Hi, Friends!

If you have ever pulled a warm cupcake from the oven and thought, "I wish this had more caramel in it," then today is your day.

These homemade caramel cupcakes are the real deal, and once you try them, there is no going back.

This easy recipe makes 16 homemade cupcakes from scratch, filled with sweet and silky caramel sauce and finished with fluffy caramel buttercream frosting and a delicious caramel drizzle. It actually packs three layers of caramel into one perfect cupcake, so it is worth making these as soon as possible. The recipe started off as a classic vanilla cupcake but was tweaked a bit to add more caramel flavor. Brown sugar is used to add a deeper flavor that complements the caramel additions beautifully.

For the cupcakes (makes 16):

- 1 3/4 cup all-purpose flour

- 1 tsp baking powder

- 1/2 tsp baking soda

- 1/2 tsp kosher salt

- 1/2 cup unsalted butter, room temperature

- 1/2 cup granulated sugar

- 1/2 cup brown sugar

- 2 large eggs, room temperature

- 1 tsp vanilla extract

- 3/4 cup whole milk, room temperature

For the caramel filling:

- 1 cup Kraft Caramel Bits

- 2 tbsp heavy cream

For the caramel buttercream frosting:

- 1/2 cup unsalted butter, room temperature

- 2 cups powdered sugar

- 3-4 tbsp caramel sauce

- 1-2 tbsp heavy cream

- Pinch of salt

Step-by-Step Instructions

Preheat the oven to 350°F and line a muffin tin with cupcake liners. This recipe makes 16 cupcakes so you can line two muffin tins or bake and repeat.

In a medium bowl, combine the flour, baking powder, baking soda, and kosher salt. Whisk until combined. In the bowl of a hand mixer or stand mixer fitted with the paddle attachment, cream the butter with the granulated sugar and brown sugar until creamy, about 2 minutes. Add the eggs one at a time, then mix in the vanilla. Alternate adding the dry ingredients and milk, starting and ending with the dry ingredients, and mix until just combined.

Fill the cupcake liners no more than 2/3rds full, or they will spill over the top. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let them cool completely before filling.

Use Kraft Caramel Bits to easily make the caramel filling. Fill the cupcakes with the melted caramel, then put their tops back on before frosting.

Make the caramel buttercream frosting and then pipe it over the cupcakes using a piping bag and star tip. Then, feel free to decoratively drizzle caramel sauce over the frosted cupcakes and enjoy!

Tips for the Best Results

If you do not have a scale, spoon the flour from the container into your measuring cup and level it off. You will have too much if you scoop the flour directly from the container with the measuring cup.

Cold ingredients will not incorporate evenly, resulting in dense cupcakes, so do not forget to take the extra step and bring them to room temperature before getting started.

Do not over mix! Overmixed cupcake batter can result in tough, chewy cupcakes.

If the cupcakes are too tender to cut into, you can place them in the fridge for half an hour so they firm up enough to cut out a hole for the caramel filling easily.

Storage Notes

Once decorated, these cupcakes keep well in an airtight container at room temperature for 2-3 days or in the refrigerator for up to one week. They can be stored at room temperature for 4-5 days if they are unfrosted.

These caramel cupcakes are pure joy to share with people you care about. Whether you bring them to a gathering or just treat yourself after a long week, every single bite is worth it. Give them a try and let your kitchen smell absolutely amazing!