Lately, I’ve been making some really delicious cupcakes for family and friends. And they’ve been raving about it all day, making me feel like a star. Like caramel? Yes, you do. I love caramel! And my little Rhea can eat it from a bowl with a spoon. So, can you imagine caramel filling in the cupcake and then drizzling all over the cupcake frosting? Yes!! Absolutely heaven.
About these cupcakes
These are an absolute addiction and also messy cupcakes. The batter is my light and airy vanilla cupcake batter, which is simple and easy to make. And the caramel sauce takes only five minutes to make. But you can also use a ready-to-use store-bought caramel sauce. In addition, for the frosting, I have used my absolute favorite Swiss meringue buttercream. And yet, you know that I have over 30 buttercream frosting recipes on this blog, including my caramel buttercream, which would be an absolute treat on these cupcakes. So, if you prefer, you can also use my caramel buttercream frosting as I have done here in this caramel cupcake recipe.
Step-by-step instructions
Bake the cupcakes
Preheat the oven to 160 C / 320 F. And, line a muffin pan with cupcake liners. Next, sift the flour with salt, baking powder, and baking soda. Then, cream the butter and sugar until light and foamy. Add the eggs, one at a time. Next, add in the sour cream and flour mixture, alternating in 3 batches. Finally, add vanilla extract. Then, use an ice cream scoop to divide the batter between the 12 cupcake liners. Bake in the oven for about 18 to 20 minutes or until the skewer inserted in the center comes out clean. Then, cool it completely, but do not put it in the fridge.
For the caramel sauce
Place the sugar, lemon, and water in a deep, light-colored pan (so you can see the color). Then, with the heat on medium-low, cook the sugar. And shake and swirl the pan slowly, guiding the heat distribution. The sugar should now start to color into a golden amber. Once all the sugar is amber, add in the butter and stir constantly. Followed by the cream (watch your hands; the caramel will rise when you add the butter and cream). Next, add the salt and barely combine. Cool for a few minutes in the pan. Then, pour it into a mason jar or bowl. As the mixture cools, it will get thicker—at least 3 hours.
Prepare Swiss meringue buttercream
Place a pot with some water and let it come to an almost boil. Next, place egg whites, salt, cream of tartar, and sugar in a stand mixer bowl (or any stainless steel bowl). Then, place the mixer bowl over this hot water pot. Use a whisk and start to whisk lightly. The sugar in the egg whites will begin to melt. Next, test the sugar with your fingers. Dip a clean finger in and rub the mixer between your fingers. If you feel the gains of sugar – continue to whisk. When the sugar has melted, remove it from the heat. Then, place the bowl on the mixer and start at medium to low speed with a whisk attachment. After a minute or two, whip at medium to high speed. Whisk to firm peaks, shiny meringue. Touch the mixer bowl. If it’s still warm, wait and run the mixer on low until it cools. If it’s cool to touch, add your butter one cube at a time (DO NOT ADD BUTTER TO WARM MERINGUE). After adding all the butter, run the mixer on high for two more minutes. This should give you a light and airy cream.
Assemble
Prepare a piping bag with caramel sauce (if necessary, microwave the caramel for 10 seconds). In addition, prepare another piping bag with Swiss meringue buttercream and your favorite piping nozzle. Then, use a cupcake core or a melon baller to make a hole in the center of the cupcake. Fill with caramel sauce. Then, place the core back on. Next, pipe a buttercream swirl on top. And drizzle more melted caramel on the top.
12 tips for making perfect cupcakes
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