Caramel Drizzle Cupcake: The Ultimate Recipe for Sweet Indulgence

Caramel drizzle cupcake is a delightful treat that brings a touch of sweetness to any occasion. Imagine biting into a soft, fluffy cupcake topped with a luscious layer of rich caramel that oozes down the sides. This recipe not only satisfies your sweet tooth but also evokes a sense of nostalgia, as caramel has been a beloved ingredient in desserts for centuries. Originating from various cultures, caramel has found its way into countless recipes, making it a universal favorite.

People adore caramel drizzle cupcakes for their perfect balance of flavors and textures. The moistness of the cupcake pairs beautifully with the creamy, buttery caramel, creating a heavenly experience with every bite. Plus, they are incredibly convenient to make, allowing you to whip up a batch for a birthday party, a cozy gathering, or simply to indulge yourself. Join me as we dive into this scrumptious recipe that is sure to become a staple in your dessert repertoire!

this Recipe

Ingredients:

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup milk
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup caramel sauce (store-bought or homemade)
• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• Extra caramel sauce for drizzling

Preparing the Batter

Let’s get started on these delicious caramel drizzle cupcakes! First, we need to prepare our batter. Follow these steps:

1. Preheat your oven to 350°F (175°C). This is crucial for ensuring that our cupcakes bake evenly.
2. In a large mixing bowl, cream together the softened butter and granulated sugar. I like to use an electric mixer for this step, but you can also do it by hand with a whisk. Beat until the mixture is light and fluffy, which usually takes about 3-4 minutes.
3. Add the eggs, one at a time, mixing well after each addition. Then, stir in the vanilla extract. The batter should be smooth and creamy at this point.
4. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This helps to evenly distribute the leavening agents throughout the flour.
5. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start with a third of the flour mixture, then half of the milk, and continue this pattern until everything is combined. Be careful not to overmix; just mix until you see no more flour streaks.

Baking the Cupcakes

Now that our batter is ready, it’s time to bake these beauties!

1. Line a cupcake pan with cupcake liners. I love using colorful liners to make the presentation pop!
2. Using a scoop or a measuring cup, fill each cupcake liner about two-thirds full with the batter. This allows room for the cupcakes to rise without overflowing.
3. Place the cupcake pan in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on them, as oven times can vary.
4. Once baked, remove the cupcakes from the oven and let them cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. This step is important to prevent soggy bottoms!

Making the Whipped Cream Topping

While the cupcakes are cooling, let’s whip up some delicious cream to top them off!

1. In a mixing bowl, pour in the heavy whipping cream. Make sure your bowl is cold; this helps the cream whip up better.
2. Add the powdered sugar to the cream. This will sweeten it just enough without overpowering the caramel flavor.
3. Using an electric mixer, beat the cream on medium-high speed until soft peaks form. This usually takes about 3-5 minutes. Be careful not to overwhip, or you’ll end up with butter!

Assembling the Cupcakes

Now comes the fun part—assembling our cupcakes!

1. Once the cupcakes are completely cool, use a small knife or a cupcake corer to remove a small portion from the center of each cupcake. This creates a little well for the caramel.
2. Fill each well with a generous amount of caramel sauce. I like to use a squeeze bottle for this, as it makes it easier to control the amount of caramel.
3. Next, take your whipped cream and either pipe it onto the cupcakes using a piping bag fitted with a star tip or simply dollop it on with a spoon. I love the look of piped cream, but do what feels right for you!
4. Finally, drizzle some extra caramel sauce over the whipped cream. This not only adds flavor but also makes the cupcakes look irresistible!


Conclusion:

In summary, these Caramel Drizzle Cupcakes are an absolute must-try for anyone who loves a delightful combination of rich flavors and textures. The moist, fluffy cake paired with the luscious caramel drizzle creates a dessert experience that is simply irresistible. Whether you’re celebrating a special occasion or just indulging in a sweet treat, these cupcakes are sure to impress your family and friends. For serving suggestions, consider pairing these cupcakes with a scoop of vanilla ice cream or a dollop of whipped cream to elevate the dessert even further. You can also experiment with variations by adding a sprinkle of sea salt on top of the caramel for a sweet and salty twist, or incorporating chocolate chips into the batter for an extra layer of flavor. The possibilities are endless! I encourage you to give this Caramel Drizzle Cupcake recipe a try and share your experience with me. I would love to hear how they turned out for you and any creative twists you added. So, roll up your sleeves, gather your ingredients, and let’s get baking! Trust me, once you take that first bite, you’ll understand why these cupcakes are a favorite among dessert lovers. Happy baking!
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Caramel Drizzle Cupcake: The Ultimate Recipe for Sweet Indulgence

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• Author: Dottie
• Total Time: 35 minutes
• Yield: 12 cupcakes 1x

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Description

Enjoy these Caramel Drizzle Cupcakes with a moist vanilla base, rich caramel filling, and fluffy whipped cream topping. Perfect for any celebration, they combine sweet flavors and an elegant presentation that will delight your guests.

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Ingredients

Scale 1x2x3x

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup milk
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup caramel sauce (store-bought or homemade)
• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• Extra caramel sauce for drizzling

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Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy (about 3-4 minutes).
3. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
4. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture, alternating with the milk, until just combined.
6. Line a cupcake pan with cupcake liners.
7. Fill each cupcake liner about two-thirds full with the batter.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
10. In a cold mixing bowl, pour in the heavy whipping cream.
11. Add the powdered sugar to the cream.
12. Beat the cream on medium-high speed until soft peaks form (about 3-5 minutes).
13. Once the cupcakes are completely cool, remove a small portion from the center of each cupcake to create a well.
14. Fill each well with a generous amount of caramel sauce.
15. Pipe or dollop the whipped cream onto the cupcakes.
16. Drizzle extra caramel sauce over the whipped cream for garnish.

Notes

• For best results, ensure your heavy cream and mixing bowl are cold before whipping.
• Feel free to use homemade caramel sauce for a more personalized touch.
• These cupcakes can be stored in an airtight container in the refrigerator for up to 3 days.

• Prep Time: 15 minutes
• Cook Time: 20 minutes