Salted Caramel and Cinnamon Cupcakes
Prep Time
Cooking Time
Total Time
Yield: 24
  • 1 yellow cake mix plus eggs, vegetable oil and water, per mix instructions
  • 2 tsp ground cinnamon
  • 1 can cream cheese frosting (whipped frosting not recommended)
  • 2 tsp caramel ice cream topping, plus additional for garnish
  • 12 individually wrapped caramels
  • Morton Coarse Sea Salt
  1. Heat oven and prepare cake mix as instructed on the box - stir the cinnamon into the batter.
  2. Divide prepared batter evenly among 24 paper-lined muffin cups, filling each cup ⅔'s full.
  3. Bake cupcakes as instructed on the box.
  4. Remove cupcakes from pans and cool completely on wire racks.
  5. Decorating
  6. Unwrap the caramels and cut each one in half lengthwise. Press one side of each gently into the coarse sea salt. Set aside.
  7. In a small bow, combine the caramel ice cream topping and canned frosting. Transfer the frosting to a piping bag with a decorator tip or a reclosable bag with the corner snipped off. Pipe frosting onto cupcakes.
  8. Drizzle each cupcake with additional caramel topping and top with the salted caramel pieces with the salt showing.
  9. Serve immediately and refrigerate any leftover cupcakes.
Recipe by Baby to Boomer Lifestyle at