Caramel Cupcakes

A Quarter Baked
by A Quarter Baked
24 Cupcakes
50 min

Caramel cake is one of my all time favorite holiday desserts. I remember for during Christmas we would have at least two on the dessert table. My granny would order them from some mysterious lady for $20 a cake. One of my great aunt also makes an amazing caramel cake recipe. So as usual, I decided to make my own recipe. Instead of a cake I decided to make cupcakes! The cupcakes themselves are very light and fluffy. They have just a hint of caramel in them. Between the caramel sauce and buttercream these cupcakes are a caramel dream! I hope you enjoy this recipe as much as I do!

Recipe details
  • 24  Cupcakes
  • Prep time: 30 Minutes Cook time: 20 Minutes Total time: 50 min
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Caramel Cupcakes
  • 1 ¼ c Unsalted Butter
  • 1 ½ c Sugar
  • 2 Eggs
  • 4 Egg Yolks
  • 1 ½ c Whole Milk
  • 2 tablespoons Caramel Sauce
  • ½ tsp Salt
  • 1 T Baking Powder
  • 3 c All-Purpose Flour
  • Additional caramel sauce for topping - Optional
Caramel Butter Cream
  • 3 c Unsalted Butter
  • 7 c Powdered Sugar
  • 4 T Caramel Sauce
Caramel Cupcakes
Using a hand mixer cream the butter and sugar together until it starts to look fluffy and stick to the sides of the bowl.
Scrape the bowl, and add the eggs and yolks in one at a time. Make sure to scrape the bowl after each egg or yolk is incorporated.
Sift together the baking powder, salt, and flour. Then add half of it to the batter and mix until combined.
Combine the milk and caramel sauce in a separate bowl.
Pour in half of the liquid in your cake batter and mix until combined.
Scrape the bowl thoroughly.
Mix in the last half of your flour, and then the rest of the milk.
Mix until you batter is all combined but be careful not to over mix.
Line your cupcake pans, and fill each one to a fourth of an inch below the rim of the pan.
Bake the cupcakes for 20 minutes. A toothpick should come out clean.
Let the cupcakes cool for a few minutes before icing them.
Caramel Butter Cream
Using your hand mixer cream the butter until its starts to look smooth. It's best if your butter is room temperature.
Scrape the bowl, and add in the powdered sugar one cup at a time. Wait until the first cup is combined before adding the next.
Scrape the bowl, and add the caramel sauce. Now let the mixer run for another 2-3 minutes to make sure the buttercream is smooth.
Now it's time to ice your cupcakes and enjoy! For a little extra you can drizzle caramel sauce over top of your iced cupcakes.