If you’re looking for a true showstopper that’s as much fun to make as it is to eat, Caramel Cream-Filled Cupcakes absolutely steal the spotlight. Picture this: a soft, golden cupcake with a surprise pocket of dreamy caramel cream inside, crowned with rich caramel frosting and a lavish drizzle of more caramel. Whether you’re baking for a special occasion or treating yourself, these cupcakes promise pure delight in every bite. Get ready for a bakery-worthy dessert you can make right at home!
Ingredients You’ll Need
You might be amazed at how a handful of simple, everyday ingredients can turn into something so decadent and impressive. Each component brings its own magic—think fluffy cake, luscious cream, and silky frosting—so let’s see what you’ll need to make these Caramel Cream-Filled Cupcakes irresistible!
- All-purpose flour: This gives the cupcakes structure and that tender crumb everyone loves.
- Baking powder: It helps your cupcakes rise into perfect, billowy domes.
- Salt: Just a touch brings out the flavors and balances the sweetness.
- Unsalted butter (softened): The foundation for rich flavor and soft texture—make sure it’s at room temperature for easy mixing!
- Granulated sugar: Adds sweetness and helps create a delicate, fine crumb.
- Large eggs: Eggs bring moisture and richness, making the cupcakes light and fluffy.
- Vanilla extract: It infuses the batter with cozy, aromatic warmth.
- Whole milk: Keeps the cupcakes tender and moist—you can swap in 2% in a pinch, but whole milk is best for richness.
- Heavy whipping cream: This is the secret to that cloud-like caramel cream filling.
- Powdered sugar: Used in the caramel cream and the frosting for that smooth, melt-in-your-mouth sweetness.
- Caramel sauce: Homemade or store-bought, it’s the star—swirled into the filling and drizzled on top for that signature caramel flair.
How to Make Caramel Cream-Filled Cupcakes
Step 1: Prepare Your Cupcake Pan and Preheat the Oven
Set the tone for baking success by preheating your oven to 350°F (175°C) and lining a 12-cup muffin pan with paper liners. This simple step ensures your cupcakes bake evenly and are effortless to remove when done.
Step 2: Mix Dry and Wet Ingredients
Grab two bowls: whisk the flour, baking powder, and salt together in one, then cream the softened butter and sugar together until light and fluffy in the other. Next, beat in the eggs one at a time and stir in the vanilla, building a foundation for moist, flavorful cupcakes.
Step 3: Bring Batter Together and Fill Liners
Working in two batches, alternate adding your flour mixture and milk to the wet ingredients. This helps keep the batter light. Mix just until combined—over-mixing can make cupcakes dense. Divide the finished batter evenly between the liners for perfectly portioned treats.
Step 4: Bake and Cool
Bake the cupcakes for 18–20 minutes until a toothpick comes out clean and the tops spring back when lightly touched. Once out of the oven, let them cool completely—this makes them easier to fill and frost later.
Step 5: Whip Up the Caramel Cream Filling
In a chilled bowl, whip the heavy cream and powdered sugar together until soft peaks form. Gently fold in caramel sauce for that dreamy, swirled effect. Chill until you’re ready to use—it’s the irresistibly light surprise waiting inside each cupcake.
Step 6: Core and Fill the Cupcakes
Once the cupcakes are completely cool, use a paring knife or cupcake corer to remove a small core from the center of each one. Pipe or spoon the caramel cream filling into the cavities, making sure each cupcake gets a generous bite of that sweet, cloud-like goodness.
Step 7: Make and Pipe the Caramel Frosting
Beat the softened butter until creamy, then blend in the caramel sauce for a silky, flavorful base. Gradually add the powdered sugar, then heavy cream as needed, until your frosting is thick enough to pipe but smooth enough to spread. Frost each cupcake, swirling tall for a classic bakery look.
Step 8: Caramel Drizzle and Final Touches
For the grand finale, drizzle extra caramel sauce over each frosted cupcake. Finish with a tiny pinch of sea salt if you want to add a sophisticated sweet-and-salty dimension. Your Caramel Cream-Filled Cupcakes are now ready for their debut!
How to Serve Caramel Cream-Filled Cupcakes
Garnishes
A flourish of caramel sauce is just the start! Sprinkle a bit of flaky sea salt or add a few caramel shards on top for visual drama and a delightful crackle. You can even finish with a touch of gold sugar or a single, dainty pretzel for contrast.
Side Dishes
These cupcakes shine solo, but for dessert spreads, pair them with fresh berries or sliced apples for a refreshing bite between sweet nibbles. A scoop of vanilla or coffee ice cream can also take your Caramel Cream-Filled Cupcakes right over the top.
Creative Ways to Present
Transform your cupcakes into a dessert centerpiece by displaying them on a tiered stand or cake plate. For parties, nestle each cupcake in its own decorative wrapper and tie a ribbon around the base liner—guests will feel like they’re getting a fancy bakery treat!
Make Ahead and Storage
Storing Leftovers
Store leftover Caramel Cream-Filled Cupcakes in an airtight container in the refrigerator. Because of the cream filling, these taste best within 2–3 days, and letting them come to room temperature before serving gives the frosting a soft, luscious texture.
Freezing
You can freeze unfrosted, unfilled cupcakes for up to one month. Wrap them tightly in plastic wrap and pop them in a freezer bag. For the best texture, freeze the components separately and assemble fresh when ready to serve.
Reheating
Thaw cupcakes overnight in the fridge, then leave at room temperature for about 30 minutes to soften before serving. If you want to refresh the frosting’s appearance, a quick swirl with an offset spatula does wonders!
FAQs
Can I make Caramel Cream-Filled Cupcakes in advance?
Absolutely! Bake the cupcakes and prepare the caramel cream a day ahead, then assemble and frost just before serving for ultimate freshness. Store assembled cupcakes in the fridge.
What’s the best way to core and fill the cupcakes?
Using a paring knife or a cupcake corer, cut a small circle about halfway down into each cupcake and remove the center. Pipe or spoon the caramel filling carefully so you don’t overfill or crack the cupcake.
Can I use store-bought caramel sauce?
Definitely! High-quality store-bought caramel sauce works wonderfully and saves time. If you’re feeling adventurous, homemade caramel truly makes these Caramel Cream-Filled Cupcakes unforgettable.
How do I know when the cupcakes are done baking?
Look for a light golden color and gently press the top—if it springs back, they’re ready. A toothpick inserted in the center should come out clean or with a few moist crumbs.
Can I make these cupcakes gluten-free?
Yes! Swap the all-purpose flour for a good-quality gluten-free blend with xanthan gum included. The cupcakes will still turn out delicious and tender, so everyone can enjoy Caramel Cream-Filled Cupcakes.
Final Thoughts
Every home baker deserves to experience the magic of Caramel Cream-Filled Cupcakes at least once. Joyful, shareable, and irresistibly delicious, these cupcakes have a way of bringing smiles to any table. Pour yourself a cup of coffee (or a glass of milk), gather your ingredients, and prepare for the kind of sweet reward you’ll want to make again and again!
Print
Caramel Cream-Filled Cupcakes Recipe
- Total Time: 50 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Indulge in these decadent Caramel Cream-Filled Cupcakes that are sure to impress at any gathering. Moist vanilla cupcakes filled with a luscious caramel cream and topped with a rich caramel frosting.
Ingredients
Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
Caramel Cream Filling:
- 1/2 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1/3 cup caramel sauce (plus more for drizzling)
Frosting:
- 1/2 cup unsalted butter, softened
- 1/4 cup caramel sauce
- 1 1/2 cups powdered sugar
- 1–2 tablespoons heavy cream (as needed for consistency)
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
- In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, cream the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then add vanilla.
- Add the dry ingredients to the wet ingredients in two additions, alternating with the milk. Mix until just combined.
- Divide the batter evenly among the cupcake liners. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Let cupcakes cool completely.
- For the filling: In a chilled bowl, whip the heavy cream with powdered sugar until soft peaks form. Fold in the caramel sauce gently until combined.
- Cut a small hole in the center of each cooled cupcake using a paring knife or cupcake corer. Fill with the caramel cream using a piping bag or spoon.
- For the frosting: Beat butter until creamy, then add caramel sauce and mix until smooth. Gradually add powdered sugar, then beat in cream 1 tablespoon at a time until desired consistency is reached.
- Frost each cupcake and drizzle with extra caramel sauce before serving.
Notes
- For an extra treat, sprinkle a pinch of sea salt on top.
- Store cupcakes in the fridge but let sit at room temperature before serving for best texture.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 390
- Sugar: 36 g
- Sodium: 130 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 85 mg
