These are the best vanilla cupcakes with caramel buttercream frosting! If you are a caramel lover, this amazing caramel buttercream frosting is a must make recipe. It’s so flavourful and it truly steals the show. I’ve paired it with a simple vanilla cupcake in order to let each flavour shine! Every single one of these caramel cupcakes was devoured very quickly. These vanilla cupcakes with caramel frosting are perfect for any sort of celebration or just because you want cupcakes!
If you love cupcakes, check out these Vanilla Cupcakes with White Chocolate Strawberry Frosting. Looking for another caramel inspired dessert, this Gluten Free Cinnamon Coffee Cake is a winner!
Can I make these vanilla cupcakes with caramel buttercream frosting gluten free?
Yes, the these simple vanilla cupcakes with caramel frosting can be made gluten free. Switch out the all purpose flour for a gluten free blend like Bobs Red Mill. This mix doesn’t bake up gritty!
Why you will love this cupcake recipe!
Cupcakes are the best to serve for any celebration. This is the best vanilla cupcakes with caramel buttercream because there is caramel in the frosting. It isn’t just a drizzle, all of the frosting has caramel in it and it’s really good!
Ingredients needed for these Vanilla Caramel Cupcakes!
- Flour – All purpose of gluten free all purpose flour is needed here.
- Eggs – two large eggs are needed for this recipe!
- White sugar – 3/4 cup of white sugar gives these cupcakes their sweetness and texture.
- Olive oil – I used olive oil in this recipe, but avocado or melted coconut oil works too. Oil is nice because it keeps the cake nice and moist.
- Milk – 1/2 cup of milk is needed for this simple cupcake recipe. I used whole milk.
- Vanilla – 3 teaspoons of pure vanilla extract gives these cupcakes their flavour!
- Baking Powder – This is what gives the cupcakes their rise. Make sure your baking powder isn’t expired.
- Salt – Just a small 1/8 teaspoon of salt is needed in this recipe.
For the Caramel Buttercream Frosting!
- Butter – Used in both the caramel and the buttercream.
- Brown Sugar – gives the caramel a deep flavour.
- Cream – Half and Half or heavy cream will work.
- Vanilla – A teaspoon of vanilla extract is used.
- Icing Sugar – 2 cups of icing sugar is needed!
How to make The Best Vanilla Cupcakes with Caramel Buttercream Frosting!
Preheat the oven to 350° and line a 12 cup muffin tin with parchment cups.
In a large bowl, beat together the oil and the white sugar. Then add in the vanilla and the eggs. Beat these together for a minute and the mixture should turn a slightly lighter yellow. Slowly add in the milk, and mix on low until the cupcake batter is well combined.
Now mix together the dry ingredients, and slowly mix them into the wet batter. You don’t want to over mix this batter, but you also don’t want any lumps. Mix the wet and dry ingredients until everything is well combined.
Scoop the batter into the cupcake tin evenly. This should make 12 even cupcakes. Transfer to the oven and bake for 18-20 minutes.
For the Caramel Buttercream Frosting!
Heat a small pot over medium heat and whisk together the butter and brown sugar until the sugar is all dissolved. Add in the vanilla and the cream and bring the caramel to a low boil. Once it’s boiling, whisk it constantly for 2 minutes and then turn off the heat it let it cool down. If you don’t let it cool before mixing with the rest of the butter, the frosting will just be melted.
Once the caramel is cooled, beat the butter until it’s nice and fluffy. Slowly add in the icing sugar and beat until it’s all well combined and then slowly pour in the caramel sauce. Beat for a few minutes or until the frosting looks nice and fluffy!
How to store these vanilla cupcakes?
These cupcakes store best in the fridge. Bring them out about an hour before serving to let the butter in the frosting soften!
The Best Vanilla Cupcakes with Caramel Buttercream Frosting
Equipment
- 1 stand mixer or hand mixer
Ingredients
Vanilla Cupcakes
- 1 1/4 cups all purpose flour
- 1.5 tsp baking powder
- 1/8 tsp salt
- 2 large eggs
- 3/4 cups sugar
- 1/4 cup oil
- 1/2 cup whole milk
- 3 tsp vanilla extract
Caramel Buttercream Frosting
- 1 cup softened butter divided
- 1/2 cup brown sugar
- 3 tbsp cream
- 1 tsp vanilla
- 2 cups icing sugar
Instructions
Vanilla Cupcakes
- Preheat the oven to 350° and line a muffin tin with parchment cups. Or grease the muffin tin.
- In a large bowl or the bowl of a stand mixer, beat the oil and the sugar together. Add in the eggs and the vanilla and beat on medium speed for one minute.
- Now add in the milk and slowly beat until just combined.
- Add in the flour, baking powder and salt and mix until the batter is just combined.
- Scoop the batter evenly into the muffin tin and bake at 350° for 18-20 minutes.
Caramel Buttercream Frosting
- In a small pot, heat 1/2 cup of butter and the brown sugar over medium heat. Whisk until the sugar is all melted.
- Then add in the cream and the vanilla and bring the caramel to a low boil.
- Whisk the boiling caramel for 2 minutes constantly. Then turn off the heat and let it cool for 20-30 minutes.
- Beat the remaining 1/2 cup of butter until nice and fluffy. Slowly add in the icing sugar and beat until it's well combined.
- Then slowly add the caramel and beat the frosting until nice and fluffy. About 2-4 minutes.
- Frost the cupcakes once they are cooled!
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