Salted Caramel Cupcakes Recipe
Salted caramel cupcakes start with a spice cake base, then get filled, frosted, and drizzled with sweet caramel for the perfect sweet and salty treat.
Servings: 22 cupcakes
Equipment
Ingredients
- 1 (13.5 ounce) box spice cake mix plus the ingredients called for on the box
- 10.8 ounces soft caramels unwrapped
- 2 tablespoons heavy cream
- ½ teaspoon salt
- 1 (16 ounce) container vanilla frosting
- flaky salt for decoration optional
Instructions
- Prepare and bake cake mix according to package directions to make 22 cupcakes. Allow to cool completely.
- In a microwave-safe bowl, add unwrapped caramels and heavy cream. Microwave in 30-second increments, stirring each time, until caramels have melted. Stir in salt, mixing until smooth.
- In a bowl, combine the vanilla frosting and ¼ cup of the salted caramel sauce with an electric hand mixer. Set aside.
- Use a wide spoon handle to make an indent in the top of each cupcake. Add 1 teaspoon of the salted caramel sauce in each hole*.
- Spread the frosting over each cupcake. Drizzle the remaining salted caramel sauce over the icing. Sprinkle with flaky salt if desired.
Notes
- *If the caramel sauce firms up at any point and is hard to work with, microwave it for 15-25 seconds or until soft.
- Instead of cake mix, use your favorite cupcake recipe or purchase premade, undecorated cupcakes.
- Leftovers will keep in an airtight container at room temperature for 3 days.
Nutrition
Calories: 297kcal | Carbohydrates: 49g | Protein: 3g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Cholesterol: 3mg | Sodium: 266mg | Potassium: 79mg | Fiber: 0.3g | Sugar: 37g | Vitamin A: 48IU | Vitamin C: 0.1mg | Calcium: 77mg | Iron: 1mg