You know those desserts that disappear before you even finish setting them out? That’s exactly what happens with these mini caramel cream cups. I first made them for a last-minute book club gathering, and let me tell you, they were gone in minutes. The best part? They’re embarrassingly easy to whip up (no oven required!) but look and taste like you spent hours in the kitchen. Imagine biting into a crisp phyllo shell filled with clouds of vanilla-specked cream swirled with gooey caramel. They’re the perfect little bites for parties, but honestly, I’ve been known to make a batch just for myself on a Tuesday afternoon. Trust me, once you try them, you’ll understand why these mini caramel cream cups have become my most-requested recipe.
Why You’ll Love These Mini Caramel Cream Cups
Listen, I’m not exaggerating when I say this recipe is a total game-changer. Here’s why you’ll be obsessed:
- No oven required: Seriously, just a bowl and a whisk, perfect for when you’re craving something sweet but don’t want to turn on the stove.
- Impressively easy, secretly fancy: The caramel swirls make these look like they came from a bakery, but they take less than 15 minutes to assemble.
- Party magic: I’ve brought these to everything from bridal showers to kids’ birthdays, and they always steal the show. Bonus: they’re bite-sized, so no plates or forks needed!
- Customizable: Swap in salted caramel, add a sprinkle of sea salt, or even a dash of espresso powder for a grown-up twist.
Basically, they’re the little dessert that checks all the boxes, easy, delicious, and downright addictive.
Ingredients for Mini Caramel Cream Cups
Here’s everything you’ll need to make these irresistible little treats. I’m pretty strict about a couple items, trust me, it makes all the difference! If you are looking for more dessert inspiration, check out Family Tastes for great ideas.
- 1 cup heavy cream, chilled: Cold cream whips up fluffier and holds its shape better. I always pop my mixing bowl in the freezer for 10 minutes too.
- ½ cup caramel sauce, room temperature: Homemade or store-bought both work, but thicker sauces create prettier swirls.
- 1 tsp vanilla extract: The real stuff only, imitation vanilla just won’t give you that warm, cozy depth.
- ¼ cup powdered sugar: Sift it first to avoid any lumps in your silky cream.
- 12 mini phyllo cups: Find these in the freezer aisle near pie crusts. So crisp, so perfect!
Quick note: “Stiff peaks” means when you lift the whisk, the cream stands straight up without flopping over. You’ll know it when you see it!
How to Make Mini Caramel Cream Cups
Ready for the easiest dessert assembly ever? Follow these steps, and you’ll have perfect caramel cream cups in no time. The key is taking your time with each step, especially when whipping the cream. Let’s dive in!
Step 1: Whip the Cream
Grab that chilled bowl (remember, cold is key!) and pour in your heavy cream. Start whisking on medium speed, if you’re using a hand mixer like I do, it’ll take about 2 minutes to reach soft peaks. That’s when the cream leaves trails but still droops when you lift the whisk. Now add the powdered sugar and vanilla, then crank up the speed a notch. Keep going until you get stiff peaks, about another minute, where the cream stands tall when you lift the whisk. Don’t walk away during this part! Overwhipped cream turns grainy fast.
Step 2: Fold in Caramel
Here’s where the magic happens. Drizzle the caramel sauce over your whipped cream, then grab a rubber spatula. Use big, gentle folds, think of it like turning pages in a book, to barely mix it in. You want beautiful caramel ribbons running through, not a uniform beige mess. Three or four folds max! My mom always says, “When you think you should do one more fold, stop.” That’s how you get those Instagram-worthy swirls.
Step 3: Assemble and Chill
Line up those crispy phyllo cups on a tray. Spoon or pipe the cream mixture in, filling just to the top (they’ll puff slightly). Pro tip: A small cookie scoop gives you perfect portions. Now the hard part, waiting! Pop them in the fridge for at least 30 minutes. This lets the caramel flavor meld and the phyllo cups get that perfect crisp-tender bite. If you can resist, an hour makes them even better. Trust me, it’s worth it!
Tips for Perfect Mini Caramel Cream Cups
After making these dozens of times (okay, maybe hundreds), here are my foolproof secrets for the absolute best results:
- Keep everything cold: I chill my bowl, beaters, even the measuring cup for the cream. Warm tools = sad, soupy whipped cream.
- Drizzle with flair: Right before serving, I warm a spoonful of extra caramel and zigzag it over the tops, instant bakery-worthy look!
- Gluten-free? Swap in gluten-free mini tart shells, they work just as well and nobody will know the difference.
- Make ahead magic: Whip the cream mixture up to 4 hours early, keep it chilled, then fill the cups last-minute for crisp shells.
These little tweaks take your caramel cups from good to “Can I have the recipe?” every time! If you enjoy these, you might also like our recipe for mini caramel cheesecake.
Serving and Storage Suggestions
These mini caramel cream cups taste best straight from the fridge, that chill makes the caramel swirls extra luscious. I love serving them with strong coffee or a glass of cold milk. For a fancy touch, sprinkle a pinch of flaky sea salt right before serving. If (somehow) you have leftovers, tuck them into an airtight container in the fridge for up to 2 days. Just know they tend to disappear way before then!
Mini Caramel Cream Cups FAQs
I get so many questions about these little caramel clouds! Here are the answers to what everyone wants to know:
Can I use store-bought caramel sauce?
Absolutely! I usually have a jar of good-quality caramel in my pantry for emergencies. Just warm it slightly if it’s too thick to swirl.
How far in advance can I make these?
You can whip the cream mixture up to 4 hours ahead, but assemble no more than 2 hours before serving to keep the phyllo cups crisp.
Why did my whipped cream deflate?
You might have overmixed when folding in the caramel, gentle is key! Or your bowl wasn’t cold enough (I’ve made that mistake too).
Any nut-free alternatives to phyllo cups?
Try mini graham cracker tart shells or even spoon the mixture into shot glasses for a fun parfait! For more no-bake ideas, check out our no-bake mini vanilla cheesecake.
Nutritional Information
Nutritional values are estimates and vary based on ingredients used. Each mini caramel cream cup contains approximately 120 calories, 8g fat (5g saturated), 12g carbs, 10g sugar, and 1g protein. A little indulgence that feels just right!
Final Thoughts
There you have it, my foolproof recipe for mini caramel cream cups that never fails to delight. I’d love to hear how yours turn out! Tag me when you make them, or better yet, save me one. Happy baking, friends!
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12 Mini Caramel Cream Cups: Irresistible Bites of Bliss
- Total Time: 45 minutes
- Yield: 12 mini cups 1x
- Diet: Vegetarian
Description
Delicious mini caramel cream cups that are perfect for any occasion. These bite-sized treats combine rich caramel with smooth cream for a delightful dessert.
Ingredients
- 1 cup heavy cream
- 1/2 cup caramel sauce
- 1 tsp vanilla extract
- 1/4 cup powdered sugar
- 12 mini phyllo cups
Instructions
- In a mixing bowl, whip the heavy cream until soft peaks form.
- Add the powdered sugar and vanilla extract, then continue whipping until stiff peaks form.
- Gently fold in the caramel sauce, leaving swirls for a marbled effect.
- Spoon the mixture into the mini phyllo cups.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
- You can drizzle extra caramel sauce on top before serving.
- Store leftovers in the refrigerator for up to 2 days.
- For a gluten-free version, use gluten-free mini cups.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 mini cup
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg