Name: Caramel Cream Cupcake
Prep time: 15 min
Cook time: 25 min
Total time: 1 h
Cuisine: American
Ingredients: 2 eggs; 1 cup sugar; 1 glass of milk; Half a glass of oil; 2 cups flour; 1 packet of baking powder; 200 ml cream; 2 tablespoons caramel sauce; 100 g labneh

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These Caramel Cream Cupcakes are soft, moist, and topped with a silky caramel-infused cream that melts in every bite. Perfect for celebrations, afternoon treats, or just because I want something sweet, they bring a rich caramel flavor without being overly heavy.

Caramel Cream Cupcake

Why You’ll Love This Recipe

I love this recipe because it’s incredibly easy to put together and delivers big on flavor. The cupcake base is tender and fluffy, while the cream topping is light, creamy, and has just the right amount of caramel sweetness. Plus, the ingredients are simple, and I usually already have everything in the pantry. It’s also a great recipe to impress guests or enjoy as a solo indulgence.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cupcake batter:

2 eggs
1 cup sugar
1 glass of milk
Half a glass of oil
2 cups flour
1 packet of baking powder

For the caramel cream topping:

200 ml cream
2 tablespoons caramel sauce
100 g labneh

Directions

I start by beating the eggs and sugar together until the mixture becomes light and fluffy.
Then I add the milk and oil, stirring well to combine.
I sift in the flour and baking powder, folding them gently into the mixture until smooth.
I pour the batter evenly into cupcake molds, filling each about two-thirds full.
I bake them in a preheated oven at 180°C (350°F) for about 20–25 minutes, or until a toothpick inserted comes out clean.
While the cupcakes cool, I whip the cream until soft peaks form.
I fold in the labneh and caramel sauce, mixing until smooth and creamy.
Once the cupcakes are completely cooled, I pipe or spoon the caramel cream over each one.
For a final touch, I drizzle some extra caramel sauce over the top.

Servings and timing

This recipe makes approximately 12 cupcakes.
Prep time: 15 minutes
Baking time: 20–25 minutes
Cooling and decorating time: 20 minutes
Total time: about 1 hour

Variations

I sometimes add a pinch of sea salt to the caramel for a salted caramel twist.
Chocolate chips in the cupcake batter turn these into caramel chocolate chip cupcakes.
For a tangier topping, I substitute the labneh with mascarpone or cream cheese.
A touch of cinnamon in the batter gives it a cozy, spiced feel—perfect for autumn.

Storage/Reheating

I store these cupcakes in an airtight container in the refrigerator for up to 3 days. If I want to serve them warm (without the cream), I heat the cupcakes in the microwave for about 10–15 seconds. I always make sure to add the cream topping after reheating if I’ve stored them separately.

FAQs

What is labneh and can I substitute it?

Labneh is a thick, tangy yogurt-based cheese. If I don’t have it, I use cream cheese or mascarpone as a substitute.

Can I make these cupcakes in advance?

Yes, I often bake the cupcakes a day ahead and store them without the cream. I prepare and pipe the cream just before serving.

Can I use store-bought caramel sauce?

Absolutely. I use a good-quality store-bought caramel sauce when I’m short on time, and it still tastes amazing.

Can I freeze these cupcakes?

I freeze the plain cupcakes (without the topping) for up to 2 months. I thaw them at room temperature and then add fresh cream before serving.

Can I make this recipe dairy-free?

Yes, I’ve tried it with plant-based milk and dairy-free cream alternatives. I replace labneh with a thick coconut yogurt or a dairy-free cream cheese.

Conclusion

These Caramel Cream Cupcakes are an irresistible combination of fluffy sponge and smooth caramel topping. Whether I’m making them for guests or a personal treat, they never disappoint. The balance of sweet, creamy, and airy textures makes this a go-to dessert in my kitchen.