caramel cupcakes
Delightful vanilla cupcakes filled with caramel and topped with silky caramel buttercream for a chewy, sweet finish.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.6667 cups all-purpose flour
- 0.25 teaspoon baking powder
- 0.25 teaspoon baking soda
- 0.5 teaspoon salt
- 0.75 cup unsalted butter, melted
- 0.75 cup light brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 0.5 cup sour cream
- 0.75 cup milk
- 0.25 cup caramel sauce
Instructions
Preparation Steps
- Preheat the oven to 350 F (176 C). Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl whisk flour, baking powder, baking soda and salt; set aside.
- In a large bowl beat melted butter with brown sugar and vanilla until smooth.
- Add eggs one at a time, then mix in sour cream until batter is smooth. Alternate adding milk and dry ingredients until just combined.
- Fill cupcake liners about 2 thirds full. Bake for 18 to 20 minutes, until a toothpick comes out clean.
- Cool cupcakes on a rack before filling and frosting.
Caramel Frosting and Filling
- Beat softened butter with a portion of powdered sugar until creamy.
- Gradually add powdered sugar and milk to reach a smooth, pipeable frosting.
- Stir in a small amount of caramel sauce for flavor. Keep frosting light and fluffy.
- Use a small spoon or piping tip to insert a dollop of caramel sauce into the center of each cupcake, then swirl more frosting on top.
Notes
Store in an airtight container at room temperature for 1 day or refrigerate for up to 3 days. Bring to room temperature before serving.