Triple Threat Caramel Cupcakes

Triple Threat Caramel Cupcakes


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These cupcakes are a triple threat that are sure to satisfy any caramel cravings you may have! The caramel cupcakes are topped with a salted caramel frosting and garnished with caramel candies. Every bite is so dangerously good you won't want to share!

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Time needed

20 min preparation + 22 min cooking

Serving Size / Yield

12-14 cupcakes


  • Cupcakes:
  • 1 1/2 C. flour
  • 3/4 tsp. baking powder
  • 1/2 tsp. salt
  • 1 C. brown sugar, packed
  • 1/2 C. granulated sugar
  • 1/2 C. unsalted butter, softened
  • 2 large eggs, room temperature
  • 1 tsp. vanilla extract
  • 1/2 C. whole milk
  • Frosting:
  • 1/2 C. butter, salted or unsalted
  • 1 C. brown sugar, packed
  • 1/3 C. heavy cream
  • 1/2 tsp. sat
  • 2-3 C. powdered sugar
  • pinch of salt, as needed
  • salted caramel candies, for decoration, optional

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Heat the oven to 350 degrees. Line a 12-cup muffin pan with liners and a second pan with only 2 liners. Fill the empty cups halfway with water and set aside.

In a large bowl, whisk together the flour, baking powder, and salt. In another bowl, beat the butter and sugars together until light and fluffy, 2 to 3 minutes. Add the eggs and vanilla. Beat until well combined and slowly mix in the dry ingredients. Slowly stir in the milk. Do not overmix the batter.

Fill each liner 1/2 way full with batter. Bake the cupcakes for 22 to 23 minutes. Let the cupcakes cool for about 1 hour before frosting.

While the cupcakes are cooling, melt the butter in a small saucepan. Add in the brown sugar and heavy cream. Stir constantly over medium heat until all the sugar is dissolved. Add the salt and allow to bubble for 3 minutes. Remove from heat and cool slightly for 15 minutes.

With a mixer on medium speed, beat in the powdered sugar 1 C. at a time until the desired consistency is reached. Add additional cream if you want a thinner or creamier frosting. Frost the cooled cupcakes and top with candies.

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