Caramel Vanilla Cupcakes
Servings Prep Time
18cupcakes 20minutes
Cook Time
20minutes
Servings Prep Time
18cupcakes 20minutes
Cook Time
20minutes
Ingredients
  • 1cup unsalted butter
  • 1 1/2cup light brown sugar
  • 3 large eggs
  • 1 3/4cups all purpose flout
  • 2tbsp whole milk
  • 12tsp – Caramel*I use caramel sundae topping
  • pinch of sea salt
  • 1cup unsalted butter
  • 3 1/2cup powdered sugar
  • 1/2cup – Caramel*
  • 1/2cup – Caramel*
  • pinch of sea salt
Cupcakes
Caramel Buttercream
Salted Caramel Buttercream
Instructions
Cupcakes
  1. Preheat your oven to 325F and line cupcakes tins.
  2. Cream together the Butter and Light Brown Sugar with an electric beater till smooth – add in the Beaten Eggs and Flour and beat again for about about 20-30 seconds on a Medium Speed – Once combined it might still be a little stiff, so loosen with the Whole Milk
  3. Using a cookie/ice-cream scoop, scoop your batter into the tins and bake in the oven for 18-20 minutes or until cooked through. Cool on a wire rack. Once fully cooled, mix the caramel for the cupcakes with a pinch of salt, cut a small hole into the cupcakes and fill with the caramel.
Caramel Buttercream
  1. Beat the butter with an electric mixer for a couple of minutes to loosen it. Gradually add the powdered sugar on a slow speed until it is combined then speed the mixer up and beat for 3-4 minutes until fluffy and smooth.
  2. Add the caramel to the buttercream and continue mixing. Keep on beating for 5 minutes until whipped.
  3. Top cupcakes with buttercream and drizzle with some extra caramel.

Share this: