Soft vanilla caramel cupcakes filled with sticky caramel sauce and decorated with a pastel vanilla bean buttercream and pink nonpareils.
A hit with every caramel lover.

Vanilla Caramel Cupcakes
I have this little addiction to caramel, homemade or store-bought. I don’t really mind as long as it tastes of caramel and is sticky. Of course homemade caramel tastes better but I don’t always have double cream at home and for those occasion I have a jar of Bonne Maman caramel spread in the fridge.
Yep, you heard right: caramel spread! For your toast, your cakes or cupcakes! It is really good!
I have used it plenty of times to drizzle on cupcakes (just warm it up in the microwave for a few seconds), cupcake filling or by the spoonful straight in my mouth.
Vanilla Caramel Cupcakes
For the buttercream I used one of my favourite piping nozzles, an 847. I have a lot of nozzles but to be honest this one is my go to nozzle. It is large and I think the piped buttercream looks prettiest than with others that I have.
It took me years to sort of get a nice looking piping. But even nowadays I often pipe, don’t like it and scrap it off again. Pipe again and probably scrap it off yet another time. I do this until I’m happy with the piping and usually I get it right by the third time.
Vanilla Caramel Cupcakes

Recipe Vanilla Caramel Cupcakes

(I am trying this recipe card thingy because it is easier to print for you. Let me know what you think!)

Vanilla Caramel Cupcakes
Yields 6
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Prep Time
30 min
Cook Time
25 min
Prep Time
30 min
Cook Time
25 min
Ingredients
  1. 60 grams butter
  2. 120 grams caster sugar
  3. 1 egg
  4. 1 teaspoon vanilla bean paste
  5. 130 grams flour
  6. 1/2 teaspoon baking powder
  7. 1/4 teaspoon bicarb of soda
  8. 80 ml whole milk
Filling
  1. homemade or store-bought caramel
Buttercream
  1. 120 grams butter
  2. 300 grams icing sugar
  3. whole milk
  4. 1 teaspoon vanilla bean paste
  5. food colour: Americolor Teal
Instructions
  1. Preheat the oven to 180 Celsius (350F). Line your muffin tray with 6 cupcake cases.
  2. In a bowl combine butter and sugar and beat until fluffy. Add the vanilla and mix.
  3. Now add the egg and mix well again. Scraping the sides of the bowl if necessary.
  4. Sift flour, baking powder and bicarbonate of soda. Add flour and a bit of milk to the butter mixture. Mixing on the slowest speed. Alternate between flour mix and milk until used up.
  5. Spoon the batter in your cupcake cases, about 2/3 full.
  6. Bake for 20 to 25 minutes. Leave to cool for a minutes, then remove them from the muffin tray.
  7. Leave to cool completely.
Filling
  1. Core the cupcakes with an apple corer and fill each cupcake with caramel.
Buttercream
  1. Prepare the buttercream next: In a beat the butter for a few minutes. Gradually add the icing sugar and a little bit of milk.Be careful not to add too much milk as it is a lot harder to fix a curdled buttercream. Add the vanilla bean paste and food colour if you like.
  2. Fit a piping bag with a nozzle and decorate your cupcakes.
Oh, Sprinkles! http://ohsprinkles.com/

Vanilla Caramel Cupcakes