Caramel cupcakes made with a rich buttery brown sugar cake topped with caramel buttercream frosting and golden sprinkles or caramel syrup. Yields 24 regular-sized cupcakes.
Ingredients for Caramel Cupcakes
- Butter
- White Sugar
- Light Brown Sugar
- Large Eggs
- All-Purpose Flour
- Buttermilk (Try this buttermilk substitute recipe if you are fresh out.)
- Baking Soda
- White Vinegar
Ingredients for Caramel Frosting
- Butter
- Light Brown Sugar
- Confectioners’ Sugar
- Heavy Whipping Cream
- Vanilla Extract
- Gold Sprinkles or Caramel Syrup, for topping
How to Decorate Caramel Cupcakes
I always recommend the YouTube vlogger Cakes by Lynz’s piping tutorials to show beginning tips and the basics of cupcake decorating.
And if you feel comfortable with the basics she has all kinds of new tricks to try on her YouTube channel.
Caramel Cupcakes Toppings
Caramel frosting is an obvious choice for frosting, but what else can you top them with?
I used gold sprinkles on some cupcakes and drizzled caramel syrup on others.
Sprinkling a few grains of sea salt is tasty if you are looking for a salted caramel flavor.
Placing a small piece of caramel candy on top or chopped peanuts are delicious too!
Which icing tip do I use?
For the caramel cupcakes, I used Wilton’s 1M on the cupcakes in the photos. A 2D star tip can also be used or a round 1A tip gives a popular modern look.
Try these other sweet treats!
- Butterscotch Blondies
- Caramel Crispix
- Cherry Chip Cupcakes
- Chocolate Chip Cookie Dough Cupcakes
- Christmas Candy Cane Cookies
- Cream Cheese Frosting
- Frozen Mudslides
- Lemon Cupcakes
- Milk Chocolate Cupcakes
- Mint Chocolate Chip Cupcakes
- Oreo Bottom Cupcakes
- Pumpkin Bars
- Raspberry Cupcakes
- The Best Red Velvet Cupcakes
Enjoy!
Caramel Cupcakes
Caramel cupcakes made with a rich buttery brown sugar cake topped with caramel buttercream frosting and golden sprinkles or caramel syrup. Yields 24 regular-sized cupcakes.
Ingredients
Caramel Cupcakes
- 1/2 cup Butter, softened
- 1 1/4 cups White Sugar
- 1/2 cup Packed Light Brown Sugar
- 2 Large Eggs
- 2 cups All-Purpose Flour
- 1 cup Buttermilk
- 1 tsp Baking Soda
- 1 tbsp White Vinegar
Caramel Frosting
- 1 cup Butter, softened
- 1 1/2 cups Packed Light Brown Sugar
- 4 cups Confectioners’ Sugar
- 2/3 cup Heavy Whipping Cream
- 1 tsp Pure Vanilla Extract
- Gold Sprinkles or Caramel Syrup, for topping
Instructions
Caramel Cupcakes
- Preheat oven to 350 degrees Fahrenheit. Line regular-sized cupcake pan with 24 liners.
- In a mixing bowl, cream together butter with white and brown sugar. Mix both eggs into the bowl. Add baking soda and white vinegar. Sift flour and baking soda and alternate adding sifted ingredients and buttermilk to the mixing bowl, being sure to blend well after each addition.
- Fill each cupcake liner 2/3 full, approximately 3 tablespoons of batter. Bake in the oven for 12-18 minutes until cooked through. Test a cupcake by inserting a toothpick into the center and if it comes out clean they are done.
Caramel Frosting
- In a mixing bowl, cream together butter and brown sugar. Add vanilla extract and heavy whipping cream. Begin slowly adding confectioners' sugar and mix until well blended.
- If too thick, add 1-2 tablespoons of heavy whipping cream until desired consistency.
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Nutrition Information
Yield 24 Serving Size 1Amount Per Serving Calories 347Total Fat 15gSaturated Fat 9gTrans Fat 1gUnsaturated Fat 4gCholesterol 54mgSodium 182mgCarbohydrates 53gFiber 0gSugar 45gProtein 2g
Nutrition is not always accurate and products used in the recipe may differ from local ingredients available to you.
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