Caramel Cupcakes

After my Caramel Frosting was a success I figured Caramel Cupcakes would be a breeze. Let’s face it, the credit of a yummy cupcake relies heavily on how yum the frosting is and if there is any credit left to give, it goes to how moist the cupcake turns out to be.
An ex-colleague of my husband’s was visiting town very briefly and we were having him over for dinner very last minute. I was planning on trying out a Chocolate Brownie Pudding, but that requires much more effort, time and people to finish it off! So I stuck to something that would be quick to please, easily portable if I wanted to share with more people -quick to finish. Really, you can’t go wrong with cupcakes, everyone loves them. So the easy bit was using the Vanilla Cupcake recipe as a base and adding Caramel to it. The annoying bit is, you need to double the recipe to ensure the Caramel is in proportion to the batter, otherwise you’re looking an overly sweet batter. If you’re looking to make 24 cupcakes, unfortunately the batter won’t get you there, it makes about 18 cupcakes when the cases are 3/4 filled. 
I’ve also used a tin of Dulce de Leche (store bought) instead of making it myself at home. Trying to avoid another step and making it as simple as possible. If I had a lot of time, I would maybe just spend a whole afternoon making Caramel and storing it for later use – so useful!
I’ve filled these cupcakes with caramel as well, so if you prefer something less sweeter you can cut out the filling and just frost the cupcakes generously.
Mix all the dry ingredients
Add butter and let it come together
In a separate bowl mix the liquid ingredients
Bring the dry and wet ingredients together
Add caramel and combine
Fill 3/4 cup muffin tray and bake
Bake for 15 mins or until springy to touch
Start coring the cupcakes to fill with either caramel or frosting
Take a piping bag and fill to the top
Use Wilton Tip #104, start in the center and pipe all around
Completed ruffle frosting cupcake
For a cupcake rosette on the left, take a 1M tip, start at the center and make your way to the outside
Take a Wilton Tip #3 and fill bag with Caramel and drizzle all over cupcake
1 cup flour
1/2 cup sugar
1 eggs
1/2 cup milk
3 tbsp butter
1/4 tsp vanilla extract
1/2 tbsp baking powder
1/4 cup Caramel 


  1. Preheat oven to 170 C
  2. Mix the butter, sugar and flour and baking powder
  3. In a separate bowl, mix the egg, milk and vanilla extract and add to the flour mixture a little at a time 
  4. Do not over mix or the cupcakes will come out tough
  5. Lastly, stir in the caramel until just mixed
  6. Line a 12-hole or 24-mini-hole cupcake tray and spoon the mixture until 3/4 full 
  7. Bake for 15mins or until skewer comes out clean
  8. Cool completely before topping with Caramel Frosting
Mix all the dry ingredients with the butter
Mix all the wet ingredients
Add the wet ingredients to the dry
Finally add the caramel and mix through
Fill 3/4 level cupcake cases
Bake for 15mins
Start the frosting process. I’ve taken a cupcake corer to take the center out and fill with frosting or caramel
Take your frosting bag and pipe into the cupcake to fill the center
Take Tip 2D to frost the top of the cupcake
Ruffles with tip 2D
Swirl with top 2D
A flower, ruffles and swirl all with tip 2D
Frost all the cupcakes and drizzle with caramel on the top

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