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Creamy Caramel Cupcakes Recipe

Creamy Caramel Cupcakes Recipe

Time to get building in the kitchen with these delicious Creamy Caramel Cupcakes, moist vanilla cake filled with homemade caramel sauce and topped with creamy caramel icing. As if that wasn't enough, here's your chance to play with fondant and create these easy and edible Lego pieces!

Bite Me Bit

“That's it, cupcake. You're going down.”

-Rick Riordan


Vanilla Cupcakes

1½ cups flour
1 tsp baking powder
½ tsp kosher salt
½ cup butter, room temperature
1 cup sugar
2 eggs
1 tsp vanilla extract
½ cup whole milk

Caramel Filling

½ cup sugar
3 tbsp butter
¼ cup heavy cream, warmed

Caramel Frosting

½ cup butter, room temperature
2½ cups icing sugar
¼ cup reserved caramel
1-2 tbsp whole milk

Primary color fondant for Lego


1) For the cupcakes, preheat oven to 350ºF. Line 12 muffin cups with paper liners and spray with non-stick cooking spray. In a medium bowl, combine flour, baking powder and salt. Set aside.

2) Using an electric mixer, cream butter and sugar at medium speed for 5 minutes, until very light and fluffy. Add eggs 1 at a time, beating well after each addition. Add vanilla and mix well. On low speed, add the flour mixture, alternating with the milk, beginning and ending with the flour. Mix just until the flour disappears. Divide batter evenly among muffin cups, filling each about ¾ of the way. Bake 18 minutes, until golden. Cool completely before filling and frosting.

3) For the caramel filling, in a medium saucepan, melt sugar over medium-low heat. Whisk just until the sugar melts and then allow it to continue to cook until it turns a deep amber color. Remove from heat and whisk in the butter and then the heavy cream. Continue to whisk over low heat until filling is smooth. Remove from heat and cool completely before using.

4) For the frosting, in an electric mixer, combine butter, icing sugar and caramel on low speed. Once combined, on medium speed, add milk 1 tablespoon at a time to achieve desired consistency.

5) To assemble the cupcakes, using a pairing knife, cut out a small cone from the center of each cupcake. Spoon 1 teaspoon of caramel filling into each cupcake. Replace cut-out piece of cupcake and top with caramel frosting.

6) For the Lego blocks, choose a bright color of fondant and roll to desired block thickness. Using a square cutter, cut the fondant and then cut it again to make a rectangular Lego shape. To make the dots on top of the blocks, roll out fondant thinner than your block and, using the tip of a piping tube, cut out the circles. To attach the Lego dots to the block, use the tiniest bit of water to make them stick. Let your bricks dry for a few hours before using on cupcakes. Play around with different colors of fondant to create Lego pieces in round and rectangular shapes.

Yield: 12 cupcakes

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