Can I use homemade caramel sauce instead of store-bought?

Absolutely! I actually prefer homemade caramel when I've got the time - it gives these cupcakes that extra special touch. Just make sure it's thick enough (like a sauce consistency) so it doesn't make your frosting too runy. My go-to is a simple 4-ingredient caramel with sugar, butter, cream, and vanilla.

Why do my cupcakes sometimes turn out dry?

Oh no, dry cupcakes are the worst! Usually, it means they baked just a minute too long. Ovens can be tricky, so start checking at 18 minutes. Also, don't skip the oil in the batter; that's what keeps them moist. And never, ever overmix, stir just until combined!

Can I make these cupcakes ahead of time?

You bet! The unfrosted cupcakes freeze beautifully for up to a month. Just wrap them tightly in plastic wrap. The frosting keeps in the fridge for about 5 days, let it come to room temp and give it a quick stir before using. But honestly, they're best assembled the day you're serving them.

What's the best way to get that perfect swirl of frosting?

My secret weapon? A piping bag with a large star tip (Wilton 1M is my fave). Chill your frosting for 15 minutes first so it holds its shape better. Start from the outside edge and swirl inward with steady pressure, and don't be stingy with the frosting!

Irresistible 3-Ingredient Caramel Cupcakes You'll Crave

Name: Caramel Cupcakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 box vanilla cake mix; 3 large eggs; ½ cup vegetable oil; 1 cup water; 8 ounces cream cheese, softened; ¼ cup unsalted butter, softened; 1 cup powdered sugar; ¼ cup caramel sauce (store-bought or homemade); ½ teaspoon vanilla extract; 1 teaspoon sea salt; Additional caramel sauce for drizzling

Description

These Caramel Cupcakes are rich, creamy, and perfectly sweet, featuring a moist vanilla cupcake base, silky caramel cream cheese frosting, and a touch of sea salt for balance. A simple yet luxurious dessert for any occasion!

Ingredients

Scale

For the Cupcakes:

1 box vanilla cake mix
3 large eggs
½ cup vegetable oil
1 cup water

For the Frosting:

8 ounces cream cheese, softened
¼ cup unsalted butter, softened
1 cup powdered sugar
¼ cup caramel sauce (store-bought or homemade)
½ teaspoon vanilla extract

For Topping:

1 teaspoon sea salt
Additional caramel sauce for drizzling

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
Prepare the Batter: In a large mixing bowl, prepare the vanilla cake mix according to the box instructions by adding eggs, oil, and water. Mix until smooth.
Bake the Cupcakes: Divide the batter evenly among the liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
Cool the Cupcakes: Allow to cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
Make the Frosting: In a medium bowl, beat the softened cream cheese and butter together until light and fluffy. Gradually add powdered sugar and mix until smooth. Stir in vanilla extract and 2 tablespoons of caramel sauce.
Assemble: Once cooled, frost each cupcake generously using a spatula or piping bag. Drizzle remaining caramel sauce over the top and sprinkle with a pinch of sea salt.
Serve: Enjoy these creamy, indulgent cupcakes with coffee or as an after-dinner treat!

Notes

For a bakery-style finish, use a star piping tip to swirl the frosting and top with mini caramel cubes or gold sprinkles!

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Desserts
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 350
Sugar: 30g
Sodium: 210mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 0g
Protein: 3g
Cholesterol: 50mg

Keywords: Caramel Cupcakes, Cream Cheese Frosting, Easy Cupcake Recipe, Salted Caramel Dessert, Vanilla Cake Mix Cupcakes