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Vanilla Caramel Cupcakes

These Vanilla Caramel Cupcakes are soft, fluffy, and filled with rich caramel flavor. Made with a light vanilla cupcake base, creamy caramel buttercream, and a drizzle of homemade or store-bought caramel sauce, they're perfect for birthdays, holidays, bake sales, or whenever you're craving a bakery-style dessert. The combination of sweet vanilla and buttery caramel creates an irresistible treat that's easy enough for beginner bakers and impressive enough for special occasions.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 1 hour 10 minutes
Servings: 12 Cupcakes
Course: Dessert
Cuisine: American
Calories: 395
Ingredients Equipment Method Notes

Ingredients
  

For the Vanilla Cupcakes
  • 1½ cups 190g all-purpose flour
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup 113g unsalted butter, softened
  • ¾ cup 150g granulated sugar
  • 2 large eggs room temperature
  • 2 teaspoons vanilla extract
  • ½ cup 120ml whole milk, room temperature
For the Caramel Buttercream
  • 1 cup 226g unsalted butter, softened
  • 3 cups 360g powdered sugar
  • ¼ cup caramel sauce
  • 1 teaspoon vanilla extract
  • 2 –3 tablespoons heavy cream
  • Pinch of salt
For Decoration
  • ¼ cup caramel sauce
  • Caramel candies optional
  • Sea salt flakes optional

Equipment

  • 12 cup muffin pans
  • Cupcake liners
  • Mixing bowls
  • Electric hand mixer or stand mixer
  • Measuring cups and spoons
  • Rubber spatula
  • Cooling rack
  • Piping bag with star tip
  • Ice cream scoop or cookie scoop

Method
 

  1. Step 1: Prepare the Oven
  2. Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
  3. Step 2: Mix Dry Ingredients
  4. In a medium bowl, whisk together the flour, baking powder, and salt.
  5. Step 3: Cream Butter and Sugar
  6. In a large mixing bowl, beat the softened butter and sugar for 3–4 minutes until light and fluffy.
  7. Step 4: Add Eggs and Vanilla
  8. Beat in the eggs one at a time, then mix in the vanilla extract.
  9. Step 5: Combine the Batter
  10. Gradually add the dry ingredients, alternating with the milk. Mix until just combined. Do not overmix.
  11. Step 6: Bake
  12. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
  13. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
  14. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
  15. Step 7: Make the Buttercream
  16. Beat the butter until creamy.
  17. Gradually add powdered sugar, mixing well after each addition.
  18. Mix in the caramel sauce, vanilla extract, salt, and heavy cream until the frosting is smooth and fluffy.
  19. Step 8: Decorate
  20. Pipe the caramel buttercream onto the cooled cupcakes.
  21. Drizzle caramel sauce over each cupcake.
  22. Finish with sea salt flakes or caramel candies if desired.

Notes

  • Store cupcakes in an airtight container at room temperature for up to 2 days.
  • Refrigerate for up to 5 days if using homemade caramel buttercream.
  • Bring refrigerated cupcakes to room temperature before serving for the best flavor and texture.
  • Unfrosted cupcakes can be frozen for up to 3 months.