These Caramel Filled Cupcakes are caramel cupcakes with caramel filling. They have a caramel base, are caramel-filled with a caramel sauce center, and have a salted caramel frosting. They are super simple to whip up, are bursting with cozy flavor, and can be made in 30 minutes!
Are you obsessed with caramel? Check out these Salted Caramel Popcorn Cupcakes, which pay homage to the classic caramel popcorn treat. I’m also a huge fan of these Salted Caramel Pretzel Cupcakes since they combine the crunch of salty pretzels, sweetness of caramel, and rich chocolate flavor.
Into cupcakes? My cupcake section is filled with so many of my favorite recipes for all occasions! I’m in love with these Apple Cider Cupcakes when I’m in need of a cozy flavor!
Why You’ll Love These
- soft and moist caramel cupcakes
- 3-ingredient salted caramel frosting
- thick and flavorful caramel filling
- quick and simple 30 minute recipe
Caramel Filled Cupcake Ingredients
- All Purpose Flour: Plain, simple all purpose flour that you measure properly using a kitchen scale or the spoon-and-level method will create moist and fluffy cupcakes.
- Baking Powder & Baking Soda: Together, both of these leavening agents contribute to rise and the gorgeous cupcake domes.
- Salt: Salt brings out sweetness.
- Unsalted Butter: Melted unsalted butter adds flavor and moisture to every bite.
- Dark Brown Sugar: Dark brown sugar creates a deeper, nuttier flavor that mimics caramel.
- Egg: A large egg at room temperature adds structure to the cupcakes.
- Vanilla Extract: Vanilla rounds out the flavor and completes the cupcakes.
- Buttermilk: Room temperature buttermilk creates a moist, light, and tender cupcake.
Step by Step Process
STEP 1: Preheat your oven to 350 degrees Fahrenheit. Line a 12-cavity muffin pan with liners.
STEP 2: In a medium bowl, whisk all purpose flour, baking powder, baking soda, and salt together until smooth.
STEP 3: In a large bowl, whisk melted unsalted butter, dark brown sugar, room temperature egg, pure vanilla extract, and room temperature buttermilk together until combined.
STEP 4: Next, pour the dry ingredients into the wet ingredients and use a whisk to combine only until you see the dry ingredients fully disappear into the batter. Use a spatula to scrape down the sides and the bottom of the bowl to ensure all of the ingredients are incorporated.
STEP 5: Divide batter among the liners, filling each about 2/3 full. Then, bake the cupcakes for 17-22 minutes or until a toothpick inserted into the center comes out with moist crumbs on it and the tops are golden brown in color. Allow the cupcakes to fully cool before decorating.
Decorating
STEP 1: In the bowl of a stand mixer fitted with a paddle attachment or in a bowl with hand mixer, add cool butter and powdered sugar.
STEP 2: Mix the butter and powdered sugar on medium speed until smooth. This should take between 2-3 minutes of mixing.
STEP 3: Add room temperature salted caramel sauce to the frosting and mix on medium speed for 2 minutes. Use a spatula to scrape down the sides and bottom of the bowl to ensure the sauce is fully spread throughout.
STEP 4: Use a teaspoon to carve out a well in the center of each cupcake. Add about 1/2-1 tablespoon of caramel sauce into each well.
STEP 5: Frost the cupcakes as desired before using a spoon, piping bag, or ziploc bag with the corner snipped off to drizzle additional caramel sauce over the top of each cupcake.
Frequently Asked Questions
Homemade caramel can be finicky, so you can totally use store-bought instead of making it from scratch. I use store-bought caramel for both the frosting and filling to save time an energy!
If you don’t have a piping bag to insert into the center of the cupcake, you can simply use a 1/2 teaspoon measuring tool to create a well in the center of each cupcake. Then, pipe or spoon the filling into the well.
To make moist cupcakes, measure flour correctly using a kitchen scale or by spooning flour into your measuring cup before taking a knife to sweep across the top to level it. Make sure to bake the cupcakes only until they are light golden brown and a toothpick inserted into the center comes out with a few moist crumbs.
Expert Tips
Room Temperature Ingredients: For moist and fluffy cupcakes, make sure to use a room temperature egg and room temperature buttermilk in the batter.
Measuring Flour: To avoid dry and dense cupcakes, measure flour properly by using a kitchen scale to measure out 175g exactly or use a spoon to transfer flour from your container to measuring cups before taking a knife to level off the top.
Creating the Well: To create a space for the filling, use a 1/2 teaspoon measuring tool to carve out the center of the cupcake. Do not carve too deep that you open up the bottom of the cupcake. However, you’ll get a better visual effect if you carve deeper rather than wider.
Thick Caramel: Do not use a thin caramel sauce when filling the cupcakes. If you do, the cupcake will absorb it rather than creating a thick filling effect.
Related Recipes
Print
Caramel Cupcakes with Caramel Filling
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
- Category: Cupcakes, Caramel, Frosting
- Method: Bake
- Cuisine: American
Description
These Caramel Cupcakes with Caramel Filling have a caramel base, are caramel-filled with a caramel sauce center, and have a salted caramel frosting. They are super simple to whip up, are bursting with cozy flavor, and can be made in 30 minutes!
Ingredients
For the Caramel Cupcakes
- 1 1/4 cups (175g) all purpose flour
- 1/2 teaspoon (2g) baking powder
- 1/2 teaspoon (3g) baking soda
- 1/2 teaspoon (6g) salt
- 1/3 cup (73g) unsalted butter, melted
- 1/2 cup (115g) dark brown sugar, packed
- 3 tablespoons (38g) granulated sugar
- 1 large egg (50g), room temperature
- 2 teaspoons (8g) pure vanilla extract
- 2/3 cup buttermilk (132g), room temperature
For the Caramel Frosting and Filling
- 1 cup (220g) unsalted butter, cool
- 2 cups (220g) powdered sugar
- 1/2 cup (160g) caramel sauce, room temperature
- 3/4 cup (240g) caramel sauce for filling and decorating
Instructions
For the Caramel Cupcakes
- Preheat your oven to 350 degrees Fahrenheit. Line a 12-cavity muffin pan with liners.
- In a medium bowl, whisk all purpose flour, baking powder, baking soda, and salt together until smooth.
- In a large bowl, whisk melted unsalted butter, dark brown sugar, room temperature egg, pure vanilla extract, and buttermilk together until combined.
- Add dry ingredients to the wet ingredients and use a whisk to combine only until you see the dry ingredients fully disappear into the batter. Use a spatula to scrape down the sides and the bottom of the bowl to ensure all of the ingredients are incorporated. Do not continue mixing past this point. Batter should be slightly lumpy.
- Divide batter among liners, filling each about 2/3 full.
- Bake cupcakes for 17-22 minutes or until a toothpick inserted into the center comes out with moist crumbs on it, the tops are golden brown in color, and you are able to poke the center of a cupcake with your pointer finger and see it spring back immediately. Allow the cupcakes to fully cool before filling and frosting.
For the Caramel Frosting and Filling
- In the bowl of a stand mixer fitted with a paddle attachment or in a bowl with hand mixer, mix cool butter on medium speed until smooth. This should take between 2-3 minutes of mixing.
- Slowly and carefully, add powdered sugar in small increments to the butter, continuing to mix on medium/low speed.
- Add 1/2 cup (160g) room temperature salted caramel sauce to the frosting and mix on medium speed for 2 minutes. Use a spatula to scrape down the sides and bottom of the bowl to ensure the sauce is fully incorporated.
- Using a 1/2 teaspoon measuring tool, create a well in the center of each cupcake. You’ll want the well to be deeper rather than wider.
- Add about 1/2-1 tablespoon of caramel sauce to the well in each cupcake.
- Frost cooled cupcakes as desired. Top with a small spoonful of extra caramel sauce. Store cupcakes at room temperature for 4 days covered or in an airtight container.
Notes
Room Temperature Ingredients: Make sure to use a room temperature egg and room temperature buttermilk in the batter of the caramel cupcakes to make sure you have moist, fluffy cupcakes.
Mixing: To avoid dense cupcakes, when adding the dry ingredients to your wet, only mix until you see the flour pieces disappear into the batter. Mixing past when the ingredients are incorporated can impact texture.
Thick Caramel: Use a thick caramel when filling the cupcakes to make sure it doesn’t get absorbed into the cupcake.
Keywords: Caramel Cupcakes with Caramel Filling, Caramel Cupcakes, Caramel Filled Cupcakes
Loved this recipe. Not too difficult for beginners! I love all of Elise’s recipes. Can’t wait to try more ☺️
★★★★★
This comment means so much, Priscilla! I’m so happy you liked this recipe!