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,