Family recipe
Caramel Custard Flan Cupcakes
Ingredients
Caramel
•2 cups white sugar
Custard
•3 eggs
•1 (14 ounce) can sweetened condensed milk
•1 (12 ounce) can evaporated milk
•1 teaspoon vanilla
Cake
•1 box of Yellow cake mix plus ingredients for packaged mix.
•2 cups white sugar
Custard
•3 eggs
•1 (14 ounce) can sweetened condensed milk
•1 (12 ounce) can evaporated milk
•1 teaspoon vanilla
Cake
•1 box of Yellow cake mix plus ingredients for packaged mix.
Cooking Instructions
Preheat oven to 325 degrees Farenheit. Grease muffin tins with oil or Crisco. 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.
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 1/2 full. Then prepare the cake mix according to package directions. Pour over the custard mixture leaving about 1/4 inch of the tin emplty for cupcake expansion.
Bake for 17-19 minutes.
Let cool about 15 minutes and invert on a serving dish. Don’t let them cool too much or the caramel will stick to the pan. Keep refrigerated until served. You can add whipped cream if you like.
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 1/2 full. Then prepare the cake mix according to package directions. Pour over the custard mixture leaving about 1/4 inch of the tin emplty for cupcake expansion.
Bake for 17-19 minutes.
Let cool about 15 minutes and invert on a serving dish. Don’t let them cool too much or the caramel will stick to the pan. Keep refrigerated until served. You can add whipped cream if you like.
Free Recipe provided by: Anna & Mark's Recipes © 2026
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