Caramel Cream Filled Cupcakes Recipe

The moment you bite into one of these Caramel Cream Filled Cupcakes, you’ll experience pure dessert bliss. That first taste reveals a perfect vanilla cupcake giving way to a luscious, creamy caramel center that oozes decadence. I’ve spent years perfecting this recipe, and trust me, it’s worth every minute spent in the kitchen. The contrast between the light, fluffy cake and the rich, buttery caramel filling creates that magical moment that makes everyone’s eyes close in appreciation. Topped with a swirl of caramel buttercream and a drizzle of extra caramel sauce, these cupcakes aren’t just dessert—they’re an experience.

Why You’ll Love These Caramel Cream Filled Cupcakes

• Hidden Surprise – The caramel cream center creates a delightful reveal when someone takes their first bite
• Perfect Balance – The sweetness of the caramel is balanced by the subtle vanilla in the cake and the slight saltiness in the frosting
• Make-Ahead Friendly – Components can be prepared separately, making assembly easier on busy days
• Show-Stopping Presentation – These cupcakes look professionally made with minimal decorating skills required

Ingredients for Caramel Cream Filled Cupcakes

• All-purpose flour – Creates the perfect structure for our cupcakes (measure by spooning into cups and leveling off for accuracy)
• Granulated sugar – Provides sweetness and helps create a tender crumb
• Baking powder – The leavening agent that gives our cupcakes their perfect rise
• Salt – Enhances all the flavors and balances sweetness
• Unsalted butter – Adds richness and moisture (room temperature for best incorporation)
• Eggs – Provide structure and stability to the cupcake
• Vanilla extract – Adds depth of flavor that complements the caramel beautifully
• Milk – Creates moisture and a tender texture (whole milk works best)
• Caramel sauce – The star of our filling (homemade or high-quality store-bought)
• Heavy cream – Transforms the caramel into a luscious filling consistency
• Powdered sugar – Creates a smooth, pipeable frosting
• Caramel extract – Amplifies the caramel flavor (optional but recommended)

How to Make Caramel Cream Filled Cupcakes

Step 1: Prepare Your Ingredients and Equipment

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. Set out all your ingredients about 30 minutes before beginning to ensure everything, especially the butter and eggs, reaches room temperature. Measure your ingredients accurately—baking is a science, and precision matters!

Step 2: Mix the Cupcake Batter

In a medium bowl, whisk together 1½ cups all-purpose flour, 1½ teaspoons baking powder, and ¼ teaspoon salt. Set aside.

In a large bowl, beat ½ cup (1 stick) unsalted butter with an electric mixer until creamy. Gradually add 1 cup granulated sugar and continue beating until light and fluffy, about 3 minutes. This step incorporates air into the batter for a lighter texture.

Add 2 large eggs one at a time, beating well after each addition. Stir in 2 teaspoons of vanilla extract. Now, alternately add the flour mixture and ½ cup milk to the butter mixture, beginning and ending with the flour (typically three additions of flour and two of milk). Mix on low speed just until combined after each addition. Be careful not to overmix, which can make your cupcakes tough.

Step 3: Bake the Cupcakes

Divide the batter evenly among the prepared muffin cups, filling each about ⅔ full. I find using an ice cream scoop creates perfectly uniform cupcakes. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean and the tops spring back when lightly touched.

Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. The cupcakes must be completely cool before filling and frosting.

Step 4: Prepare the Caramel Cream Filling

While the cupcakes are cooling, make your caramel cream filling. In a medium bowl, combine ½ cup of caramel sauce with ¼ cup heavy cream. Beat with an electric mixer until smooth and fluffy, about 2 minutes. The mixture should be thick enough to hold its shape but still creamy. If needed, refrigerate for 15-20 minutes to firm up slightly.

Step 5: Core and Fill the Cupcakes

Once the cupcakes are completely cool, use a small paring knife or a cupcake corer to remove the center of each cupcake, creating a well for the filling. Cut about ⅔ of the way down, being careful not to go through the bottom. Save the removed cake pieces.

Transfer the caramel cream filling to a piping bag fitted with a medium round tip, or use a small spoon to fill each cupcake cavity with the filling. Don’t overfill—leave a small space at the top. Place a small piece of the removed cake back on top of the filling to create a “lid.” This helps keep the filling from mixing with the frosting.

Step 6: Make the Caramel Buttercream Frosting

In a large bowl, beat 1 cup (2 sticks) unsalted butter until creamy. Gradually add 3 cups powdered sugar, beating on low speed until incorporated. Add ¼ cup caramel sauce, 1 teaspoon vanilla extract, ¼ teaspoon salt, and ½ teaspoon caramel extract (if using). Beat on medium-high speed until light and fluffy, about 3-4 minutes. If the frosting is too thick, add 1-2 tablespoons of heavy cream to reach your desired consistency.

Step 7: Frost and Decorate

Transfer the buttercream to a piping bag fitted with your favorite decorative tip. Pipe the frosting onto the filled cupcakes in your desired pattern. I find a large star tip creates a beautiful presentation.

For the finishing touch, drizzle additional caramel sauce over the frosted cupcakes. For an extra professional look, add a small decorative element like a piece of caramel candy, a sprinkle of sea salt, or gold sprinkles.

Variations to Try

• Salted Caramel Version – Add a pinch of sea salt to the caramel filling and sprinkle a few flakes on top for a sophisticated sweet-salty combination
• Chocolate Caramel – Use chocolate cupcakes instead of vanilla for a decadent twist
• Caramel Apple – Add finely diced apples to the cupcake batter for a fall-inspired flavor
• Coffee Caramel – Add 1 teaspoon of espresso powder to the cupcake batter to enhance the caramel flavor

Pro Tips for Perfect Caramel Cream Filled Cupcakes

• Room Temperature Ingredients – This creates a smoother batter that traps air better during mixing, resulting in fluffier cupcakes
• Don’t Overfill Muffin Cups – Filling them ⅔ full allows room for rising without overflow
• Cooling Is Critical – Never fill or frost warm cupcakes—the heat will melt your filling and frosting
• Frosting Consistency – The perfect buttercream should hold a soft peak when the beater is lifted—not too stiff, not too soft

How to Serve Caramel Cream Filled Cupcakes

Presentation Ideas

For an impressive dessert table, arrange these cupcakes on a tiered stand, varying their height for visual interest. Place a small jar of extra caramel sauce nearby for guests who want an additional drizzle. A sprinkle of edible gold dust or golden sprinkles adds a touch of elegance for special occasions.

Pairing Suggestions

These rich cupcakes pair beautifully with coffee, especially a bold roast that can stand up to the sweetness. For a dessert course, serve smaller cupcakes alongside fresh berries for a refreshing contrast to the caramel’s richness. They’re also wonderful with a glass of dessert wine like Sauternes or a tawny port.

Make Ahead and Storage

Storing Leftover Cupcakes

Store frosted cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Let refrigerated cupcakes come to room temperature before serving for the best flavor and texture.

Freezing Instructions

Unfilled, unfrosted cupcakes can be frozen for up to 2 months. Wrap them individually in plastic wrap, then place in a freezer-safe container. Thaw completely at room temperature before filling and frosting.

The caramel cream filling can be made up to 3 days ahead and stored in the refrigerator. Bring to room temperature and whip briefly before using.

Make-Ahead Tips

For a streamlined process, make components ahead: Bake cupcakes one day, prepare filling and frosting the next, then assemble on the day you plan to serve them. This breaks up the work and ensures maximum freshness.

FAQs About Caramel Cream Filled Cupcakes

Can I use store-bought caramel sauce?

Absolutely! While homemade caramel sauce has a wonderful flavor, a high-quality store-bought caramel sauce works perfectly in this recipe. Look for one with real butter and cream in the ingredients for the best results.

Why did my cupcakes sink in the middle?

Sinking cupcakes usually result from underbaking, opening the oven door too early in the baking process, or overmixing the batter. Make sure your oven is properly preheated, avoid opening the door during the first 15 minutes of baking, and mix the batter just until the ingredients are combined.

Can I make mini cupcakes instead?

Yes! This recipe works beautifully for mini cupcakes. Reduce the baking time to 10-12 minutes and use a smaller piping tip or the end of a small spoon to create the wells for filling.

How can I prevent my filling from soaking into the cupcake?

If your filling seems too thin, whip it a bit longer or refrigerate it for 15-20 minutes to thicken. Also, make sure your cupcakes are completely cool before filling, and consider creating a “plug” by placing a small piece of the removed cake back on top of the filling.

A Show-Stopping Dessert for Any Occasion

These Caramel Cream Filled Cupcakes are more than just a dessert—they’re a statement piece that brings a touch of bakery-quality indulgence to any gathering. The combination of light vanilla cake, rich caramel filling, and silky buttercream creates a perfect balance of textures and flavors that will have everyone asking for your secret recipe.

What makes these cupcakes special is the attention to detail—the carefully crafted filling that stays put until that first magical bite, the perfectly balanced frosting that complements rather than overwhelms, and that final drizzle of caramel that signals the decadence waiting inside.