These small batch caramel-filled cupcakes are a caramel lover's dream. First, we'll start with buttermilk vanilla cupcakes, stuff them with homemade caramel sauce, and top them with fluffy caramel buttercream. And you'll end up with just 6 gorgeous, gourmet cupcakes for sharing with friends!
I'm convinced that there are vanilla girls, chocolate girls, and caramel girls. (Can you guess which I am?) I have been obsessed with caramel for as long as I can remember. So really these cupcakes are a love letter to me. 🙂↔️
This recipe is one that I originally developed when I was in pastry school, and I've been making it ever since. This is one of my most requested recipes because they are unbelievably good and they're so pretty for a small gathering or dinner party!
For this recipe, I use my classic buttermilk cupcakes as a base. The tang from the buttermilk helps offset the sweetness in the caramel. But this recipe would also be incredible with my small batch chocolate cupcakes, too!
Like my strawberry-filled cupcakes, these have a fun little surprise in the center. But heads up, I do recommend using a thicker caramel sauce so it doesn't soak into the cake!
Homemade caramel sauce
Homemade caramel sauce is key in this recipe because it really elevates this dessert! You only need about ½ cup, so my small batch recipe is perfect here.
If you do want to use store-bought, make sure you're using something with good-quality ingredients. I promise, it makes a big difference in the overall taste of these cupcakes!
Bake the cupcakes
Don't overmix the batter, or the cupcakes will sink in the centers. You want to mix the batter just until it's combined and there are no more streaks of flour.
How to fill & decorate
Make sure to store these cupcakes in an airtight container in the fridge for 2-3 days at most. Since the caramel has cream, you'll want to keep these chilled!
When it comes to small batch baking, I always recommend using a scale to measure the ingredients. Just a small amount of flour can make or break an entire recipe. But if you don't have a scale, use the fluff, spoon, & level method to measure flour, cocoa, & other dry ingredients. Here is a whole guide on how I measure ingredients for small batch baking!
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The Best Small Batch Caramel-Filled Cupcakes
Equipment
- Hand mixer
- Standard cupcake pan
- Paper cupcake liners
Ingredients
- 80 grams all-purpose flour (⅔ cup)
- ¾ teaspoon baking powder
- ⅛ teaspoon Kosher salt I use Diamond
- 60 grams unsalted butter softened (¼ cup)
- 75 grams granulated sugar (6 Tablespoons)
- 1 large egg room temperature
- 1 teaspoon pure vanilla extract
- 80 milliliters buttermilk (⅓ cup)
- 2 teaspoons neutral oil
- 60 milliliters small batch caramel sauce or store-bought, more for garnish (3 Tablespoons)
- 1 batch caramel buttercream
- Flaky salt for garnish
Instructions
Bake the Cupcakes
- Preheat the oven to 350°F (177°C) and line a standard cupcake pan with 6 paper liners. Then, combine the all-purpose flour, baking powder, and Kosher salt in a small bowl and set aside.
- Combine the softened unsalted butter and granulated sugar in a medium mixing bowl. Using a hand mixer with beaters, cream the butter and sugar until it's light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl with a rubber spatula halfway through to make sure there are no streaks. Then, mix in the egg and vanilla extract until smooth.
- Add the flour, baking powder, and salt to the wet ingredients. Mix until the batter is about 75% combined. Then, add the buttermilk and neutral oil. Mix just until the batter comes together and there are no more streaks of flour. Don't overmix because it can make the cupcakes dense!
- Using a cupcake scoop, evenly divide the batter between the cupcake liners. They should be about ⅔ of the way full. Bake the cupcakes for 16-18 minutes, or until an inserted toothpick has just a few moist crumbs. Let the cupcakes cool in the pan for about 5 minutes. Then, transfer the cupcakes to a wire rack to cool completely.
Assemble the Cupcakes
- Once the cupcakes are cooled, use a paring knife to cut a cone in the center of each cupcake, but don't cut all the way to the bottom. Enjoy the scraps! Then, fill the cupcakes with 1-1 ½ teaspoons of the caramel sauce, leaving a little space at the top.
- Next, fit a piping bag with a decorative tip and transfer the caramel buttercream (or frosting of choice) to the piping bag. Pipe the frosting on top of the cupcakes and drizzle extra caramel sauce on top. Right before serving, sprinkle each cupcake with a pinch of flaky salt. Enjoy right away, or store them in an airtight container and refrigerate for 2-3 days.
Did you make this recipe? I'd love to hear what you think!