Why You’ll Love This Recipe
The combination of soft, fluffy cake, crunchy pecans, and sweet caramel creates a perfect balance of textures and flavors. These cupcakes are quick to make using a box cake mix, yet they feel homemade and special. They’re perfect for dessert tables, potlucks, or an everyday indulgence.
Ingredients
- 1 box white cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 1/2 cup chopped pecans
- 1/2 cup caramel pieces
- 2 eggs
Optional for topping: caramel drizzle, whipped cream, or frosting of choice
Directions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large mixing bowl, combine cake mix, water, vegetable oil, and eggs. Mix until smooth and well combined.
- Fold in chopped pecans and caramel pieces evenly.
- Divide batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Optional: Top with frosting, a drizzle of caramel, or extra chopped pecans before serving.
Servings and Timing
- Servings: 12 cupcakes
- Prep time: 10 minutes
- Bake time: 18–22 minutes
- Total time: 30–35 minutes
Variations
- Substitute white cake mix with yellow or spice cake for a different flavor base.
- Mix in chocolate chips along with caramel pieces for a caramel-chocolate twist.
- Top with cream cheese frosting and a pecan half for an elegant presentation.
- Make mini cupcakes for bite-sized treats.
Storage/Reheating
Store cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. Reheat slightly in the microwave for a warm, gooey treat.
FAQs
Can I make these gluten-free?
Yes, use a gluten-free white cake mix and check that your caramel pieces are gluten-free.
Can I use salted caramel instead of regular caramel?
Absolutely! It adds a nice sweet-and-salty flavor to the cupcakes.
Can I make these ahead of time?
Yes, bake the cupcakes and store them in an airtight container. Frost just before serving for best results.
Can I freeze these cupcakes?
Yes, freeze unfrosted cupcakes in an airtight container for up to 2 months. Thaw at room temperature before serving.
Can I replace pecans with another nut?
Yes, walnuts or almonds work perfectly as a substitute.
Conclusion
Caramel Pecan Cupcakes are an easy, delicious dessert that balances sweet, nutty, and buttery flavors in every bite. With their moist cake, gooey caramel, and crunchy pecans, they’re sure to become a favorite for any occasion, from casual get-togethers to festive celebrations.
PrintCaramel Pecan Cupcakes
These Caramel Pecan Cupcakes are a sweet, nutty delight perfect for birthdays, holidays, or any celebration. Moist white cake is studded with caramel and pecans, creating a rich, flavorful bite every time. Top with frosting or enjoy them as-is for a simple, irresistible treat.
- Prep Time: 10 minutes
- Cook Time: undefined
- Total Time: 30–35 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 box white cake mix
1 cup water
1/2 cup vegetable oil
1/2 cup chopped pecans
1/2 cup caramel pieces
2 eggs
Optional for topping: caramel drizzle, whipped cream, or frosting of choice
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large mixing bowl, combine cake mix, water, vegetable oil, and eggs. Mix until smooth and well combined.
- Fold in chopped pecans and caramel pieces evenly.
- Divide batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Optional: Top with frosting, a drizzle of caramel, or extra chopped pecans before serving.
Notes
Substitute white cake mix with yellow or spice cake for a different flavor base.
Mix in chocolate chips along with caramel pieces for a caramel-chocolate twist.
Top with cream cheese frosting and a pecan half for an elegant presentation.
Make mini cupcakes for bite-sized treats.
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. Reheat slightly in the microwave for a warm, gooey treat.
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 22g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
