Caramel Cupcakes with Vanilla Cream
Caramel Cupcakes with Vanilla Cream are a delightful indulgence that combines moist caramel-flavored cake with a rich, creamy vanilla frosting. Topped with a luscious drizzle of caramel sauce, these cupcakes are perfect for any occasion—be it a celebration or a cozy night in. Easy to make and irresistibly delicious, they are sure to become a staple in your baking repertoire.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: Makes approximately 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 2 large eggs, at room temperature
- 1 tsp pure vanilla extract
- ½ cup milk
- ¾ cup caramel sauce (store-bought or homemade)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a mixing bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream the softened butter and sugar until light and fluffy.
- Add eggs one at a time, followed by vanilla extract; mix well.
- Gradually incorporate the dry mixture into the wet mixture while alternating with milk until just combined.
- Fill cupcake liners two-thirds full with batter and drizzle caramel sauce on top.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean.
- Allow cooling before frosting with vanilla cream and additional caramel drizzle.
Nutrition
- Serving Size: 1 cupcake (70g)
- Calories: 290
- Sugar: 24g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Substitute vanilla extract with almond or hazelnut extract for added flavor. Incorporate chocolate chips or chopped nuts into the batter for extra texture. Experiment with colorful sprinkles on top of the frosting for a festive touch.