You know that feeling when you bite into a cupcake and it’s just… okay? It’s dry, the frosting is too sweet, and it’s just missing something.
Well, these are not those cupcakes.
These are the cupcakes that make you close your eyes for a second. We’re talking a soft, moist caramel-infused cake, a surprise creamy vanilla center, and a smooth caramel frosting that ties it all together. Let’s get baking.
What You’ll Need
Here is everything you need to grab from the pantry and fridge.
For the Caramel Cupcakes
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup packed brown sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ¾ cup milk, at room temperature
For the Vanilla Cream Filling
- 4 ounces cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
- 1 tablespoon milk or heavy cream
For the Caramel Frosting
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- ¼ cup caramel sauce (store-bought or homemade)
- 1-2 tablespoons milk or heavy cream
- Pinch of salt
Tools You’ll Use
Having the right tools makes the job much easier. Here’s a quick checklist.
| Tool Category | Specific Item |
|---|---|
| Mixing | Mixing bowls |
| Stand or hand mixer | |
| Spatula | |
| Baking | Muffin tin |
| Cupcake liners | |
| Wire cooling rack | |
| Decorating | Piping bag and tip |
| Apple corer or knife |
How to Make Caramel Cupcakes with a Vanilla Center
Follow these steps, and you’ll be golden. We’ll do this in three parts: the cupcakes, the filling, and the frosting.
Part 1: The Cupcakes
Step 1: Get your oven ready by preheating it to 350°F (175°C). Line a muffin tin with 12 cupcake liners.
Step 2: In a medium bowl, whisk together the flour, baking powder, and salt. Set it aside.
Step 3: In a larger bowl, beat the softened butter and brown sugar with a mixer until it’s light and fluffy. This usually takes about 2-3 minutes.
Step 4: Add the eggs one at a time, mixing well after each one. Then, mix in the vanilla extract.
Step 5: Time to combine. Add half of your dry flour mix to the wet ingredients, mix until just combined, then add all the milk. Mix again, then add the rest of the flour mix. Be careful not to over-mix.
Step 6: Fill your cupcake liners about two-thirds full.
Step 7: Bake for 18-22 minutes. A toothpick inserted into the center should come out clean. Let them cool in the pan for a few minutes before moving them to a wire rack to cool completely.
Part 2: The Vanilla Cream Filling
Step 1: While the cupcakes cool, make the filling. Beat the softened cream cheese and butter together until smooth.
Step 2: Slowly add the powdered sugar and mix on low until it’s combined, then turn the speed up and beat until fluffy.
Step 3: Mix in the vanilla and a tablespoon of milk. If it’s too thick, add a little more milk until it’s a nice, pipeable consistency.
Part 3: The Caramel Frosting & Assembly
Step 1: For the frosting, beat the softened butter until creamy.
Step 2: Gradually add the powdered sugar, mixing on low speed. Add the caramel sauce and a pinch of salt.
Step 3: Beat on high for a few minutes until the frosting is light and fluffy. If it’s too stiff, add a splash of milk.
Step 4: Now for the fun part. Once the cupcakes are totally cool, use an apple corer or a small knife to scoop out the center of each one. Don’t go all the way to the bottom.
Step 5: Fill a piping bag (or a plastic bag with the corner snipped off) with the vanilla cream filling. Pipe the filling into the holes in each cupcake.
Step 6: Frost the tops of the cupcakes with the caramel frosting. You can add an extra drizzle of caramel sauce on top if you’re feeling fancy.
Pro Tips
These little tricks make a big difference.
- Room Temperature Ingredients: Don’t skip this. Using room temperature eggs, butter, and milk helps the batter mix together smoothly. This gives you a fluffier cupcake, not a dense one.
- Don’t Over-mix: When you mix flour, it develops gluten. A little gluten is good, but too much makes cupcakes tough. Mix your batter only until the ingredients are just combined.
- Cool Completely: Never, ever frost a warm cupcake. Your frosting will melt into a sad, soupy mess. Be patient and let them cool all the way down.
Substitutions and Variations
Need to switch things up? No problem.
| Ingredient | Substitution Idea | Note |
|---|---|---|
| All-Purpose Flour | Gluten-Free Flour | Use a 1-to-1 blend |
| Milk | Almond or Soy Milk | Any plant-based milk |
| Butter | Vegan Butter Sticks | For a dairy-free option |
| Brown Sugar | Coconut Sugar | Adds a nice flavor |
For a fun variation, try adding a pinch of sea salt to your caramel drizzle for a salted caramel kick. You could also mix mini chocolate chips into the batter.
Make-Ahead Tips
You can easily break this recipe up over a couple of days.
- Cupcakes: Bake the cupcakes up to two days ahead. Store them in an airtight container at room temperature.
- Frosting & Filling: The frosting and filling can be made a day in advance and kept in the fridge. Just let them sit out for 20-30 minutes to soften before you use them.
Leftovers and Storage
If you have any cupcakes left (which is a big “if”), store them in an airtight container. They can stay at room temperature for a day, but for any longer than that, pop them in the fridge for up to 4 days.
Frequently Asked Questions
Q1. My caramel frosting is too runny. How do I fix it?
Ans: Your frosting is likely too warm, or you added too much liquid. Try adding more powdered sugar, a little at a time, until it thickens up. You can also chill it in the fridge for 15-20 minutes.
Q2. Can I use a different kind of filling?
Ans: Absolutely. Chocolate ganache, strawberry jam, or even more caramel sauce would be delicious in the center.
Q3. Why did my cupcakes sink in the middle?
Ans: This usually happens from opening the oven door too early or from underbaking them. Make sure to bake them until a toothpick comes out clean.
Wrapping Up
There you have it—a cupcake recipe that’s sure to be a new favorite. They look impressive, but as you can see, they are simple to make.
Give them a try for your next party, bake sale, or just a Tuesday afternoon. When you do, drop a comment below and let me know how they turned out
