Caramel Cupcakes with Vanilla Cream
Caramel Cupcakes with Vanilla Cream are the ultimate indulgence, combining a moist, fluffy cupcake with rich caramel and a smooth vanilla cream topping. Perfect for celebrations or an afternoon treat, each bite is a blissful experience that transports you to dessert paradise. These easy-to-make cupcakes will impress your friends and family while satisfying your sweet tooth cravings.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter (softened)
- 3 large eggs
- 1 cup whole milk
- 1 cup heavy whipping cream
- 1 cup powdered sugar
- 2 tsp pure vanilla extract
- Caramel sauce (for drizzling)
Instructions
- Preheat oven to 350°F (175°C) and line a cupcake pan with liners.
- In a bowl, whisk together flour, sugar, baking powder, and salt.
- Beat softened butter in another bowl until creamy; gradually add sugar until light and fluffy.
- Add eggs one at a time; stir in milk until well combined.
- Mix dry ingredients into wet mixture until just combined.
- Fill cupcake liners two-thirds full; bake for 18-20 minutes or until a toothpick comes out clean.
- Let cool completely before whipping heavy cream with powdered sugar and vanilla extract until stiff peaks form; frost cupcakes and drizzle with caramel sauce.
Nutrition
- Serving Size: 1 cupcake (80g)
- Calories: 310
- Sugar: 27g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: <1g
- Protein: 4g
- Cholesterol: 60mg
Keywords: For added flavor, mix chocolate chips or nuts into the batter. Store cupcakes in an airtight container at room temperature for up to three days. Freeze unfrosted cupcakes for longer storage; add frosting before serving.