Brown Butter Caramel Filled Cupcakes with Caramel Frosting

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These caramel filled cupcakes are for all the caramel lovers! A tender and moist brown butter cupcake filled with homemade caramel and then topped with an old fashioned caramel frosting. Trust me when I say, you’ll be obsessed.

I’m a caramel addict myself, so there is no judgement when it comes to wanting to try these caramel filled cupcakes. If I’m being honest, I was trying to think of more ways to add in caramel to these cupcakes, but figured that would be doing too much (but then again, maybe not).

Why You’ll Want to Try These Caramel Filled Cupcakes

Key Ingredients for Caramel Filled Cupcakes

Cake Flour – While you can use all purpose flour, I do suggest giving cake flour a go. Because cake flour has a finer consistency, it gives that tender, fluffy texture that I prefer for my cupcakes.

Unsalted Butter – Go for a butter that has a higher butterfat content. This makes for richer desserts. My favorites are Kerry Gold and Plugra, which both have 82% butterfat.

Egg Yolks – The more fat the better! Adding egg yolks to the vanilla cupcake batter will not only elevate the flavor but helps to create a smoother batter.

Buttermilk – I find buttermilk to balance out the sweetness of the cupcake. With its tangy flavor, it pairs well with these cupcakes and of course adds to the cupcake’s tenderness ( get the theme here? )

Brown Sugar – This is the main ingredient when making the caramel frosting.

Powdered Sugar – Also known as icing or confectioner’s sugar, this is needed in order to thicken and sweeten our caramel frosting.

Vanilla – Say it with me, Quality baby! I always go for a 100% pure vanilla in all my desserts. I have a few favorites, but for this recipe I like to use this Watkins brand.

How to Make the Brown Butter Cupcakes

Step 1: Preheat the oven to 350F and prepare a cupcake tin with cupcake liners.

Step 2: Start by browning the butter. In a small saucepan over medium heat, melt the butter until it completely melts. Reduce the heat and stir occasionally to keep the milk solids from burning. The butter should be golden brown and smell toasty/nutty. Transfer butter to a heat proof bowl, including the brown bits and let cool in the fridge.

Step 3: In a medium bowl add the flour, baking powder, baking soda, and salt. Gently whisk to combine and set aside.

Step 4: In the bowl of a stand mixer with a paddle attachment (or in a bowl with a hand mixer), beat the eggs and sugar together on medium speed for 2-3 minutes until light and fluffy and batter falls off whisk in thick ribbons.

Step 5: Next add in the brown butter, vegetable oil and vanilla to the bowl and mix until everything is incorporated.

Step 6: Add in the dry mixture, alternating with the buttermilk. Mix until just incorporated after each addition. Make sure to start and end with the dry mixture. Use a rubber spatula to scrape down bowl and gently fold in any remaining ingredients.

Step 7: Fill the cupcake liners about 2/3rds of the way full. Bake for 15-18 minutes or when a toothpick comes out clean (or with a few moist crumbs). Let the cupcakes cool for 5-10 minutes, then transfer to a cooling rack.

How to Make Caramel Filling

I use my easy homemade caramel sauce to fill these cupcakes! It’s easy and quick to make, but feel free to use a store bought caramel. Be sure it is at room temperature and a nice flowy consistency.

How to Make the Caramel Cupcake Frosting

Step 1: While the cupcakes are baking, combine brown sugar, butter, salt, milk and heavy cream in a medium sized saucepan over medium heat. Stir frequently until brown sugar has dissolved and mixture comes to a boil.

Step 2: Once boiling, allow the mixture to cook for 5 minutes, stirring constantly.

Step 3: Remove mixture from heat and pour into the bowl of a stand mixer (or a large heat proof bowl). Let it cool at room temperature or place in fridge for 30 minutes.

Step 4: Once bowl is cool to the touch, add in powdered sugar and vanilla and stir with stand mixer fitted with a whisk attachment until everything is combined and it reaches a smooth piping consistency. (Note: You can increase speed to high to help the caramel cool down). If icing is too runny, let it sit at room temperature until it thickens or place back into the fridge.

How to Store Caramel Filled Cupcakes

Store the caramel filled cupcakes in a large container, with an air tight seal. You can store them at room temperature for up to 3 days.

You can store unfrosted cupcakes in the freezer for up to 3 months by wrapping in a double layer of saran wrap. When ready to eat, let it thaw in the refrigerator first, then bring to room temperature.

Substitutions & Variations

Cake flour – If you do not have cake flour, you can use all purpose flour. The texture will be slightly different, but just as delicious!

Pro Tips for Best Results

• Mise en Place. Prepare and measure out your ingredients ahead of time. This not only saves time, but it also helps with accuracy and overall results of the recipe.

• Use room temperature ingredients. Always, always use room temperature ingredients when baking. This ensures a nice silky batter and avoids curdling. (Mise en Place will help with this!)

• Don’t overmix cupcake batter. To avoid sunken cupcakes, do not overmix! When adding in the dry mixture you want to mix until it is just incorporated (once you can’t see it anymore, stop mixing!) Then give one final scrape of the bowl with a spatula and gently fold into batter, so you don’t miss anything.

• Fluff the flour. I always recommend using a kitchen scale to weigh out all ingredients for accuracy. Specifically, too much or too little flour can really alter a recipe. If you don’t have a kitchen scale, you first want to loosen the flour by giving it a little stir. Then you can spoon the flour into the measuring cup until overfilled. Lastly, level off with back of knife.

Frequently Asked Questions

What is the brown butter?

Brown butter is regular butter, cooked on the stove until the milk solids have caramelized and turns a nice golden amber color, leaving a nutty and toasty fragrance and flavor.

How to put caramel inside cupcakes?

My favorite way is to use this cupcake corer to make a cavity in the center of the cupcake. Then I fill the cavity with a spoonful or piping bag full of caramel.

Do you fill cupcakes before or after baking?

It depends on what your going for. If you like a center filled cupcake, then you want to fill it after baking. But if you want more so of a flavored cupcake, then you can add the filling to the batter.

Can you fill a cupcake without coring it?

Yes! Using a piping bag with a large piping tip, press it into the center of the cupcake until about half way down. Gently squeeze in the filling, then lift bag out of cupcake and a small piece of cake should come out with it.

How do you check if your cupcakes are done?

The best way is to stick a toothpick in the center of the cupcake (all the way in) and if it comes out clean or with a few moist crumbs then your cupcakes are done. If there is any wet batter on the toothpick, you need to bake them a little longer.

If you try these caramel filled cupcakes make sure to leave a comment and rating. Also be sure to tag me in your creations on Instagram @itsavemartin !

xoxo, ave

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