Decadent Caramel Cupcakes with Vanilla Cream Frosting

The Ultimate Treat for Any Occasion

If you’re looking for the perfect dessert to impress your family and friends, these Caramel Cupcakes with Vanilla Cream Frosting are just the thing! Rich, buttery cupcakes infused with caramel, topped with a luscious vanilla cream frosting, and finished with a drizzle of caramel—what’s not to love? Whether you’re celebrating a birthday, hosting a dinner party, or just indulging in a sweet craving, these cupcakes are guaranteed to be a crowd-pleaser.

Why You’ll Love This Recipe

  • Perfectly Balanced Flavors – The deep, rich sweetness of caramel pairs beautifully with the light, airy vanilla cream frosting.
  • Moist and Fluffy Texture – Thanks to buttermilk, these cupcakes come out soft and tender every time.
  • Customizable – Add a caramel filling for an extra surprise inside or switch up the toppings to suit your preferences.
  • Easy to Make – This recipe is simple enough for beginners yet impressive enough for special occasions.

Ingredients

For the Caramel Cupcakes:

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • ½ cup brown sugar
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¾ cup buttermilk
  • ¼ cup caramel sauce (store-bought or homemade)

For the Caramel Filling (Optional):

  • ½ cup caramel sauce
  • 2 tablespoons heavy cream (to thin, if needed)

For the Vanilla Cream Frosting:

  • 1 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2-3 tablespoons heavy cream or milk

Optional Toppings:

  • Caramel drizzle
  • Sea salt flakes
  • Caramel candies
  • White chocolate shavings

Kitchen Equipment Needed

  • Mixing bowls
  • Electric mixer
  • Measuring cups and spoons
  • Cupcake pan and liners
  • Whisk
  • Spatula
  • Piping bag (optional)
  • Cooling rack

Step-by-Step Instructions

1. Make the Caramel Cupcakes

  1. Preheat the Oven – Set it to 350°F (175°C) and line a cupcake pan with paper liners.
  2. Mix Dry Ingredients – In a bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. Cream Butter & Sugars – In another bowl, beat the softened butter, brown sugar, and granulated sugar until the mixture becomes light and fluffy.
  4. Add Eggs & Vanilla – Mix in the eggs one at a time, then stir in the vanilla extract.
  5. Incorporate Buttermilk & Dry Ingredients – Alternate adding the dry ingredient mixture and buttermilk to the butter mixture, stirring until just combined.
  6. Add Caramel – Gently fold in the caramel sauce for a rich flavor boost.
  7. Bake – Fill each cupcake liner ¾ full and bake for 18-20 minutes. A toothpick inserted in the center should come out clean. Let them cool completely.

2. Fill with Caramel (Optional)

  1. Core the Cupcakes – Use a small knife or a piping tip to remove a small center from each cupcake.
  2. Fill with Caramel Sauce – Spoon or pipe caramel sauce into the center of each cupcake before replacing the removed top.

3. Make the Vanilla Cream Frosting

  1. Beat the Butter – Whip the softened butter until light and fluffy.
  2. Add Powdered Sugar & Vanilla – Gradually mix in the powdered sugar, vanilla extract, and heavy cream until smooth and fluffy.

4. Assemble the Cupcakes

  1. Frost the Cupcakes – Pipe or spread the vanilla cream frosting generously over each cupcake.
  2. Drizzle with Caramel – Garnish with a caramel drizzle, sea salt flakes, caramel candies, or white chocolate shavings for an elegant touch.

5. Serve & Enjoy!

Let the frosting set for a few minutes before serving. Then, dig in and enjoy every sweet bite!

Tips & Variations

  • Shortcut: Use store-bought caramel sauce if you’re short on time.
  • Make It Salted: Sprinkle a pinch of flaky sea salt on top for a salted caramel variation.
  • Different Frosting Options: Swap the vanilla cream frosting for a caramel buttercream for extra indulgence.
  • Gluten-Free Version: Use a 1:1 gluten-free flour blend.
  • Dairy-Free Alternative: Substitute dairy-free butter and almond milk for a lactose-free treat.

Storage Instructions

  • Room Temperature: Store in an airtight container for up to 2 days.
  • Refrigerator: Keep in a sealed container for up to 5 days.
  • Freezer: Freeze unfrosted cupcakes for up to 3 months. Thaw at room temperature before frosting.

Perfect Pairings

  • Coffee or Latte – The caramel and vanilla flavors complement a creamy coffee drink perfectly.
  • Chai Tea – The spices in chai pair beautifully with the rich sweetness of the cupcakes.
  • Vanilla Ice Cream – Serve with a scoop of vanilla ice cream for an extra decadent dessert.

FAQs

Can I make these cupcakes ahead of time?

Yes! You can bake the cupcakes a day in advance and frost them before serving.

What if I don’t have buttermilk?

You can make a substitute by mixing ¾ cup of milk with 1 teaspoon of vinegar or lemon juice. Let it sit for 5 minutes before using.

Can I use a different frosting?

Absolutely! Try cream cheese frosting or chocolate buttercream for a twist.

How do I prevent cupcakes from being dry?

Avoid overmixing the batter and be sure not to overbake them. Use a toothpick to check for doneness.

Final Thoughts

These Caramel Cupcakes with Vanilla Cream Frosting are an irresistible treat that’s perfect for any occasion. With their rich flavor, moist texture, and creamy topping, they’re bound to be a hit. If you try this recipe, let me know how it turned out in the comments below!

📌 Don’t forget to share this recipe with friends and family, and subscribe to my blog for more delicious dessert ideas! Happy baking! 🍰✨

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