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Caramel Cream-Filled Cupcakes Recipe

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  • Author: admin
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Caramel Cream-Filled Cupcakes offer a delightful combination of moist vanilla cupcakes filled with a luscious whipped cream center, topped with rich buttercream frosting and drizzled with homemade salted caramel sauce. Perfectly balanced in sweetness with optional caramel shards for texture, these cupcakes provide an indulgent treat for any occasion.

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
  • Caramel drizzle (prepared caramel sauce)
  • Caramel shards or bits (optional)

Instructions

  1. Prepare the Cupcakes: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to prepare for baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt to ensure even distribution of leavening agents.
  3. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, incorporating air for a tender crumb.
  4. Add Eggs and Vanilla: Beat in the eggs one at a time, fully incorporating each before adding the next, followed by the vanilla extract to infuse flavor.
  5. Combine Wet and Dry: Gradually add the dry ingredients to the butter mixture, alternating with milk, starting and ending with the dry ingredients, mixing until just combined to avoid overmixing.
  6. Fill Cupcake Liners: Divide the batter evenly among the liners, filling each approximately two-thirds full to allow room for rising.
  7. Bake: Place the pan in the oven and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean, indicating doneness.
  8. Cool Cupcakes: Let cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely to prevent sogginess when filled.
  9. Make Cream Filling: Whip the heavy cream, powdered sugar, and vanilla extract together until soft peaks form. For a firmer filling, whisk in the instant pudding mix and continue whipping to stiff peaks.
  10. Core and Fill: Using a small knife or cupcake corer, remove the center of each cooled cupcake, then fill the cavity with the whipped cream mixture.
  11. Prepare Caramel Sauce: In a medium saucepan over medium heat, melt the granulated sugar slowly, stirring occasionally until it reaches a deep amber color for rich caramelization.
  12. Add Butter: Carefully stir in the cubed butter, ensuring it fully melts and combines with the caramelized sugar.
  13. Incorporate Cream: Slowly pour in the heavy cream while stirring constantly; cook the mixture for 1-2 minutes until smooth and thickened.
  14. Add Salt (Optional): Remove from heat and stir in a pinch of salt to create a salted caramel flavor. Let the sauce cool to room temperature.
  15. Make Buttercream Frosting: Beat the softened butter in a large bowl until creamy, then gradually add powdered sugar one cup at a time, mixing well after each addition.
  16. Add Vanilla and Cream: Mix in vanilla extract and heavy cream or milk, beating until the frosting is light, fluffy, and spreadable.
  17. Frost Cupcakes: Pipe or spread the buttercream frosting onto each filled cupcake, ensuring an even and attractive layer.
  18. Drizzle Caramel Sauce: Generously drizzle the cooled caramel sauce over the frosted cupcakes for a rich, glossy finish.
  19. Add Garnish: Optionally, top with caramel shards or bits to add texture and visual appeal.
  20. Serve and Enjoy: Present your indulgent Caramel Cream-Filled Cupcakes and enjoy the harmonious blend of flavors and textures.

Notes

  • Ensure cupcakes are completely cooled before coring and filling to prevent cream from melting.
  • Use instant pudding mix in the filling for extra stability if cupcakes need to be stored for longer periods.
  • Be cautious when melting sugar for caramel; avoid stirring too vigorously to prevent crystallization.
  • Caramel sauce can be refrigerated and gently reheated before drizzling if made ahead of time.
  • Adjust the consistency of the buttercream frosting by varying the amount of powdered sugar and cream to preference.

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