Jo Anne Sugimoto


The presentation on this flan/cupcake is beautiful! It is part flan and part red velvet upside-down cupcake, topped with a combination of cream cheese frosting and dulce de leche.


★★★★★ 1 vote

Makes 2 Dozen Cupcakes


  • 1 box
    red velvet cake mix
  • 1/2 c
    sour cream
  • 1 tsp
    vanilla extract
  • 1 can(s)
    evaporated milk
  • 1 pkg
    cream cheese (8 oz.)
  • 4
  • 2 tsp
    vanilla extract
  • 1 c
  • 1
    16 oz.container cream cheese frosting
  • 1
    container dulce de leche



  1. Preheat oven to 375 degrees. Prep 2 - 12-cupcake pans by greasing them lightly.
  2. Follow the instructions to make the cake batter.
  3. Fold in the sour cream and 1 tsp. of vanilla extract to the cake batter. Set aside.
  4. Using a blender, in another bowl, combine evaporated milk, cream cheese, eggs, 1 cup of sugar and 2 tsp. of vanilla extract. Set aside.
  5. Spoon the cake batter into the cupcake tins 2/3 full.
  6. Very carefully pour the flan onto the tops of each cupcake and fill all the way up.
  7. You will see how the two mixtures separate, the flan will go down and the cake batter will go up.
  8. Place a pan in a water bath and bake for 30 to 40 minutes.
  9. Cool for 15 minutes and then refrigerate for 30 minutes.
  10. In a mixing bowl combine the 16 oz. of cream cheese frosting and the 7 oz. of dulce de leche.
  11. Frost cupcakes and decorate with strawberries and shaved chocolate.

Printable Recipe Card


Course/Dish: Cakes
Other Tag: Quick & Easy

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