicious surprise of vanilla cream in the middle. Since then, cupcakes have been my treat for the gray days and any little celebration of life’s victories; hence, I earned the title “Cupcake Queen” among my friends!
Emma’s Tips
Perfect Caramel Cupcake-make sure all your ingredients are at room temperature before you even get started.
These ensure a smooth batter and let it bake more evenly. Chilling your bowl and beaters before making your vanilla cream filling will give you those perfect stiff peaks. And the cool tip? If you’re running out of time, you can totally use store-bought caramel sauce, but make sure to let it warm up for a while beforehand so it will be easier to mix in.
Finally, do not overfill your cupcake liners. Two-thirds full is perfection for beautifully domed tops!
CARAMEL CUPCAKES with Vanilla Cream Center
Course: Cupcakes12
servings30
minutes40
minutes350
kcalIngredients
- For the Caramel Cupcakes:
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
1/2 cup brown sugar
2 large eggs, room temperature
1/2 cup milk, room temperature
1/4 cup caramel sauce (store-bought or homemade)
1 tsp vanilla extract
1 1/2 tsp baking powder
1/4 tsp salt
- For the Vanilla Cream Filling:
1 cup heavy cream, chilled
2 tbsp powdered sugar, sifted
1 tsp vanilla extract
- For the Caramel Frosting:
1/2 cup unsalted butter, softened
1/2 cup caramel sauce (store-bought or homemade)
3-4 cups powdered sugar, sifted
2-3 tbsp milk or heavy cream
A pinch of salt
- For Decoration:
Fresh strawberries, halved
Fresh raspberries, blackberries, or blueberries
Drizzle of caramel sauce
Sprinkles or edible glitter (optional)
Steps
- Preheat and Prepare the Cupcake Batter:
• Preheat your oven to 350°F (175°C) and line a 12-cup
muffin tin with cupcake liners.
• In a medium bowl, whisk together the flour, baking powder,
and salt. Set aside.
• In a large bowl, cream together the softened butter,
granulated sugar, and brown sugar with an electric mixer on
medium-high speed until light and fluffy, about 2-3 minutes.
• Add the eggs one at a time, beating well after each addition.
Stir in the vanilla extract and caramel sauce.
• Gradually add the dry ingredients to the butter mixture,
alternating with the milk, mixing on low speed until just
combined. The batter should be smooth and slightly thick. - Bake the Cupcakes:
• Divide the batter evenly among the cupcake liners, filling
each about two-thirds full.
• Bake for 18-20 minutes, or until a toothpick inserted into the
center of a cupcake comes out clean.
• Let the cupcakes cool in the pan for 5 minutes, then transfer
them to a wire rack to cool completely. - Prepare the Vanilla Cream Filling:
• In a large chilled bowl, whip the heavy cream with an electric
mixer on medium-high speed.
• Gradually add the powdered sugar and vanilla extract while
whipping, continuing until stiff peaks form.
• Transfer the vanilla cream to a piping bag fitted with a small
round tip. - Fill the Cupcakes:
• Once the cupcakes are completely cool, use a small knife or
a cupcake corer to remove a small portion from the center of
each cupcake.
• Pipe the vanilla cream into the center of each cupcake, filling
it to the top. - Prepare the Caramel 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 caramel sauce, pinch of salt, and 2 tablespoons of
milk or cream. Beat on high speed until the frosting is smooth
and fluffy. If the frosting is too thick, add more milk or cream
until the desired consistency is reached. - Frost the Cupcakes:
• Pipe or spread a generous swirl of caramel frosting onto
each filled cupcake. - Decorate the Cupcakes:
• Option 1: Top each cupcake with a halved fresh strawberry,
adding a pop of red color against the caramel frosting.
• Option 2: Arrange a few fresh berries, such as raspberries,
blackberries, or blueberries, on top of each cupcake for a
burst of fruity flavor.
• Option 3: Drizzle a little extra caramel sauce over the
frosting and berries for an extra indulgent touch.
• Optionally, add a sprinkle of edible glitter or colorful
sprinkles to make the cupcakes even more festive.
Serving Suggestions
These cupcakes will be able to stand up to anything, but why stop there? Have one of these babies with a hot salted caramel latte and have an awesome coffee break. If you have just had a dinner party, set these up on a tiered stand with some fresh berries around the whole thing for color. And if you really want to knock their socks off: go for a glass of dessert wine-a late harvest Riesling would be super tasty! Dear Reader,
Nutritional Information
While these cupcakes are definitely a treat, they’re worth every calorie! Each cupcake contains approximately 350 calories, 18g of fat, 45g of carbohydrates, and 3g of protein. Remember, life is all about balance – sometimes you need a salad, and sometimes you need a caramel cupcake!
FAQ
Yes! Bake and fill them a day in advance, but wait to frost until just before serving.
They’re best enjoyed within 2-3 days, stored in an airtight container at room temperature.
Absolutely! Freeze unfrosted cupcakes for up to 3 months. Thaw overnight before filling and frosting.
Of course! Try chocolate ganache or fruit compote for delicious variations.
Dear Reader
I’d love to hear about your caramel cupcake adventures! Did you get crazy with the funky toppings? How did your fam go over that surprise inside of vanilla goodness? Share your experiences in the comments below and leave a rating after you’ve tried this recipe and loved it as much as I do!
These Caramel Cupcakes filled with vanilla cream accomplish not only the dessert needs but feed more like a little piece of joy in every bite. From that soft caramel-infused sponge to the creamy vanilla filling and rich caramel frosting, everything comes together to make an unforgettable treat. Now fire up your oven and get ready to bake some happiness.
Want to try these cupcakes? Pin this recipe for later and see my other extravagant dessert creations! After all, life is too short, so don’t skip dessert, especially when it’s as heavenly as this one!
