I made Caramel Stuffed Snickerdoodle Cupcakes to celebrate the 4th of July, and they are out-of-this-world AMAZING!

I took these Caramel Stuffed Snickerdoodle Cupcakes to my brother’s girlfriend’s graduation party, and they were a huge hit. I made 24 cupcakes and they were gone within 45 minutes. I had people hovering over me as soon as I sat the cupcake container on the table. All I saw were arms coming at me from every direction, snagging cupcake after cupcake. Needless to say, the guests didn’t waste any time. I suppose they were hungry for cupcakes!

The cupcakes get filled with caramel and topped with a vanilla whipped frosting.

I drizzled the top with a little caramel to fancy it up a bit.

Enjoy your holiday around the family picnic table with loved ones!

Caramel Stuffed Snickerdoodle Cupcakes



  • 1 and 1/2 cups all-purpose flour
  • 1 and 1/2 cups cake flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 tablespoon ground cinnamon
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 and 3/4 cups granulated sugar
  • 4 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 and 1/4 cups milk, at room-temperature
  • 1 recipe caramel
  • 1 recipe whipped vanilla frosting (recipe follows)


Whipped Vanilla Frosting

  • 3 sticks unsalted butter, room temperature
  • 3 cups confectioners’ sugar, sifted
  • 2 tablespoons milk
  • 1 tablespoon vanilla extract



  1. Preheat oven to 350 degrees F. Line 2 standard muffin tins with paper liners.
  2. In a medium-sized bowl, sift together both flours, baking powder, salt, and cinnamon.
  3. In the bowl of an electric mixer on medium speed (I use a kitchen-aid on speed 4), cream the butter and sugar until pale and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition and scrapping the bowl as needed. Beat in the vanilla. Reduce the speed to low and add the flour mixture in three batches, alternating with the milk, and beating until combined after each addition.
  4. Divide batter evenly among the lined cups with an ice cream scoop, filling each cup until it’s about 3/4 of the way full. Bake, rotating tins halfway through, until a cake tester inserted in the center comes out clean, about 18-20 minutes.
  5. Transfer tins to wire racks and let cool for 10 minutes in the pans before removing, and allow them to the cool completely on wire racks.
  6. To assemble: Using a teaspoon, remove a 1-inch hole from the center of each cupcake. Use a teaspoon to fill each cupcake with a dollop of caramel. Pipe over the caramel filling with the vanilla whipped frosting. Using a fork, drizzle caramel over each cupcake.


  1. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed for 6 minutes until pale and creamy. Add the milk and vanilla and beat for another minute. Fill a pastry bag fitted with a Wilton 1M tip.


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