Red Velvet Caramel Cupcakes

This is the Best Red Velvet Caramel Cupcakes recipe you will ever find! This recipe features a delicious red velvet cupcake with a caramel filling.

Red velvet has always been one of my favorite cake flavors — there’s something about that hint of cocoa and the tang from the buttermilk that I never get tired of. So when I started thinking about where to tuck a pocket of salted caramel, a red velvet cupcake was the obvious place to put it. The caramel center is what turns this from a cupcake into the one people ask about.

The best part about this recipe is that it’s easy to make. You don’t need any special ingredients or tools–just a basic cupcake tin and you likely already have everything in your pantry!

What ingredients do you need for these Valentine’s Day cupcakes?

¾ cup all-purpose flour, 1 tbsp cocoa powder, ½ cup sugar, 1 tsp baking powder: Standard red velvet dry ingredients, though the cocoa quantity is light — most red velvet recipes use 1.5–2 tablespoons of cocoa powder for a more pronounced chocolate undertone. Worth testing whether 1 tablespoon is intentional (a lighter chocolate flavor) or should be increased.

⅓ cup vegetable oil, 1 large egg, ½ cup buttermilk: Standard wet ingredients for a moist, tender crumb. Buttermilk’s acidity also reacts with the baking soda/powder for lift and contributes to the classic red velvet tang.

Red food coloring — needs a specified quantity (see fix-today section above): Liquid food coloring (the small grocery store bottles) typically needs 1–2 tablespoons for a batch this size to achieve a true red rather than brown-red. Gel coloring is more concentrated — ½ to 1 teaspoon would likely be equivalent. Gel is generally recommended over liquid for a more vibrant, less-diluting result.

4 tbsp salted caramel (filling): Store-bought salted caramel sauce (the jarred kind, like Trader Joe’s or Stonewall Kitchen) works well and is thick enough to hold its shape once piped into the cupcake center. Homemade caramel sauce works too but should be fully cooled before piping, or it will be too thin and will seep into the cake rather than staying as a distinct pocket.

1 cup cream cheese, ⅔ cup whipping cream, powdered sugar, 1 tsp vanilla: Full-fat block cream cheese (not the spreadable tub kind) gives the most stable frosting structure. As flagged above, the powdered sugar quantity needs testing and is very likely insufficient for a pipeable frosting as currently written.

How Do You Make These Cupcakes?

Step 1: Mix dry ingredients
Preheat the oven to 350°F. In a large bowl, whisk together the flour, cocoa powder, sugar, and baking powder until evenly combined.

Step 2: Mix wet ingredients
In a separate bowl, whisk together the buttermilk, vegetable oil, and egg.

Step 3: Add color
Add red food coloring to the wet ingredients — start with 1 tablespoon (liquid) or ½ teaspoon (gel) and add more if needed for your desired shade. Whisk until fully combined with no streaks.

Step 4: Combine
Add the dry ingredients to the wet ingredients and stir until just combined, with no lumps remaining. Don’t overmix.

Step 5: Fill and bake
Line a 12-cup muffin pan with paper liners. Fill each liner about ⅔ full with batter (standard fill level — overfilling causes cupcakes to dome or overflow). Bake at 350°F for 18–20 minutes, until a toothpick or wooden skewer inserted in the center comes out clean.

Step 6: Cool completely
Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack and cool completely — at least 30 minutes. Cupcakes must be fully cool before hollowing and filling, or the caramel will melt into warm cake instead of staying as a distinct pocket.

Step 7: Hollow and fill
Using a small paring knife or a cupcake corer, cut out the center of each cooled cupcake, removing a piece about 1 inch wide and ¾ of the way down (don’t go all the way to the bottom). Using a piping bag (or a spoon if you don’t have one), fill each hollowed center with about 1 teaspoon of salted caramel.

Step 8: Make the frosting
In a large bowl, beat the cream cheese, whipping cream, powdered sugar, and vanilla with a mixer until smooth, thick, and fully combined — about 2–3 minutes. (Quantities here need verification per the notes above — if the frosting is too soft to hold a piped shape, increase powdered sugar gradually until it firms up.)

Step 9: Frost and decorate
Transfer the frosting to a piping bag fitted with a large round or star tip. Pipe a swirl on top of each filled cupcake. Add sprinkles or decorations if desired.

STORAGE

Store frosted cupcakes in the refrigerator (cream cheese frosting is not shelf-stable at room temperature for more than a couple hours) in an airtight container for up to 4 days. Bring to room temperature for 15–20 minutes before serving for the best texture — cold cream cheese frosting is noticeably firmer and less flavorful straight from the fridge.

FAQs

Will these cupcakes keep well?

Yes, these cupcakes should stay fresh at room temperature for up to three days in an airtight container. However, they should be consumed within a day or two of baking for the best flavor and texture. If you have any leftovers, store them in the refrigerator for up to four days.

Are these cupcakes good for classroom parties?

Yes, these red velvet caramel cupcakes are a great option for classroom parties. They are easy to make and serve, which makes them ideal for large groups. Plus, the sweetness of these cupcakes will be a hit with both kids and adults alike!

Can I use a different type of caramel filling?

Can I make these cupcakes vegan?

Yes, you can easily make these cupcakes vegan. Simply substitute the egg for a flaxseed egg, and use plant-based milk such as soy or almond in place of the buttermilk. You can also use vegan cream cheese and whipped cream for the topping.

With this Best Red Velvet Caramel Cupcake Recipe, you’ll be sure to wow your friends and family with a delicious dessert that everyone will love.

What are some other fun recipes to make?

• Christmas Red Velvet Cake Mix Cookie Bars
• Amazing Red Velvet Cream Cheese Cookies
• Easy Apple Cake With Caramel Topping
• Easy Caramel Apple Slices – The Perfect Fall Treat
• Valentine’s Day Red Velvet Cake In A Jar