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Caramel Filled Cupcakes with Whipped Caramel Frosting

March 12, 2014 by CJ [email protected] 27 Comments

Caramel Filled Cupcakes with Whipped Caramel Frosting

Have you ever wanted to whip up some cupcakes that have the “WOW” factor without having to slave in the kitchen for hours and hours? Well, these Caramel Filled Cupcakes with Whipped Caramel Frosting will do just that!

These cupcakes are made from a box and the caramel can even be out of a jar (although I tell you how to make it from scratch), but when you combine it all together, it’ll seem like you spent hours making them and they are just melt-in-your-mouth fabulous!

Of course, if you want to make a yellow cake from scratch, you could do that and they’d be just as amazing, but if you’re looking for an easy short-cut that still impresses, please try these!

The caramel is also easy to make and the fact that you fill up the center of the cupcake with it just makes them even more amazing (use an apple corer to do them – that’s’ the trick!).

They’re rich and decadent and if you love caramel, this recipe will become a favorite for you.

So.. here we go. If you have any questions, please leave me a comment!

Caramel Filled Cupcakes with Whipped Caramel Frosting Recipe

Yield: 30 cupcakes

Caramel Filled Cupcakes with Whipped Caramel Frosting Recipe

Ingredients

    • 1 yellow cake mix (I prefer Pillsbury)
    • 3 whole eggs
    • 1/2 cup water
    • 1/3 cup oil
    • 1 cup sour cream (8 ounces)
    • 1 small box instant vanilla pudding
For the filling:
    • 1 stick butter, melted
    • 1 cup packed light brown sugar
    • 1/4 cup milk
    • 1 teaspoon pure vanilla extract
For the frosting:
  • 2 sticks butter
  • 1 cup packed dark brown sugar
  • 1/3 cup heavy cream, or more if needed
  • 16 oz. confectioners’ sugar (~ 4 cups)
  • 1 teaspoon pure vanilla extract

Instructions

  1. For the cupcakes, thoroughly mix all ingredients together. Bake at 325° for about 18 minutes.
  2. Allow the cupcakes to cool while you make the filling (or use pre-made Caramel sauce from a jar, such as Smuckers). When cool, use an apple corer to remove the center and prepare for filling (see how to do this here).
  3. To make the filling (if you’re not using pre-made), add the butter, brown sugar and milk to a small saucepan. Heat until the butter melts and the sugar dissolves, about 3-5 minutes over medium heat. Remove from heat and stir in the vanilla extract. Allow to cool slightly and it will start to thicken. Spoon it into the cupcake holes.
  4. For the frosting, melt the butter in a saucepan over medium heat and add in the brown sugar and cream. Heat until it boils, then remove it from the heat and transfer to a mixing bowl. Slowly add in the confectioners sugar while mixing. Add the vanilla. Continue mixing until the frosting is completely cooled and is whipped up light and fluffy.
  5. Frost the cupcakes I used a large round tip) and enjoy!!

Happy Caking,

Rose

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Reader Interactions

Comments

  1. felicia

    February 2, 2017 at 10:58 AM

    I’m wanting to use smuckers Carmel for the filing but I’m worried that it’ll clash with the homemade frosting. Have you tried it this way?

    Reply
    • felicia

      February 2, 2017 at 11:05 AM

      I know that you suggested it, I was wanting to know if it tastes good together.

      Reply
  2. Amanda

    November 24, 2015 at 1:19 AM

    My frosting came out a little gritty. I added some more heavy cream to smooth it out. Is it supposed to be grainy or did I do something incorrectly? Thanks!

    Reply
  3. lily

    November 23, 2015 at 6:23 AM

    how much is 1 stick of butter?

    Reply
    • Rose

      November 23, 2015 at 6:31 AM

      4 oz.

      Reply
  4. Marisa

    July 23, 2015 at 5:55 PM

    Has anybody made this into a cake yet? If so, would you have to double the amount of caramel filling and icing you make?

    Reply
  5. Julie

    July 16, 2015 at 6:55 PM

    I have to make 175 cupcakes for a wedding. How far ahead can I make the caramel sauce?
    thanks

    Reply
    • Rose

      July 16, 2015 at 7:07 PM

      It could be made several days in advance and kept refrigerated. You could re-warm in in the microwave when you’re ready to use it.

      Reply
  6. Rylee

    June 1, 2015 at 12:54 AM

    about how long does the icing take to cool and reach the fluffy consistentcy? It seems to be taking a while.

    Reply
    • mari

      October 7, 2015 at 11:57 AM

      I have the same issue!?

      Reply
  7. LoveCakes

    April 23, 2015 at 10:11 PM

    Will this frosting work to ice a sheet cake?

    Reply
    • Rose

      April 30, 2015 at 3:19 PM

      Absolutely!

      Reply
  8. Cree

    November 21, 2014 at 5:05 PM

    Hi! Can I substitute the heavy cream with evaporated or condensed milk? TIA

    Reply
    • Rose @ RoseBakes.com

      November 28, 2014 at 7:24 AM

      You could absolutely use evaporated milk!

      Reply
  9. Kellie

    September 18, 2014 at 5:56 PM

    I was just wondering I’ve made my caramel from condensed milk, is there a way to incorporate that into a buttercream as such?

    Reply
    • Rose

      September 22, 2014 at 6:23 AM

      Mmmm, I bet that would be amazing! I’d just make a basic buttercream, whipping the caramel in at the end and adjusting the amount of liquid until you get a good consistency!

      Reply
  10. Allison

    August 24, 2014 at 8:25 PM

    Loved it 🙂
    I look a picture but it won’t let me post it 🙁 I wish I could share it!

    Reply
  11. Carmel Rossello

    August 10, 2014 at 12:58 PM

    Hi what weight is a stick of butter please?

    Reply
    • Rose

      August 10, 2014 at 4:39 PM

      4 ounces or 113.4 grams

      Reply
  12. Annike Dunlap

    June 1, 2014 at 4:53 PM

    HI!

    I am making about 100 cupcakes for a graduation party… if I were to incorporate the caramel filling, could I freeze them for a few days? Would it effect the caramel?

    TIA!

    Reply
    • Rose

      June 2, 2014 at 3:14 AM

      I’m honestly not sure. If I were you, I’d either do a practice run and see how they turn out, or freeze the cupcakes plain, then fill with caramel after you thaw them.

      Reply
  13. Celeste

    May 21, 2014 at 9:51 PM

    Pillsbury’s box mix already has pudding in the mix, so you add an additional pudding mix? thank you.

    Reply
    • Rose

      May 21, 2014 at 9:56 PM

      Yes, I do add a small box (3.4 oz) of instant pudding mix to the Pillsbury cake mix that already has pudding in it! It works beautifully!

      Reply
  14. Chloe @ foodlikecake

    March 14, 2014 at 2:09 AM

    These look delicious! So easy and I love caramel!

    Reply
    • Rose

      May 21, 2014 at 9:56 PM

      You won’t be disappointed with this recipe – it’s delish!

      Reply
  15. conniesua

    March 12, 2014 at 7:30 PM

    It´s delicious. I like it. Hugs,

    Reply
    • Rose

      May 21, 2014 at 9:56 PM

      Thanks! 🙂

      Reply

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