Caramel cupcakes topped with toasted marshmallows and sliced almonds

I was challenged to make a dessert without chocolate. Which, if you know me, you’ll understand is not exactly an easy task. 😆

But if chocolate is out of the picture, caramel is obviously the next best thing. Lots of caramel. ❤️

And that’s how these caramel-filled cupcakes with toasted marshmallows happened: soft and fluffy cupcakes with a creamy homemade caramel center, toasted marshmallows on top, and a few sliced almonds for a little crunch.

I made them for the kids, and they disappeared suspiciously fast. 😂 So I figured the recipe deserved a spot on the blog too.

Why You’ll Love These Caramel Cupcakes

Because they’re filled with caramel. Do I really need another reason? 😆

The cupcakes themselves are soft and fluffy, but the best part comes when you reach that gooey caramel center.

Then there’s the toasted marshmallow on top, soft and sticky inside with a lightly caramelized exterior, plus the sliced almonds for a bit of crunch. There are quite a few textures happening in one little cupcake, which is probably my favorite thing about them.

They also look much more complicated than they actually are. These caramel cupcakes are perfect for birthdays, parties, or whenever you want something a little more interesting than a batch of plain cupcakes.

Caramel cupcakes topped with sliced almonds and toasted marshmallows, ready to serve

Tips for Soft and Fluffy Cupcakes

Don’t overmix the batter. Once the flour goes in, mix only until everything is combined. Overmixing can make the cupcakes denser instead of light and fluffy.

Don’t overbake them. Check the cupcakes with a toothpick toward the end of the baking time and take them out as soon as they’re done.

Let the cupcakes cool completely before filling them. I know, waiting is the hardest part. 😆 But warm cupcakes and caramel aren’t exactly the best combination when you’re trying to fill them neatly.

Cupcake batter portioned into individual liners and ready for baking

Fluffy golden cupcakes fresh from the oven, ready to be filled with caramel

How to Make Creamy Homemade Caramel

The homemade caramel sauce is probably the part of this recipe that looks the most intimidating, but it really isn’t difficult. You just need to keep an eye on it.

Sugar can go from beautifully caramelized to burnt surprisingly fast, so this is definitely not the moment to walk away from the stove. 😁

It also helps to have the heavy cream at room temperature before adding it. If the cream is too cold, the sudden temperature change can cause the caramel to seize.

And if that happens, don’t panic. Keep the pan over low heat and continue stirring until the caramel becomes smooth again.

The caramel sauce will also thicken as it cools, so give it some time before filling the cupcakes.

Homemade caramel sauce cooking in a saucepan for filling the cupcakes

Oven-toasted sliced almonds for decorating caramel cupcakes

How to Toast Marshmallows for Cupcakes

The easiest way is with a kitchen torch. It only takes a few seconds to give each marshmallow that golden, slightly caramelized exterior.

Just don’t hold the flame too close or in one place for too long because marshmallows go from toasted to burnt ridiculously fast. Been there. 😆

If you don’t have a kitchen torch, you can also toast the marshmallows briefly under the oven broiler. Keep a very close eye on them, though. This is not the time to multitask. 😂

How to Store Caramel Cupcakes

The plain cupcakes can be made ahead and stored in an airtight container.

I prefer filling them with caramel and adding the marshmallows as close to serving time as possible. This way, the cupcakes keep their texture and the toasted marshmallows look and taste their best.

If you have leftover homemade caramel sauce, store it separately in the refrigerator. It will become thicker when chilled, so gently warm it before using it again.

Cupcakes filled and topped with homemade creamy caramel sauce

Caramel-filled cupcakes topped with caramel sauce and crunchy sliced almonds

Frequently Asked Questions

Can I use store-bought caramel sauce?

Absolutely. If you want to make these cupcakes a little quicker, a good-quality store-bought caramel sauce will work.

I prefer homemade caramel because I can control both the flavor and consistency.

Can I make these cupcakes without marshmallows?

Of course. The toasted marshmallows make them a little more fun, but the caramel-filled cupcakes are delicious without them too.

Can I leave out the sliced almonds?

Yes. I added the almonds for a little contrast and crunch, but they aren’t essential to the recipe.

You can simply leave them out, especially if you’re making the cupcakes for someone with a nut allergy. Just remember that the cupcake batter itself also contains almond flour, so that would need to be replaced as well.

Why did my caramel harden?

Homemade caramel naturally becomes thicker as it cools.

If your caramel is too firm to fill the cupcakes, gently warm it over low heat until it becomes smooth and pourable again.

If it suddenly hardens when you add the cream, continue heating it gently while stirring. It should gradually melt back into a smooth caramel sauce.

Can I freeze caramel cupcakes?

I would freeze only the plain cupcakes, without the caramel filling, almonds, or marshmallows.

Let them cool completely before freezing, then thaw them at room temperature. Once they are fully defrosted, you can fill them with caramel and add the toppings.

More Cupcake and Muffin Recipes

If the muffin tin is already out, you might as well put it to good use. 😁

Pumpkin Muffins with Cream Cheese Filling and Crumble Topping – soft and flavorful pumpkin muffins filled with creamy ricotta and finished with a crunchy cinnamon crumble topping. They’re one of my favorite muffins to make during pumpkin season.

Orange Muffins with Vanilla Cream – light, citrusy muffins filled with smooth vanilla cream. A fresh and creamy combination if you love orange desserts.