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–+ servings
Caramel cupcakes with caramel drizzle on a linen and wooden cutting board.
5 stars (4 ratings)

Easy and Fluffy Caramel Cupcakes (Caramel Filling!)

Prep: 15 minutes
Cook: 19 minutes
Filling and decorating: 15 minutes
Total: 49 minutes
Servings: 16 cupcakes
This easy recipe makes 16 homemade cupcakes from scratch filled with sweet and silky caramel sauce and finished with fluffy caramel buttercream frosting and a delicious caramel drizzle!
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Ingredients

  • 1 3/4 cups all purpose flour, 207g
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp kosher salt
  • ½ cup butter, unsalted at room temperature, 113g
  • ½ cup granulated sugar, 100g
  • ½ cup brown sugar, 110g
  • 1 egg, large
  • 2 egg whites, yolks discarded
  • 2 tsp vanilla extract
  • 1/2 cup buttermilk
  • 6 oz caramel bits, bits not squares
  • 1- 1 1/2 Tbsp water, or cream

Instructions
 

  • Preheat the oven to 350F and line a muffin tin with cupcake liners. This recipe makes 16 cupcakes so you can line two muffin tins or bake and repeat.
  • In a medium size bowl combine the 1 ¾ cup flour, 1 tsp baking powder, ½ tsp baking soda, and ½ tsp kosher salt. Whisk until combined.
  • Butter and sugar creamed in a glass bowl.
    In the bowl of a hand mixer or stand mixer fitted with the paddle attachment cream the ½ cup butter with the ½ cup granulated sugar and the ½ cup brown sugar until creamy, about 2 minutes.
  • Eggs, butter, and sugar mixed in a glass bowl.
    Scrape down the bowl and add the egg, 2 egg whites and 2 tsp vanilla extract. Mix for 1 minute on medium speed.
  • Caramel cupcake batter.
    Add in 1/3rd of the dry ingredients, then half of the buttermilk and alternate, starting and ending with the dry ingredients. Mix only until combined. Do not over mix.
  • Using a 3 tbsp cookie scoop, scoop the batter into the muffin liners ¾ of the way full. Bake for 18-19 minutes or until the cake is set.
  • Cool the cupcakes and make the caramel filling.
  • Melted caramel bits in a glass bowl.
    In a microwavable safe bowl combine the 6 oz caramel bits with the 1 tbsp water or cream and mix lightly. Microwave for 2 minutes and stir until completely melted. Cool for 5-10 minutes.
  • Caramel stuffed inside a cupcakes.
    With a cupcake corer or a small paring knife cut a small hole in the middle of the cupcakes and keep the tops. Pour in 1 tsp of caramel inside and cover with the cut cupcake piece. Careful! The caramel may still be hot so you might need to use two spoons! If the caramel starts to harden or is too hot you can add 1 tsp more cream or water and stir to loosen and cool.
  • Caramel cupcakes with caramel drizzle on a linen and wooden cutting board.
    Make the caramel buttercream - You will need more caramel so either melt more bits or buy a caramel sauce and use it for the buttercream. Frost the cupcakes and drizzle with and easy caramel glaze if you want!

Notes

This recipe uses the Kraft caramel bits, not the squares. The bits are easier to measure and melt. I havent tried to use the squares for this recipe but you can try it if you want to!
If you want to make homemade caramel sauce try this bourbon caramel sauce and leave out the caramel.
Top the cupcakes with caramel buttercream.
For the caramel drizzle you can either melt down more bits with a little bit of cream (read package instructions) or you can make this easy caramel glaze.
Serving: 1cupcake, Calories: 204kcal, Carbohydrates: 32g, Protein: 3g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 27mg, Sodium: 225mg, Potassium: 69mg, Fiber: 0.4g, Sugar: 20g, Vitamin A: 209IU, Vitamin C: 0.04mg, Calcium: 49mg, Iron: 1mg
Course: Cupcake, Cupcakes, Dessert
Author: Sam Adler
Cuisine: American
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