Caramel cupcakes are sweet, soft, and buttery, filled with caramel, and topped with caramel buttercream. I dare you to stop at just one!
One question: How exactly is it September? It seems like just yesterday I was asking HOW is CHRISTMAS here already? I think I ask myself where time is going on at least a daily basis.
I guess time flies when you’re eating sugar! Or maybe is just seems like it’s flying because I have the sugar shakes.
Anyway. . .enough of my boring inner thoughts. Let’s talk cupcakes! Specifically caramel cupcakes. Yes, CARAMEL cupcakes. Soft, buttery cupcakes filled with caramel sauce and topped with caramel buttercream. Then drizzled with still more caramel because why not? (Although that last drizzle is totes optional.)
Why you’ll love these caramel cupcakes:
- You don’t need a stand mixer to make them!
- They’re simple to put together and you get to use store-bought caramel sauce rather than making your own
- You probably have all the ingredients to make them on hand right now (no trip to the store means you can eat that much sooner)
How to make caramel cupcakes
To make your cupcake base, you’ll start by whisking together the flour, baking powder, and salt. Then beat the butter until it’s very creamy.
Gradually beat in the sugar and mix until it’s very light and fluffy, this will take 3 or 4 minutes. Don’t skimp on the time you spend beating the batter at this point; creaming the butter and sugar together beats air into the cupcake batter, resulting in a lighter final product. Next, beat in the egg yolks and vanilla.
Set aside your electric mixer and use a rubber spatula to fold in the dry ingredients, alternating with the milk. Mix just until the flour is fully incorporated; over-mixing at this point will result in a denser cupcake.
Bake your cupcakes 16 to 20 minutes. Once your cupcakes have cooled completely, you’re ready to fill and frost them! Don’t skip the cooling step or the cupcakes will be next to impossible to fill and the frosting will melt on top of them.
How to make caramel buttercream
The most important thing to remember when making caramel buttercream is that the butter and the caramel sauce both need to be at room temperature. If they aren’t both at room temp, your ingredients will not mix properly.
Beat the room temperature butter until it’s very smooth, then add the powdered sugar and beat to combine.
Add a half cup of room temperature caramel sauce along with vanilla and salt, then beat until smooth. If your frosting is too thick, you can add a bit of milk or cream to thin it out; if it’s too thin add more powdered sugar. And that’s it!
How to fill caramel cupcakes
Use a small paring knife to cut holes about 1 inch wide by 1 inch deep into each cupcake and reserve the cake you cut out of the holes. Use a spoon or a disposable piping bag with just the very tip cut off to fill the holes with caramel sauce. Replace the cake you cut out of the holes and you’re ready to frost them.
Baker’s tip: if the cupcakes are too soft to cut into, refrigerate them for 30 minutes to an hour and they’ll firm up enough that you should be able to cut into them easily.
You’ll notice as you fill the cupcakes that the caramel will soak into the cake. This is TOTALLY FINE! In fact, I think the caramel-soaked cake is what makes these caramel cupcakes extra special.
You get a little gooey-ness from the caramel sauce that doesn’t soak in but you get extra moisture and caramel flavor in the surrounding cake. It’s utterly addictive—similar to the way that the center of a cinnamon roll is what keeps you going back for more (or is that just me?).
If you opt to add the drizzle of caramel sauce on top of your cupcakes, I recommend using a plastic squeeze bottle. You can use a spoon but the squeeze bottles allow for more control.
I used this large open star tip to frost these cupcakes but you can just spread the frosting on top if you prefer.
OK, I hope no one is still reading at this point. Not because I hope I’ve lost everyone with my ramblings though—I just hope you’re all in the kitchen right now baking up a batch of caramel cupcakes. You’ll love them!
A few more cupcake recipes (in case you’re hungry)
Lemon Curd Cupcakes
Nutella Cupcakes
Strawberry Mimosa Cupcakes
Raspberry Cupcakes
Did you make these caramel cupcakes? Awesome! Let me know what you think with a comment and a rating below. And post a pic on Instagram too! Tag @theitsybitsykitchen so I can see your creations! Then like IBK on Facebook and follow on Pinterest for more delicious recipes.
Caramel cupcakes are sweet and buttery and filled with caramel. What could be more delicious?
- 1 cup cake flour
- 1 1/4 teaspoons baking powder
- 1/8 teaspoon salt
- 9 tablespoons unsalted butter at room temperature
- 1/2 cup + 2 tablespoons granulated sugar
- 4 large egg yolks
- 1 1/2 teaspoons vanilla extract
- 1/2 cup + 2 tablespoons whole milk
- 12 tablespoons unsalted butter at room temperature
- 3 to 3 1/2 cups powdered sugar
- 1 cup caramel sauce at room temperature, divided + more for drizzling
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 to 2 tablespoons milk or heavy cream if necessary
- Preheat the oven to 350 degrees. Line 14 to 15 muffin cups with cupcake liners and set pan aside.
- Place the flour, baking powder, and salt in a medium mixing bowl and whisk to combine.
- Place the butter in another medium bowl and beat with an electric mixer set to medium until very smooth and creamy. Gradually beat in the sugar. Continue beating for 3 to 4 minutes, until very light and fluffy.
- Beat in the egg yolks 1 at a time, then beat in the vanilla.
- Use a rubber spatula to mix in the flour mixture in 3 additions, alternating with the milk, beginning and ending with the flour. Mix until just smooth.
- Divide batter evenly among the prepared muffin cups, filling each cup a little more than half full. Bake 16 to 20 minutes, until a toothpick inserted into the center of the cupcakes comes out clean.
- Cool in the pan for 20 minutes, then transfer to a wire rack to cool completely.
- Beat the butter in the bowl of a stand mixer fitted with the paddle attachment until creamy. (Or use an electric mixer and a large mixing bowl.) Add 3 cups of the powdered sugar and mix on low to combine.
- Add 1/2 cup of the caramel sauce, the vanilla, and salt, then turn mixer to medium and mix until smooth.
- If frosting is too thin, add additional powdered sugar. If it’s too thick, add milk. Set frosting aside.
- Use a small paring knife to cut a hole about 1 inch wide and a scant 1 inch deep in each of the cupcakes. Reserve the cake you cut out of the holes.
- Pipe or spoon about 1 1/2 teaspoons of caramel sauce into each hole. Trim the cake you removed from the holes so it will fit over the caramel as a sort of plug, then replace the plug in the hole.
- Frost cupcakes as desired, then refrigerate for 20 to 30 minutes to set the frosting. Drizzle with caramel sauce and serve.
Be sure both your butter and your caramel sauce are at room temperature before you make the frosting, otherwise the frosting will not mix together properly.
If the cupcakes are too soft to cut into, refrigerate them for 30 minutes to an hour and they’ll firm up enough that you should be able to cut into them easily.
Cupcakes adapted from How to Bake Everything
Shashi at SavorySpin says
This is one dare you will win hands down! There’s no way I could stop at one – maybe three…. maybe four… but one! BAH – no way! A tray of these would NOT be safe around me! Gosh, these look so dreamy! I love caramel (as much as I love Nutella) and you blew these out of the park! So love that caramel filling in each of these and that caramel frosting! Spectacular!
Hope you have a wonderful weekend, Kelsie!
Kelsie says
Awww thank you, Shashi!
All That I'm Eating says
Oh my! All that caramel soaking into the cupcake looks divine!
Kelsie says
Thank you!
Marie says
Oh my word! That last picture Kelsie has me drooling
Kelsie says
Thank you, Marie!
Mary Ann | The Beach House Kitchen says
I love cupcakes with a little filling surprise Kelsie! My husband loves anything caramel too, so I’ll need to get these on my baking list!
Kelsie says
Thank you, Mary Ann!
Katherine | Love In My Oven says
I’m with you, Kelsie! The time just FLIES. And it’s not always because I’m having fun (baha)! I would certainly like to pass the time with one or two of these babies though. Caramel will always have my heart!!
Kelsie says
Thank you, Katherine!
Ashika | Gardening Foodie says
OH wow Kelsie, these caramel cupcakes looks so soft and buttery and filled with the sauce…just so yum. Definitely cannot stop at just one of these deliciousness 🙂
Kelsie says
Thank you, Ashika!
annie@ciaochowbambina says
Hahaha! “…I have the sugar shakes.” That just cracked me up! Well then – I must have the sugar shakes, too! Time is flying – but I know I’ll handle it better with these sweeties in my life! YUM!
Kelsie says
Haha! Thank you, Annie!
Catherine says
That caramel butter cream looks out of this world! And those cupcakes really do look so very moist and delicious.
Kelsie says
Thanks, Catherine!
2pots2cook says
So beautiful !
Kelsie says
Thank you!
John / Kitchen Riffs says
Love caramel! And the best thing about it,it’s so freaking good that time slows down when you eat it. Really. 🙂 Good stuff — thanks.
Kelsie says
Thank you, John!
Kim Lange says
Omgoodness! Those look to die for! Buttery caramel is amazing definitely worth 5 stars Kelsie! Pinning!!
Kelsie says
Thank you, Kim!
Marissa says
Seriously – HOW is it September!?!? Oh well, bring on the caramel cupcakes and all else that is fall!! These truly look melt in your mouth, Kelsie! Pretty sure that sticking to one would be impossible!
Kelsie says
Right? Where is time going?????
Carlee says
I love caramel baked goods in the fall. Not that I’d say no any time, but that can be said for most cakes! These look fabulous and that caramel soaked cake looks drool worthy!
Kelsie says
Thank you, Carlee!
David @ Spiced says
Caramel just happens to be one of my favorite Autumn flavors! Caramel + maple. Actually, I wonder if we could blend those flavors into a cupcake? Me thinks yes! But first, these caramel cupcakes need to be made and devoured. I agree with you that summer flew by this year, and even though the calendar says it’s Autumn, it’s still hotter than the dickens outside. Maybe a caramel cupcake will cool me off? Me thinks yes. 🙂
Kelsie says
OOOOOHHHHHH caramel and maple together? YES! I think that needs to happen ASAP! Holy cow. I’m going to dream about that combo for weeks now. . .I’m not sure if I should thank you or not 🙂
Dawn says
Ok, I’ll accept that dare cause you know I ain’t stopping at one! These look so delicious, Kelsie and talk about over the top with a delicious buttercream and filled inside. That’s some cupcake and love the pics 🙂 Have an awesome week, my friend!
Kelsie says
Thank you, Dawn! You too!
Ron says
Are you kidding, I wake-up wonder how it got to be 2018 so fast, seems like 1968 was just yesterday. You’re caramelizing my vision of a cupcake, which is a good thing! Those look so decadent. As always, you’re full-on baking. So, keep calm and bake on…
Kelsie says
Haha! I feel the same way, except in my mind 1994 was just yesterday :). Thank you, Ron!
Ben|Havocinthekitchen says
I can tell you Kelsie: start brainstorming Christmas ideas cause this season will be here in no time. It feels like the older I’m getting – the faster years are. Do you feel the same? Well I hope one day they discover that cupcakes, cheesecakes, and ice cream are an unique remedy to slow down the time. Moral: don’t stop making sweets. Maybe one day you’ll discover this remedy and receive a Nobel prize. Delicious cupcakes by the way!
Kelsie says
YES! Time moves way too fast now! And if anything will slow it down then surely it’s dessert 🙂
Laura says
Oh my, Kelsie! I love caramel so so much, these are begging to be made. Now. (And, there’s no such thing as an “optional” extra drizzle, I’m all in on extra caramel. These are beautiful, too! Thanks for the recipe! Pinning!
Kelsie says
Awww thanks, Laura!
Milena says
I am so in the wrong state right now…If I were visiting AZ, and happened to pass through Phoenix…perhaps I would have come by your house…Brought a bunch of coffee…I know I can smell caramel cupcakes from miles away. I just know it. So delicious! Happy last day from the long weekend, Kelsie!
Kelsie says
Haha! I’d trade cupcakes for coffee and a visit from you any day!
Kelly Lynns Sweets and Treats says
Mmmm the cupcakes of my caramel dreams!! These sound amazing Kelsie! Plus I love how easy you made the recipe to follow, with the step by step directions and pictures.
Kelsie says
Thank you, Kelly!