Mini Caramel Chip Cupcakes Recipe Zoom

Mini Caramel Chip Cupcakes Recipe

Creamy caramel flavor infuses both the batter and the icing of these cupcakes. A sprinkling of mini chocolate chips tops them as a final touch. After all, who doesn’t crave chocolate?
Makes: About 24 mini cupcakes
Skill Level: Beginner

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Step 1

Preheat oven to 350°F. Prepare mini muffin pan with paper liners.

Step 2

In small bowl, combine flour, baking powder and salt.

Step 3

In medium bowl, beat butter and brown sugar with electric mixer until light and fluffy. Add egg and vanilla; mix well. Add flour mixture alternately with milk; blend until just combined. Fold in caramel topping and chocolate chips. Fill muffin cups 2/3 full.

Step 4

Bake 13-15 minutes or until toothpick inserted in center comes out clean. Remove cupcakes from pan; cool completely on cooling grid before icing.

Step 5

For icing, beat butter and shortening in medium bowl with electric mixer. Add ice cream topping and vanilla. Gradually add sugar, beating well on medium speed until smooth. Scrape sides and bottom of bowl often. Ice cupcakes and garnish with additional chocolate chips.

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Pure Vanilla Extract, 4 Oz. (1/2 tsp for batter, 1 tsp for icing)


all-purpose flour

1-1/2 cups all-purpose flour

baking powder

1 teaspoon baking powder


1/4 teaspoon salt


butter (softened, 5 Tbsp for batter, 6 Tbsp for icing)

firmly packed brown sugar

1/2 cup firmly packed brown sugar


1 egg


1/2 cup milk

caramel ice cream topping or sauce

caramel ice cream topping or sauce (1/4 cup for batter, 1/4 cup for icing)

mini chocolate chips

mini chocolate chips (1/4 cup for cake, extra for icing garnish)

solid vegetable shortening

2 tablespoons solid vegetable shortening

confectioners' sugar

1-1/4 cups confectioners' sugar

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