Eggless Caramel Cupcakes with Caramel Cream Frosting
Moist, indulgent, and completely egg-free—these eggless caramel cupcakes with creamy caramel cream frosting are the ultimate treat for any occasion.
⭐ Why You’ll Love This Recipe
If you’re looking for eggless cupcakes that don’t compromise on flavor or texture, this caramel-loaded beauty is for you. With a soft, melt-in-the-mouth crumb and luscious caramel frosting, each bite offers that perfect balance of sweetness, richness, and nostalgia.
Whether you’re baking for a celebration, a weekend dessert, or simply to indulge your sweet tooth, these cupcakes are sure to impress—no eggs required!
Ingredients You’ll Need
For the Caramel Syrup (for cupcake batter):
- 1 cup granulated sugar
- ¾ cup water (divided – ¼ cup for caramelizing, ½ cup to stop the cooking)
For the Cupcake Batter:
- 1¼ cup all-purpose flour
- ½ cup brown sugar
- 1/3 cup unsalted butter, softened
- ¼ cup plain yogurt
- ¼ cup caramel syrup (from above)
- ½ cup milk
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp vanilla extract
For Caramel Sauce (for frosting):
- 1 cup sugar
- 6 tbsp butter
- ½ cup heavy cream
For Caramel Cream Frosting:
- 1 cup whipping cream
- ¼ cup caramel sauce (from above)
- ¼ tsp vanilla extract
Step-by-Step Instructions
1. Make the Caramel Syrup
- In a heavy-bottomed pan, heat 1 cup sugar with ¼ cup water on medium until it turns a deep amber.
- Remove from heat and carefully add ½ cup water to stop cooking. Stir well. Let cool completely.
Tip: This caramel syrup adds depth and stickiness to the cupcake batter!
2. Make the Caramel Sauce (for frosting)
- In a saucepan, melt 1 cup sugar until golden. Add 6 tbsp butter and stir.
- Slowly add ½ cup cream and cook until thick. Cool completely before using in frosting.
3. Prepare Cupcake Batter
- Preheat oven to 180°C (350°F). Line a muffin tin with 12 liners.
- Sift flour, baking powder, baking soda, and salt together.
- Cream butter and brown sugar until light and fluffy.
- Add yogurt, caramel syrup, and mix well.
- Add dry ingredients alternately with milk, beginning and ending with dry.
- Stir in vanilla extract.
- Fill liners 2/3 full and bake for 18–20 minutes or until a toothpick comes out clean.
- Cool on a wire rack.
4. Make Caramel Cream
- Beat whipping cream until fluffy.
- Add cooled caramel sauce, mix well.
- Add vanilla gradually and beat until smooth.
5. Assemble
- Once cupcakes are cool, pipe the frosting using a star tip.
- Drizzle extra caramel sauce on top.
- Optional: Sprinkle a pinch of sea salt for contrast.
Pro Tips for Perfect Eggless Cupcakes
- Use room-temperature ingredients for better blending.
- Don’t overmix the batter to avoid dense cupcakes.
- Always let caramel cool fully before adding it to the frosting.
- For a surprise inside, core the cupcake and fill with caramel sauce.
❓ FAQs
Can I freeze these cupcakes?
You can freeze the unfrosted cupcakes for up to 2 months. Thaw and frost fresh.
Can I use store-bought caramel?
Absolutely! If short on time, use high-quality store-bought caramel for both syrup and frosting.
How should I store leftover frosting?
Place the frosting in an airtight container and keep it in the fridge for up to one week. For longer storage, tightly wrap the frosting to prevent freezer burn and freeze for 3 to 4 months.
Is refrigeration necessary for this frosting?
Yes, because it’s a light, delicate frosting, keeping it chilled helps maintain its texture. Once you’ve decorated your baked goods, store them in the fridge. Before serving, take them out a couple of hours in advance so the frosting can warm to room temperature and taste its best.
What can I do if my frosting is too stiff?
Gradually add a teaspoon of milk, mixing thoroughly after each addition, until you achieve the desired smoothness.
What if the frosting is too runny?
Temperature can affect the consistency. First, try chilling the frosting in the fridge for about an hour to see if it firms up. If it remains too thin, incorporate an extra 1/2 cup of powdered sugar or a tablespoon of cornstarch, then mix again until it reaches the right thickness.
Final Thoughts
These eggless caramel cupcakes are everything a cupcake should be—moist, sweet, and topped with the silkiest caramel cream. Whether you’re avoiding eggs for dietary, allergy, or ethical reasons, this recipe ensures you never miss out on flavor or indulgence.
Have questions? Drop them in the comments below, and I’ll be happy to help!
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