Caramel Cupcakes with Caramel Buttercream Frosting
Are you a caramel lover? If so, these caramel cupcakes are for you! The cupcakes are topped with a delicious caramel frosting, making them the perfect treat for any occasion.
Servings 12 cupcakes
Calories 523kcal
Ingredients
Caramel Cupcakes
- 1½ cups all-purpose flour 195 grams
- 2 tsp baking powder
- a pinch of salt
- ½ cup unsalted butter softened (113 grams)
- ¾ cup brown sugar 150 grams
- ¼ cup granulated sugar 50 grams
- 2 tsp vanilla extract
- ¼ cup plain yogurt 60 grams
- 2 large eggs
- 5 tbsp caramel sauce
- 2 tbsp milk
Caramel Buttercream Frosting
- 2 cups unsalted butter softened (226 grams)
- 4½ cups confectioner's sugar
- 1 tsp vanilla extract
- 3 tbsp caramel sauce
GARNISHING
- Caramel popcorns or Caramel Candies
Instructions
Caramel Cupcakes
- Preheat the oven to 350 F / 180 C and line a baking tray with cupcake liners.
- In a large bowl, add the dry ingredients - flour, baking powder, and salt and set aside.
- In another bowl, combine the butter, brown sugar, granulated sugar, and vanilla extract and beat for 5-6 minutes using an electric hand mixer on medium-high speed until it turns pale in color and becomes creamy and smooth.
- Next, add the eggs one at a time and beat after each addition.
- Now add the rest of the wet ingredients, yogurt, and caramel, and beat till everything is incorporated well.
- Add the flour mixture in batches to the wet mixture and mix until it's fully incorporated.
- Lastly, add 2 tbsp of milk and give it one final mix.
- Using a cookie scoop, portion out the batter and fill the prepared liners till 3/4 full.
- Bake for 20-25 min or until a toothpick inserted in the middle comes out clean.
- Let the cupcakes cool in the pan for 5-10 minutes before transferring them to a wire rack to cool completely.
Caramel Buttercream Frosting
- In a bowl of a stand mixer or using an electric hand mixer, cream the butter until it's light and creamy.
- Add the vanilla extract, caramel, and confectioner's sugar (in batches) and beat until it has a light, fluffy, and smooth consistency.
- Fill the frosting into a piping bag (I am using an open star tip nozzle here) and frost the baked and cooled cupcakes.
- Top with caramel popcorn or caramel candies if desired.
Notes
- These CARAMEL CUPCAKES stay fresh for 3-4 days when stored in an airtight container in the refrigerator. You can also store the extra frosting in the fridge for 4-5 days; allow it to come to room temperature before using it again.
- You can add more or less caramel in the cupcakes as well as in the frosting depending on the kind of taste and color you want; more caramel means deeper caramel flavor and deeper color. However, the extra caramel will make the frosting a little runny, so you can add more confectioner's sugar to adjust the consistency.
- The cupcake batter should be easily pourable; if it’s too dense you can add a few more tbsp of milk to it.
- I’ve used store-bought caramel in the recipe but you can use homemade as well.
Nutrition
Serving: 1g | Calories: 523kcal | Carbohydrates: 87g | Protein: 4g | Fat: 40g | Saturated Fat: 24g | Cholesterol: 102mg | Sodium: 141mg | Potassium: 69mg | Fiber: 1g | Sugar: 27g | Vitamin C: 0.1mg | Calcium: 79mg | Iron: 1mg | Net Carbohydrates: 84g