Caramel Cake Cupcakes Inspired By The Help

Serving 12 people

45 min


  • eggs 2 eggs
  • flour 1 C flour
  • sugar 1 C sugar
  • unsalted butter 1/2 C unsalted butter, room temperature
  • vanilla extract 1/2 tsp vanilla extract
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How to make it

  1. In a medium-sized bowl, cream butter and sugar. Beat in eggs one at a time.
  2. Add flour and sweetened condensed milk alternately into the mixture.
  3. Add vanilla. Fill cupcake liners 3/4 full.
  4. Bake at 350 F for 20 minutes or until cupcakes bounce back when touched lightly are are slightly browned on top. To make filled cupcakes: When cupcakes are cool, use a paring knife or a cupcake corer (I'll have more info on the cupcake corer in an upcoming post) to cut a chunk out of the center of the cupcake. Fill the entire hole with caramel. Immediately eat the part of the cupcake that you removed (it will be our little secret). Frost the tops of the cupcakes (right over the filled hole) with the remaining caramel.
  5. Serve while the caramel is still hot and gooey or wait until it hardens some. Either way, people will be asking you to bring them to their next gathering.