Caramel Cream Cupcake
Deliciously soft cupcakes topped with a light and creamy caramel frosting, perfect for any quick dessert or small party.
Ingredients
For the cupcakes
- 2 pieces eggs Room temperature
- 1 cup sugar
- 1 glass milk Room temperature
- 0.5 glass oil
- 2 cups flour
- 1 packet baking powder
For the caramel cream topping
- 200 ml cream Whipping cream
- 2 tablespoons caramel sauce Plus extra for garnish
- 100 g labneh Can substitute with mascarpone or cream cheese
Instructions
Preparation
- Preheat the oven to 180°C (350°F). Line a cupcake tin with paper cups.
- Beat eggs and sugar until light and slightly thick. Add milk and oil, mixing well.
- Mix in flour and baking powder until the batter is smooth and free of lumps.
- Divide the batter into the cupcake molds, filling each about two-thirds full.
- Bake in the preheated oven for about 20–25 minutes, or until a toothpick comes out clean.
- Let the cupcakes cool completely.
Cream Preparation
- For the cream, whip the cream until soft peaks form.
- Fold in labneh and caramel sauce gently until even.
Assembly
- Once the cupcakes are cooled, squeeze or pipe the cream mixture over each cupcake and garnish with extra caramel sauce.
Notes
Serve cupcakes at room temperature. Add the cream just before serving to keep it light and fresh. Store cupcakes in an airtight container in the refrigerator for 2–3 days.