Caramel Mini Cupcakes
Prep
15 mins
Cook
30 mins
Servings
12
Difficulty
Easy
These adorable caramel mini cupcakes are my go to when I want something special without spending hours in the kitchen. With just 15 minutes of prep and 30 minutes of baking, you'll have a dozen gorgeous little treats ready to impress. The beauty of making them in mini form is that they bake faster and one cupcake feels like a complete indulgence without overdoing it. Eggs provide excellent protein and choline, which supports brain health, while the buttery caramel creates that irresistible sweet center everyone loves. They're incredibly budget friendly too, using simple pantry staples you probably already have on hand.
Ella x
Ingredients
- 250 gall-purpose flour
- 200 ggranulated sugar
- 120 gunsalted butter
- 4large eggs
- 2 mLvanilla extract
- 150 gcaramel sauce
- 10 gsea salt
- 100 mLunsalted milk
- 5 gbaking powder
- 2 gsalt
Detail level
Instructions
- 1
Preheat the oven to 350°F (180°C). Line a mini muffin tin with paper liners.
Tip: Use a mini muffin tin to ensure even baking.
- 2
In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
Tip: Use a whisk for smooth results.
- 3
In a large bowl, whisk together the butter, eggs, and vanilla extract.
Tip: Whisk until smooth and creamy.
- 4
Add the dry ingredients to the wet ingredients and mix until just combined.
Tip: Be gentle to avoid overmixing.
- 5
Divide the batter evenly among the mini muffin cups.
Tip: Use an ice cream scoop for precise portions.
- 6
Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
Tip: Don't overbake, as the cupcakes will continue to cook after removal from the oven.
- 7
Allow the cupcakes to cool completely in the tin.
Tip: This is crucial for the caramel drizzle to set properly.
- 8
Drizzle the cooled cupcakes with caramel sauce and sprinkle with sea salt.
Tip: Let the caramel set at room temperature before serving.
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