These Caramel Custard Flan Cupcakes are a fun dessert and go nicely with a Mexican dish.
I am a cupcake fanatic. I do not make them as often as I used to because I found out as you got older, it is not so easy to fit into your clothes if you eat too many cupcakes. But this one is still a favorite to make. I used a yellow cake mix to simplify making this fun and sweet dessert. The subtle taste of custard blends nicely with the caramel topping.
Flan Cupcake Recipe
- 2 cups white sugar
- 3 eggs
- 1 (14 ounce) can sweetened condensed milk
- 1 (12 ounce) can evaporated milk
- 1 teaspoon vanilla
- 1 box of Yellow cake mix plus ingredients for packaged mix.
Bake for 17-19 minutes.
Let cool about 15 minutes and invert on a serving dish. Don’t let them cool too long or the caramel will stick to the pan. and it will be tough to take them out. Keep refrigerated until served. You can add whipped cream just prior to serving if you like.