These chocolate caramel turtle cupcakes always satisfy my sweet tooth. I stuffed chocolate cupcakes with crunchy pecans and topped them with a rich caramel frosting. These cupcakes taste just like turtle candies in cupcake form, and I can’t get enough!
I love the surprise of a filled cupcake, and these turtle cupcakes contain the ultimate surprise– crunchy pecans! It’s such a different experience than a typical cupcake filled with frosting or cream, but it’s truly so fun and unique! I love how eating these cupcakes really feels like eating turtle candies.
What’s in This Turtle Cupcake Recipe?
- Chocolate Cake Mix: Makes these cupcakes super simple.
- Oil: Vegetable oil keeps the cupcakes moist. You can use any neutral oil, such as coconut or canola, in place of the vegetable oil, or use melted butter.
- Eggs: Give the cupcakes structure.
- Butter: Unsalted butter forms the creamy base of the frosting. If using salted butter, omit the coarse salt.
- Caramel Sauce: Adds rich caramel flavor to the frosting.
- Vanilla Extract: Enhances the overall flavor of the frosting.
- Sea Salt: Enhances the caramel flavor of the frosting.
- Powdered Sugar: Sweetens the frosting and gives it structure.
- Pecans: Add a delightful crunch! I used roasted, salted pecans but you can use candied pecans instead, or swap the pecans for your favorite nut!
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
How to Store
Store leftover turtle cupcakes in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 4 days, or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before serving cold or at room temperature.
Tips for Success
- Don’t overmix the batter; this will lead to dry, rubbery cupcakes.
- Make sure the butter for the frosting is at room temperature to create a smooth frosting.
- Cool the cupcakes completely before frosting; otherwise, the frosting will melt off.
- If you don’t have piping bags, you can use a Ziplock bag with the corner cut off to pipe the frosting.
Turtle Cupcakes Recipe
Ingredients
For the Cupcakes
- 13.25 ounces chocolate cake mix (1 box)
- 1 cup water
- ½ cup vegetable oil
- 3 large eggs room temperature
For the Caramel Buttercream
- ½ cup unsalted butter room temperature (1 stick)
- ¼ cup caramel sauce
- 1 teaspoon pure vanilla extract
- ½ teaspoon coarse sea salt
- 2½ cups powdered sugar
- ½ cup roasted salted pecans
Equipment
- Kitchen Scale (optional)
- Cupcake Tin
- Stand Mixer
- Piping Tip Set
Instructions
For the Cupcakes
- Preheat oven to 350°F and line a 12-count muffin tin with paper liners. Set aside.
- Mix the cake mix, water, oil, and eggs together in a large bowl.13.25 ounces chocolate cake mix, 1 cup water, ½ cup vegetable oil, 3 large eggs
- Divide the batter between the prepared pan, filling each well about ¾ of the way full.
- Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cupcakes to a wire rack and cool completely before icing.
For the Caramel Buttercream
- Add the butter, caramel sauce, vanilla, and sea salt to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until smooth and well combined.½ cup unsalted butter, ¼ cup caramel sauce, 1 teaspoon pure vanilla extract, ½ teaspoon coarse sea salt
- With the mixer on low, slowly add the powdered sugar.2½ cups powdered sugar
- Once all of the powdered sugar has been added, turn the mixer to high speed and beat until the icing becomes light and fluffy, about 2 minutes.
- Transfer the frosting to a piping bag fitted with your choice of tip.
- To assemble, scoop a small hole from the center of each cupcake and fill it with pecans. Then, pipe the frosting on top and enjoy.½ cup roasted salted pecans
Notes
How to Make Turtle Cupcakes Step-by-Step
Mix the Batter: Preheat your oven to 350°F, line a 12-count muffin tin with paper liners, and set aside. Mix 13.25 ounces (1 box) of chocolate cake mix, 1 cup of water, ½ cup of vegetable oil, and 3 large eggs together in a large bowl.
Bake the Cupcakes: Divide the batter between the prepared pan, filling each well about ¾ of the way full. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean. Remove the cupcakes to a wire rack and cool completely before icing.
Make the Frosting: Add ½ cup of unsalted butter, ¼ cup of caramel sauce, 1 teaspoon of pure vanilla extract, and ½ teaspoon of coarse sea salt to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until smooth and well combined. With the mixer on low, slowly add 2½ cups of powdered sugar. Once all of the powdered sugar has been added, turn the mixer to high speed and beat until the icing becomes light and fluffy, about 2 minutes. Transfer the frosting to a piping bag fitted with your choice of tip.
Assemble the Cupcakes: To assemble, scoop a small hole from the center of each cupcake and fill them with ½ cup of roasted salted pecans. Then, pipe the frosting on top and enjoy.
Leave a Review