These eleven best cupcake recipes are all easy to make and delicious. The recipes are all perfect for fall and my recipe for Salted Caramel cupcakes is fabulous.
Cupcakes are the best. Especially when they are homemade and have salted caramel in the middle of them! Today I made some delicious Salted Carmel Cupcakes and according to an entire lakehouse of people, they are delicious. The reviews were amazing and I can’t wait to share my cupcake recipe with you.
Today I have also joined ten other bloggers and we are all sharing fall cupcake recipes. Be sure to scroll down the bottom of my post to see what they have made!
What makes these cupcakes one of the best ever cupcake recipes? It’s the runny caramel center in the cupcake and the frosting with a slight cream cheese taste! The cupcake batter tastes like snickerdoodles and has a delicious cinnamon taste. How perfect does that sound? Just delicious!
Look how great these cupcakes look just after I took them out of the oven.
The salted caramel sauce was really easy to make. I just melted caramel candies with cream and salt.
Then I made a small hole in the center of each cupcake. I used an apple core tool. Just be sure to only remove the cupcake 3/4 of the way down.
Then fill each hole with the salted caramel sauce.
Don’t these look amazing? I love that the caramel centers are kind of a surprise.
Here is the recipe. It’s easy to follow and this cupcake recipe is fun to make!
- CUPCAKE BATTER
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 3 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup light brown sugar, packed
- 1 1/2 sticks unsalted butter, softened
- 3 large eggs
- 2 teaspoons vanilla extract
- 3/4 cup sour cream
- CARAMEL SAUCE
- About 25 Werther's chewy caramels
- 1/4 cup cream
- ½ teaspoon salt
- CREAM CHEESE FROSTING
- 1 stick softened unsalted butter
- 1/2 cup (4 oz.) cream cheese
- 2 tablespoons brown sugar
- 3/4 teaspoon pure vanilla extract
- 1 3/4 cups confectioners) sugar
- 1/2 teaspoon salt
Preheat oven at 350 degrees. Line a muffin tin with paper muffin cups.
In one bowl, mix the flour, brown sugar, baking powder, cinnamon, and salt. Set aside.
Using an electric mixer, mix the butter in a bowl until fluffy. Add the eggs, vanilla extract, and sour cream and mix until fluffy again, about one minute.
Gently fold the butter mixture into the dry ingredients.
Fill the muffin cups about 3/4 full with batter.
Bake at 350 degrees for twenty minutes. Let cool.
To make the salted caramel sauce, mix the caramel candies and cream in a bowl and cook under low heat on the cooktop. Continue until melted and stir occasionally. Remove from heat and add salt.
Using a tiny spoon or apple corer, cut a hold doen the center of each cupcake, only cutting about 3/4 of the way through. Fill each hole with melted caramel sauce.
To make the buttercream cream cheese frosting, mix the butter, cream cheese, brown sugar, vanilla extract, salt, and confectioners sugar in the mixer. Mix on low speed until thoroughly combined. Frost with a large round icing tip and enjoy!
Here are ten more wonderful fall cupcake recipes!
Easy Halloween Cupcakes / Modern Glam
Best Cupcake Recipes / My 100 Year Old Home
Chocolate Bourbon Pecan Pie Cupcakes / My Sweet Savannah
Caramel Apple Cupcakes / The Happy Housie
Caramel Corn Cupcakes / Town and Country Living
Mini Cauldron Cakes / Tatertots & Jello
Pumpkin Cupcakes with Cream Cheese Icing / Twelve on Main
Jack ‘O Lantern Halloween Cupcakes / Finding Lovely
Easy Kid-Friendly Halloween Treats / Pink Peppermint Design
Banana Ginger Teacakes / Life Is Better At Home