Caramel Cream Cupcakes

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With a brown sugar cupcake, cream filling and caramel icing, these Caramel Cream Cupcakes are as sweet and delicious as the candy! I love them so darn much!

Caramel Cream Cupcakes side view

Caramel Cream Cupcakes on a wooden board

Caramel Cream Cupcakes

I have been a fan of Caramel Cream candies for as long as I can remember. Both the caramel and the cream take me to a happy place. These cupcakes do just that as well.

So over the last week or so, we’ve be trying out different shades of light blue to finally paint our living room. We’ve been in our house for about 4 years and it was new when we bought it. We’ve yet to paint and we are finally getting on it.

I’m telling you, picking a paint color is tough! We had little patches of about 8 different shades on one wall and I went back and forth many times.

I finally picked a shade and the hubs is painting a wall at a time. He likes doing that kind of thing. I can’t wait to see it all done! I think the light blue walls with the white trim will look quite nice.

Now I just need a new rug and decorative pillows to match! 😉

Caramel Cream Cupcakes on blue and white paper
Caramel Cream Cupcakes with a bite out of one

But back to these amazing cupcakes. I have a funny way of eating some of my favorite foods. These candies are one of those foods.

I like eating the caramel and cream separate. That way I can really taste each of them. Honestly, the cream is my favorite part. So sweet and delicious.

I bite one of the thin ends of caramel off, then peel the caramel off the cream, and eat the caramel. Then I savor the cream. It’s quite a delicate process. 🙂

To make one of my favorite candies into a cupcake, I started with by making the cupcake with brown sugar and browned butter. Browned butter is really not hard to make. It’s just melted butter that is cooked until brown. You just need to watch it while it cooks because it can burn very quickly – and it’s not a nice smell when it burns. But when done right, browned butter has a wonderfully caramel-y smell and flavor. The browned butter and brown sugar lend their flavor to the cupcake.

Caramel Cream Cupcakes on blue and white paper
Caramel Cream Cupcakes on blue and white paper

Then the cream filing – my favorite part. It’s made with shortening, powdered sugar and vanilla. It’s so similar to the filling in the candy – it’s delicious!

The caramel icing is…well…the icing on the cake. Together it all makes a wonderfully sweet, candy-like cupcake. I absolutely love them! Caramel-y, creamy, moist and delicious!

Caramel Cream Cupcakes on blue and white paper


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Caramel Cream Cupcakes with bite taken out

Caramel Cream Cupcakes

  • Author: Lindsay
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes
  • Yield: 12-14 Cupcakes
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


With a brown sugar cupcake, cream filling, and caramel buttercream frosting, these Caramel Cream Cupcakes are as sweet and delicious as the candy they were inspired by.



  • 3/4 cup salted butter
  • 1 2/3 cups all purpose flour
  • 1 cup brown sugar, loosely packed
  • 1/4 tsp baking soda
  • 1 tsp baking powder
  • 3 egg whites
  • 1 tsp vanilla extract
  • 1/2 cup sour cream
  • 1/2 cup + 3 tbsp milk (I recommend 2%)


  • 1/2 cup salted butter
  • 1 cup light brown sugar
  • 1/3 cup heavy cream
  • 4 cups powdered sugar
  • 34 tbsp milk
  • 1214 caramel cream candies


  • 1/2 cup vegetable shortening
  • 2 1/4 cups confectioners’ sugar
  • 1/2 tsp vanilla extract
  • 1/8 cup water



1. Slice butter into tablespoon sized pieces.
2. Heat butter in a light colored saucepan on medium heat until melted, whisking while it melts.
3. After the butter melts, it will foam and bubble. Keep whisking.
4. As the foam starts to fade, the butter will start to brown and have a nutty smell.
5. Once brown, remove it from heat and pour into another bowl to cool. The butter can go from brown to burned very quickly, so watch it carefully.
6. Preheat oven to 350 degrees.
7. Whisk together flour, sugar, baking soda and baking powder in a large mixing bowl.
8. Add egg whites, vanilla, sour cream and milk and mix on medium speed until smooth. Slowly add brown butter while mixing.
9. Fill cupcake liners a little more than half way.
10. Bake 18-20 minutes.
11. Allow to cool for 1-2 minutes, then remove to cooling rack to finish cooling.
Note: You may notice little bits of butter in the batter, but that’s ok. They will melt into the cupcake as they bake.


1. Melt butter in a saucepan.
2. Add brown sugar and heavy cream and whisk constantly over medium heat until sugar is dissolved.
3. Bring to a boil and allow to boil for 3 minutes, no more.
4. Remove from heat and allow to cool for about 15 minutes.
5. Transfer caramel to mixer bowl.
6. Mix in powdered sugar, beginning with 3 cups and increasing from there until you get the desired consistency.
7. Add milk to thin out the icing a bit.
8. Allow icing to cool fully. Icing will be thick.


1. Beat the shortening until smooth.
2. Add the powdered sugar, vanilla extract and water and mix until smooth. Filling will me thick.


1. Use a cupcake corer to remove the center of the cupcakes. If you don’t have a corer, use a knife.
2. Spoon filling into the hole in the cupcakes.
3. Ice the cupcakes.
4. Top cupcakes with caramel cream candies.


  • Serving Size: 1 Cupcake
  • Calories: 601
  • Sugar: 71.4 g
  • Sodium: 210.5 mg
  • Fat: 28.1 g
  • Carbohydrates: 85.8 g
  • Protein: 4.1 g
  • Cholesterol: 54.3 mg

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About Lindsay

I'm a wife and a mom to twin boys and a baby girl! And I've got a serious sweets addiction! Bring on the treats!

Scripture I’m Loving

“Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29