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Caramel Cupcakes

Sweet and moist, filled with salted caramel sauce and topped with delicious and silky Italian Meringue Buttercream.
Prep Time40 minutes
Cook Time20 minutes
Total Time1 hour
Course: Dessert, Snack
Cuisine: American
Keyword: Caramel Cupcakes, Cupcakes, Italian Meringue Buttercream, Salted Caramel Sauce
Servings: 12
Calories: 247kcal
Author: ChiefElf

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

For this recipe I have filled the cupcakes with homemade Salted Caramel Sauce and topped with homemade Italian Meringue Buttercream.