Caramel Filled Cupcakes w/White Chocolate Buttercream
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.
Ingredients
Caramel Cupcakes
- 1 box vanilla cake mix
- 3 large eggs, room temperature
- ¼ cup vegetable oil
- ¾ cup buttermilk, room temperature
- ⅓ cup sour cream, room temperature
- ½ tablespoon vanilla extract
- ¾ cup caramel
Homemade Caramel
- 2 cups granulated sugar
- 1 cup unsalted butter, room temperature
- ⅔ cup heaving whipping cream, warm
- 1 ½ teaspoons vanilla extract
- 1 teaspoon fine or flaky sea salt
White Chocolate Buttercream
- 2 cups unsalted butter, slightly cold
- 5 cups powdered sugar, sifted
- ¼ cup heavy whipping cream, cold
- 2 teaspoons vanilla extract
- 1 cup white chocolate chips
- pinch of salt
Instructions
Homemade Caramel
- Try to make this ahead of time so it is able to cool prior to use. This can be made a few days in advance too!
- TIP: Have all ingredients measured and ready to go. This caramel cooks quickly and it helps to have everything set.
- Heat the sugar in a medium saucepan over medium heat. DO NOT STIR. Let the sugar begin to melt and liquefy on the edges, about 4 minutes. Watch carefully. Once the caramel is melting and turning a light amber color, give it a stir with a whisk or wooden spoon until all of the sugar crystals melt.
- Once it begins to turn a deeper amber color, reduce heat to low and add cubed butter. Be careful as it will bubble here. Keep stirring till incorporated.
- Microwave heavy cream until warm, about 30 seconds. Pour into caramel mixture, stirring until combined. Let the caramel bubble for 1 minute then remove from heat.
- Stir in vanilla and salt.
- Pour immediately into a glass jar or container.
Caramel Cupcakes
- 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
- Add eggs, egg whites, vegetable oil, buttermilk, sour cream, and vanilla extract into a large bowl and whisk together until combined.
- 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.
- 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.
- 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 of puff up and a toothpick comes out with a few moist crumbs.
- Cool for 30-45 minutes before decorating.
White Chocolate Buttercream
- Microwave heavy cream in a heat safe bowl for 30-45 seconds until hot. Place white chocolate chips in medium bowl. Pour hot cream over white chocolate chips and let steep for 1 minute. Using a spoon, mix together until chocolate is melted and cream is incorporated. If the chocolate has not fully melted, place in microwave in 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.
Cupcake Filling & Decorating
- To fill the cupcakes with caramel filling, use a cupcake corer, end of a round piping tip or spoon to carve out round whole in middle of cupcakes. Go about ½ way down the cupcake. Take the cored cupcake peice 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.
- I personally love to use the 1M open star tip to pipe these cupcakes. Place frosting in piping bag about ½ full and pipe in a circlular 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 remaining caramel over the top of these caramel filled cupcakes. Enjoy!
Nutrition
Calories: 453kcalCarbohydrates: 45gProtein: 3gFat: 30gSaturated Fat: 17gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 87mgSodium: 194mgPotassium: 78mgFiber: 0.3gSugar: 35gVitamin A: 761IUVitamin C: 0.1mgCalcium: 91mgIron: 1mg
Tried this recipe?Let us know how it was!