Caramel Filled Cupcakes with Whipped Caramel Frosting

Caramel Filled Cupcakes with Whipped Caramel Frosting

Have you ever wanted to whip up some cupcakes that have the “WOW” factor without having to slave in the kitchen for hours and hours?  Well, these Caramel Filled Cupcakes with Whipped Caramel Frosting will do just that!

These cupcakes are made from a box and the caramel can even be out of a jar (although I tell you how to make it from scratch), but when you combine it all together, it’ll seem like you spent hours making them and they are just melt-in-your-mouth fabulous!

Of course, if you want to make a yellow cake from scratch, you could do that and they’d be just as amazing, but if you’re looking for an easy short-cut that still impresses, please try these!

The caramel is also easy to make and the fact that you fill up the center of the cupcake with it just makes them even more amazing (use an apple corer to do them – that’s’ the trick!).

They’re rich and decadent and if you love caramel, this recipe will become a favorite for you.

So.. here we go.  If you have any questions, please leave me a comment!

Caramel Filled Cupcakes with Whipped Caramel Frosting Recipe

Yield: 30 cupcakes

Caramel Filled Cupcakes with Whipped Caramel Frosting Recipe


  • 1 yellow cake mix (I prefer Pillsbury)
  • 3 whole eggs
  • 1/2 cup water
  • 1/3 cup oil
  • 1 cup sour cream (8 ounces)
  • 1 small box instant vanilla pudding
  • For the filling:
  • 1 stick butter, melted
  • 1 cup packed light brown sugar
  • 1/4 cup milk
  • 1 teaspoon pure vanilla extract
  • For the frosting:
  • 2 sticks butter
  • 1 cup packed dark brown sugar
  • 1/3 cup heavy cream, or more if needed
  • 16 oz. confectioners’ sugar (~ 4 cups)
  • 1 teaspoon pure vanilla extract


  1. For the cupcakes, thoroughly mix all ingredients together. Bake at 325° for about 18 minutes.
  2. Allow the cupcakes to cool while you make the filling (or use pre-made Caramel sauce from a jar, such as Smuckers). When cool, use an apple corer to remove the center and prepare for filling (see how to do this [here|
  3. To make the filling (if you're not using pre-made), add the butter, brown sugar and milk to a small saucepan. Heat until the butter melts and the sugar dissolves, about 3-5 minutes over medium heat. Remove from heat and stir in the vanilla extract. Allow to cool slightly and it will start to thicken. Spoon it into the cupcake holes.
  4. For the frosting, melt the butter in a saucepan over medium heat and add in the brown sugar and cream. Heat until it boils, then remove it from the heat and transfer to a mixing bowl. Slowly add in the confectioners sugar while mixing. Add the vanilla. Continue mixing until the frosting is completely cooled and is whipped up light and fluffy.
  5. Frost the cupcakes I used a large round tip) and enjoy!!

Happy Caking,



  1. Amanda says

    My frosting came out a little gritty. I added some more heavy cream to smooth it out. Is it supposed to be grainy or did I do something incorrectly? Thanks!

  2. Marisa says

    Has anybody made this into a cake yet? If so, would you have to double the amount of caramel filling and icing you make?

  3. Julie says

    I have to make 175 cupcakes for a wedding. How far ahead can I make the caramel sauce?

    • says

      It could be made several days in advance and kept refrigerated. You could re-warm in in the microwave when you’re ready to use it.

  4. Rylee says

    about how long does the icing take to cool and reach the fluffy consistentcy? It seems to be taking a while.

  5. Kellie says

    I was just wondering I’ve made my caramel from condensed milk, is there a way to incorporate that into a buttercream as such?

    • says

      Mmmm, I bet that would be amazing! I’d just make a basic buttercream, whipping the caramel in at the end and adjusting the amount of liquid until you get a good consistency!

  6. Annike Dunlap says


    I am making about 100 cupcakes for a graduation party… if I were to incorporate the caramel filling, could I freeze them for a few days? Would it effect the caramel?


    • says

      I’m honestly not sure. If I were you, I’d either do a practice run and see how they turn out, or freeze the cupcakes plain, then fill with caramel after you thaw them.

  7. Celeste says

    Pillsbury’s box mix already has pudding in the mix, so you add an additional pudding mix? thank you.

    • says

      Yes, I do add a small box (3.4 oz) of instant pudding mix to the Pillsbury cake mix that already has pudding in it! It works beautifully!

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