Caramel Vanilla Bean Cupcakes

by Jenn

These Caramel Vanilla Bean Cupcakes not only look fantabulous, but they are fantabulous tasting! They are made from scratch and are not a cake batter from the box.  I recently made these for a local fundraiser.  Boy did I ever have to make a ton of these.  The fundraiser was a huge success and all of the cupcakes were gone in no time.


These cupcakes are beautiful!  They look just as beautiful as they are scrumptious tasting.


I only make these Caramel Vanilla Bean Cupcakes from time to time, but when I do make them, I haven’t had one person turn them down.  They know from prior times of me making them that they are delicious.  They aren’t hard to make at all and they don’t actually take long to make either.  It is a pretty easy recipe.  The reason I don’t make these as much is because a lot of the other cupcakes I make are more of my family and friends favorites.  I get asked to make these quite a bit, but the others take a little longer to make, keeping me from making these simple cupcakes.


I usually will make these about every three to four months.


Do you think that you will make this easy recipe for Caramel Vanilla Bean Cupcakes?  If so, is there anything that you would do differently to the recipe?  Do you have a favorite cupcake recipe that you would like to share with me?  I enjoy cupcakes as you all know, so if you have any that you would like to share, I would love to try the recipe.  I would share with you how I made them and what I might do differently with your recipe.  I hope you enjoy making these as much as I did.  Get the recipe below on the recipe card I have for your convenience.

Caramel Vanilla Bean Cupcakes

Caramel Vanilla Bean Cupcakes

Rating: 5.0/5
( 1 voted )
Serves: 9 Prep Time: Cooking Time: Nutrition facts: 500 calories 10 fat


  • Vanilla Cupcake Ingredients:
  • 1/2 cup unsalted sweet cream butter (room temp)
  • 2 egg whites
  • 2 eggs
  • 2 cups flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 3/4 cup milk
  • 1 1/2 cups sugar
  • 1 tsp vanilla bean extract
  • 1 tsp caramel extract
  • Frosting Ingredients:
  • 2 sticks butter (room temp)
  • 2 teaspoon caramel
  • 3-4 cups Powder sugar
  • 2 tablespoons of heavy whipping cream.
  • Caramel Drizzle



    1. Cupcake Instructions:
    2. Preheat oven to 350 degrees.
    3. Set up your cupcake pan with liners
    4. Using a medium bowl, whisk flour, baking powder, salt, and baking soda.
    5. In a separate large mixing bowl, beat the following.
    6. Butter with electric mixer or Kitchenaid on medium to high for 30 seconds.
    7. Now add sugar, caramel and vanilla to the butter and beat until combined.
    8. Add egg whites, and eggs one at a time, beating well after each addition.
    9. Alternate, the flour mixture and milk to butter mixture, beating on low speed until everything is well mixed together
    10. Fill the cupcake pan liners 2/3 with cake batter
    11. Bake for 18-20 minutes.
    12. Remove cupcakes from pan & allow to cool on wire rack for 30 minutes
Frosting Instructions:
  1. In large mixing bowl, beat butter and sugar on low speed until combined.
  2. Add in heavy cream and caramel and scrape the sides
  3. Add extra cup of sugar if frosting is to thin.
  4. Add a tablespoon of heavy cream if frosting is to thick.
  5. Beat until smooth
  6. Pipe the frosting onto the cupcake and drizzle with caramel.
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