Vanilla Caramel Cupcake

Here’s a Vanilla Caramel Cupcake recipe — soft, buttery vanilla cupcakes filled (or topped!) with rich caramel sauce and finished with creamy caramel buttercream. Perfect for any occasion! 🧁✨

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🧾 Ingredients

For the Vanilla Cupcakes

• 1½ cups (190g) all-purpose flour

• 1½ tsp baking powder

• ¼ tsp salt

• ½ cup (115g) unsalted butter, softened

• 1 cup (200g) granulated sugar

• 2 large eggs, room temperature

• 2 tsp pure vanilla extract

• ½ cup (120ml) whole milk

• ¼ cup (60ml) sour cream (or plain yogurt)

For the Caramel Sauce

(You can also use store-bought caramel if you prefer!)

• 1 cup (200g) granulated sugar

• 6 tbsp (85g) unsalted butter, cut into pieces

• ½ cup (120ml) heavy cream

• 1 tsp vanilla extract

• Pinch of salt

For the Caramel Buttercream

• 1 cup (230g) unsalted butter, softened

• 3 cups (360g) powdered sugar, sifted

• ⅓ cup (80ml) caramel sauce (cooled)

• 1–2 tbsp heavy cream or milk (as needed for texture)

• Pinch of salt

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👩‍🍳 Instructions

1. Make the Cupcakes

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

2. In a medium bowl, whisk together flour, baking powder, and salt.

3. In a large bowl, cream together butter and sugar until light and fluffy (2–3 minutes).

4. Beat in eggs one at a time, then add vanilla extract.

5. Mix in half of the dry ingredients, then milk and sour cream, then the remaining dry ingredients.

6. Divide batter evenly among cupcake liners (about ¾ full).

7. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.

8. Cool completely on a wire rack.

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2. Make the Caramel Sauce

1. In a saucepan over medium heat, melt sugar, stirring constantly until it becomes an amber-colored liquid.

2. Add butter carefully (it will bubble), stirring until melted and combined.

3. Slowly whisk in heavy cream. Boil for 1 minute, then remove from heat.

4. Stir in vanilla and salt. Let cool completely before using.

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3. Make the Caramel Buttercream

1. Beat butter on medium-high speed until creamy (about 2 minutes).

2. Add powdered sugar, 1 cup at a time, mixing on low speed.

3. Add caramel sauce and salt, then beat on medium-high until fluffy.

4. Adjust texture with cream or milk as needed.

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4. Assemble the Cupcakes

1. Once cupcakes are cool, use a small knife or piping tip to core out the center.

2. Fill each cupcake with a teaspoon of caramel sauce.

3. Pipe caramel buttercream on top.

4. Drizzle with extra caramel and a sprinkle of sea salt if desired.

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🍯 Tips

• Don’t refrigerate the caramel sauce too long before using — it thickens as it cools.

• For extra flavor, add a bit of caramel or vanilla extract to the cupcake batter.

• These keep well covered at room temperature for 2 days, or refrigerated for up to 5 days.

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Would you like me to turn this into a salted caramel version or keep it classic sweet caramel?