Craving a sweet treat that delivers pure comfort in every bite? These Caramel Cream-Filled Cupcakes are the answer—soft, pillowy vanilla cakes hiding a luscious whipped cream center, topped with rich caramel buttercream and a heavenly drizzle of golden caramel sauce. Each cupcake holds a surprise inside, making them as delightful for parties and celebrations as for an afternoon pick-me-up. The combination of creamy, dreamy filling with buttery caramel frosting is simply irresistible. If you love caramel and crave a show-stopping dessert, these Caramel Cream-Filled Cupcakes promise joy with every sweet, gooey mouthful.
Ingredients You’ll Need
Ingredients You’ll Need
Don’t let this ingredient list intimidate you—each component plays a role in creating the magic of Caramel Cream-Filled Cupcakes. From the moist, tender crumb of the cake to the creamy core and fluffy caramel-kissed frosting, quality and balance make the difference. Here’s what you’ll need:
- All-purpose flour: The backbone of the cupcakes, giving them structure and softness.
- Baking powder: Lends the perfect lift for a light, airy cupcake.
- Baking soda: Works with the sour cream and milk for extra fluffiness.
- Salt: Just a pinch to balance all that sweetness and keep flavors vibrant.
- Unsalted butter (softened): Offers a rich, buttery base and ensures a tender crumb.
- Granulated sugar: Sweetens the cupcakes and helps them brown beautifully.
- Eggs: Essential for binding and enriching the batter.
- Vanilla extract: Adds a warm, fragrant background note throughout the recipe.
- Whole milk: For moistness and a delicate texture.
- Sour cream: Makes the crumb extra soft and gives subtle tanginess.
- Caramel sauce: Swirled into the cake and frosting for that signature flavor (store-bought or homemade both work).
- Heavy whipping cream: Forms the creamy, dreamy center of each cupcake.
- Powdered sugar: Sweetens the cream filling and the frosting, making both fluffy and smooth.
- More butter (for frosting): Adds body and flavor to the caramel buttercream.
- Heavy cream (for frosting): Helps get the perfect frosting texture.
- Pinch of salt: Rounds out the flavors, especially lovely in caramel desserts.
How to Make Caramel Cream-Filled Cupcakes
Step 1: Prepare the Cupcake Batter
Start by preheating your oven to 350°F (175°C) and lining a muffin tin with cupcake liners. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt—this step helps distribute the leavening evenly for a perfect rise. In a large bowl, cream the softened butter and sugar together until light and fluffy (give it a good 2–3 minutes; this is what sets the stage for tender cupcakes). Add eggs one at a time, blending well, then add vanilla, milk, and sour cream, mixing until smooth. Gradually add the dry ingredients, mixing just until combined—avoiding overmixing will keep those Caramel Cream-Filled Cupcakes soft!
Step 2: Bake the Cupcakes
Evenly portion the batter into your lined muffin tin (a cookie scoop works wonders for this). Bake for 18–20 minutes—your kitchen will smell heavenly around minute 15! The cupcakes are done when a toothpick comes out clean. Let them cool for a few minutes in the pan, then transfer to a cooling rack. Patience is key—you want them completely cool before the next step!
Step 3: Make the Cream Filling
While the cupcakes cool, whip up the filling by beating heavy cream, powdered sugar, and vanilla together until stiff peaks form—a stand or hand mixer makes this a breeze. The peaks should be able to stand straight up without drooping. Transfer this cloud-like cream to a piping bag fitted with a round tip, ready to become the sweetest surprise inside your Caramel Cream-Filled Cupcakes.
Step 4: Fill the Cupcakes
Take a small knife or cupcake corer and gently remove the center from each cooled cupcake (save those little tops for a baker’s snack!). Pipe the whipped cream into the center until it’s nice and full—don’t hold back. The goal is to get a generous bite of cream in every forkful.
Step 5: Make the Caramel Frosting
Moving on to the crowning glory! Beat softened butter until creamy, then gradually add powdered sugar, caramel sauce, a splash of heavy cream, and a pinch of salt. Whip until the frosting is beautifully fluffy and light. The buttery caramel flavor absolutely makes these Caramel Cream-Filled Cupcakes unforgettable.
Step 6: Frost and Drizzle
Spoon or pipe the frosting over your filled cupcakes, swirling high if you feel fancy. Finally, drizzle each with extra caramel sauce—don’t forget this part! A little dribble over the top instantly transforms them into irresistible bakery-style treats.
How to Serve Caramel Cream-Filled Cupcakes
Garnishes
These cupcakes look gorgeous with a final flourish of caramel sauce—try a zigzag or a delicate spiral across the frosting. For extra flair, sprinkle with flaky sea salt or finish with a tiny caramel candy on top. A little sprinkle of toasted chopped pecans or a dusting of cinnamon can also add textural and visual magic.
Side Dishes
Pair your Caramel Cream-Filled Cupcakes with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream for extra indulgence. A handful of fresh fruit like strawberries or apple slices will work as a light and refreshing counterpoint to their sweet richness. For gatherings, serve alongside coffee or hot chocolate to turn dessert into an occasion.
Creative Ways to Present
Arrange the cupcakes on a tiered stand for a festive touch, or nestle each one in a fancy cupcake wrapper for special occasions. For an elegant dessert plate, cut a cupcake in half to show off the creamy center and set alongside fresh berries. At parties, set up a little caramel drizzle bar so guests can top their own!
Make Ahead and Storage
Storing Leftovers
Caramel Cream-Filled Cupcakes keep beautifully in the fridge for up to three days. Store them in an airtight container—just remember to allow them to come to room temperature before serving so the cake and cream are tender and luscious, not cold or firm.
Freezing
Yes, you can freeze these cupcakes! For best results, freeze the unfrosted and unfilled cupcakes (tightly wrapped), and prepare the filling and frosting fresh. If you have leftovers, freeze them in a single layer until firm, then wrap and store for up to one month. Thaw overnight in the fridge before bringing to room temp.
Reheating
There’s no need to reheat; Caramel Cream-Filled Cupcakes taste best at room temperature. If you’re pulling them from the fridge, give them 30–60 minutes on the counter before serving. For cupcakes straight from the freezer, allow a gentle thaw in the refrigerator overnight.
FAQs
Can I make these cupcakes ahead for a party?
Absolutely! The cupcakes can be baked a day in advance, and you can prepare the filling and frosting ahead as well. Just assemble everything the day you plan to serve for the freshest taste and best presentation.
Is homemade or store-bought caramel sauce better?
Either works beautifully—it’s all about convenience and preference. Homemade caramel lends a deeper, richer flavor, but high-quality store-bought caramel makes these Caramel Cream-Filled Cupcakes both easy and delicious.
Can I use low-fat milk or cream?
You’ll get the best texture and flavor with whole milk and heavy cream, but in a pinch, low-fat milk can work for the cake itself. For the filling and frosting, stick with heavy cream for that lush, fluffy result.
How do I fill the cupcakes without a piping bag?
No piping bag? No problem! You can use a zip-top bag with the tip snipped off, or even spoon the filling in. The most important part is making sure you get a good amount of that whipped cream into every cupcake center.
Can I add salted caramel instead of plain?
Definitely! Swap in salted caramel sauce for an extra layer of flavor, and feel free to finish with a sprinkle of flaky sea salt. The sweet-salty contrast is fantastic, and it takes your Caramel Cream-Filled Cupcakes to another level.
Final Thoughts
If you’re on the hunt for a dessert that draws “wow”s from every guest and brings a little joy to an ordinary day, it’s time to whip up these Caramel Cream-Filled Cupcakes! They deliver the perfect mix of tender cake, silky filling, and indulgent caramel—all in a single bite. Try them soon, and prepare for instant cupcake bliss!
Print
Caramel Cream-Filled Cupcakes Recipe
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the sweet decadence of these Caramel Cream-Filled Cupcakes that are sure to be a hit at any gathering. Moist vanilla cupcakes filled with a luscious whipped cream center and topped with a caramel-infused frosting.
Ingredients
Cupcake Batter:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1/4 cup sour cream
- 1/2 cup caramel sauce, plus more for drizzling
Cream Filling:
- 1/2 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
Frosting:
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 2 tablespoons caramel sauce
- 1–2 tablespoons heavy cream
- Pinch of salt
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Prepare the batter: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs, vanilla, milk, and sour cream. Gradually add dry ingredients and mix until just combined.
- Bake: Divide batter into cupcake liners and bake for 18–20 minutes. Let cool.
- Make the cream filling: Whip cream, powdered sugar, and vanilla until stiff peaks form. Fill cupcakes with whipped cream.
- Prepare the frosting: Beat butter until creamy. Add powdered sugar, caramel sauce, heavy cream, and salt. Frost cupcakes and drizzle with caramel sauce.
Notes
- You can use store-bought or homemade caramel sauce.
- For a salted caramel twist, sprinkle with flaky sea salt after drizzling.
- Cupcakes are best served at room temperature.
Nutrition
- Serving Size: 1 cupcake
- Calories: 360
- Sugar: 31 g
- Sodium: 160 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 70 mg
