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.
These little cupcakes have a caramel drizzle on top so there is no need for traditional frosting.
These are especially fun for a sweet dessert or for a fiesta!
How to Make Flan Cupcakes
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.
You start by making the caramel topping.
Then you fill the cupcake pan.
The caramel goes in first because it will be the topping when cupcakes are inverted.
Then comes the custard filling, followed by the cake mix.
Once they bake, they will look like traditional cupcakes.
Until they are inverted.
For more great cupcake recipes, check out:
Mango cupcakes - a delicious fruity cupcake made with fresh mango!
Coconut Lime Cupcakes – A lovely tropical cupcake that captures the flavors of the tropics.
Simple Caramel Apple Cupcakes – A reader favorite for fall. It’s been shared over 5,000 times because they are really good!
Don't forget to bookmark this recipe.
Flan Cupcake Recipe
- 2 cups white sugar
- 3 eggs
- 1 14 ounces can sweetened condensed milk
- 1 12 ounces can evaporated milk
- 1 teaspoon vanilla
- 1 box Yellow cake mix plus ingredients for a packaged mix.
- Preheat oven to 325 degrees Farenheit. Grease muffin tins with oil or shortening. Heat the 2 cups of sugar over medium heat in a saucepan until it liquifies into caramel. Stir it often so it does not burn. When liquid, pour into prepared muffin tin.
- Grease muffin tins with oil or shortening
- Heat the 2 cups of sugar over medium heat in a saucepan until it liquifieshow lo into caramel. Stir it often so it does not burn. When liquid, pour into prepared muffin tin.
Next prepare the custard by mixing eggs, condensed milk, evaporated milk and vanilla in a bowl.
Pour this mixture over the caramel, filling muffin receptors about ½ full.
In a separate bowl, prepare the cake mix according to package directions.
Pour over the custard mixture leaving about ¼ inch of the tin empty for cupcake expansion.
Bake for 18-20 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 l
You can add whipped cream and nuts or coconyt just prior to serving if you like.
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