Caramel Cream Filled Cupcakes
These moist vanilla cupcakes are filled with a luscious caramel cream and topped with a silky caramel buttercream frosting.
Equipment
- Muffin Tin
- Piping Bag
Ingredients
Vanilla Cupcakes
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1/2 cup milk
Caramel Cream Filling
- 1/2 cup caramel sauce
- 1/2 cup heavy cream
Caramel Buttercream Frosting
- 1/2 cup unsalted butter softened
- 2 cups powdered sugar
- 3 tbsp caramel sauce
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla extract.
- Alternate adding the dry ingredients and milk, mixing until just combined.
- Divide batter evenly into cupcake liners and bake for 18 minutes. Let cool completely.
- For the filling, whip heavy cream until soft peaks form, then fold in caramel sauce.
- Core each cupcake and fill with caramel cream.
- For frosting, beat butter until creamy, then add powdered sugar and caramel sauce. Beat until smooth.
- Pipe frosting onto cupcakes and drizzle with extra caramel.
Notes
For extra flavor, sprinkle a pinch of sea salt on top of the caramel frosting.