Go Back
–+ servings
Caramel Cupcakes with Caramel Filling

Caramel Cupcakes with Caramel Filling

Tiffany
Caramel cupcakes with caramel filling are so sweet and tasty. They're made with a brown sugar cake filled with caramel sauce and topped with caramel buttercream frosting.
4.55 from 11 votes
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Course Desserts
Cuisine American
Servings 24 Cupcakes
Calories 508 kcal

Equipment

Ingredients
  

Caramel Cupcakes

  • 12 tablespoons Butter room temperature
  • 2 cups Light Brown Sugar
  • 2 Large Eggs
  • 1 cup Buttermilk
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 2 ½ cups All-Purpose Flour
  • ½ teaspoon Salt

Caramel Filling

  • ½ cup Lite Corn Syrup
  • ¼ cup Light Brown Sugar
  • 4 tablespoons Butter
  • 14 ounce Can of Sweetened Condensed Milk
  • 1 teaspoon Pure Vanilla Extract

Caramel Frosting

  • 2 cups Butter room temperature
  • 1 cup Light Brown Sugar
  • 3 cups Confectioners' Sugar
  • 1 tablespoon Milk
  • ½ teaspoon Salt
  • 1 teaspoon Pure Vanilla Extract

Instructions
 

Caramel Cupcakes

  • Preheat oven to 350℉. 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, they're done.

Caramel Filling

  • 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 heat to low and whisk in 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 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.

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.

Nutrition

Calories: 508kcalCarbohydrates: 69gProtein: 4gFat: 25gSaturated Fat: 16gTrans Fat: 1gCholesterol: 81mgSodium: 412mgPotassium: 142mgFiber: 1gSugar: 59gVitamin A: 787IUVitamin C: 1mgCalcium: 106mgIron: 1mg