If you’re a fan of rich, buttery sweets with a luscious surprise inside, this Caramel Cream-Filled Cupcakes Recipe is about to become your new obsession. Picture moist, fluffy cupcakes hugging an irresistibly smooth caramel cream center, topped with silky buttercream frosting and a generous drizzle of homemade caramel sauce. Each bite blends soft textures and sweet buttery notes that feel like a warm hug for your taste buds. It’s a showstopper dessert that’s surprisingly approachable, making it perfect for everything from casual tea times to festive celebrations.

Caramel Cream-Filled Cupcakes Recipe - Recipe Image

Ingredients You’ll Need

Gathering the right ingredients is the first step to baking these delightful treats. Each component is essential in creating the perfect balance of texture, flavor, and that signature caramel charm.

  • All-purpose flour (1 ½ cups): The sturdy base that gives our cupcakes their tender crumb.
  • Baking powder (1 ½ teaspoons): Helps the cupcakes rise beautifully and stay light.
  • Salt (¼ teaspoon): Enhances all the flavors without overpowering sweetness.
  • Unsalted butter (½ cup + 6 tablespoons + 1 cup, softened): Adds richness and moisture, used in batter, caramel, and frosting.
  • Granulated sugar (1 cup + 1 cup): Sweetens both the cupcakes and the caramel sauce perfectly.
  • Large eggs (2): Bind the ingredients and add structure to the cupcakes.
  • Vanilla extract (2 teaspoons): Brings warmth and depth to every element of the recipe.
  • Whole milk (½ cup): Keeps the batter smooth and tender.
  • Heavy cream (1 cup + ½ cup + 2-3 tablespoons): Used in the cream filling, caramel sauce, and frosting for creaminess and decadence.
  • Powdered sugar (2 tablespoons + 3-4 cups): Sweetens the cream filling and gives the buttercream frosting its perfect texture.
  • Instant vanilla pudding mix (2 tablespoons, optional): Adds extra thickness to the cream filling if you want it extra decadent.
  • Pinch of salt (optional): Just a sprinkle to balance the caramel’s sweetness, making it melt-in-your-mouth irresistible.
  • Caramel drizzle and caramel shards (optional): For that stunning finishing touch and added texture.

How to Make Caramel Cream-Filled Cupcakes Recipe

Step 1: Prepare the Cupcake Batter

Start by preheating your oven to 350°F (175°C) and lining a muffin tin with cupcake liners to keep those cupcakes perfectly shaped. In a medium bowl, whisk together the flour, baking powder, and salt to make sure your leavening is evenly distributed.

Step 2: Cream Butter and Sugar

In a large bowl, beat softened butter and granulated sugar together until the mixture is light and fluffy—this creates an airy texture that’s key for tender cupcakes. Feel free to really enjoy this step; the scent alone is heavenly!

Step 3: Add Eggs and Vanilla

Add the eggs one at a time into the butter-sugar mix, beating well after each addition to keep the batter smooth and consistent. Stir in the vanilla extract, which adds a lovely aromatic layer to your cupcakes.

Step 4: Combine Dry and Wet Ingredients

Now, alternate adding your flour mixture and milk to the batter, starting and ending with the flour mix. This alternating method ensures your cupcakes come out moist and evenly mixed without overworking the batter.

Step 5: Bake the Cupcakes

Divide the batter evenly into your cupcake liners, filling each about two-thirds full, so they have room to rise deliciously. Bake for 18-20 minutes until a toothpick inserted in the center comes out clean. Let them cool slightly before transferring to a wire rack to finish cooling completely—patience here really pays off!

Step 6: Make the Cream Filling

In a cold mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. For an extra thick and stable filling, add instant vanilla pudding mix and whip until firm peaks appear. This luscious cream will be the perfect surprise centerpiece inside your cupcakes.

Step 7: Core and Fill the Cupcakes

Use a small knife or cupcake corer to gently remove the center of each cupcake. Fill each hole with a generous spoonful of the whipped caramel cream, sneakily hiding that creamy indulgence within.

Step 8: Prepare the Caramel Sauce

In a medium saucepan over medium heat, melt granulated sugar, stirring every so often until it transforms into a deep amber, golden caramel. Quickly stir in butter cubes until melted, then slowly add the heavy cream while stirring until the sauce is smooth and thick. For salty caramel lovers, stir in a pinch of salt before removing from heat.

Step 9: Make the Buttercream Frosting

Beat softened butter in a large bowl until creamy, then gradually add powdered sugar, mixing well after each addition. Stir in vanilla extract and heavy cream or milk, whipping until light and fluffy. This frosting is the finishing touch that makes the whole cupcake sing.

Step 10: Assemble and Garnish

Spread or pipe the buttercream over the filled cupcakes. Drizzle the cooled caramel sauce over the top for that glossy, tempting finish. If you want an added pop of texture and sparkle, sprinkle with caramel shards or bits right before serving.

How to Serve Caramel Cream-Filled Cupcakes Recipe

Caramel Cream-Filled Cupcakes Recipe - Recipe Image

Garnishes

To elevate the presentation, consider sprinkling a tiny pinch of flaky sea salt over the caramel drizzle—it magnifies the flavor contrast beautifully. Edible gold flakes or chopped nuts also add a luxurious look and crunch that impress guests at any gathering.

Side Dishes

These cupcakes pair wonderfully with a simple cup of coffee or tea to balance sweetness. For a full dessert spread, fresh berries or a light fruit salad bring a refreshing contrast that brightens the richness of the caramel cream.

Creative Ways to Present

Try serving your Caramel Cream-Filled Cupcakes Recipe in mini cupcake liners or as a part of a dessert platter with assorted toppings so guests can customize their bites. Alternatively, serve with a tiny scoop of vanilla ice cream on the side for an indulgence that’s hard to beat.

Make Ahead and Storage

Storing Leftovers

Keep any leftover cupcakes in an airtight container in the refrigerator to maintain the freshness and texture of the cream filling and frosting. They will stay delicious for up to 3 days, perfect for a sweet treat any time you crave.

Freezing

You can freeze these cupcakes if needed—place them in a single layer on a baking sheet, freeze until firm, and then transfer to a freezer-safe container. For best results, thaw them overnight in the fridge before serving to preserve the delicate caramel cream center.

Reheating

Since these cupcakes have a creamy filling and frosting, avoid microwaving. Instead, bring them to room temperature naturally before serving, which allows the flavors and textures to shine perfectly.

FAQs

Can I use store-bought caramel sauce instead of making my own?

Absolutely! While homemade caramel sauce adds a special touch and freshness, a high-quality store-bought caramel sauce works just fine and saves time without sacrificing much on flavor.

Is there a way to make the cream filling dairy-free?

You can substitute heavy cream with coconut cream whipped until fluffy and use a dairy-free butter alternative in the frosting. This maintains the creamy texture while keeping the recipe friendly for dairy-sensitive guests.

What’s the best way to prevent the cupcakes from sinking in the center?

Be careful not to overmix the batter, and ensure your baking powder is fresh. Also, don’t open the oven door during the first 15 minutes of baking to keep the temperature steady for proper rising.

Can I make the cupcakes gluten-free?

Yes! Use a 1-to-1 gluten-free baking flour blend in place of all-purpose flour. Make sure the blend includes xanthan gum or a similar binder to maintain the cupcake’s structure and texture.

How do I get a thick caramel cream filling without pudding mix?

If you prefer to skip the pudding mix, chilling the whipped cream filling longer or whipping it to stiff peaks will help it hold its shape well inside the cupcakes, though the texture will be lighter than with pudding added.

Final Thoughts

There’s something truly magical about biting into these Caramel Cream-Filled Cupcakes Recipe and uncovering that dreamy caramel center coated in fluffy frosting and sweet sauce. Whether you’re making them for a special occasion or simply to treat yourself, this recipe brings joy and smiles with every single cupcake. I can’t wait for you to try them and add your own touch to what’s already a delicious classic!

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Caramel Cream-Filled Cupcakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 88 reviews
  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 12 cupcakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Caramel Cream-Filled Cupcakes are a delightful treat featuring moist vanilla cupcakes filled with a fluffy cream center, topped with rich buttercream frosting and drizzled with homemade caramel sauce. Perfect for special occasions or whenever you crave a sweet indulgence, the luscious combination of textures and flavors makes them irresistible.


Ingredients

Scale

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
  • 34 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 23 tablespoons heavy cream or milk

Garnish (Optional)

  • Caramel drizzle
  • Caramel shards or bits


Instructions

  1. Prepare the Cupcakes: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to prevent sticking and ensure easy removal.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents.
  3. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar until the mixture is light, fluffy, and pale in color, which helps create a tender crumb.
  4. Add Eggs and Vanilla: Incorporate the eggs one at a time, mixing well after each addition to emulsify; then mix in the vanilla extract for flavor.
  5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture alternately with the whole milk, starting and ending with the dry ingredients. Mix gently until just combined to avoid overmixing.
  6. Fill Cupcake Liners: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full to allow room for rising without overflow.
  7. Bake Cupcakes: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean, indicating they are fully cooked.
  8. Cool Cupcakes: Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely, preventing sogginess.
  9. Make Cream Filling: In a mixing bowl, whip the heavy cream with the powdered sugar and vanilla extract until soft peaks form, creating a light and airy filling.
  10. Thicken Filling (Optional): For a firmer filling, whisk in the instant vanilla pudding mix and continue whipping until stiff peaks develop.
  11. Fill Cupcakes: Use a knife or cupcake corer to remove the center of each cooled cupcake and fill the hollow with the prepared whipped cream mixture.
  12. Prepare Caramel Sauce: In a medium saucepan over medium heat, melt the granulated sugar, stirring occasionally until it reaches a deep amber color, which is the hallmark of caramelization.
  13. Add Butter: Carefully stir in the cubed unsalted butter, allowing it to melt fully and blend with the caramelized sugar.
  14. Add Cream: Slowly pour in the heavy cream while stirring continuously to combine and achieve a smooth sauce; cook for an additional 1-2 minutes to thicken.
  15. Finish Caramel Sauce: Remove the pan from heat and stir in a pinch of salt if you prefer a salted caramel flavor. Let the sauce cool slightly to thicken before use.
  16. Make Buttercream Frosting: Beat softened butter in a large bowl until creamy, then gradually add powdered sugar, mixing well after each addition to ensure a smooth consistency.
  17. Add Flavor and Liquid: Mix in the vanilla extract and heavy cream or milk, beating the frosting until it becomes light, fluffy, and spreadable.
  18. Frost Cupcakes: Pipe or spread the buttercream frosting onto the cream-filled cupcakes using a piping bag or spatula for an even, attractive layer.
  19. Garnish: Drizzle the cooled caramel sauce over the frosted cupcakes and optionally top with caramel shards or bits for added texture and visual interest.
  20. Serve: Enjoy these decadent Caramel Cream-Filled Cupcakes as a sweet treat for any occasion!

Notes

  • For a more intense caramel flavor, use salted butter or add a pinch of sea salt to the caramel sauce.
  • If you prefer a thicker cream filling, ensure you include the instant vanilla pudding mix and chill the filling before piping.
  • Store leftover cupcakes in an airtight container in the refrigerator for up to 3 days to maintain freshness.
  • Bring ingredients like butter and eggs to room temperature before starting for better mixing and texture.
  • You can substitute whole milk with buttermilk for a slight tang and tender crumb in cupcakes.
  • Allow the caramel sauce to cool to room temperature before drizzling to prevent melting the frosting.

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