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5 from 2 votes

Peanut Caramel Cupcakes

Soft and fluffy vanilla cupcake with a soft and gooey peanut caramel filling, topped with a peanut butter frosting.
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Dessert, Snack
Cuisine: American
Servings: 12 Cupcakes
Calories: 476kcal
Author: Emma Burton

Ingredients

Vanilla Cupcakes;

  • ½ Cup Butter, Softened (110g)
  • ½ Cup Caster Sugar (100g)
  • 2 Large Eggs
  • 1 and ½ Cups All Purpose Four (185g)
  • 1 and ½ teaspoon Baking Powder
  • 1 teaspoon Baking soda
  • ¼ teaspoon Salt
  • ¾ Cup Milk
  • 2 teaspoon - 1 Tbsp. Vanilla Extract, Depends on your personal tastes

Peanut Caramel Filling;

  • ½ Cup Brown Sugar (110g)
  • ¼ Cup Butter, Melted (55g)
  • 3 Tbsp. Milk
  • ¼ Cup Peanut Butter (62g)

Peanut Butter Frosting;

  • 2 Cups Icing Sugar (250g)
  • 2 Tbsp. Butter, Softened (20g.)
  • ⅓ Cup Peanut Butter (90g)
  • 2 Tbsp. Milk, Optional
Metric - US Conventional

Instructions

Peanut Caramel Sauce;

  • Place the butter and brown sugar in a saucepan on a medium to high heat.
  • Once the butter has melted, add the milk and bring to the boil.
  • Boil for at least 2 minutes before removing from the heat.
  • Add in the peanut butter and stir until it is melted together.
  • Allow to cool while you make the vanilla cupcakes.
  • Preheat the oven to 180°C (350°F) and line a muffin tray with cupcake cases.
  • Beat the butter and caster sugar together.
  • Add the eggs one at a time, beating in between each addition.
  • In a separate bowl mix the flour, baking powder, baking soda and salt together.
  • Beginning and ending with the flour mixture, alternate adding the flour and milk to the butter mixture.
  • Once it is all combined add the vanilla extract and ensure it is mixed through.
  • Spoon in the mixture into the prepared cupcake cases and bake in the oven for around 15 minutes until the cupcakes spring back to the touch.
  • Allow to cool completely.

For The Frosting;

  • Beat the butter and peanut butter together until smooth.
  • Add in the icing sugar half a cup at a time.
  • Add the milk if the mixture is too stiff to pipe or spread.
  • Fill the middle of each cupcake with some of the peanut caramel sauce.
  • Top each cupcake with the peanut butter frosting. You can do any design you wish or keep them simple like I did.

Nutrition

Serving: 1Cupcake | Calories: 476kcal | Carbohydrates: 49g | Protein: 5g | Fat: 31g | Saturated Fat: 17g | Cholesterol: 94mg | Sodium: 458mg | Potassium: 137mg | Fiber: 1g | Sugar: 47g | Vitamin A: 76IU | Calcium: 80mg | Iron: 1mg