These Caramel Cupcakes are all kinds of delicious. They're made with a moist butter cake topped with a Werther's buttercream frosting. Whip up a batch in 30 minutes!
Course Dessert
Cuisine American
Keyword best cupcake recipe, caramel buttercream, caramel cupcakes, caramel frosting recipe, caramel in cupcakes, cupcake recipes from scratch, easy cupcake recipe, homemade cupcakes, salted caramel cupcakes, vanilla cupcake recipe
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 18cupcakes
Calories 269kcal
Author Jenny
Equipment
Oven
Ingredients
Caramel Butter Cupcake Ingredients
1stick unsalted buttersoftened
1cupplus 2 tablespoons granulated sugar
1large eggs
1/4cupsour cream
2teaspoonspure vanilla extract
1/4cupbuttermilkno substitutions
1 1/2cupsall-purpose flour
1/2tablespoonbaking powder
3/4teaspoonkosher salt
10unwrapped Werther’s Original Caramel Hard Candies
Preheat oven to 350 degrees F. and line cupcake tin with cupcake liners.
Place butter and sugar into stand mixer, beat until well combined. Add eggs, sour cream and vanilla until well combined. Slowly add half of buttermilk, half of dry ingredients then remaining buttermilk and dry ingredients mixing until well combined. Stir in Werther’s Original crushed caramels.
While cupcakes are cooling, place butter into stand mixer and beat until creamy. Slowly add powdered sugar until you’ve got a nice consistency. Stir heavy cream until smooth. Frost over cupcakes. Place Werther’s soft caramels and milk into a small saucepan over medium heat. Stir until smooth and creamy. Remove from heat and let cool until thick yet still able to drizzle. Slowly drizzle over tops of frosting and serve.