Millionaire's Cupcakes

Millionaire's Cupcakes pay homage to the classic millionaire treat- they're moist caramel cupcakes with a caramel filling, rich fudge buttercream, and shortbread topping. They're easy, quick, and impressive!

In case you've missed it, I'm a cupcake enthusiast... hence the overflowing cupcake section on my blog! Some of my favorites are these Caramel Cupcakes if you want a whole cupcake devoted to the cozy flavor, these Triple Chocolate Cupcakes for all chocolate lovers, and these Salted Caramel Pretzel Cupcakes for a super fun twist on classic chocolate pretzel!

Why You'll Love This Recipe

• light, fluffy, and moist 2-bowl caramel cupcake

• rich, silky, and fudgy buttercream frosting

• 45 minutes from start to finish, including bake time!

• perfect for any time of year for any occasion

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: Start by preheating your oven to 350 degrees Fahrenheit. Then, line a 12-count muffin pan with liners.

STEP 2: In a medium bowl, whisk all purpose flour, baking powder, baking soda, and salt together until combined. Set aside.

STEP 3: In a large bowl, whisk melted butter, dark brown sugar, a room temperature egg, vanilla extract, and room temperature buttermilk together until smooth.

STEP 4: Then, add the dry ingredients to the bowl of wet ingredients. Mix only until you see the dry ingredients disappear. Mixing past once the dry pieces have incorporated could lead to dry, dense cupcakes.

STEP 5: Transfer the batter between the liners, adding about ¼ cup of batter to each liner. Bake the cupcakes for 17-21 minutes or until the tops are light golden brown, domed, and a toothpick inserted into the center comes out with moist crumbs. Allow the cupcakes to cool before decorating.

Frosting and Decoration

STEP 1: In a large bowl with a hand mixer or in the bowl of a stand mixer fitted with a paddle attachment, beat room temperature butter, powdered sugar, and cocoa powder on low speed until smooth. This should be about 2-3 minutes of mixing.

STEP 2: Pour heavy cream into the frosting and beat on high speed for at least 3 minutes to create a light frosting. Transfer the frosting to a piping bag fitted with your desired tip or a zippable plastic bag with the corner snipped off for greater control when frosting.

STEP 3: Next, use a knife to cut out a portion of the center of each cupcake or use a spoon to dig and create a well. Add about ½ tablespoon-1 tablespoon of caramel sauce to the center of each cupcake.

STEP 4: Then, frost each cupcake as desired. Immediately, top the cupcakes with a piece of shortbread and drizzle additional caramel on top.

Frequently Asked Questions

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. 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 ½ 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.

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