Caramel Cupcakes

Caramel Cupcakes are the ultimate little bites of happiness that quickly become the star of any gathering. I first made these for my niece’s birthday, and while the kids loved them, it was the adults sneaking seconds that truly convinced me of their magic.

These Caramel Cupcakes are perfect for cozy nights in or celebrations, thanks to their fluffy vanilla base filled with rich caramel flavor, all topped with a dreamy cream cheese frosting swirled with luscious caramel sauce. What makes this recipe a keeper is how easy it is to make, yet it tastes like you spent hours in the kitchen perfecting it.

Whether you’re a beginner or a seasoned baker, these caramel cupcakes will quickly become your go-to treat for any occasion, or just because it’s Tuesday! Enjoy every indulgent, sweet bite.

Table of Contents

Why You’ll Love These Caramel Cupcakes

Trust me, once you try these caramel cupcakes, you’ll be hooked! Here’s why they’re absolutely foolproof and delicious:

• Easy-peasy: We’re starting with a box mix (my little secret!) so you’re halfway done before the oven even finishes preheating
• Sweet & salty perfection: That sprinkle of sea salt on top? It cuts through the richness and makes the caramel flavor pop
• Crowd-pleasers: I’ve never brought these to a party without someone asking for the recipe
• Totally customizable: Add chopped nuts, chocolate chips, or swap the frosting – they’re like your favorite little blank canvas

Honestly, the hardest part is waiting for them to cool before you dive in with that first heavenly bite!

Ingredients for Caramel Cupcakes

Here’s everything you’ll need to make these irresistible caramel cupcakes – I promise it’s all simple stuff you might already have in your pantry!

• 1 box vanilla cake mix – any brand will do, but I’m partial to the ones with pudding in the mix
• 3 large eggs – straight from the fridge is fine, they’ll warm up as you mix
• ½ cup vegetable oil – or melted coconut oil if you prefer
• 1 cup water – just regular tap water works perfectly
• 8 ounces cream cheese, softened – this is KEY for the frosting, don’t skip the softening step!
• ¼ cup unsalted butter, softened – leave it out for about 30 minutes first
• 1 cup powdered sugar – packed lightly into the measuring cup
• ¼ cup caramel sauce – store-bought is totally fine, but homemade takes it next-level
• ½ teaspoon vanilla extract – the good stuff makes a difference
• 1 teaspoon sea salt – flaky Maldon salt is my secret weapon
• Additional caramel sauce for drizzling – because more is always better with caramel

Ingredient Notes & Substitutions

Don’t stress if you need to make swaps – I’ve tested all kinds of variations!

• For gluten-free folks: Use your favorite GF cake mix – the texture turns out great
• Dairy-free? Swap in plant-based cream cheese and butter alternatives
• Out of eggs? Try ¼ cup applesauce per egg (though they’ll be denser)
• Pro tip: If your butter isn’t soft enough, microwave it in 5-second bursts. You want it yielding but not melted
• Homemade caramel sauce is amazing, but when I’m in a rush, the squeezable store-bought kind works beautifully

How to Make Caramel Cupcakes

Alright, let’s get these Caramel Cupcakes baking! I promise it’s easier than you think, and that heavenly smell filling your kitchen? Worth every minute.

Preparing the Cupcake Batter

• First things first, crank that oven to 350°F (175°C) so it’s nice and toasty when we’re ready.
• Line your muffin tin with cute cupcake liners.
• I’m partial to the gold foil ones that make everything look fancy.
• Now dump that vanilla cake mix into a big bowl (I use my trusty stand mixer, but a hand mixer works great too).
• Add the eggs, oil, and water, then mix on medium until everything’s smooth and dreamy, about 2 minutes should do it.
• The batter should ribbon off your spoon beautifully.
• Scoop it into your liners about two-thirds full. I use an ice cream scoop for perfect portions every time!

Baking & Cooling the Cupcakes

• Pop those beauties in the oven for 18-20 minutes.
• Here’s my trick: start checking at 18 minutes by inserting a toothpick near the center.
• If it comes out clean or with just a few moist crumbs sticking, they’re done! Resist the urge to open the oven door too early, though.
• Once baked, let them chill in the pan for 5 minutes (this prevents sticking), then transfer to a wire rack.
• And here’s the hard part: You MUST let them cool completely before frosting. I know, I know, but warm cupcakes melt frosting into sad puddles!

Making the Caramel Frosting

• While those cupcakes cool, let’s whip up that swoon-worthy frosting.
• Beat your softened cream cheese and butter together until they’re light and fluffy.
• This takes about 3 minutes with my mixer.
• Gradually add the powdered sugar (trust me, adding it slowly prevents snowy kitchen explosions!).
• Once smooth, drizzle in the vanilla and caramel sauce, mixing just until combined.
• The texture should be thick enough to hold peaks but still pipeable.
• If it’s too stiff, add a teaspoon of milk; too thin, sprinkle in more powdered sugar.

Assembling the Caramel Cupcakes

• The fun part! Grab a piping bag fitted with your favorite tip (I use Wilton 1M for those bakery-style swirls) or just smear it on with a butter knife if you’re keeping it casual.
• Pipe generous swirls onto each cooled cupcake, then drizzle with more caramel sauce.
• I like to warm mine slightly so it flows beautifully.
• Finish with that magical pinch of flaky sea salt.
• Now try not to eat them all yourself before sharing!

Tips for Perfect Caramel Cupcakes

After making these caramel cupcakes more times than I can count, I’ve learned a few tricks that make all the difference:

• Room temp is your friend: Take the cream cheese and butter out at least 30 minutes before frosting, cold ingredients make lumpy frosting
• Don’t overmix: Once the batter comes together, stop mixing! Overworked batter makes tough cupcakes
• The toothpick test: Check a minute early, better slightly underdone than dry as the Sahara
• Cool completely: I know it’s hard, but warm cupcakes turn frosting into a melty mess
• Storage smarts: Keep them in an airtight container at room temp, the fridge dries them out

Oh! And here’s my favorite trick: warm the caramel drizzle slightly before topping for that gorgeous drip effect!

Serving & Storing Caramel Cupcakes

These Caramel Cupcakes are best served fresh, especially when that caramel drizzle is still glossy and irresistible.

If you’re feeling fancy, I love adding an extra swirl of caramel right before serving for that wow factor.

Store them in an airtight container at room temperature for up to 3 days, and they stay surprisingly moist! If you need to refrigerate them (maybe you’re in a warm climate), just let them come to room temperature before serving to bring back that perfect texture.

FAQs About Caramel Cupcakes

More Rich and Decadent Cupcakes and Desserts to Try

If you love the gooey sweetness of Caramel Cupcakes, these other cupcake and dessert recipes will bring even more indulgence and fun to your baking sessions.

• Try the ultra-moist Lunch Lady Brownies for a classic chocolate treat everyone will love.
• Bake a batch of White Chocolate Chip Cookies for a creamy, sweet spin on a favorite.
• Savor the luscious flavors of Pineapple Cream Cheese Pie for a fruity dessert option.
• Enjoy the festive and vibrant Easter Cake Roll for a showstopping holiday treat.

Try these recipes for more rich, decadent, and occasion-worthy sweet treats!

Why This is the Best Caramel Cupcakes Recipe

This Caramel Cupcakes recipe perfectly balances rich, buttery caramel flavor with light, fluffy vanilla cake. The secret is in the dreamy cream cheese frosting swirled with luscious caramel sauce, creating a decadent yet balanced treat. It’s a recipe that’s easy enough for beginners but impressive enough for special occasions. Whether you’re baking for a birthday, a cozy night in, or simply because you crave something sweet, these cupcakes satisfy every time. The caramel flavor is deep but not overwhelming, with a hint of sea salt that elevates every bite.

Give this Caramel Cupcakes recipe a try and share your experience in the comments. I’d love to see your photos and hear how it turned out! Don’t forget to follow me on Facebook, Instagram, and Pinterest for more delicious recipes and baking inspiration.

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