Caramel Cream Cupcakes
I have been a fan of Caramel Cream candies for as long as I can remember. Both the caramel and the cream take me to a happy place. These cupcakes do just that as well. With a brown sugar, browned butter cupcake, cream filling and caramel icing, these Caramel Cream Cupcakes are as sweet and delicious as the candy! I love them. 🙂
So over the last week or so, we’ve be trying out different shades of light blue to finally paint our living room. We’ve been in our house for about 4 years and it was new when we bought it. We’ve yet to paint and we are finally getting on it.
I’m telling you, picking a paint color is tough! We had little patches of about 8 different shades on one wall and I went back and forth many times.
I finally picked a shade and the hubs is painting a wall at a time. He likes doing that kind of thing. I can’t wait to see it all done! I think the light blue walls with the white trim will look quite nice.
Now I just need a new rug and decorative pillows to match! 😉
But back to these amazing cupcakes. I have a funny way of eating some of my favorite foods. These candies are one of those foods.
I like eating the caramel and cream separate. That way I can really taste each of them. Honestly, the cream is my favorite part. So sweet and delicious.
I bite one of the thin ends of caramel off, then peel the caramel off the cream, and eat the caramel. Then I savor the cream. It’s quite a delicate process. 🙂
To make one of my favorite candies into a cupcake, I started with by making the cupcake with brown sugar and browned butter. Browned butter is really not hard to make. It’s just melted butter that is cooked until brown. You just need to watch it while it cooks because it can burn very quickly – and it’s not a nice smell when it burns. But when done right, browned butter has a wonderfully caramel-y smell and flavor. The browned butter and brown sugar lend their flavor to the cupcake.
Then the cream filing – my favorite part. It’s made with shortening, powdered sugar and vanilla. It’s so similar to the filling in the candy – it’s delicious!
The caramel icing is…well…the icing on the cake. Together it all makes a wonderfully sweet, candy-like cupcake. I absolutely love them! Caramel-y, creamy, moist and delicious!
Caramel Cream Cupcakes
- Yield: 12-14 Cupcakes
- Category: Dessert
- Method: Oven
- Cuisine: American
- 3/4 cup salted butter
- 1 2/3 cups all purpose flour
- 1 cup brown sugar, loosely packed
- 1/4 tsp baking soda
- 1 tsp baking powder
- 3 egg whites
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1/2 cup + 3 tbsp milk (I recommend 2%)
- 1/2 cup salted butter
- 1 cup light brown sugar
- 1/3 cup heavy cream
- 4 cups powdered sugar
- 3-4 tbsp milk
- 12-14 caramel cream candies
- 1/2 cup vegetable shortening
- 2 1/4 cups confectioners’ sugar
- 1/2 tsp vanilla extract
- 1/8 cup water
TO MAKE THE CUPCAKES:
TO MAKE THE ICING:
TO MAKE THE FILLING:
TO FINISH OFF THE CUPCAKES:
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