I miss Christmas. Spring is great, but dang it, I miss the holidays. I was thinking about the wonderful, warm and comforting flavors of Christmas, and decided I needed to bake something featuring them. But I also needed to make a treat that was light and spring-ish. That’s where this idea was created.
I would make a sugar cookie cupcake, and fill them with homemade caramel – a caramel, incidentally, that can be used to make candies, as well. Top it with whipped cream, and you have a deliciously light and flavorful cupcake! And you won’t just get a great batch of sweet cupcakes from this recipe, you’ll get candies, as well! It’s a 2-in-1 recipe! 🙂
What you need:
- 1 box white cake mix
- 1/2 cup water
- 1/2 cup Italian Sweet Cream Creamer (if you can’t find that, Vanilla will work).
- 1/2 cup vegetable oil
- 3 egg whites
- whipped cream (use this recipe or purchase canned whipped cream like Reddi-Whip)
You’re ignoring the ingredients on the box cake mix and using the above items instead (basically cutting the water in half and adding creamer).
- 1 cup butter
- 2 cups packed brown sugar
- 1 cup light corn syrup
- 1 can sweetened condensed milk
- 2 tablespoons whipping cream
- 2 teaspoons vanilla
- 1 teaspoon salt
Preheat oven to 350 degrees. Prepare your muffin pans with either spray or cupcake liners. As always, I prefer the silicone mini muffin pan for 2-bite cupcakes.
In your mixer, combine and beat the cake mix, water, creamer, oil and egg whites. Fill muffin cups 1/2 full of batter and bake for about 12 minutes.
Let the cupcakes cool completely on cooling rack (check out this 3-tiered rack!) Using a sharp knife, cut away a circle, about 1/4 way through the cupcake and pull out the cake.
Now, we’ll make the caramel!
Put the butter, brown sugar, corn syrup and condensed milk in a medium saucepan. Bring to a boil over medium heat, while you consistently stir. Once it begins to boil, very carefully add the whipping cream and stir it in. Continue to stir the mixture over medium heat, until it reaches 238 degrees (soft ball candy stage). I absolutely love my spatula thermometer because it allows me to stir AND see the temperature without burning my hand.
Once it reaches 238 degrees, remove it from the heat and stir in the vanilla and salt. You’ll notice this makes a lot of caramel. That’s because you can fill the cupcakes, and then make candies after! Just spread the leftover caramel on a baking sheet that you spray lightly with oil. Cover with plastic wrap or foil, and place in the fridge for an hour. Take it out, cut the pieces into about 2-bite size candies, and wrap them in wax paper
Fill the cupcakes with about 1/2 teaspoon of caramel. I use a milkshake straw to dip into the caramel, plugging one end, and then releasing it into the cupcake for a mess-free filling technique. Top with whipped cream and sprinkles and enjoy!
Note: The caramel will begin to get a little harder as it sets, so be sure not to store the filled cupcakes in the refrigerator. Also, top the cupcakes with whipped cream right before you are ready to serve them, or the cream will wilt.
Try these cupcakes, too!
Hungry for more? Check out more fun recipes!
Jeni’s Disclaimer: I’m just a regular girl. I love to drink wine while I bake. I’m by no means a professional baker or pro photographer. My creations aren’t staged, they just are what they are, and that’s probably obvious. If you’re a normal person that loves to bake or cook and your food ends up looking like REAL food, and not like something you’ll see on Instagram, you’re in the right place.