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Caramel Cream-Filled Cupcakes Recipe

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  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 12 cupcakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Caramel Cream-Filled Cupcakes are a delightful treat featuring moist vanilla cupcakes filled with a fluffy cream center, topped with rich buttercream frosting and drizzled with homemade caramel sauce. Perfect for special occasions or whenever you crave a sweet indulgence, the luscious combination of textures and flavors makes them irresistible.

Ingredients

Scale

Cupcakes

  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup whole milk

Cream Filling

  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons instant vanilla pudding mix (optional for extra thickness)

Caramel Sauce

  • 1 cup granulated sugar
  • 6 tablespoons unsalted butter, cubed
  • ½ cup heavy cream
  • A pinch of salt (optional)

Buttercream Frosting

  • 1 cup unsalted butter, softened
  • 3-4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2-3 tablespoons heavy cream or milk

Garnish (Optional)

  • Caramel drizzle
  • Caramel shards or bits

Instructions

  1. Prepare the Cupcakes: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to prevent sticking and ensure easy removal.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents.
  3. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar until the mixture is light, fluffy, and pale in color, which helps create a tender crumb.
  4. Add Eggs and Vanilla: Incorporate the eggs one at a time, mixing well after each addition to emulsify; then mix in the vanilla extract for flavor.
  5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture alternately with the whole milk, starting and ending with the dry ingredients. Mix gently until just combined to avoid overmixing.
  6. Fill Cupcake Liners: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full to allow room for rising without overflow.
  7. Bake Cupcakes: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean, indicating they are fully cooked.
  8. Cool Cupcakes: Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely, preventing sogginess.
  9. Make Cream Filling: In a mixing bowl, whip the heavy cream with the powdered sugar and vanilla extract until soft peaks form, creating a light and airy filling.
  10. Thicken Filling (Optional): For a firmer filling, whisk in the instant vanilla pudding mix and continue whipping until stiff peaks develop.
  11. Fill Cupcakes: Use a knife or cupcake corer to remove the center of each cooled cupcake and fill the hollow with the prepared whipped cream mixture.
  12. Prepare Caramel Sauce: In a medium saucepan over medium heat, melt the granulated sugar, stirring occasionally until it reaches a deep amber color, which is the hallmark of caramelization.
  13. Add Butter: Carefully stir in the cubed unsalted butter, allowing it to melt fully and blend with the caramelized sugar.
  14. Add Cream: Slowly pour in the heavy cream while stirring continuously to combine and achieve a smooth sauce; cook for an additional 1-2 minutes to thicken.
  15. Finish Caramel Sauce: Remove the pan from heat and stir in a pinch of salt if you prefer a salted caramel flavor. Let the sauce cool slightly to thicken before use.
  16. Make Buttercream Frosting: Beat softened butter in a large bowl until creamy, then gradually add powdered sugar, mixing well after each addition to ensure a smooth consistency.
  17. Add Flavor and Liquid: Mix in the vanilla extract and heavy cream or milk, beating the frosting until it becomes light, fluffy, and spreadable.
  18. Frost Cupcakes: Pipe or spread the buttercream frosting onto the cream-filled cupcakes using a piping bag or spatula for an even, attractive layer.
  19. Garnish: Drizzle the cooled caramel sauce over the frosted cupcakes and optionally top with caramel shards or bits for added texture and visual interest.
  20. Serve: Enjoy these decadent Caramel Cream-Filled Cupcakes as a sweet treat for any occasion!

Notes

  • For a more intense caramel flavor, use salted butter or add a pinch of sea salt to the caramel sauce.
  • If you prefer a thicker cream filling, ensure you include the instant vanilla pudding mix and chill the filling before piping.
  • Store leftover cupcakes in an airtight container in the refrigerator for up to 3 days to maintain freshness.
  • Bring ingredients like butter and eggs to room temperature before starting for better mixing and texture.
  • You can substitute whole milk with buttermilk for a slight tang and tender crumb in cupcakes.
  • Allow the caramel sauce to cool to room temperature before drizzling to prevent melting the frosting.

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Find it online: https://flavorfulmealguide.com/caramel-cream-filled-cupcakes-recipe/