Caramel cupcakes have caramel inside and out!
Servings: 18 cupcakes
- 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
- caramel icing See my post on caramel icing for the recipe - prepare the caramel icing while the cupcakes are cooling so the icing is warm and easy to work with.
Preheat oven to 350 F.
In a medium-sized bowl, cream butter and sugar until light and fluffy (about three minutes on high speed with an electric mixer.)
Beat in eggs.
Alternately add flour and sweetened condensed milk into the mixture in three additions each.
Mix in vanilla.
Fill cupcake liners 3/4 full.
Bake at 350 F for 30 minutes or until a toothpick comes out dry.
If you aren't filling the cupcakes, dip cooled cupcakes into warm caramel to cover with icing. To make filled cupcakes: When cupcakes are cool, use a paring knife to cut a chunk out of the center of the cupcake. Fill the entire hole with caramel. Immediately eat the part of the cupcake that you removed (it will be our little secret). Use an offset spatula to spread icing right over the filled hole.
Serve while the caramel is still hot and gooey or wait two to three hours until the caramel gets a nice crunchy top.
The time estimate listed on this recipe does not include the time to make the icing. Be sure to plan for about an hour of time on the icing. Read the caramel icing post carefully before beginning.
These cupcakes are not supposed to dome. Don't be upset when they turn out flat-topped. You didn't do anything wrong.
I didn't leave off baking powder or baking soda. This recipe doesn't use them. It's more dense and moist like a pudding cake rather than light and crumby.
Calories: 404kcal | Carbohydrates: 61g | Protein: 5g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 79mg | Sodium: 39mg | Potassium: 97mg | Fiber: 1g | Sugar: 50g | Vitamin A: 535IU | Vitamin C: 0.5mg | Calcium: 65mg | Iron: 0.9mg