Caramel Filled Cupcakes (Box Mix!)

Delicious caramel filled cupcakes with white chocolate buttercream are a shortcut recipe that starts with a vanilla box cake mix and is the perfect quick and easy treat for anyone who wants to enjoy the deliciousness of cupcakes without spending hours in the kitchen. These easy-to-make cupcakes offer all the sweetness and creaminess of homemade cupcakes without all of the work.

These cupcakes taste like they're made from scratch because we are doctoring the traditional box recipe with sour cream, buttermilk, and extra eggs to enhance the fluffy and moist texture of these cupcakes. Plus, we're adding homemade caramel sauce straight into the batter making these packed with caramel flavor. The final cupcakes are filled with a gooey caramel filling and topped with a silky smooth white chocolate buttercream.

WHY YOU NEED TO TRY THIS RECIPE

Whether you're looking for a fun baking project or just want to whip up a sweet treat for your family, these easy caramel cupcakes are sure to hit the spot. You'll be enjoying their delicious flavor in no time! These caramel filled cupcakes truly are homemade-tasting cupcakes made within a single bowl without all the fuss of a using big mixer.

• Flavor: Caramel and white chocolate are a match made in heaven. They complement each other very well. There are many people who may think box cake mixes can not taste "homemade". Now, made straight per the ingredients on the back of the box, this can be true to an extent. However, you can create a "homemade" cake or cupcake from a box mix just by making some adjustments to the recipe and adding your own spin. In reality, box mixes are just the dry ingredients of a recipe. These semi-homemade caramel cupcakes are rich, moist, and packed with so much flavor. Trust me, no one will be the wiser that these weren't made from scratch.
• Texture: The addition of caramel sauce to this recipe produces a truly decadent caramel cupcake, one of the best I've tasted. The caramel filling for cupcakes made from the box mix provides a fudgy and gooey center. Add in the silkiness of the dreamy white chocolate buttercream and you will be in awe.
• Easy: Since this recipe starts with a box mix, it's a pretty simple one to throw together with just a large bowl and hand mixer. The white chocolate buttercream will take some additional time but it's worth it!

INGREDIENTS

Here are some helpful notes on essential ingredients. A full list of ingredients is in the recipe card below.

• Box Mix: This recipe calls for a vanilla box cake mix of any brand type. You can also use white cake mix!
• Eggs: There is an additional two egg whites in this recipe to create a light and fluffy texture.
• Buttermilk: This is added to the recipe to create a richer cake.
• Sour Cream: With the addition of sour cream, it helps bring out the richness of the caramel and makes for an ultra-rich cake.
• Caramel: I personally love to use homemade caramel sauce. I find it provides the best taste and texture for this recipe. I use my easy homemade caramel sauce for this one!

STEP BY STEP INSTRUCTIONS: CUPCAKES

NOTE: We will not be following the directions on the back of the box cake mix. Please follow the instructions below to create the moistest and most delicious caramel cupcakes!

STEP 1: Make the caramel
If you plan on making homemade caramel sauce, you will want to make this first so it has time to cool prior to using in the batter. It can also be made up to one week prior to using and store in the refrigerator until ready to use.

Visit my homemade salted caramel recipe for tips and a full breakdown of making delicious homemade caramel.

To start, heat the sugar in a saucepan over medium heat, do not stir, until it starts to liquefy on the edges, about 4 minutes. Give it a good stir with a whisk or wooden spoon once or twice and then let all of the sugar crystals melt and turn into a medium amber color.

Reduce heat to low, add in the cubed butter, and whisk until incorporated. Next, add the warm heavy cream and let bubble for 1 minute.

Remove from heat and add vanilla and salt. Pour immediately into a glass jar or container to cool to room temperature.

STEP 2: Prep
Preheat oven to 350°F. Bring all wet ingredients (eggs, sour cream & buttermilk) out of the refrigerator at least 30-45 minutes prior to baking) This helps create more moist cupcakes and allows the ingredients to blend flavors better.

Line your cupcake pan with cupcake liners.

STEP 3: Wet Ingredients
Add eggs, egg whites, vegetable oil, buttermilk, sour cream, and vanilla extract into a large bowl and whisk together until combined.

STEP 4: Dry Ingredients
Pour the box cake mix into the wet ingredients. Hand mix vigorously for 2 minutes or beat on medium-high speed for 2 minutes with a handheld electric mixer.

STEP 5: Add the caramel
With a rubber spatula gently fold ¾ cup of caramel into the batter. Folding until no streaks are left and it's fully combined. Reserve the remaining caramel for the filling.

STEP 6: Fill liners and bake
Fill your cupcake liners ¾ of the way full with batter. I like to use a large cookie scoop or small measuring cup to help pour into the liners and avoid spilling.

Bake 13- 15 minutes until tops puff up and a toothpick comes out with a few moist crumbs.

Cool for 30-35 minutes before decorating.

STEP BY STEP INSTRUCTIONS: MAKING BUTTERCREAM, FILLING & FROSTING

STEP 1: Making the buttercream
Microwave heavy cream in a heat-safe bowl for 30-45 seconds until hot. Place white chocolate chips in a medium bowl. Pour hot cream over white chocolate chips and let steep for 1 minute. Using a spoon, mix together until the chocolate is melted and cream is incorporated. If the chocolate has not fully melted, place in microwave for 15 second increments until melted. Set aside to cool.

Cube butter and place in mixer fitted with the paddle attachment. Sprinkle salt over the butter. Beat on medium-high speed for 2-3 minutes until light and fluffy.

Add sifted powder sugar 1 cup at a time until combined. Add vanilla extract and cooled chocolate mixture until combined. Turn the speed up to medium high and mix for 3-5 minutes, scraping the paddle and bowl atleast twice. Buttercream should be lighter in color and fluffy.

If the buttercream is starting to melt, place back in the refrigerator for 15 minutes and then re-whip.

STEP 2: Fill the cupcakes
To fill the cupcakes with caramel filling, use a cupcake corer, the end of a round piping tip or spoon to carve out a round hole in the middle of the cupcakes. Go about ½ way down the cupcake. Take the cored cupcake piece out and set aside.

Fill the cupcakes with caramel sauce until filled just to the top. You can use a spoon or 1A piping tip and bag for this. Place the cored cupcake top back on top of the caramel.

STEP 3: Pipe the buttercream
I personally love to use the 1M open star tip to pipe these cupcakes. Place frosting in a piping bag about ½ full and pipe in a circular motion around the cupcake top, creating an ice cream swirl-type buttercream top.

You can also place a big dollop of frosting on top of the cupcake and use an offset spatula to create a smooth and flat frosting decoration.

Drizzle the remaining caramel over the top of these caramel filled cupcakes. Enjoy!

Storage Tips

Undecorated cupcakes should be stored in an airtight container at room temperature to avoid drying out. They will last about 3-5 days on the countertop.

Decorated cupcakes are best stored in an airtight container at room temperature. However, these can be left uncovered on the countertop but will dry out in a couple of days.

If you make and loved this recipe, please make sure to leave a REVIEW! Hearing from you is so helpful! If you make this recipe, tag me on Instagram @handfulofsugarco and follow me on Pinterest for my delicious dessert ideas!

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