Salted Caramel Toffee Cupcakes

Recipe By Tessa Arias
  |  
June 29th, 2015

Salted Caramel Toffee Cupcakes are the ultimate salty sweet treat! Vanilla cupcake loaded with toffee bits with a homemade chocolate caramel frosting. YES!

Yield: 12 cupcakes

Prep Time: 20 minutes

Cook: 20 minutes

Does life get better than this?! Salted Caramel Toffee Cupcakes are the perfect salty sweet treat! Salted Caramel Toffee Cupcakes are the ultimate salty sweet treat! Vanilla cupcake loaded with toffee bits with a homemade chocolate caramel frosting. YES!

Tessa's Recipe Rundown...

Taste: Every wonderful complex sweet flavor you could imagine, with a hint of salt! Divine.
Texture: The cupcakes are light and fluffy with bites of softened toffee bits and the frosting is perfectly luscious and creamy. I love the crunch of toffee on top!
Ease: Easy, just dirties a few dishes (especially if you’re making homemade caramel).
Appearance: These just scream EAT ME!
Pros: Wonderful cupcake to satisfy any salty-sweet craving.
Cons: None!
Would I make this again? Of course, but there are so many cupcake flavor possibilities and so little time.

These VANISHED in 2 seconds flat! Salted Caramel Toffee Cupcakes Recipe... mega YUM.

If I’m sharing a recipe with you in the middle of a Phoenix summer (hello, 114°F), then you know I must be really excited to be willing to turn my oven on. These cupcakes combine many of my all-time favorite ingredients (salted caramel, chocolate, and toffee) for the perfect salty sweet indulgence. Cupcakes can easily be sickeningly sweet, and although these Salted Caramel Toffee Cupcakes are certainly sweet, the hint of salt just bring perfect balance to every bite. What’s your favorite cupcake flavor?

Does life get better than this?! Salted Caramel Toffee Cupcakes are the perfect salty sweet treat!

Quick Recipe Tips

-Don’t overmix the cupcake batter! Mix until JUST combined to avoid creating tough cupcakes.
-For an extra layer of flavor, use buttermilk instead of regular milk in the batter.
-Use nonstick cupcake liners, or spray regular liners with nonstick cooking spray. The toffee turns into molten sticky lava as it’s baking and will stick to the liners.
-The chocolate caramel frosting calls for caramel sauce. You can make your own using this homemade tutorial, or purchase a high quality jar from the store. I prefer Trader Joe’s salted caramel sauce!
Fleur de sel is my favorite for sprinkling in this recipe.

Does life get better than this?! Salted Caramel Toffee Cupcakes are the perfect salty sweet treat!

How to make
Salted Caramel Toffee Cupcakes

Yield: 12 cupcakes
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 1 hour 20 minutes
Salted Caramel Toffee Cupcakes are the ultimate salty sweet treat! Vanilla cupcake loaded with toffee bits with a homemade chocolate caramel frosting. YES!

Ingredients

For the vanilla toffee cupcakes:

  • 1 1/2 cups (6.75 ounces) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine salt
  • 1 stick unsalted butter, at room temperature
  • 3/4 cup granulated sugar
  • 2 large eggs plus 1 egg yolk, at room temperature
  • 2 teaspoons vanilla extract
  • 1/2 cup whole milk or buttermilk
  • 1/2 cup mik chocolate toffee bits

For the chocolate caramel frosting:

  • 1 stick unsalted butter, at room temperature
  • 2 cups confectioners’ sugar
  • 4 ounces semisweet chocolate, melted
  • 2 tablespoons cocoa powder
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1/2 cup caramel sauce, homemade or purchased
  • Milk chocolate toffee bits, for garnish
  • Flaky sea salt, for garnish

Directions

For the cupcakes

  1. Preheat the oven to 350°F. Line a standard muffin tin with nonstick cupcake liners.
  2. In a medium bowl whisk together the flour, baking powder, and salt.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs and yolk, one at a time, and beat until combined. Add in the vanilla. On low speed, beat in the flour mixture in three separate batches, alternating with the milk. Beat on medium-high speed until just combined. Fold in the toffee chips.
  4. Divide the batter evenly among the prepared muffin cups. Bake for 20 minutes, or until the tops spring back when touched. Let cool for 10 minutes before removing to a wire rack to cool completely.

For the frosting:

  1. In the bowl of a stand mixer fitted with the paddle attachment, mix together the sugar and butter. Mix on low speed until well blended and then increase the speed to medium and beat for another 3 minutes. Add the chocolate, cocoa powder, milk, and vanilla and beat on medium for 1 minute, or until well combined. Add in the caramel and beat until very well combined.
  2. Spread onto the cooled cupcakes with a small offset spatula. Sprinkle with toffee chips and flaky salt.

Recipe Notes

The chocolate caramel frosting calls for caramel sauce. You can make your own using this homemade tutorial, or purchase a high quality jar from the store. I prefer Trader Joe's salted caramel sauce!
Course: Dessert
Cuisine: American
Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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Recipe Rating




  1. #
    June @ How to Philosophize with Cake — June 29, 2015 at 7:23 am

    Wow those look amazing! The chocolate caramel frosting with toffee bits sounds like heaven 🙂

  2. #
    Jenna — June 29, 2015 at 7:42 am

    Vanilla toffee cupcakes sounds amazing and easy too!! It’s not too hot here yet in the northeast so maybe I’ll have to give these a try!!

  3. #
    Linda — June 29, 2015 at 8:52 am

    Delicious 🙂

  4. #
    Laurel — June 29, 2015 at 2:09 pm

    Tessa, these look so, so good! I LOVE salty-sweet-caramelly combos!
    And I really like the look of your cupcakes. I don’t cupcake-bake enough to have official piping gear, so I just use an off-set spatula (or the back of a spoon) to frost. These look scrumptious and totally doable. 😀

  5. #
    Farha – faskitchen — June 30, 2015 at 2:11 am

    I love anything tht has to do with salted caramel.. Looks lovely

  6. #
    Heather – Butter & Burlap — June 30, 2015 at 11:09 am

    This is my first time to your site – and WOW! I’m loving everything! I can’t believe you would turn on your oven in 114 degree heat! That’s cupcake commitment right there! Great job, love the cupcake tips at the bottom!

    • #
      Tessa — June 30, 2015 at 8:19 pm

      Thank you Heather!

  7. #
    Gaby — June 30, 2015 at 1:16 pm

    These would definitely crave my sweet tooth!!!

  8. #
    Naadia- LaVieDelicieux — July 1, 2015 at 4:20 am

    These look deeeelicious! Definitely trying them out soon! Thanks for sharing! xx

  9. #
    Taylor @ Food Faith Fitness — July 1, 2015 at 4:21 am

    You can never go wrong with a good cupcake! Especially when there is chocolate and salty, sweet goodness! Pinning!

  10. #
    Joan Hayes — July 1, 2015 at 6:47 am

    These look divine! Salty and sweet is the best combination, and I love the added crunch from the toffee!

  11. #
    Rosey — August 19, 2016 at 9:10 am

    What do you use for the chocolate caramel bits?

  12. #
    Ricky — September 16, 2016 at 10:51 am

    Hey I was thinking of making this is a cake what would you suggest for cake size and pan?

  13. #
    Robin — September 29, 2017 at 3:49 am

    I made these cupcakes last weekend, thefrosting was AMAZING !! I had a few friends comment the cupcake was a little dry. Is there something I should add more of to make them a bit more moist?

    • #
      Tessa — September 29, 2017 at 5:19 pm

      How did you measure the flour, Robin?

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