Description
Indulge in the sweet decadence of these Caramel Cream-Filled Cupcakes that are sure to be a hit at any gathering. Moist vanilla cupcakes filled with a luscious whipped cream center and topped with a caramel-infused frosting.
Ingredients
Scale
Cupcake Batter:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1/4 cup sour cream
- 1/2 cup caramel sauce, plus more for drizzling
Cream Filling:
- 1/2 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
Frosting:
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 2 tablespoons caramel sauce
- 1–2 tablespoons heavy cream
- Pinch of salt
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Prepare the batter: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs, vanilla, milk, and sour cream. Gradually add dry ingredients and mix until just combined.
- Bake: Divide batter into cupcake liners and bake for 18–20 minutes. Let cool.
- Make the cream filling: Whip cream, powdered sugar, and vanilla until stiff peaks form. Fill cupcakes with whipped cream.
- Prepare the frosting: Beat butter until creamy. Add powdered sugar, caramel sauce, heavy cream, and salt. Frost cupcakes and drizzle with caramel sauce.
Notes
- You can use store-bought or homemade caramel sauce.
- For a salted caramel twist, sprinkle with flaky sea salt after drizzling.
- Cupcakes are best served at room temperature.
Nutrition
- Serving Size: 1 cupcake
- Calories: 360
- Sugar: 31 g
- Sodium: 160 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 70 mg
