Cupcakes with Milk Caramel Recipe

Name: Cupcakes with Milk Caramel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 piece eggs; 160 grams all-purpose flour; 1 tsp baking powder; 85 grams unsalted butter, softened at room temperature; 60 ml milk; 1 tsp vanilla extract; 1/4 tsp baking soda; 1/4 tsp salt; 175 grams brown sugar; 3 egg whites; 260 grams unsalted butter, softened at room temp.; 170 grams granulated sugar; ½ tbsp Caramel ( you can make your caramelized milk in can by boiling 1 can of condensed milk for 2 hrs ); 200 grams cream cheese; 1 caramel

Servings: persons

2 piece eggs
160 grams all-purpose flour
1 tsp baking powder
85 grams unsalted butter, softened at room temperature
60 ml milk
1 tsp vanilla extract
1/4 tsp baking soda
1/4 tsp salt
175 grams brown sugar
3 egg whites
260 grams unsalted butter, softened at room temp.
170 grams granulated sugar
½ tbsp Caramel ( you can make your caramelized milk in can by boiling 1 can of condensed milk for 2 hrs )
200 grams cream cheese
1 caramel

1
Preheat oven to 350F.
2
Sieve the flour into a bowl, baking powder, baking soda and salt.
3
Set aside.
4
In a second bowl, whisk together butter and sugar until smooth.
5
Then add the egg and vanilla extract and whip again.
6
Put half the amount of flour, and also milk and remaining flour.
7
Mix until well combine.
8
Prepare a plate of cupcakes and fill the muffin about 2/3.
9
Bake for 20 minutes.
10
For cream cheese filling.
11
Mix the cream cheese until smooth and put the caramel according to your taste.
12
If you want your filling really sweet you can put more.
13
In an empty bowl placed in a water bath( double broiler ) whipped egg whites with the sugar for about 5 minutes.
14
Then take out the pan and continue to a maximum speed, until it is firm and shiny.
15
Put in a bowl of crushed ice to cool.
16
Then put sliced butter then whisk for 10 minutes.
17
Added the caramel in portion under constant whipping.

1458

kcal

Calories

100

Fat

121

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 piece eggs, 160 grams all-purpose flour, 1 tsp baking powder, 85 grams unsalted butter, softened at room temperature, and more.

Yes, Cupcakes with Milk Caramel falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cupcakes with Milk Caramel

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions