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Caramel Cream-Filled Cupcakes Recipe

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  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Delight in these luscious Caramel Cream-Filled Cupcakes, featuring moist vanilla cupcakes filled with rich whipped cream, topped with smooth buttercream frosting and drizzled with homemade salted caramel sauce. Enhanced with optional caramel shards for extra crunch, this dessert offers a perfect balance of sweetness and creaminess for any special occasion or sweet craving.

Ingredients

Scale

Cupcakes

  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup whole milk

Cream Filling

  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons instant vanilla pudding mix (optional for extra thickness)

Caramel Sauce

  • 1 cup granulated sugar
  • 6 tablespoons unsalted butter, cubed
  • ½ cup heavy cream
  • A pinch of salt (optional)

Buttercream Frosting

  • 1 cup unsalted butter, softened
  • 3-4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2-3 tablespoons heavy cream or milk

Garnish (Optional)

  • Caramel drizzle
  • Caramel shards or bits

Instructions

  1. Prepare the Cupcakes: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to get ready for baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute raising agents and salt.
  3. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter with granulated sugar until the mixture is light, fluffy, and pale in color, which ensures a tender crumb.
  4. Add Eggs and Vanilla: Incorporate the eggs one at a time, beating well after each addition to maintain a smooth batter, then mix in the vanilla extract for flavor.
  5. Combine Dry and Wet Ingredients: Gradually add the flour mixture to the butter mixture, alternating with the whole milk, starting and ending with the dry ingredients. Mix until just combined to avoid overmixing.
  6. Fill Cupcake Liners: Divide the batter evenly among the lined muffin cups, filling each about two-thirds full to allow for rising.
  7. Bake: Place the tin in the preheated oven and bake for 18-20 minutes or until a toothpick inserted into the center comes out clean indicating doneness.
  8. Cool Cupcakes: Let the cupcakes rest in the pan for 5 minutes before transferring them to a wire rack to cool completely, preventing sogginess during filling.
  9. Make the Cream Filling: In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form for a light, airy filling.
  10. Thicken Filling (Optional): For extra thickness, whisk in the instant vanilla pudding mix and continue whipping until stiff peaks form to hold shape better inside the cupcakes.
  11. Fill Cupcakes: Use a small knife or cupcake corer to remove the center of each cooled cupcake, then fill each cavity with the whipped cream mixture.
  12. Create Caramel Sauce: In a medium saucepan over medium heat, melt the granulated sugar, stirring occasionally until it turns a deep amber color, signaling caramelization.
  13. Add Butter: Carefully add the cubed butter and stir continuously until fully melted and incorporated into the caramel base.
  14. Add Cream: Slowly pour in the heavy cream while stirring constantly to create a smooth, rich caramel sauce; cook for an additional 1-2 minutes until thickened.
  15. Season Caramel: Remove from heat and stir in a pinch of salt if desired for a salted caramel variation; then allow the sauce to cool before use to prevent melting the frosting.
  16. Prepare Buttercream: Beat the softened butter in a large bowl until creamy and smooth to form the frosting base.
  17. Incorporate Sugar: Gradually add powdered sugar, one cup at a time, mixing well after each addition to achieve desired sweetness and texture.
  18. Add Flavor and Cream: Stir in the vanilla extract and 2-3 tablespoons of heavy cream or milk, beating until the frosting is light, fluffy, and spreadable.
  19. Frost Cupcakes: Pipe or spread the buttercream evenly over the filled cupcakes for a beautiful finish.
  20. Garnish and Serve: Drizzle the cooled caramel sauce over the frosted cupcakes and optionally top with caramel shards or bits for extra texture and flavor.
  21. Enjoy: Serve and indulge in these sweet, creamy, and decadent Caramel Cream-Filled Cupcakes!

Notes

  • Ensure cupcakes are completely cooled before filling and frosting to prevent melting the cream filling and buttercream.
  • The instant vanilla pudding mix in the filling is optional but helps stabilize the whipped cream for a firmer texture.
  • Be cautious when making caramel as melted sugar is extremely hot and can burn easily.
  • Use softened butter for both cupcakes and frosting to achieve smooth, creamy textures.
  • Adjust the amount of powdered sugar in frosting to your preferred sweetness and consistency.
  • Caramel shards can be made by spreading hardened caramel on parchment and breaking into pieces for garnish.

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Find it online: https://world4recipes.com/caramel-cream-filled-cupcakes-recipe/