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- 1 ½ cups all-purpose flour - 1 cup granulated sugar - ½ cup unsalted butter, softened - 2 large eggs - 1 teaspoon vanilla extract - ½ cup whole milk - 1 teaspoon baking powder - ½ teaspoon baking soda - ¼ teaspoon salt - ½ cup caramel sauce (store-bought or homemade) - 1 cup heavy cream - 1 tablespoon powdered sugar - 1 teaspoon vanilla extract (for filling)

Caramel Cupcakes with Vanilla Cream Center

Satisfy your sweet tooth with these irresistible Caramel Cupcakes with Vanilla Cream Center Delight! Made with simple ingredients, these cupcakes are a delicious combination of rich caramel and smooth vanilla cream, perfect for any occasion. Ready to impress your friends and family? Follow our easy step-by-step recipe that takes under an hour, and bring joy to your dessert table. Click through to explore the full recipe and indulge in these delightful treats!
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Ingredients
  

1 ½ cups all-purpose flour

1 cup granulated sugar

½ cup unsalted butter, softened

2 large eggs

1 teaspoon vanilla extract

½ cup whole milk

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup caramel sauce (store-bought or homemade)

1 cup heavy cream

1 tablespoon powdered sugar

1 teaspoon vanilla extract (for filling)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a cupcake tin with cupcake liners.

    Mix the Batter: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

      Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract. Mix until well combined.

        Dry Ingredients: In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, alternating with milk, starting and ending with the flour mixture. Mix just until combined.

          Add Caramel: Gently fold in ¼ cup of caramel sauce into the batter, leaving some streaks for a beautiful marbled effect.

            Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about ⅔ full.

              Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

                Cool Down: Once baked, remove from the oven, let cool in the tin for about 5 minutes, then transfer cupcakes to a wire rack to cool completely.

                  Prepare the Vanilla Cream: In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract together until soft peaks form.

                    Fill the Cupcakes: Once cupcakes have cooled, use a cupcake corer or a knife to carefully remove a small portion from the center of each cupcake. Fill the hole with a spoonful of vanilla cream and a drizzle of caramel sauce over the top.

                      Top with Whipped Cream: Pipe a swirl of the remaining vanilla cream on top of each cupcake and drizzle with more caramel sauce for a decadent finish.

                        Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 12 cupcakes

                          - Presentation Tips: Serve on a tiered cake stand for an elegant display. Garnish with a sprinkle of sea salt over the caramel drizzle for added flavor and a touch of class!