Moist, soft and sweet, hiding a sweet and tasty secret, these delicious Caramel Cupcakes are topped with Italian Meringue Buttercream and filled with Salted Caramel Sauce.
The cupcakes are super easy to make and don’t take a lot of time or any special skills. Salted caramel is also an easy recipe but requires constant monitoring and stirring and the creamy, silky Italian Meringue Buttercream only takes 10 minutes to make.
Full recipe with step by step instructions and detailed images below.
If you cooked and liked this recipe, please leave a comment and give it a rating. It is really important for us to know your opinion 🙂 Thank you!
Caramel Cupcakes
Equipment
- Muffin baking tray
- Saucepan
- Mixing bowl
Ingredients
For the Caramel Cupcakes:
- 115 grams unsalted butter
- 150 grams white chocolate
- 90 grams brown sugar
- 50 grams caster sugar
- 150 ml water
- 2 large eggs
- 1 teaspoon vanilla extract
- 175 grams all-purpose flour
- 1 ½ teaspoons baking powder
For the filling:
- ½ cup salted caramel sauce (see notes)
For the topping:
- 2 cups Italian Meringue Buttercream, approximately (see notes)
Instructions
- Preheat oven to 180°C (350°F). Line a 12 cup (or 2x 6 cup) muffin tin with cupcake liners, or grease with oil/cooking spray. Set aside.
- In a medium sauce pan combine white chocolate, butter, water, brown and caster sugars. Place over low heat and cook until all the butter and chocolate have melted and mixture became smooth. Take off the heat and set aside to cool down for a few minutes.
- Add the eggs and vanilla extract to the cooled white chocolate mixture and whisk until fully combined.
- Add the flour and baking powder and whisk until fully incorporated.
- Divide the cupcake batter between the prepared cupcake tins and bake in the preheated oven for about 18 minutes, or until toothpick inserted in the center comes out clean.
- Cool the baked cupcakes until room temperature before topping with buttercream. Once cooled the cupcakes are ready to be filled with Salted Caramel Sauce and topped with Italian Meringue Buttercream.
- To prepare the homemade Salted Caramel Sauce, please see my recipe here.
- To prepare the Italian Meringue Buttercream, please follow my recipe here.
- To fill the cupcakes with sauce, just scoop out the middle of each cupcake with a little scoop or a teaspoon. Fill with Salted Caramel Sauce.
- Make sure that the cupcakes and sauce are at room temperature or colder before topping with buttercream, otherwise the buttercream will melt.Top each cupcake with buttercream and serve.
- Enjoy!
Notes
Nutritional Facts:
Calories: 247 kcal, Total Fat: 12.8 grams, Saturated Fat: 7.6 grams, Cholesterol: 54 mg, Sodium: 81 mg, Total Carbohydrates: 30.5 grams, Dietary Fiber: 0.4 grams, Total Sugars: 19 grams, Protein: 3.4 grams, Vitamin D: 8 mcg, Calcium: 67 mg, Iron: 1 mg, Potassium: 139 mg
Servings: 12
Related Posts
Caramel Cupcakes
Sweet and moist, filled with salted caramel sauce and topped with delicious and silky Italian Meringue Buttercream.
Lemon Muffins with Chia seeds
Fast and easy to make, yet so moist and delicious.
Chocolate Chip Muffins
Easy to make, fluffy and moist, Chocolate Chip Cookie in a form of a muffin. 🙂
Breakfast Egg Muffins
Very fast and easy to prepare, Breakfast Egg Muffins are a great idea for a nice Sunday breakfast.