Caramel Cupcake: The Partier

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If you choose Caramel Cupcakes with Coconut Pecan Topping, your Cupcake Personality is: The Partier

The Partier: There’s a lot going on here, and for good reason. The phrase “the more, the merrier” is you in a nutshell. You are up with the sun so that you can pack as much fun into your day as possible and summer is your favourite season because the days are long and there’s more time to be out having fun. You would never dream of owning a two-seater car – where would everyone sit??

Visit the other eight Cupcake Recipes and Personalities.

Caramel Cupcakes with Coconut Pecan Topping Recipe

Caramel Cupcakes with Coconut Pecan Topping |

Yield: 12 cupcakes

Caramel Cupcake Recipe


1 ½ cups all-purpose flour 375 mL
1 ½ tsp baking powder 7 mL
¼ tsp salt 1 mL
1 cup packed brown sugar 250 mL
1/3 cup canola oil 75 mL
2 eggs
2 tsp vanilla extract 10 mL
½ cup 1%milk 125 mL
12 chocolate covered caramel pieces


  1. Line a muffin pan with paper liners. Pre-heat oven to 350°F (180°C).
  2. In medium bowl, combine flour, baking powder and salt. Mix well. Set aside.
  3. In large bowl, beat together brown sugar, canola oil and eggs until thickened, about 2-3 minutes. Beat in vanilla. Add dry ingredients along with the milk to the wet ingredients.  Beat until well combined, about 1 minute.
  4. Divide cupcake batter into the paper lined muffin pan. Push 1 piece of chocolate caramel candy into the center of each cupcake. Make sure batter covers candy.
  5. Bake cupcakes for approximately 20 minutes or until toothpick inserted into the cupcake comes out clean. Note: caramel will come out sticky but ensure that cupcake part is cooked. Remove cupcakes from pan and cool completely on wire rack.
  6. Frost with coconut pecan topping. Recipe follows.

Coconut Pecan Topping Recipe


½ cup canola margarine 125 mL
1 cup packed brown sugar 250 mL
½ cup evaporated milk 125 mL
2 cups shredded coconut 500 mL
1 cup coarsely chopped pecans 250 mL
1 tsp vanilla extract 5 mL


  1. In medium saucepan, over medium heat, combine canola margarine, brown sugar and evaporated milk. Cook, stirring constantly until brown sugar has dissolved and mixture is bubbling, about 3 – 4 minutes.
  2. Stir in coconut, pecans and vanilla. Cool to room temperature.
  3. Cover tops of cupcakes with mixture.

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