Description
Fluffy, golden cupcakes swirled with buttery caramel and topped with a luscious caramel buttercream—these are pure bakery-style indulgence made right at home. Perfect for celebrations or simply to sweeten any day!
Ingredients:
For the Cupcakes:
1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup unsalted butter (softened)
1 cup light brown sugar
2 large eggs
1 tsp vanilla extract
½ cup sour cream (or plain yogurt)
½ cup milk
For the Caramel Sauce:
1 cup granulated sugar
6 tbsp butter (cubed)
½ cup heavy cream
Pinch of salt
For the Caramel Buttercream:
1 cup unsalted butter (softened)
3 cups powdered sugar
½ cup caramel sauce (cooled)
1 tsp vanilla extract
1–2 tbsp heavy cream (if needed, for consistency)
Instructions:
Bake the Cupcakes
Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
5 minutes
Whisk together flour, baking powder, baking soda, and salt in a bowl.
2 minutes
In another bowl, beat butter and brown sugar until fluffy. Add eggs one at a time, then vanilla.
5 minutes
Mix in sour cream. Alternate adding dry ingredients and milk until smooth.
5 minutes
Divide batter into liners (about ⅔ full). Bake for 18–20 minutes, or until a toothpick comes out clean. Cool completely.
20 minutes baking, 15 minutes cooling
Make the Caramel Sauce
Melt sugar in a saucepan over medium heat until amber.
5 minutes
Add butter, stir until melted. Slowly whisk in heavy cream (it will bubble).
3 minutes
Simmer for 1 minute, remove from heat, stir in salt. Let cool.
10 minutes cooling
Prepare the Caramel Buttercream
Beat butter until creamy.
2 minutes
Gradually add powdered sugar.
3 minutes
Mix in caramel sauce and vanilla. Whip until fluffy, adding cream if needed.
3 minutes
Assemble
Pipe tall swirls of caramel buttercream onto cooled cupcakes.
5 minutes
Drizzle extra caramel sauce for a glossy finish.
2 minutes
Result: Soft, fluffy cupcakes crowned with silky caramel-kissed frosting.
Prep Time: 20 minutes | Cooking Time: 20 minutes | Cooling/Chilling Time: 25 minutes | Total Time: 1 hour 5 minutes
Kcal: ~420 kcal | Servings: 12
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Step-by-Step Guide
Begin by preheating your oven to 350°F (175°C) and lining a 12-cup muffin tin. For the cupcakes, thoroughly whisk the dry ingredients (flour, baking powder, baking soda, salt) in a bowl. In a separate large bowl, use an electric mixer to cream the softened butter and brown sugar for 3-4 minutes until light and fluffy. Beat in the eggs one at a time, then the vanilla. Mix in the sour cream. With the mixer on low, add the dry ingredients and milk alternately, beginning and ending with the dry mix, until just combined. Fill liners 2/3 full and bake for 18-20 minutes. Cool completely on a wire rack.
For the caramel sauce, heat granulated sugar in a heavy-bottomed saucepan over medium heat, stirring until melted. Once liquid and amber-colored, carefully add the cubed butter and whisk until melted. Remove from heat and slowly pour in the heavy cream, whisking constantly. Return to a low simmer for one minute, stir in salt, then let cool completely.
For the buttercream, beat the softened butter until pale and creamy. Gradually add powdered sugar on low speed. Mix in 1/2 cup of the cooled caramel sauce and vanilla. Whip on high for 2-3 minutes until fluffy, adding a tablespoon of heavy cream if needed. Pipe onto cooled cupcakes and drizzle with remaining caramel.
Serving Suggestions
These cupcakes are a showstopper on their own, but you can elevate them further. Serve alongside a scoop of vanilla bean ice cream for a decadent dessert. For a coffee break, pair with a strong espresso or a cold glass of milk. Garnish each cupcake with a delicate sprinkle of sea salt or a few caramel popcorn pieces for added texture and visual appeal.
How-to Summary
Make fluffy cupcakes by creaming butter and sugar, alternating wet/dry ingredients, and baking at 350°F. Create a homemade caramel sauce by melting sugar to amber, then whisking in butter and cream. Whip butter, powdered sugar, and cooled caramel into a silky frosting. Pipe onto cooled cupcakes and finish with a caramel drizzle.
Frequently Asked Questions
Can I use store-bought caramel sauce? Yes, for a shortcut. However, the flavor and consistency of homemade sauce is superior and recommended for the best results.
Why are my cupcakes dense? This is often from over-mixing the batter after adding the flour. Mix only until the ingredients are just combined.
My caramel sauce seized or crystallized. What happened? This occurs if sugar crystals form on the pan’s side. Avoid stirring once the sugar begins to melt, and you can gently brush the pan’s sides with a wet pastry brush to dissolve crystals.
Can I make components ahead of time? Absolutely. Bake cupcakes 1 day ahead and store unfrosted in an airtight container. Caramel sauce can be refrigerated for up to 2 weeks. Let both come to room temperature before assembling.
How do I get stiff frosting peaks for piping? Ensure your butter is softened but cool, and your caramel sauce is completely cooled. Whip the final frosting on high speed for several minutes to incorporate air.
Common Mistakes to Avoid
- Using cold butter or eggs, which prevents proper emulsification and leads to dense cupcakes.
- Overfilling cupcake liners, causing batter to spill over and creating flat tops.
- Adding hot caramel sauce to the buttercream, which will melt the butter and create a runny frosting.
- Not letting the cupcakes cool completely before frosting, as the warmth will melt the buttercream.
- Rushing the caramel process by turning the heat too high, which risks burning the sugar.
Conclusion
Mastering these Caramel Cupcakes brings bakery-quality indulgence to your kitchen. By following the detailed steps, avoiding common pitfalls, and using the rich homemade caramel, you’ll create an unforgettable treat. The perfect balance of fluffy cake and silky, not-too-sweet frosting makes these cupcakes worthy of any celebration or a well-deserved personal treat. Happy baking!