Caramel Cupcakes with Caramel Frosting

Are you a caramel lover? If so, these caramel cupcakes are for you! The cupcakes are topped with a delicious caramel frosting, making them the perfect treat for any occasion.

Whether you’re celebrating a birthday or just need a sweet snack, these cupcakes are sure to satisfy your craving. So why not give them a try today? Your taste buds will thank you!

I must warn you – these cupcakes are for the ultimate in caramel lovers out there. They are perfect for fall and oh so decadent. I promise you will love them!

Cupcakes are always a hit, but adding caramel to the mix takes them to a whole new level! These cupcakes are soft, fluffy, and topped with a creamy caramel frosting. If you’re a fan of caramel, you’ll love these cupcakes!

Honestly, you can’t go wrong with these amazingly rich and delectable cupcakes. Bring them to all your holiday parties, gift them to your neighbors – everyone will be sure to thank you!

Here are some commonly asked questions

How to Store Leftover Cupcakes

These cupcakes can be kept covered at room temperature for up to 24 hours. They can be stored in an airtight container in the refrigerator for up to 3-4 days.

Try these cupcakes with these great frosting flavors

• Cream Cheese Frosting
• Chocolate Buttercream Frosting
• Best Bakery Buttercream Frosting
• Oreo Frosting
• Chocolate Cream Cheese Frosting

• Cake Batter Frosting
• Swiss Meringue Buttercream Frosting
• Toasted Marshmallow Frosting
• Biscoff Buttercream Frosting

Can caramel cupcakes be frozen?

Yes, I do it often. Once baked – these caramel cupcakes can be frozen at all stages of the creation process. I like to remove the freshly baked and cooled cupcakes from the pan, wrap them tightly in plastic wrap and freeze them for later use.

(this is also handy when you want to work with cold cakes to keep the frosting from getting too soft.)

You can also gently wrap the completely decorated cupcakes and freeze them until you need them. Remember that the frosting won’t be completely firm and can still be dented if something gets pushed up against it while in the freezer.

Just make sure to thaw it in the fridge the night before as they do taste best when not frozen. I also like to leave them at room temperature for 1-2 hours before serving so the frosting is more creamy than stiff.

Ingredients for Caramel Cupcakes

• all-purpose flour
• baking powder
• salt
• unsalted butter – softened
• brown sugar
• granulated sugar
• vanilla extract
• plain yogurt
• large eggs
• caramel sauce
• milk

Can these cupcakes be made with a box mix?

Sure! If you are tight on time and want to just whip up the cupcake portion of the recipe using a box mix – that will work fine too. I recommend using a caramel extract to add to maybe a spice cake mix instead of adding actual caramel sauce to the box cake mix

I’m not sure how the caramel sauce would change how the cupcakes would bake being that it would change the consistency of the batter.

How to Make Caramel Cupcakes

1. Preheat the oven to 350 F / 180 C and line a baking tray with cupcake liners.
2. In a large bowl, add the dry ingredients – flour, baking powder, and salt and set aside.
3. In another bowl, combine the butter, brown sugar, granulated sugar, and vanilla extract and beat for 5-6 minutes using an electric hand mixer on medium-high speed until it turns pale in color and becomes creamy and smooth.
4. Next, add the eggs one at a time and beat after each addition.
5. Now add the rest of the wet ingredients, yogurt, and caramel, and beat till everything is incorporated well.
6. Add the flour mixture in batches to the wet mixture and mix until it’s fully incorporated.
7. Lastly, add 2 tbsp of milk and give it one final mix.
8. Using a cookie scoop, portion out the batter and fill the prepared liners till 3/4 full.
9. Bake for 20-25 min or until a toothpick inserted in the middle comes out clean.
10. Let the cupcakes cool in the pan for 5-10 minutes before transferring them to a wire rack to cool completely.

Why do the ingredients need to be at room temperature?

Room temperature ingredients help to ensure that everything blends together perfectly. You don’t want any pockets of unblended butter. You want everything evenly disbursed for the perfect texture.

When your dairy products are at room temperature, they can create an emulsion. It’s essential to have an emulsion because air gets trapped, so the baked goods expand and get fluffy as it bakes.

How to soften the butter to room temperature?

First

There are a couple of ways to do this. The first being that you can take the butter (& any other ingredients that need to be at room temperature) out, leave it on the counter for about 30 minutes while you prep for baking.

I usually start with all my chilled ingredients and pull everything I need out onto the counter before getting started – so I know for sure I have everything before I’m mid-way through I realize I’m out of something.

But sometimes it’s winter and that isn’t enough time to get the ingredients warmed up – OR – I’m just not that organized to plan ahead. It happens. So I have another couple of tricks.

Second

I place the butter in the microwave – wrapped in the paper. (don’t do this if it is wrapped in foil) Then I microwave for 2 seconds – flip – go another 2 seconds – flip again – and continue for 2 seconds on each side.

This is usually enough to get it perfect – sometimes stopping before if it feels soft enough. Take care when doing this method – overly softened butter from the microwave WILL ALTER the end result of the recipe. Don’t over-do it.

Third

My third method is to place the wrapped butter sticks in a zip-top bag and place it in a bowl of warm water. I do this with the eggs too. If the water isn’t too hot it can be THE PERFECT way to get “room-temperature” ingredients.

What is the best way to pipe caramel buttercream frosting?

This caramel buttercream frosting can be piped onto cakes in a variety of ways. If you want a smooth, glossy finish, use a dough scraper. You can also pipe caramel buttercream frosting into swirls or rosettes on top of your cake. If you’re not sure how to do this, there are plenty of tutorials online that can show you how.

Can I use shortening in place of butter?

Technically yes. It will change the consistency, and definitely alter the flavor of the frosting. Also, the recipe will technically no longer be a buttercream if you are omitting the butter.

You will definitely need to add more flavoring extract to account for the lack of butter flavor. Using shortening will also change how the frosting holds at room temperature but it can be done.

Ingredients for Caramel Buttercream Frosting

• unsalted butter – softened
• confectioner’s sugar
• vanilla extract
• caramel sauce

Can this frosting be made ahead of time?

You bet! Often when I am working on a cake, it happens in batches. I will bake the layers one day and make the frosting while they are baking.

Then the layers go in the freezer and the frosting gets refrigerated for up to 1-3 days before I even get around to decorating the cake.

Sometimes I also like to half assemble – getting to the crumb coat and then I freeze again until I am ready to add the final layer of frosting the day I plan on serving it.

How to Make Caramel Buttercream Frosting

1. In a bowl of a stand mixer or using an electric hand mixer, cream the butter until it’s light and creamy.
2. Add the vanilla extract, caramel, and confectioner’s sugar (in batches) and beat until it has a light, fluffy, and smooth consistency.
3. Fill the frosting into a piping bag (I am using an open star tip nozzle here) and frost the baked and cooled cupcakes.
4. Top with caramel popcorn or caramel candies if desired.

What is the best way to store leftover caramel buttercream frosting?

Just keep it refrigerated in an airtight container for up to 7 days. As long as you don’t let it sit out at room temperature for too long, this should keep well when chilled.

You can also freeze it for up to 3 months. Just make sure to thaw in the refrigerator for 24 hours prior to using again.

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Products I love when making caramel cupcakes with caramel buttercream frosting…

This cupcake and frosting recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand

OR maybe you have never made homemade cupcakes before, & you might be a bit nervous – but you’re going to love them.

I have made a list below of the things I absolutely can’t live without when it comes to making this treat recipe. (you can also SHOP MY FAVORITES in my store)

• muffin tin
• mixer
• prep bowls
• piping tips
• piping bag

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If you love this easy caramel cupcake recipe, you’re going to love these other cupcake recipes too. Please click each link below to find the easy, printable recipe!

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