These tender sweet cupcakes paired with a light airy vanilla whipped cream, topped with a sweet caramel drizzle, are so incredibly special. Perfect for an Easter celebration. These cupcakes are not only super easy to make, but they have a delightful brown sugar base that pairs so well with the caramel, it’s a match made in heaven! You will not regret making these simply sweet cupcakes for your next treat to share!

This recipe yields 24 cupcakes. If you’re looking for a quick and easy dessert that doesn’t require any baking, you should also checkout this recipe for No-Bake Raspberry Cheesecake Parfaits.

Tips for making these cupcakes

Brown Sugar Caramel Cupcakes Ingredients

I promise that you cannot mess these cupcakes up, but just to be sure I wanted to give you a few pointers.

For a tender cupcake, the trick is to NOT over mix, but gently fold in the batter until just combined. Over mixing creates too much air in the batter, in turn a dry dense cake.

This cake batter is oil based which I LOVE, because it allows the crumb to retain moisture for a lovely texture.
Use a large cookie scoop to ensure even cupcakes. This is one of my favorite cupcake tips, because having evenly filled cupcakes is so important for even baking, plus they look so adorable all lined up together!

Tips for making the whipped cream

Whipped Cream for Brown Sugar Caramel Cupcakes

This is seriously the easiest whipped frosting recipe you will ever make, I PROMISE. It only has TWO ingredients, it’s completely stable, It’s not gritty and it takes 3 minutes to whip up. Literally 3 minutes!

I only Use the JELL-O brand Instant pudding for this recipe, but it will work on any instant pudding brand. The amount of heavy cream may vary.
Only prepare the whipped cream a couple hours in advance, and keep sealed.
If you are making the cupcakes the day before I suggest frosting the cupcakes the day of so that the frosting doesn’t dry out.
If the whipped frosting seems to be too stiff add more heavy cream 1TBS at a time until it loosens up.
This whipped frosting recipe can be used for various flavors and pairs really well with any cake!

Decoration options

Brown Sugar Caramel Cupcakes Decorations

Use what you have! But if you can, it’s always nice to find some fun festive decor.

I found some adorable cupcake toppers at my local Marshalls store that I thought would be so festive and cute for this occasion. I also bought Mini Whopper Robin Eggs to place on top.

You could use colorful Cadbury eggs, or even a chocolate rabbit, there really are no wrong easter candy toppings here!

For piping the whipped frosting

Again use what you have, but if you can it’s always nice to have a pretty piped cupcake!

You can use any piping tip that you find at your local grocery store to pipe these cupcakes. If you can’t find a piping tip then you can cut the tip off of a large zip lock bag to pipe the whipped frosting on the cupcakes that way – anything goes when you have a caramel drizzle!

Brown Sugar Caramel Cupcakes

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Author: Kala Boulard

Ingredients

For the cupcakes

1 cup avocado oil or any oil substitute
4 eggs
3/4 cup buttermilk
2 1/4 cup brown sugar
3 cups all purpose flour
2 tsp baking powder
1 tsp salt

For the whipped vanilla cream

2 cups heavy whipping cream (more as needed)
1 box Instant Vanilla Pudding

For the caramel drizzle

use Your favorite caramel topping for the drizzle, I love Ghirardelli caramel

Instructions

Brown sugar caramel cupcakes

Preheat the oven to 325F and line a cupcake tin with 12 cupcake liners.
To a large mixing bowl add the oil, eggs, buttermilk, and brown sugar.
Beat or whisk together very well until everything is combined.
In a separate dry bowl add flour, baking powder, salt. stir to combine the dry ingredients
Slowly pour dry ingredients into the wet mixture and mix until just combined, use a spatula to finish folding the batter until fully incorporated
Evenly fill the cupcake liners with the batter, each one about ¾ full.
Bake for 20 minutes, or until an inserted toothpick comes out clean
Once cupcakes are done, place each cupcake on a rack to cool and repeat the process with 12 more liners for the remaining batter.

Whipped vanilla cream frosting

In a large bowl using a hand mixer beat the entire packet of instant pudding and heavy cream together until full incorporated and smooth about 3 minutes
If the whipped cream gets too thick add 1TBS of heavy cream at a time until mixture is smooth and fluffy, start with one and continue mixing, do not add too much as it will become to runny.