Caramel cupcakes with filling are so sweet and tasty! They’re made with a brown sugar cake filled with caramel sauce and topped with caramel buttercream frosting.

This is an easy caramel-filled cupcake recipe. The cake is made with a brown sugar base, and it’s filled with gooey homemade caramel sauce in the center.

The caramel buttercream frosting is also made with brown sugar and can be sprinkled with sea salt if you like salted caramel. I found it was a great blend of salty and sweet.

I love a good caramel cupcake, and these are definitely sweeter than my original caramel cupcake recipe. If you’re looking for a lighter caramel cupcake, I definitely recommend that one!

If you’re looking for more fall cupcake flavors check out my 36 fun fall cupcake flavors!

Caramel Cupcake Ingredients

Butter
Light Brown Sugar
Large Eggs
Buttermilk
Baking Soda
Baking Powder
All-Purpose Flour
Salt

Caramel Filling Ingredients

Lite Corn Syrup
Light Brown Sugar
Butter
Can of Sweetened Condensed Milk
Pure Vanilla Extract

Caramel Buttercream Ingredients

Butter
Light Brown Sugar
Confectioners’ Sugar
Milk
Salt
Pure Vanilla Extract

How to Make Caramel Cupcakes

Preheat the oven to 350 degrees Fahrenheit. Line muffin pan with 24 cupcake liners.
In an electric mixer or a large mixing bowl, cream together butter and brown sugar. Add eggs and blend well. Sift together flour, baking soda, baking powder, and salt. Begin alternating as you add buttermilk and flour to the mixing bowl.
Fill each cupcake liner ⅔ full. Bake cupcakes in the oven for 13-15 minutes.
To test for doneness, insert a toothpick into the center of a cupcake, and if it comes out clean, the cupcake is done.

How to Make Caramel Filling for Cupcakes

In a saucepan, add corn syrup, brown sugar, and butter over medium-high heat. Stir frequently and allow butter to melt. Allow to cook for 2-3 minutes more while stirring.
Reduce the heat to low and whisk in the sweetened condensed milk until well blended. Allow to fully cool.
The filling will thicken as it sets.
Fill fully cooled cupcakes by using a filling icing tip with an icing bag, or cut a small circle off the top of each cupcake and spoon filling inside, then replace the cupcake circle back on top.
Can also be drizzled on top of the frosting.

How to Make Caramel Frosting

In an electric mixer or a large mixing bowl, add butter, brown sugar, milk, salt, and vanilla. Blend well.
Slowly add confectioners’ sugar until well blended.
Top each filled cupcake with frosting.
I used Wilton’s 6B icing tip on the cupcakes in the photos.

Check out my cupcake baking guide that answers all of your questions about baking, ingredient substitutes, and decorating the perfect cupcakes!

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