Introduction
These Caramel Cupcakes deliver a double dose of rich, buttery flavor. You get a supremely moist cake infused with sweetened condensed milk, topped with a deeply luxurious homemade caramel frosting. The result is a decadent treat that feels gourmet but is straightforward to make.
Prep & Cook Time
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Servings: 18 cupcakes
Ingredients
- 1 cup unsalted butter (room temperature)
- 2 cups granulated sugar
- 4 large eggs
- 2 cups all-purpose flour
- 2/3 cup sweetened condensed milk
- 1/2 tsp vanilla extract
- 1/2 cup unsalted butter
- 3/4 cup evaporated milk
- 2 1/2 cups granulated sugar (divided)
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line 18 muffin cups with paper liners.
- In a large bowl, cream together 1 cup of room-temperature unsalted butter and 2 cups of granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Gradually mix in the all-purpose flour until just combined.
- Stir in the sweetened condensed milk and 1/2 teaspoon vanilla extract until the batter is smooth.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool completely on a wire rack before frosting.
- For the Caramel Frosting: In a heavy-bottomed saucepan over medium heat, melt 1/2 cup of unsalted butter.
- Stir in 3/4 cup evaporated milk and 1/2 cup of the total 2 1/2 cups of granulated sugar (reserve the remaining 2 cups).
- Heat this mixture until it just begins to simmer, then remove from heat.
- Carefully and slowly pour the hot butter and milk mixture into the caramelized sugar. The mixture will bubble vigorously. Stir constantly until smooth and fully combined.
- Remove from heat and let the caramel cool for about 10 minutes. Then, stir in the 1/2 teaspoon vanilla extract.
- Continue to stir the caramel mixture as it cools until it thickens to a spreadable frosting consistency. This may take 20-30 minutes. Once thickened, frost the cooled cupcakes.
Variations
- Caramel Drizzle: Reserve a small amount of the caramel frosting before it thickens fully. Drizzle it over the frosted cupcakes for a glossy finish.
- Salted Caramel Twist: Sprinkle a tiny pinch of flaky sea salt over each frosted cupcake to create a sweet-and-salty contrast.
- Caramel Apple Cupcakes: Fold 1 cup of finely chopped apples into the cupcake batter before baking for an autumnal twist.
- Cupcake Trifle: Crumble leftover cupcakes into a glass, layer with the caramel frosting and some whipped cream for a quick dessert trifle.
Tips for Success
- Ensure all ingredients for the cupcakes are at room temperature for a smooth, even batter.
- Have the butter and milk mixture warm and ready before your sugar caramelizes so you can combine them immediately.
- The caramel frosting thickens as it cools. If it becomes too thick to spread, gently re-warm it for a few seconds.
Storage & Reheating
Store frosted cupcakes in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. For best texture, let them come to room temperature before serving. Unfrosted cupcakes can be frozen for up to 3 months.
FAQ
Can I use salted butter?
It’s best to stick with unsalted butter as listed to control the salt level, especially in the sweet frosting.
Why did my caramel turn grainy?
This usually happens if the sugar crystallizes. Ensure your saucepan for melting the sugar is completely dry and avoid stirring the sugar until it is fully melted.
Can I make the caramel frosting ahead of time?
Yes, you can make it a day ahead. Gently re-warm it in a saucepan over low heat or in short bursts in the microwave, then stir until spreadable.
My caramel is too thin to frost. What do I do?
Simply let it cool longer, stirring occasionally. It will continue to thicken as it cools.
My caramel is too thick. Can I fix it?
Thin it out by gently reheating it and adding a teaspoon of evaporated milk at a time until it reaches the desired consistency.
Can I use this caramel recipe for other things?
Absolutely! This caramel sauce is wonderful over ice cream, as a dip for apples, or as a layer in cakes.