These bite-sized caramel cups feature a tender, flaky crust filled with smooth, creamy caramel and finished with a light vanilla frosting. They’re easy to make in large batches and perfect for holidays, parties, or anytime you need a sweet treat that’s guaranteed to disappear fast.
Why You’ll Love This Recipe
These caramel cups are rich without being heavy, thanks to their delicate crust and soft caramel center. They’re ideal for make-ahead desserts, easy to portion, and impressive enough for special occasions while still simple enough for home baking. Each cup delivers the perfect balance of buttery pastry, chewy caramel, and sweet frosting.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the crust
6 ounces cream cheese, softened
1 cup unsalted butter, softened
2 cups all-purpose flour
For the caramel filling
14 ounces individually wrapped caramels, unwrapped
1/2 cup evaporated milk
For the frosting
1 cup white sugar
1/3 cup evaporated milk
1 cup shortening
1 teaspoon vanilla extract
Directions
Preheat the oven to 350°F (175°C).
In a large bowl, combine the softened cream cheese, butter, and flour. Mix until a soft dough forms.
Divide the dough into 48 equal portions. Press each piece gently into a greased mini muffin or tassie pan, forming a small cup.
Bake for 15 minutes, or until the edges are lightly golden. Remove from the oven and allow to cool slightly, then carefully lift the shells out of the pan and set aside.
Place the unwrapped caramels and 1/2 cup evaporated milk in a microwave-safe bowl. Heat on medium-high in short intervals, stirring between each, until completely melted and smooth.
Spoon the warm caramel mixture evenly into the baked shells.
To prepare the frosting, beat the sugar, 1/3 cup evaporated milk, shortening, and vanilla extract together until light, smooth, and creamy.
Top each caramel-filled cup with a small amount of frosting. Allow the cups to set before serving.
You can sprinkle finely chopped nuts on top of the caramel before adding the frosting for extra texture. A pinch of cinnamon or cardamom in the crust adds a warm flavor twist. For a deeper caramel taste, lightly toast the baked shells for an extra minute before filling.
Storage/Reheating
Store caramel cups in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to 1 week. Let chilled cups sit at room temperature for 15–20 minutes before serving to soften the caramel and frosting.
FAQs
Can I make these caramel cups ahead of time?
Yes, they can be made one to two days in advance and stored in an airtight container.
Do I need special pans to make this recipe?
Mini muffin or tassie pans work best, but a well-greased mini muffin tin is sufficient.
Can I freeze caramel cups?
Yes, freeze them in a single layer, then store in a sealed container for up to 2 months.
Why is my crust crumbly?
This usually happens if the dough is overmixed or too cold. Let it rest briefly at room temperature before shaping.
Can I use homemade caramel instead of wrapped caramels?
Yes, as long as it’s thick and creamy enough to set properly.
How do I prevent the shells from breaking?
Allow them to cool slightly before removing and use a gentle twisting motion.
Can I reduce the sweetness?
You can slightly reduce the frosting amount or apply a thinner layer on top.
Are these suitable for large gatherings?
Absolutely, the recipe yields 48 pieces and is easy to double if needed.
Can I flavor the frosting?
Yes, a drop of almond or caramel extract works well.
Should these be served chilled or at room temperature?
They’re best served at room temperature for the creamiest texture.
Conclusion
Caramel cups are a classic, crowd-pleasing dessert that combines simple ingredients with big flavor. Their elegant appearance, rich caramel center, and tender crust make them a reliable favorite for any occasion, from casual get-togethers to festive celebrations.
These caramel cups feature a tender cream cheese pastry filled with smooth caramel and topped with a light vanilla frosting. Perfect for parties and holidays, they’re rich, sweet, and irresistibly bite-sized.
Ingredients
For the crust:
6 ounces cream cheese, softened
1 cup unsalted butter, softened
2 cups all-purpose flour
For the caramel filling:
14 ounces caramels, unwrapped
1/2 cup evaporated milk
For the frosting:
1 cup white sugar
1/3 cup evaporated milk
1 cup shortening
1 teaspoon vanilla extract
Instructions
Preheat oven to 350°F (175°C).
Mix cream cheese, butter, and flour until soft dough forms.
Divide into 48 portions. Press into greased mini muffin pans to form cups.
Bake for 15 minutes or until edges are lightly golden. Let cool slightly, then remove shells.
Melt caramels and 1/2 cup evaporated milk in microwave-safe bowl in intervals, stirring until smooth.
Fill each shell with warm caramel mixture.
For frosting, beat sugar, 1/3 cup evaporated milk, shortening, and vanilla until light and fluffy.
Top each caramel cup with frosting. Let set before serving.
Notes
Top with chopped nuts or a sprinkle of sea salt for extra texture.
Add cinnamon or cardamom to crust for a twist.
Use homemade caramel if preferred, as long as it sets well.
Let cups reach room temperature before serving for best texture.
