Chocolate Cupcakes with Caramel Icing: A Sweet Delight

Want chocolate cupcakes instead of vanilla? Simply add ½ cup of unsweetened cocoa powder to the dry ingredients. Or, melt ½ cup of dark chocolate and add it to the batter with the wet ingredients. Chocolate and caramel are a fantastic pair!

Easy Caramel Cupcakes

This recipe is already pretty easy, but for a shortcut, use store-bought caramel sauce for the icing. Just warm it up slightly so it's easier to spread or pipe. You can still decorate with all the fun toppings!

Moist Caramel Cupcake Recipe

This recipe uses oil to keep the cupcakes extra moist. You can also substitute the milk with buttermilk for even more moisture and a slight tang. Remember not to overmix the batter, as this can make the cupcakes dry.

Vanilla Cupcakes with Caramel Filling

For an extra caramel surprise, fill the cupcakes before frosting them! Once cooled, use a small knife or the back of a spoon to make a small well in the top of each cupcake. Fill the well with caramel sauce using a spoon or a piping bag with a small round tip. Then, frost as usual

Cupcakes with Caramel Icing: A Sweet Delight

Description

Bake delicious cupcakes with homemade caramel icing! This easy recipe is perfect for a sweet treat.

Ingredients

Scale

1 ½ cups all-purpose flour (or gluten-free all-purpose blend)
1 ½ cups granulated sugar
1 ½ teaspoons baking powder
¾ teaspoon salt
2 large eggs
¾ cup milk (whole or 2%)
¼ cup vegetable oil
1 teaspoon pure vanilla extract
½ cup unsalted butter
1 cup packed light brown sugar
½ cup heavy cream
3 cups powdered sugar
1 teaspoon pure vanilla extract (for icing)

Instructions

1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. Whisk together flour, sugar, baking powder, and salt in a large bowl.
3. In a separate bowl, whisk together eggs, milk, oil, and vanilla extract.
4. Gradually add wet ingredients to dry ingredients, mixing on low speed until just combined.
5. Fill cupcake liners two-thirds full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool completely before frosting.
8. In a saucepan, melt butter and brown sugar over medium heat, stirring until sugar dissolves.
9. Slowly pour in heavy cream while whisking constantly.
10. Cook for 1-2 minutes, or until caramel thickens.
11. Cool caramel completely.
12. Gradually add powdered sugar to cooled caramel, beating until smooth.
13. Stir in vanilla extract. Adjust consistency with milk or powdered sugar if needed.
14. Frost cooled cupcakes and decorate as desired.

Notes

For chocolate cupcakes, add ½ cup cocoa powder to dry ingredients. For moister cupcakes, use buttermilk instead of milk. Use store-bought caramel for a shortcut. Fill cupcakes with caramel before frosting for extra indulgence.

Nutrition

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Saturated Fat: N/A
Unsaturated Fat: N/A
Trans Fat: N/A
Carbohydrates: N/A
Fiber: N/A
Protein: N/A
Cholesterol: N/A

Keywords: cupcakes, caramel icing, caramel frosting, sweet treat, homemade cupcakes, easy cupcake recipe, dessert, baking