Coffee Creamer Cake Pops

Cupcake Cake Pops - made w/ coffee creamer instead of frosting! @candiquik

Have I told you how much I love coffee?

I keep a pitcher supply of this coffee in my fridge at all times during the summer months.

I’m also usually one to experiment by buying those fancy creamers at the grocery store.

Caramel Macchiato!
White Chocolate Mocha!
Irish Creme!
Almond Joy!
Italian Sweet Cream!
York Peppermint Patty!
Gingerbread Latte!
Belgian Chocolate Toffee!

Not so “!!!” once I get them home.

I’m a plain ‘ole half & half kinda girl. Nothing beats it.

Ok, heavy whipping cream and sweetened condensed milk come close, but I almost always regret buying the ‘fancy’ flavored creamers.

Well I have a solution….mix that fancy coffee creamer with CAKE, duh. Then make cake pops.

I’m excited about this. You know what this means!? Like a 1,000 more combinations for cake pop flavors! Not to mention, a ‘lighter’ cake pop and  slightly less sweet.
I used this caramel macchiato flavor with yellow cake. The caramel here was hardly recognizable, but the cake pops were a hit.

Here’s what I used to make the Cupcake Pops pictured above:
1 box cake mix (+ ingredients required for cake)
1 package Vanilla CANDIQUIK
1 package Chocolate CANDIQUIK
1/4 cup coffee creamer (your choice of flavor)
*To establish the blue color I used 1 packet of Duncan Hines Frosting Creations in Cotton Candy flavor (the cotton candy flavor is very, very faint)
1 My Little Cupcake Mold


Bake cake as directed on box. (*Please note, the coffee creamer is not added to the raw cake batter. It is mixed with the fully baked cake, replacing the frosting that is normally used for making cake balls/pops)

Crumble cooled and trimmed* cake into a large bowl. (*Trim the edges off of the cake for smoother cake pops)

Add 1/4 cup coffee creamer to cake and mix thoroughly with your hands.

Chill mixture in fridge.

Follow recipe steps below for using cake pop molds…


Cupcake Cake Pops - made w/ coffee creamer instead of frosting! @candiquik


image source: My Little Cupcake

Have you seen these little cake pop molds around the web? Maybe you even own one?!

This was my first time using one and it was great.

Truly…no paid promotion here, just my honest opinion.

My next “shape” request for MLC: a football!

I had a heck of a time shaping my football cake pops a while back.

These molds are great because they give you perfectly consistent shapes and sizes of pops, every time.

They come out of the mold really easy, too.

 Grab a healthy handful of this {coffee creamer!} cake mixture and roughly form it into a nice big blob. This creates a smooth surface when being used with the mold.

You want to stuff the mold plum full so that you get a nice evenly shaped cake pop.

Then squeeeeeze shut. You want to squeeze hard and completely shut so that all of the excess cake mixture is forced out of the mold. This ensures you aren’t left with a “rim” of excess cake around the cake pop.

Eeeek! Adorable.

You’re probably wondering how in the world I got my cupake pops dipped only on the bottom with the stick inserted. I didn’t.

Grab your cupcake-shaped cake ball (no lollipop stick inserted, yet) and carefully dip into the chocolate CandiQuik, let the excess drip off – then insert the lollipop stick. Place in a Styrofoam block to dry.

For the top of the cupcake I dipped them in Vanilla CandiQuik that I tinted blue with Duncan Hines Frosting Creations (Cotton Candy flavored – which was barely noticeable).

And a cherry on top! Or an M&M.

Cupcake Cake Pops - made w/ coffee creamer instead of frosting! @candiquik


Happy Baking!

Please let me know what you think of the coffee creamer substitute in the cake pop recipe!!

Common Cake Pop Issues and Problems | The Best Cake Pop Tutorial | @candiquik

Linked to the following parties: Mrs. Happy Homemaker, Crazy for Crust, Bru Crew Life, Something Swanky, Chocolate, Chocolate & More, Sweet Bella Roos, Kitchen Fun w/ my 3 SonsFollow Miss Candiquik on BlogLovin'

Tell Me Something Sweet

  1. says

    The Duncan Hines Frosting Creations are powder, correct? I was curious how well those mixed with the chocolate. Guess I’ll have to play around with these. :)

    I have the cupcake mold and yes, I would LOVE for a football shaped one. Would make things so much easier with those orders.

    • says

      Hi Alicia,
      Yes, they are a powder! They mix pretty well with the coating!! They do leave tiny, tiny little specks of color (as you can probably see in the photos), but they work great…just mix well and you’re good to go!

  2. says

    Do you not decrease your water in your box cake receipe when adding the additional liquid creamer? I will try this. Always looking for new gormet flavors for my Cakepops. thanks for sharing. K.

  3. salpie says

    If I understood correctly, once you crumble the cake you add only 1/4 of coffee creamer and you mix it well to form the cake pops without anything else. Is it correct? Please clarify. Thank you.

  4. says

    Thank you for sharing your ideas. your a genius!!!.I love all your recipes
    By the way just want to ask what is a good option aside from using candiquick we dont have it here in the Philippines. =(

  5. jazibe says

    since the creamer need refrigeration after opening, how long do the pops keep? (outside the fridge)
    thanks, great idea. (i’ve used vanilla pudding instead of frosting and it also works great, slightly less sweet)

  6. says

    these sound (and look) gorgeous. I may have to do an international shop just too give these a go, who cares bout the crazy shipping costs would be totally worth it too give these a go x

  7. Candice says

    Hi Sarah,

    I came across your site from Love From the Oven’s site. I don’t have the cupcake mold yet, but wanted to find out if you had to grease the mold so that you were able to take the cake mixture out?


  8. Linda says

    Using the flavored coffee creamers is such an awesome idea. Personally I find the original (cake and icing mixture) too sweet so I am anxious to try this. And where do you find those darling molds? I would love to get my hands on some. Thanks for all your wonderful ideas.

    • says

      Hi Linda,
      Thanks for stopping by! If you click on the link for the My Little Cupcake molds (listed in the directions), it will take you to their website where you can purchase. And yes, you have to try the coffee creamer!

  9. indytrishd says

    I have recently been experimenting with the flavored coffee creamers. OMG! I use the creamer in place of water, add an extra egg, and follow the remainder of the recipe. I can then add a little creamer, etc. to the already baked cake for added flavor and moisture. They come out fantastic. The number of flavors are unlimited. I’m always adding a little extra something to the batter for even more texture when eating them. People love them.


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