Let me warn you - these cupcakes are not for the faint of heart. They are rich. And sweet. You'll need to eat them with an ice cold glass of milk.
But boy, oh boy, if you love caramel, you are gonna love these!
A few weeks ago, I got a request to include some caramel cupcakes in an order for graduation cupcakes. Since I had only ever made a caramel cake, I had to get creative on how to do these!
So here's what I came up with... I started with a basic yellow cupcake (recipe below).
Then I poked a hole in them... just like I did for the Chocolate Chip Cookie Dough Cupcakes... anyway, and I filled them with caramel. For these particular cupcakes, I used Smucker's caramel sauce, but you could also use Homemade Caramel Sauce.
Then I made the caramel frosting. I whipped it in my Kitchenaid for about 30 minutes until it was cool and very fluffy (easy to pipe)!
So... here are the recipes you'll need to whip these up for yourself!
Do you have any questions about this recipe? Leave them in the comments and I'll answer if I can!!
PrintRecipe
Caramel Filled Yellow Cupcakes with Whipped Caramel Frosting {Recipe!}
- Total Time: 1 hour 5 minutes
- Yield: 3 dozen 1x
Description
Delicious, moist yellow cake with caramel filling and whipped caramel frosting.
Ingredients
- 1 yellow cake mix (I prefer Pillsbury)
- 3 whole eggs
- ½ cup water
- ⅓ cup oil
- 1 cup sour cream (8 ounces)
- 1 small box instant vanilla pudding
For the filling:
- 1 stick butter, melted
- 1 cup packed light brown sugar
- ¼ cup milk
- 1 teaspoon pure vanilla extract
For the frosting:
- 2 sticks butter
- 1 cup packed dark brown sugar
- ⅓ cup heavy cream, or more if needed
- 16 oz. confectioners’ sugar (~ 4 cups)
- 1 teaspoon pure vanilla extract
Instructions
- For the cupcakes, thoroughly mix all ingredients together. Bake at 325° for about 18 minutes.
- Allow the cupcakes to cool while you make the filling (or use pre-made Caramel sauce from a jar, such as Smuckers). When cool, use an apple corer to remove the center and prepare for filling (see how to do this [here|http://rosebakes.com/chocolate-chip-cookie-dough-cupcakes-oh-my-goodness/).
- To make the filling (if you're not using pre-made), add the butter, brown sugar and milk to a small saucepan. Heat until the butter melts and the sugar dissolves, about 3-5 minutes over medium heat. Remove from heat and stir in the vanilla extract. Allow to cool slightly and it will start to thicken. Spoon it into the cupcake holes.
- For the frosting, melt the butter in a saucepan over medium heat and add in the brown sugar and cream. Heat until it boils, then remove it from the heat and transfer to a mixing bowl. Slowly add in the confectioners sugar while mixing. Add the vanilla. Continue mixing until the frosting is completely cooled and is whipped up light and fluffy.
- Frost the cupcakes and enjoy!!
- Prep Time: 45 mins
- Cook Time: 20 mins
Dorothy @ Crazy for Crust
Um, wow. Yum!
Winnie
DELICIOUS looking cupcakes!!
Such wonderful treat
Miz Helen
Hi Rose,
These cupcakes are just awesome, I can't wait to try this recipe. I am dreaming of having one with my afternoon tea. Hope you have a great holiday week end and thanks so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
Michelle
Rose, I'm now drooling on my keyboard! I'm a TOTAL caramel lover. I'll take it ANY day over chocolate 🙂
Thanks for sharing at Creative Thursday last week. I can't wait to see what you link up this week. Have a great day 🙂
Michelle
Rose
LOL!! That made my night!
Michelle
You're being featured on Creative Thursday this week 🙂 Stop by and take a peek.
Michelle
Dana
These look like Gigi's Caramel Sugar Mama Cupcakes. Yum. There's yellow cake mix in my pantry SCREAMING my name. Thanks for the recipe!
Rose
LOL!! Enjoy 🙂
Ivy Bonhorst
Hey, can I ask which tip you use to make that frosting top to your cupcakes? Thank you from a beginner 🙂
Rose
I used the largest round tip from this Ateco Large Tube Set on Amazon!
Erin
Just whipping these up for my daughter's 13th birthday tomorrow. The caramel sauce is heavenly and received two thumbs up from the birthday girl 🙂 Can't wait to try the finished product!
Rose
I hope they turned out great for you 🙂
Nadia Núñez
How much tine ahead can this be made, before the filling is absorbed?
Jenna
Can I make these the day ahead? Will the filling remain a filling or absorb into the cupcakes?
Rose
Honestly, I've never made them a day ahead so I'm not sure. At the very least you could bake them ahead and make the frosting ahead, then "assemble" them the day you need them.
Paula Reppond
My favorite and easiest caramel recipe is using sweetened condensed milk still in can and boil it for 3 hours. Just make sure the can is covered with water the entire time add water as needed. Then allow it to cool COMPLETELY before opening the can. SO GOOD!
Rose
I really need to try this - thanks!
Smily @ Cupcake Happy Hour
So simple and yet so awesome. Look so delicious, have to trz this recipe. Thanks for sharing and have a nice weekend.
Stacey Schafer
so happy to have found your recipe on pinterest! my (going to be) 12 year old son asked for caramel filled cupcakes for his birthday tomorrow:) off to the grocery for the ingredients...may have to use the jarred caramel sauce:)
Rose
🙂 No shame in that - I've done it many times!! Happy Birthday to your son!
Paula
A friend of mine is having a party this Friday. I'm planning to make these for her tomorrow (Thursday) to assemble on Friday. I'll make the cupcakes and the frosting a day ahead. I'll refrigerate the frosting and rewhip it, as needed, before piping onto the cupcakes. Just wondering . . . does the caramel sauce keep well? Can it be made a day ahead? If so, should I refrigerate it?
I appreciate your reply!
Rose
Yes, you can make it a day ahead and I'd probably stick it in the frig just to be on the safe side. You could set it out a little while before you're ready to use it so it wouldn't be so thick! Good luck!
Peita
How much (weight/grams) of butter is there?
Rose
1 stick = 113.5g
Sherri
My cupcakes fell in the center after they cooled. I'm really disappointed! I know I can still pretty them up with the whipped topping but they looked so beautiful when they came out and now they are flat.... 🙁
Rose
🙁 It sounds like they didn't cook long enough.
Nina
Amazing cupcakes. My frosting aleays comes out different every time. It's usually not firm and I havr to refrigerate it. If I add sugar it will br yo dweet. What am I doing wrong? Overall great cupcake.
Rose
Eeek, I'm not sure. 🙁
Cindy Anderson
Hi Rose, I am trying to find a caramel recipe that is a bit firmer, one that won't run out of the cupcake like a pudding consistenconsistency maybe? Do you know of something? Thank you, Cindy.
Rose
I recently shared a caramel recipe that will be really fluid if warm, but also gets really firm when cooled. You'll find it here: Easy Caramel Sauce.
Leigh
Hey Rose I live right down the highway from you in Natchez. One of our sandwich shops sells delicious cupcakes with candy bar centers. One if our favorite is one with snicker in the center and it has a caramel frosting. Do you think substituting the caramel center for a bite size snicker would work? I looked online at several websites and yours seemed to be the best! Let me know what you think!
Thanks!
Leigh saunders.
PS you made my wedding cake a few years ago. It was great!!
Rose
Hi Leigh! We're in Natchez all the time... probably 75% of my clients are there along with our doctors/dentists, etc. I do think you could pop a candy bar in there and it would be delish!
Joan
Rose can these cupcakes be frozen and stored prior to filling?
Rose
I never freeze cupcakes for fear of them drying out, but you could certainly do a trial run and see how they hold up.
Rachael
Hi!! Love you. 😉 I’m about to make this - in a RUSH. Wish I found this perfect recipe sooner ... because I am totally stumped.
Do I use the new box of cake mix (15.25oz.)?
Or ... do I kick it up - by using the total of the new box PLUS adding a few extra ounces from a second box to cause the mix to equal the old box amout (18.whatever oz.)??
I’m .... stuck. Urgh. And — in a big hurry. Jeeezzz, Rose, what to do... ♀️♀️
Maybe you’ll see this in the next 10 minutes hahaha.
Thanks! You keep doing what you do, girl!! I’m at your site regularly.
Rachael
Susan
Hi Rachael! Rose adds 3 oz of cake mix or 1/2 cup of AP flour to the cake mixes sold today! Hope they turn out great!
Rachael
Oh Rose.
Total. Fail.
I had written to ask about adding the extra amount to equal the older style box mixes, but saw the response too late unfortunately. That said, I cannot imagine the lack of 3oz. would have caused the following......
I wish I could post photos.
Basically, my daughter and I decided- the best way to describe the cupcakes was like bunches of 95 year old women’s breasts, who had all breastfed at least five children each. Back in their day. They also never believed bras were necessary. Yeeeaahhhh. Deflated. Flat. With odd, round, “lumps” in center? And the sponge? Soooo odd.
I have no idea?? Lol I usually have a lot of luck with your recipes.
I guess it’s that old adage that WASC cakes don’t translate to cupcakes?? No matter what you try? But you had good luck. Ack! I’m befuddled.
All that said, I was making Twix themed cupcakes, thus with TONS of bells and whistles. Everyone loved them, hahaha. I guess the sponge got lost in the background. Thank goodness for perfect liners, fillings, icings, and copious decorations, right??
Rachael
Patty Bly
My frosting is still a bit running and not fluffy. I’ve added more cream but still not getting the effect like in your pictures.