Swirled Salted Caramel Cupcakes: A Sweet and Salty Delight
Each bite combines a tender crumb with a gooey center for an elevated dessert experience.
Swirled Salted Caramel Cupcakes: The Ultimate Sweet-Salty Treat
Salted caramel and fluffy cake are a match made in dessert heaven, and these swirled salted caramel cupcakes bring together everything you love about classic baking with the modern twist of sweet-and-salty richness. Each cupcake boasts a tender crumb, an oozy center of luscious salted caramel, and a showstopping swirl of caramel-kissed frosting—all crowned with crunchy caramel corn for extra flair and textural drama.
Why You’ll Love This Recipe
- Bold flavor contrasts: The rich caramel, buttery cake, and a touch of salt create a truly unforgettable bite.
- Easy shortcuts: Uses a boxed butter cake mix base made special with browned butter and caramel.
- Beautiful to serve: A piped, marbled frosting and whimsical caramel corn finish make these a showstopper for parties.
- Flexible ingredients: Jarred caramel sauce and a boxed mix mean minimal fuss and maximum flavor.
Ingredients
Cupcake Batter
- 1 stick salted butter
- 1 (15.25-ounce) box yellow cake mix (preferably butter-flavored)
- 3/4 cup milk
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup jarred salted caramel sauce
Frosting
- 1/4 cup packed light brown sugar
- 2 tablespoons heavy cream
- 3 sticks salted butter, at room temperature
- 1/2 teaspoon kosher salt
- 3 1/2 cups powdered sugar
- 1 tablespoon jarred salted caramel sauce
- Caramel corn, for topping (optional)
Step-by-Step Directions
Prepare the Cupcake Batter
Preheat your oven to 350°F (175°C) and line two 12-cup muffin pans with paper liners. Melt the stick of butter in a small skillet over medium heat, stirring occasionally until it browns and you see flecks (about 4–5 minutes). Pour the browned butter into a large mixing bowl; let it cool briefly.
Add butter cake mix, milk, eggs, and vanilla extract to the bowl. Mix on medium speed until smooth and creamy, about 2 minutes. The browned butter gives a rich, nutty flavor base.
Bake the Cupcakes
Evenly divide the batter among the muffin cups, filling each about two-thirds of the way. Bake for around 20 minutes, or until the tops are golden and a toothpick comes out mostly clean. Let cool for a few minutes in the pan—then transfer to racks to cool completely. Proper cooling makes filling and frosting easier.
Fill with Salted Caramel
Once cooled, cut a small slit or well in the center of each cupcake, using a sharp knife. Place the jarred salted caramel sauce in a piping bag (or use a zip-top bag snipped at one corner), then gently squeeze caramel into each slit. If you prefer, scoop in the caramel with a small spoon. This surprise center gives each bite a gooey pop of caramel flavor.
Make the Swirled Caramel Frosting
In a small microwave-safe bowl, combine brown sugar and heavy cream. Microwave, stirring once or twice, until mixture is smooth (about 30 seconds). Let it cool down.
In a large mixing bowl, beat the salted butter and kosher salt together on medium until creamy (1–2 minutes). Gradually add in the powdered sugar, beating to incorporate fully. Then, beat in the cooled brown sugar-cream mixture until the frosting is fluffy, light, and smooth. Add an extra tablespoon of jarred caramel for a deeper taste.
Frosting Component Purpose Brown Sugar–Cream Hints of deep caramel flavor Salted Butter Creaminess and savory balance Powdered Sugar Structure and sweetness Extra Caramel Swirled visual and flavor punch Pipe and Decorate
To create a marbled look, drizzle additional caramel sauce along the inside of a clean piping bag before filling it with the frosting. Cut off the tip and pipe the frosting onto each cupcake in a tall, fluffy swirl. The caramel streaks in the bag inspire beautiful, professional swirls. For a final flourish, top each cupcake with crunchy caramel corn for texture and eye-catching appeal.
Tips for Perfect Salted Caramel Cupcakes
- Don’t skip browning the butter: It’s the secret to deeper cake flavor.
- Let cupcakes cool fully before filling and frosting for maximum structure.
- Use high-quality caramel sauce for best taste; look for rich, pourable varieties.
- Room temperature butter in frosting whips fluffier and smoother.
- Add caramel corn at serving: It keeps its crunch this way.
Serving Suggestions and Variations
- For parties: Arrange on a platter so caramel swirls are visible. Add edible glitter or gold sprinkles for extra festivity.
- For holidays: Mix in a pinch of cinnamon or cardamom into the cake or frosting for seasonal warmth.
- Mini cupcakes: Use a mini muffin tin and reduce baking time (check after 10–12 minutes).
- No caramel corn? Top with a sprinkle of flaky sea salt or crushed toffee bits for crunch.
Frequently Asked Questions (FAQ)
Can I use homemade caramel sauce?
Yes! Homemade caramel adds a wonderful depth of flavor—the recipe works just as well with your favorite from-scratch sauce, as long as it’s pourable.
Can I make the cupcakes in advance?
Absolutely. Bake and cool cupcakes a day ahead; store covered at room temperature. Frost and fill the day of serving for the freshest texture.
How do I achieve the perfect swirl with the frosting and caramel?
Drizzle caramel along the inside of your piping bag before spooning in the frosting. As you pipe, this creates the signature striped, marbled look.
What’s the best way to store leftovers?
Keep in an airtight container at room temperature for 2 days or refrigerate up to 5 days. Allow to come to room temperature before serving for best texture.
What others are reading
How long does it take to make the recipe from start to finish?
Plan on about 1 hour start to finish, depending on how quickly you cool the cupcakes and mix the frosting. Larger batches or elaborate decoration may add extra time.
Nutritional Information (Per Cupcake Estimate)
| Nutrient | Amount (approx.) |
|---|---|
| Calories | 340 |
| Fat | 20g |
| Sugar | 31g |
| Protein | 3g |
| Sodium | 320mg |
*Nutrition varies based on frosting and caramel amounts per cupcake.
Baker’s Pro Tips
- Brown your butter slowly: If it burns, start over—a burnt flavor can overpower the whole cupcake.
- Piping bag hack: If you don’t have a piping bag, use a zip-top bag with the corner snipped off.
- For extra flavor: Mix a touch of espresso powder into the batter to deepen the caramel notes.
- Freeze leftovers: Unfrosted, filled cupcakes can be frozen; thaw and frost when ready.
Related Recipes
- Caramel Apple Cupcakes: Add apple pieces and spice for a fruity twist.
- Classic Vanilla Cupcakes: For those who love pure, traditional flavors.
- Mocha Caramel Cupcakes: Use chocolate cake mix for a decadent upgrade.
Recipe Recap: Key Steps
- Brown the butter for deep, nutty flavor.
- Mix the cupcake batter with a boxed mix, milk, eggs, and vanilla.
- Bake and cool the cupcakes completely before filling.
- Fill each with luscious salted caramel sauce.
- Whip up and pipe on the fluffy caramel frosting, swirling for effect.
- Top with caramel corn or your favorite crunchy garnish.
Final Thoughts
This recipe offers a decadent balance of sweet, salty, and buttery flavors in each bite—making it perfect for celebrations, gifts, or a bakery-style weekend project. The eye-catching swirl and surprise caramel center elevate these cupcakes well above the ordinary, ensuring rave reviews from kids and grown-ups alike.
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a61927741/salted-caramel-cupcakes-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a41135486/caramel-apple-cupcakes-recipe/
- https://www.foodfanatic.com/recipes/pioneer-woman-vanilla-cupcake-recipe/
- https://thedomesticrebel.com/2015/06/10/quick-easy-salted-caramel-cupcakes/
- https://www.youtube.com/watch?v=PTCRRGoOWrc
- https://www.thepioneerwoman.com/cakes-and-cupcakes/
- https://www.youtube.com/watch?v=jnwY-3vdCKU
- https://www.youtube.com/watch?v=vjlU0iycIZ0
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