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
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
-
- 1 stick butter, melted
- 1 cup packed light brown sugar
- 1/4 cup milk
- 1 teaspoon pure vanilla extract
- 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
- For the cupcakes, thoroughly mix all ingredients together. Bake at 325° for about 18 minutes.
- 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).
- 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.
- 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.
- Frost the cupcakes I used a large round tip) and enjoy!!
Happy Caking,
Rose
Hi! Will the recipe work well using a chocolate cake mix with chocolate pudding? I’m in search of a sturdy, yet moist, cupcake to fill with the caramel recipe in this post. I thought to just try it, but I really can’t afford to have it not work out. Thanks for input and for sharing the recipe! 🙂
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?
I know that you suggested it, I was wanting to know if it tastes good together.
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!
how much is 1 stick of butter?
4 oz.
Has anybody made this into a cake yet? If so, would you have to double the amount of caramel filling and icing you make?
I have to make 175 cupcakes for a wedding. How far ahead can I make the caramel sauce?
thanks
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.
about how long does the icing take to cool and reach the fluffy consistentcy? It seems to be taking a while.
I have the same issue!?
Will this frosting work to ice a sheet cake?
Absolutely!
Hi! Can I substitute the heavy cream with evaporated or condensed milk? TIA
You could absolutely use evaporated milk!
I was just wondering I’ve made my caramel from condensed milk, is there a way to incorporate that into a buttercream as such?
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!
Loved it 🙂
I look a picture but it won’t let me post it 🙁 I wish I could share it!
Hi what weight is a stick of butter please?
4 ounces or 113.4 grams
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!
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.
Pillsbury’s box mix already has pudding in the mix, so you add an additional pudding mix? thank you.
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!
These look delicious! So easy and I love caramel!
You won’t be disappointed with this recipe – it’s delish!
It´s delicious. I like it. Hugs,
Thanks! 🙂