Welcome to the ultimate treat for your sweet tooth: the Caramel Cream-Filled Cupcakes Recipe. These cupcakes are an absolute dream, combining moist, fluffy cake with a luscious cream center and a silky caramel drizzle that feels like a little piece of heaven in every bite. Whether you’re baking for a special occasion or just craving a decadent dessert, this recipe brings together simple ingredients with a touch of magic, creating cupcakes that are both elegant and irresistibly delicious. Get ready to fall in love with your new favorite indulgence!
Ingredients You’ll Need
These ingredients may be simple, but each one plays a vital role in crafting the perfect Caramel Cream-Filled Cupcakes Recipe. From the tender crumb of the cupcake to the rich cream filling and gooey caramel topping, every component contributes to the layers of flavor and texture you’ll enjoy.
- All-purpose flour (1 ½ cups): Provides a light, tender structure to the cupcakes.
- Baking powder (1 ½ teaspoons): Helps the cupcakes rise and become fluffy.
- Salt (¼ teaspoon): Enhances the overall flavor without overpowering sweetness.
- Unsalted butter (½ cup softened + 6 tablespoons cubed + 1 cup softened): Adds richness to the cupcakes, smooth caramel, and silky buttercream frosting.
- Granulated sugar (1 cup + 1 cup for caramel): Sweetens the cupcakes and caramel sauce perfectly.
- Large eggs (2): Bind ingredients together and add moisture.
- Vanilla extract (3 teaspoons total): Brings warmth and depth to the cupcakes, cream filling, and frosting.
- Whole milk (½ cup): Keeps the cupcake batter moist and soft.
- Heavy cream (1 cup + ½ cup + 2-3 tablespoons): Whipped for the cream filling, added in the caramel, and used to achieve the perfect buttercream texture.
- Powdered sugar (2 tablespoons + 3-4 cups): For smooth sweetness in the filling and to reach that fluffy frosting consistency.
- Instant vanilla pudding mix (1 teaspoon, optional): Ensures the cream filling is luxuriously thick and stable, perfect for piping.
- Pinch of salt (optional): Intensifies flavor in the salted caramel sauce.
- Caramel shards or bits (optional): Adds a delightful crunch and stunning presentation touch.
How to Make Caramel Cream-Filled Cupcakes Recipe
Step 1: Prepare the Cupcakes
Start by preheating your oven to 350°F (175°C) and lining your muffin tin with cupcake liners. Combining the dry ingredients—flour, baking powder, and salt—in a bowl ensures even rising and perfect crumb texture. Meanwhile, in a large bowl, cream softened butter and sugar until the mixture is light and fluffy; this step is key for tender cupcakes.
Step 2: Mix the Batter
Add eggs one at a time, beating thoroughly after each addition—this gives structure and richness. Stir in vanilla extract for that warm, inviting aroma. Alternate adding dry ingredients and milk to keep the batter smooth, beginning and ending with the dry mix to maintain that perfect balance.
Step 3: Bake Your Cupcakes
Distribute the batter evenly into the liners, filling about two-thirds full for ideal rising. Pop them into the oven and bake for 18-20 minutes. You’ll know they’re ready when a toothpick inserted in the center comes out clean. Let them rest a bit before transferring to a wire rack to cool completely, vital before the next steps.
Step 4: Make the Cream Filling
Whip heavy cream with powdered sugar and vanilla until soft peaks form—a light, airy texture perfect for indulgence. If you want your filling thicker and easier to pipe, gently fold in vanilla pudding mix and continue whipping until stiff peaks appear. Then carefully core out the center of each cooled cupcake and fill with this lush cream.
Step 5: Prepare the Caramel Sauce
In a saucepan over medium heat, melt granulated sugar, stirring occasionally until it reaches a deep, inviting amber color—you’ll start noticing that irresistible caramel aroma. Add cubed butter and stir until fully incorporated. Slowly pour in the heavy cream while stirring constantly, allowing the sauce to become smooth and thick. A pinch of salt adds that wonderful salty-sweet balance. Let the caramel cool before drizzling.
Step 6: Make the Buttercream Frosting
Beat softened butter until creamy and smooth. Add powdered sugar gradually, mixing well after each addition to avoid lumps. Blend in vanilla and heavy cream or milk, whipping it into a light, fluffy frosting that spreads or pipes beautifully onto your cupcakes.
Step 7: Assemble Your Cupcakes
Pipe or spread the buttercream frosting generously over the cream-filled cupcakes. Finish with a drizzle of your homemade caramel sauce and, if you like, sprinkle caramel shards or bits on top for a stunning and crunchy final touch. These little details take your Caramel Cream-Filled Cupcakes Recipe from delightful to show-stopping!
How to Serve Caramel Cream-Filled Cupcakes Recipe
Garnishes
Adding caramel shards or crunchy bits elevates the texture and turns your cupcakes into a feast for the eyes as well as the palate. A light dusting of powdered sugar or a tiny sprinkle of sea salt can also enhance the sweet and salty contrast beautifully. These small touches create an irresistible finish.
Side Dishes
Serve your cupcakes alongside a simple fruit salad with crisp apples or berries to balance the sweetness. A cup of robust coffee or a rich cup of hot chocolate pairs perfectly with these indulgent cupcakes, making for a complete dessert experience.
Creative Ways to Present
Try placing your cupcakes in elegant paper liners or on decorative cake stands for a party-ready display. For a fun twist, arrange them in a caramel-themed dessert platter with caramel popcorn and drizzled nuts. Layering the cupcakes in a clear glass trifle bowl with extra caramel sauce and whipped cream turns your recipe into an unforgettable centerpiece.
Make Ahead and Storage
Storing Leftovers
Once your caramel cream-filled cupcakes are frosted, store them in an airtight container in the refrigerator to keep the cream filling fresh and the frosting fluffy. They will stay delicious for up to 3 days, giving you plenty of chances to savor every bite.
Freezing
You can freeze these cupcakes before frosting for longer storage—wrap them individually in plastic wrap and place in an airtight container or freezer bag. When ready to enjoy, thaw in the refrigerator overnight, then frost and drizzle with caramel sauce fresh for the best flavor and texture.
Reheating
Since these cupcakes include cream filling, reheating isn’t recommended as it can affect texture. Instead, bring refrigerated cupcakes to room temperature before serving, letting the flavors mellow and the caramel soften slightly for maximum enjoyment.
FAQs
Can I make the caramel sauce ahead of time?
Absolutely! Making caramel sauce ahead allows time for it to cool and thicken perfectly. Just store it in an airtight container in the refrigerator and warm gently before drizzling over your cupcakes.
What if I don’t have instant pudding mix for the filling?
No worries! The pudding mix is optional and mainly helps thicken the cream filling. Without it, your filling will be lighter and softer but still delicious and creamy.
How do I prevent my cupcakes from sinking in the middle?
Make sure not to overmix the batter and bake immediately after preparing. Also, fill cupcake liners only about two-thirds full and avoid opening the oven door during baking to keep that perfect rise.
Can I use store-bought caramel sauce?
You can, but homemade caramel sauce offers a fresher, deeper flavor that elevates the Caramel Cream-Filled Cupcakes Recipe. Plus, homemade sauce lets you control sweetness and saltiness exactly to your liking.
How do I pipe the cream filling into the cupcakes?
Use a cupcake corer or sharp knife to gently remove the center of each cooled cupcake. Fit a piping bag with a small round tip, fill it with cream, and gently squeeze to fill each cupcake without overflowing.
Final Thoughts
If you’re ready to impress yourself and anyone lucky enough to try them, this Caramel Cream-Filled Cupcakes Recipe is truly a must-bake. From the moist cake to that cloud-like cream center and indulgent caramel topping, these cupcakes bring joy in every bite. So roll up your sleeves and bake up a batch—you won’t regret sharing this sweet indulgence with your friends and family!
Print
Caramel Cream-Filled Cupcakes Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these luscious Caramel Cream-Filled Cupcakes, featuring moist vanilla cupcakes filled with rich whipped cream, topped with smooth buttercream frosting and drizzled with homemade salted caramel sauce. Enhanced with optional caramel shards for extra crunch, this dessert offers a perfect balance of sweetness and creaminess for any special occasion or sweet craving.
Ingredients
Cupcakes
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup whole milk
Cream Filling
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons instant vanilla pudding mix (optional for extra thickness)
Caramel Sauce
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cubed
- ½ cup heavy cream
- A pinch of salt (optional)
Buttercream Frosting
- 1 cup unsalted butter, softened
- 3–4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2–3 tablespoons heavy cream or milk
Garnish (Optional)
- Caramel drizzle
- Caramel shards or bits
Instructions
- Prepare the Cupcakes: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to get ready for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute raising agents and salt.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter with granulated sugar until the mixture is light, fluffy, and pale in color, which ensures a tender crumb.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, beating well after each addition to maintain a smooth batter, then mix in the vanilla extract for flavor.
- Combine Dry and Wet Ingredients: Gradually add the flour mixture to the butter mixture, alternating with the whole milk, starting and ending with the dry ingredients. Mix until just combined to avoid overmixing.
- Fill Cupcake Liners: Divide the batter evenly among the lined muffin cups, filling each about two-thirds full to allow for rising.
- Bake: Place the tin in the preheated oven and bake for 18-20 minutes or until a toothpick inserted into the center comes out clean indicating doneness.
- Cool Cupcakes: Let the cupcakes rest in the pan for 5 minutes before transferring them to a wire rack to cool completely, preventing sogginess during filling.
- Make the Cream Filling: In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form for a light, airy filling.
- Thicken Filling (Optional): For extra thickness, whisk in the instant vanilla pudding mix and continue whipping until stiff peaks form to hold shape better inside the cupcakes.
- Fill Cupcakes: Use a small knife or cupcake corer to remove the center of each cooled cupcake, then fill each cavity with the whipped cream mixture.
- Create Caramel Sauce: In a medium saucepan over medium heat, melt the granulated sugar, stirring occasionally until it turns a deep amber color, signaling caramelization.
- Add Butter: Carefully add the cubed butter and stir continuously until fully melted and incorporated into the caramel base.
- Add Cream: Slowly pour in the heavy cream while stirring constantly to create a smooth, rich caramel sauce; cook for an additional 1-2 minutes until thickened.
- Season Caramel: Remove from heat and stir in a pinch of salt if desired for a salted caramel variation; then allow the sauce to cool before use to prevent melting the frosting.
- Prepare Buttercream: Beat the softened butter in a large bowl until creamy and smooth to form the frosting base.
- Incorporate Sugar: Gradually add powdered sugar, one cup at a time, mixing well after each addition to achieve desired sweetness and texture.
- Add Flavor and Cream: Stir in the vanilla extract and 2-3 tablespoons of heavy cream or milk, beating until the frosting is light, fluffy, and spreadable.
- Frost Cupcakes: Pipe or spread the buttercream evenly over the filled cupcakes for a beautiful finish.
- Garnish and Serve: Drizzle the cooled caramel sauce over the frosted cupcakes and optionally top with caramel shards or bits for extra texture and flavor.
- Enjoy: Serve and indulge in these sweet, creamy, and decadent Caramel Cream-Filled Cupcakes!
Notes
- Ensure cupcakes are completely cooled before filling and frosting to prevent melting the cream filling and buttercream.
- The instant vanilla pudding mix in the filling is optional but helps stabilize the whipped cream for a firmer texture.
- Be cautious when making caramel as melted sugar is extremely hot and can burn easily.
- Use softened butter for both cupcakes and frosting to achieve smooth, creamy textures.
- Adjust the amount of powdered sugar in frosting to your preferred sweetness and consistency.
- Caramel shards can be made by spreading hardened caramel on parchment and breaking into pieces for garnish.
