Oh my goodness, have you ever had one of those days where you just need a little bite of something sweet, but you don’t want to commit to a whole slice of cake? That’s where these mini vanilla caramel cream cups come in. They’re like tiny edible hugs, you know? Crispy graham cracker cups filled with fluffy vanilla whipped cream and drizzled with that glorious golden caramel, it’s the perfect balance of textures and flavors. I make these for book club, potlucks, or honestly just when I need a pick-me-up. They disappear faster than you can say “second helping,” trust me!
Irresistible Mini Vanilla Caramel Cream Cups in 20 Minutes
- Total Time: 20 minutes
- Yield: 12 cups 1x
- Diet: Vegetarian
Description
Mini vanilla caramel cream cups are delightful bite-sized desserts perfect for any occasion. They combine creamy vanilla filling with rich caramel in a crisp cup.
Ingredients
- 1 cup graham cracker crumbs
- 3 tbsp melted butter
- 1 cup heavy cream
- 1 tsp vanilla extract
- 2 tbsp powdered sugar
- 1/2 cup caramel sauce
Instructions
- Mix graham cracker crumbs with melted butter.
- Press mixture into mini muffin tins to form cups.
- Bake at 350°F for 5 minutes, then cool.
- Whip heavy cream with vanilla and powdered sugar until stiff peaks form.
- Pipe whipped cream into cooled cups.
- Drizzle with caramel sauce before serving.
Notes
- Chill cups before filling for better texture.
- Use store-bought caramel sauce for convenience.
- Garnish with chocolate shavings if desired.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 8g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
Ingredients for Mini Vanilla Caramel Cream Cups
Here’s what you’ll need to make these irresistible bite-sized treats:
- 1 cup graham cracker crumbs, finely ground (about 8 full sheets)
- 3 tbsp melted unsalted butter, slightly cooled
- 1 cup cold heavy cream (chill your bowl too!)
- 1 tsp pure vanilla extract (the good stuff makes all the difference)
- 2 tbsp powdered sugar, sifted to avoid lumps
- ½ cup thick caramel sauce (store-bought is fine, but homemade elevates it)
That’s it! Just six simple ingredients for these little cups of joy. I always double the recipe because, well… you’ll see why once you taste them.
How to Make Mini Vanilla Caramel Cream Cups
Okay, let’s get to the fun part! These little cups come together faster than you’d think, but there are a few key steps to get them just right. Follow along and you’ll be popping these sweet bites in your mouth before you know it.
Preparing the Graham Cracker Cups
First, grab your mini muffin tin, no need to grease it if you’re using a non-stick pan. Mix those graham cracker crumbs with melted butter until it looks like wet sand. Now comes the slightly tedious but totally worth it part: press about a tablespoon of mixture into each cup, really packing it down with your fingers or the back of a spoon. You want nice sturdy little cups! Pop them in the oven at 350°F for just 5 minutes, they’ll smell amazing. Let them cool completely before filling, or they’ll get soggy (trust me, I learned this the hard way).
Making the Vanilla Cream Filling
Here’s my secret: chill your mixing bowl and beaters in the freezer for 10 minutes before starting. Cold equipment makes all the difference! Pour in the heavy cream, vanilla, and powdered sugar, then whip on medium-high until soft peaks form. Keep going until those peaks stand straight up when you lift the beaters, but stop before it turns into butter (we’ve all been there). The filling should be thick enough to hold its shape when piped.
Assembling the Mini Vanilla Caramel Cream Cups
Now for the best part! Spoon or pipe your whipped cream into the cooled cups, I use a zip-top bag with the corner snipped off for easy piping. Drizzle generously with caramel sauce (warm it slightly if it’s too thick). For extra flair, sprinkle with sea salt, chocolate shavings, or crushed nuts. Serve immediately or chill for up to 2 hours before serving, if you can wait that long!
Tips for Perfect Mini Vanilla Caramel Cream Cups
After making these dozens of times (okay, maybe hundreds), I’ve picked up some tricks to make them foolproof. First, chill your graham cracker cups for at least 15 minutes before filling, this keeps them crisp against the creamy filling. Second, don’t skimp on the vanilla! Real extract beats imitation every time. Third, if your caramel sauce is too thick, warm it slightly for that perfect drizzle. And my favorite tip? Make extra, these disappear faster than cookies at a bake sale! Oh, and if you’re feeling fancy, a tiny sprinkle of flaky sea salt on top makes the caramel flavor pop.
Ingredient Substitutions and Variations
Listen, I know we don’t always have every ingredient on hand, so here’s how to tweak this recipe when needed. For gluten-free friends, swap the graham crackers with gluten-free cookies or even almond flour mixed with a touch of honey. Dairy-free? Coconut cream whips up beautifully instead of heavy cream. Out of powdered sugar? Just blend regular sugar in a spice grinder until fine. And if caramel isn’t your thing, try melted chocolate or berry compote. The beauty is how adaptable these little cups are! If you enjoy these types of small desserts, you might also like checking out recipes from Family Tastes.
Storing and Serving Suggestions
These little cups are happiest when served chilled, so pop them in the fridge if you’re not devouring them immediately. They’ll keep beautifully for up to 2 days, just cover loosely with plastic wrap so the caramel doesn’t make the tops soggy. Perfect with your afternoon coffee or as a fancy dessert after dinner. I love serving them alongside fresh berries for a pretty presentation that balances the sweetness. Pro tip? Put them out on a tiered stand at parties, they disappear even faster that way!
Mini Vanilla Caramel Cream Cups FAQs
Can I freeze these mini vanilla caramel cream cups?
You absolutely can! Freeze just the graham cracker cups (without filling) for up to a month. Thaw at room temperature before filling. The whipped cream filling doesn’t freeze well though, it gets weepy when thawed. My trick? Make extra cups to freeze, then whip fresh cream when you’re ready to serve.
How do I prevent soggy cups?
Two secrets: First, make sure your cups are completely cooled before filling. Second, chill them for 15 minutes after baking to really set that buttery crust. If you’re prepping ahead, store the cups and filling separately, then assemble right before serving.
Can I make these ahead for a party?
Yes! Bake the cups up to 2 days in advance and keep them in an airtight container at room temp. Whip the cream filling the day of your event, it holds its shape best when fresh. Assemble no more than 2 hours before serving for perfect texture.
Nutritional Information
Just so you know what you’re indulging in (because let’s be honest, you’re probably eating more than one!), here’s the nutritional breakdown per mini cup. Remember, these values are estimates and can vary based on the specific ingredients you use.
- Serving Size: 1 cup
- Calories: 120
- Total Fat: 7g (Saturated Fat: 4g, Unsaturated Fat: 2g)
- Cholesterol: 20mg
- Sodium: 85mg
- Total Carbohydrates: 12g
- Sugars: 8g
- Protein: 1g
Not too bad for such a decadent little treat, right? I like to think of them as portion-controlled happiness. The caramel adds most of the sugar, so if you’re watching that, you can always go lighter on the drizzle (but where’s the fun in that?). If you are looking for other small dessert ideas, check out these mini caramel biscuit dessert cups recipe.
Final Thoughts
There you have it, my go-to recipe for when I need a little sweet happiness in my life. These mini vanilla caramel cream cups never fail to impress, and they’re so easy to make! Give them a try and let me know how yours turn out. Tag me in your photos so I can see your beautiful creations, I’ll be living vicariously through your baking adventures! For more bite-sized inspiration, you might enjoy these mini dessert shots for parties recipe.