Snickers Cupcakes Recipe: Easy Homemade Caramel Peanut Treats

The first time I baked Snickers cupcakes, the smell of caramel wafted through my kitchen and instantly took me back to childhood birthday parties. You know that magical moment when you peel back the wrapper of a Snickers bar and find caramel oozing over roasted peanuts and creamy nougat? That’s the experience I wanted in every bite of these cupcakes. And let’s face it, sometimes a candy bar just isn’t enough—you need something bigger, softer, and fresher.

I stumbled upon my original Snickers cupcakes recipe while experimenting with leftover Halloween candy. (Honestly, who can resist the urge to create something new when there’s a pile of mini Snickers bars staring at you?) Over the years, I’ve tweaked and perfected this recipe, blending the classic flavors of chocolate, caramel, and peanuts into a cupcake that’s unbelievably moist and rich. Whether you’re baking for a birthday, potluck, or just a cozy weekend treat, these cupcakes always deliver that wow factor.

This recipe isn’t just about indulgence—it’s also surprisingly simple. The ingredients are mostly pantry staples, with a few special touches like caramel sauce and salted peanuts. It’s a treat that feels special but doesn’t require a pastry chef’s skills. I’ve baked these cupcakes for my family, neighbors, and even for my own late-night cravings, and they never disappoint. If you love Snickers bars, you’ll adore the way these cupcakes channel all the flavors you crave, but with a homemade twist. Trust me, after making these a few times, you’ll start finding excuses to bake them again and again!

Why You’ll Love This Recipe

• Quick & Easy: These Snickers cupcakes come together in under an hour, so even if you’re short on time, you’ll have a batch ready before you know it!
• Simple Ingredients: No wild goose chases at the grocery store. You likely already have most of what you need—flour, cocoa powder, eggs, butter, and peanuts.
• Perfect for Any Occasion: They’re a hit at birthday parties, bake sales, or just for a treat after dinner. I’ve made them for everything from school events to movie nights.
• Crowd-Pleaser: Kids love the gooey caramel center, adults go wild for the salty-sweet combo, and nobody can resist the peanut crunch.
• Unbelievably Delicious: Okay, I know I’m biased, but the combination of moist chocolate cake, creamy caramel, and crunchy peanuts is next-level comfort food. It’s the kind of dessert that makes you close your eyes and savor every bite.

What sets this Snickers cupcakes recipe apart is the way each element is layered for maximum flavor. Instead of just tossing chopped candy bars into the batter, I use a caramel core and top each cupcake with a swirl of peanut butter frosting, a drizzle of caramel, and roasted peanuts. Sometimes I even sneak a mini Snickers on top for extra flair (and trust me, people notice!).

This recipe was developed after dozens of test runs—some with more caramel, some with less peanut, and a few epic fails that taught me what not to do (never use runny caramel sauce, by the way). The balance here is just right: sweet but not cloying, with enough texture to keep things exciting. If you’re looking for a dessert that’s both nostalgic and a little bit grown-up, these cupcakes are your ticket. They’re the kind of treat that brings smiles—and maybe even a few requests for the recipe!

What Ingredients You Will Need

This Snickers cupcakes recipe uses simple, flavorful ingredients to create a bakery-quality treat without any fuss. Most items are pantry staples, and there’s plenty of room for substitutions if you need them. Here’s what you’ll need:

• For the Cupcake Batter:
  • 1 cup (125g) all-purpose flour
  • 1/2 cup (50g) unsweetened cocoa powder (Dutch-process preferred for richer flavor)
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (115g) unsalted butter, softened (adds richness)
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) whole milk (use dairy-free if needed)
  • 1/3 cup (80ml) sour cream (for extra moisture; Greek yogurt works too)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp pure vanilla extract
• For the Filling:
  • 1/2 cup (120ml) thick caramel sauce (homemade or store-bought; avoid thin, runny types)
  • 1/3 cup (50g) roasted salted peanuts, chopped
• For the Frosting:
  • 1/2 cup (120g) creamy peanut butter (smooth texture works best)
  • 1/2 cup (115g) unsalted butter, softened
  • 2 cups (240g) powdered sugar
  • 2-3 tbsp (30-45ml) whole milk or heavy cream
  • 1 tsp vanilla extract
  • Pinch of salt
• For Garnish:
  • Extra caramel sauce for drizzling
  • Additional chopped roasted peanuts
  • Mini Snickers bars (optional, but highly recommended for that candy shop look!)

If you’re gluten-free, substitute the flour with a 1:1 gluten-free baking blend (I like King Arthur’s). For nut allergies, swap the peanuts for sunflower seeds and use SunButter instead of peanut butter. If you’re dairy-free, use plant-based butter and coconut yogurt—I’ve done this a few times for friends and it works surprisingly well.

For caramel sauce, my go-to is homemade (just melt sugar and cream, nothing fancy), but store-bought works if you’re in a rush. I recommend Smucker’s or Trader Joe’s for a thicker consistency. The key to great Snickers cupcakes is using good-quality ingredients—don’t skimp on the cocoa powder or vanilla, because those flavors really shine.

Equipment Needed

• Muffin tin (12-cup standard size): Essential for shaping perfect cupcakes.
• Paper cupcake liners: For easy removal and less mess.
• Mixing bowls: At least two—one for dry ingredients, one for wet.
• Electric mixer or stand mixer: A hand whisk works in a pinch, but a mixer makes everything creamier and smoother.
• Rubber spatula: Great for scraping the bowl and folding in ingredients.
• Small ice cream scoop or spoon: For portioning the batter evenly.
• Apple corer or paring knife: To remove a little center from each cupcake for the caramel filling.
• Piping bag and star tip: For swirling the peanut butter frosting on top (a zip-top bag with the corner snipped works if you don’t have a piping bag).
• Wire cooling rack: Helps cupcakes cool quickly and evenly.

I’ve baked these cupcakes using both silicone and metal muffin tins. Metal tends to brown the edges a bit more, which I actually love for the added texture. If you don’t have an apple corer, a teaspoon works fine for making a space for the caramel—just go gently! For budget-friendly options, check out IKEA or Target for affordable bakeware, and remember to always dry your tools thoroughly after washing to keep them in top shape.

Preparation Method

1. Prep the Oven & Tin:
   
   Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners.
   
   Tip: If you want extra caramelization, lightly grease the liners with a little butter.
2. Mix Dry Ingredients:
   
   In a medium bowl, whisk together 1 cup (125g) flour, 1/2 cup (50g) cocoa powder, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
   
   Look for a uniform color and no lumps. (I’ve tried sifting, but whisking works just as well for this recipe.)
3. Cream Butter & Sugar:
   
   In a large mixing bowl, beat 1/2 cup (115g) butter and 3/4 cup (150g) sugar with an electric mixer on medium speed until pale and fluffy, about 2-3 minutes.
   
   If your butter isn’t quite soft, microwave it for 5 seconds—it makes a huge difference!
4. Add Eggs & Vanilla:
   
   Beat in 2 eggs, one at a time, then add 1 tsp vanilla extract. Mix until well combined.
   
   Scrape down the sides of the bowl to catch any stubborn bits.
5. Incorporate Wet Ingredients:
   
   Add 1/2 cup (120ml) milk and 1/3 cup (80ml) sour cream. Mix just until smooth—don’t overdo it.
   
   Tip: Sour cream adds moisture, but Greek yogurt works too!
6. Combine Wet & Dry:
   
   Gradually add the dry ingredients to the wet, mixing on low until just combined.
   
   Batter should be thick but pourable. If it looks dry, add 1 tbsp milk.
7. Fill Cupcake Liners:
   
   Use a scoop or spoon to fill each liner about 2/3 full.
   
   Try to keep them even for a uniform bake. (Uneven filling = lopsided cupcakes, and I’ve learned the hard way!)
8. Bake:
   
   Bake in the center of the oven for 18-20 minutes, or until a toothpick inserted in the center comes out mostly clean (a few crumbs are fine).
   
   The tops should spring back when lightly pressed.
9. Cool:
   
   Let cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
   
   Warm cupcakes will melt the filling, so patience is key!
10. Core & Fill:
    
    Once cool, use an apple corer or paring knife to remove a small section from the center of each cupcake.
    
    Fill each cavity with about 1 tsp caramel sauce and a pinch of chopped peanuts.
    
    Don’t overfill, or the caramel will ooze out when you frost.
11. Make Frosting:
    
    Beat 1/2 cup (120g) peanut butter and 1/2 cup (115g) butter until smooth. Add 2 cups (240g) powdered sugar, 2-3 tbsp milk, 1 tsp vanilla, and a pinch of salt. Beat until fluffy.
    
    If frosting is too thick, add more milk, 1 tsp at a time.
12. Frost & Decorate:
    
    Pipe or spread frosting onto cooled, filled cupcakes. Drizzle with extra caramel sauce, sprinkle with chopped peanuts, and top with a mini Snickers bar, if using.
    
    Personal tip: I like to chill the cupcakes for 10 minutes to set the frosting before serving.

If you run into dry cupcakes, double-check your flour measurement. If your caramel leaks, try a thicker sauce next time. Remember, baking is a little bit of science and a lot of fun—imperfections just mean it’s homemade!

Cooking Tips & Techniques

• Don’t Overmix: Cupcake batter should be combined just until the dry ingredients disappear. Overmixing leads to tough, dense cupcakes (been there, done that, and nobody wants it).
• Room Temperature Ingredients: Butter, eggs, and dairy mix better and give a lighter texture. If you forget, set eggs in warm water for 5 minutes.
• Caramel Consistency: Thick caramel works best for filling. Thin or runny sauce will soak into the cake and disappear—trust me, I learned that after a few sad batches.
• Core Gently: Remove the cupcake center slowly to avoid tearing. If you don’t have a corer, use a teaspoon and twist it gently.
• Frosting Swirl: Use a star tip for bakery-style swirls, but a simple knife works if you like a rustic look. If frosting is too stiff, add a touch more milk.
• Multitasking: While cupcakes bake, make the frosting and chop the peanuts. It saves time and keeps you organized.
• Consistency Matters: Weigh your flour for best results. Too much flour means dry cupcakes; too little means they’ll sink.
• Baking Failures & Fixes: Once, I used a caramel sauce that was too thin—it vanished! Now, I stick to homemade or thick store-bought types. If you ever bake cupcakes that cave in, it’s probably from underbaking. Add 2 extra minutes next time.

Making Snickers cupcakes is a breeze if you keep these simple tips in mind. After a few batches, you’ll find your own rhythm—and maybe even discover new tricks!

Variations & Adaptations

• Gluten-Free: Use a 1:1 gluten-free flour blend. I’ve tried both Bob’s Red Mill and King Arthur—both work well for Snickers cupcakes.
• Dairy-Free: Substitute butter with plant-based margarine, and use coconut yogurt instead of sour cream. Almond or oat milk works as a replacement for whole milk.
• Seasonal Twist: For a festive touch, add a pinch of cinnamon to the batter in winter or swirl in raspberry jam for a fruity summer version.
• Flavor Boost: Mix in 1/4 cup mini chocolate chips to the batter for extra chocolatey cupcakes. Or stir in a handful of toffee bits!
• Cooking Method Adjustment: If you prefer mini cupcakes, reduce the baking time to 12-15 minutes and check for doneness with a toothpick.
• Allergen Swap: For peanut allergies, use sunflower seeds and SunButter. The flavor is slightly different but still delicious (my niece loves this adaptation).
• Personal Favorite: Sometimes I add a sprinkling of flaky sea salt on top for a salted caramel vibe. It’s honestly addictive!

However you adapt this Snickers cupcakes recipe, you’ll end up with a treat that suits your taste and dietary needs. Experimenting is half the fun—and sometimes leads to new family favorites!

Serving & Storage Suggestions

Serve Snickers cupcakes at room temperature for the best flavor and texture. They look gorgeous displayed on a cake stand with a drizzle of caramel and a sprinkle of peanuts—perfect for catching attention on Pinterest or at a party.

Pair these cupcakes with cold milk, hot coffee, or even a scoop of vanilla ice cream. If you’re hosting brunch, they make an awesome centerpiece alongside fruit salad or chocolate-dipped strawberries.

To store, keep cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days—just let them come to room temp before serving, so the frosting softens. You can also freeze unfrosted cupcakes for up to 2 months. Thaw overnight in the fridge, then fill and frost as usual.

Reheat cupcakes in the microwave for 10 seconds if you want a warm, gooey center. Over time, the caramel flavor actually deepens, and the cake stays moist—so leftovers are a win!

Nutritional Information & Benefits

Each Snickers cupcake contains approximately 320 calories, 18g fat, 40g carbohydrates, and 6g protein. The peanuts offer a nice protein boost and healthy fats, while the cocoa powder brings in antioxidants (not that you need an excuse to enjoy chocolate!).

This recipe can be made gluten-free or dairy-free with simple swaps. Just watch out for peanut allergies—use sunflower seeds and nut-free spreads as needed. If you’re following a lower-sugar diet, try reducing the sugar by 1/4 cup, though the texture will be a bit less sweet.

I personally love these cupcakes as an occasional treat—they’re rich enough to satisfy a craving, and the combo of protein and carbs makes them feel more balanced than your average candy bar. Enjoy in moderation, and savor every bite!

Conclusion

If you’re searching for a dessert that’s fun, flavorful, and guaranteed to spark smiles, this Snickers cupcakes recipe is your answer. It’s easy to customize, quick to make, and seriously delicious. Whether you’re a baking newbie or a cupcake pro, you’ll love how simple it is to create something that tastes like a candy bar—but better.

Don’t be afraid to put your own spin on this recipe. Swap ingredients, add flavors, or decorate with wild abandon. That’s half the fun! I keep coming back to this recipe because it’s nostalgic, comforting, and always a crowd-pleaser at my house.

Give these cupcakes a try, and let me know how they turn out! Drop a comment with your favorite adaptation or share your photos—because honestly, nothing beats seeing how someone else makes a recipe their own. Happy baking, and may your cupcakes always be as sweet as your memories!

FAQs

Can I make Snickers cupcakes ahead of time?

Absolutely! Bake the cupcakes up to two days in advance and store them unfrosted. Fill and frost on the day you plan to serve for best texture.

What if I don’t have caramel sauce?

You can make a quick caramel by melting together brown sugar, butter, and cream. Or use dulce de leche for a similar flavor.

Can I freeze Snickers cupcakes?

Yes. Freeze unfrosted cupcakes in a single layer, then transfer to a freezer bag. Thaw and fill/frost as needed.

How do I make these nut-free?

Swap peanuts for sunflower seeds and use SunButter instead of peanut butter in the frosting. The flavor changes slightly, but it’s still delicious.

What’s the best way to core cupcakes for the filling?

An apple corer is ideal, but a small spoon or paring knife works. Twist gently to remove a small center without tearing the cupcake.

Snickers Cupcakes Recipe: Easy Homemade Caramel Peanut Treats

---

• Author: Suzana Elliot
• Total Time: 40 minutes
• Yield: 12 cupcakes 1x

Print Recipe

Pin Recipe

Description

These Snickers cupcakes feature moist chocolate cake filled with gooey caramel and crunchy peanuts, topped with creamy peanut butter frosting and a drizzle of caramel. They’re a nostalgic, crowd-pleasing treat that’s easy to make and perfect for any occasion.

---

Ingredients

Scale 1x2x3x

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder (Dutch-process preferred)
• 3/4 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs, room temperature
• 1/2 cup whole milk
• 1/3 cup sour cream (or Greek yogurt)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp pure vanilla extract
• 1/2 cup thick caramel sauce (homemade or store-bought)
• 1/3 cup roasted salted peanuts, chopped
• 1/2 cup creamy peanut butter
• 1/2 cup unsalted butter, softened (for frosting)
• 2 cups powdered sugar
• 2–3 tbsp whole milk or heavy cream
• 1 tsp vanilla extract (for frosting)
• Pinch of salt (for frosting)
• Extra caramel sauce for drizzling
• Additional chopped roasted peanuts
• Mini Snickers bars (optional, for garnish)

---

Instructions

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
3. In a large mixing bowl, beat butter and sugar with an electric mixer on medium speed until pale and fluffy, about 2-3 minutes.
4. Beat in eggs, one at a time, then add vanilla extract. Mix until well combined.
5. Add milk and sour cream (or Greek yogurt). Mix just until smooth.
6. Gradually add dry ingredients to wet, mixing on low until just combined. Batter should be thick but pourable.
7. Fill each cupcake liner about 2/3 full with batter.
8. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out mostly clean.
9. Let cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
10. Once cool, use an apple corer or paring knife to remove a small section from the center of each cupcake.
11. Fill each cavity with about 1 tsp caramel sauce and a pinch of chopped peanuts.
12. For frosting, beat peanut butter and butter until smooth. Add powdered sugar, milk or cream, vanilla, and salt. Beat until fluffy.
13. Pipe or spread frosting onto cooled, filled cupcakes. Drizzle with extra caramel sauce, sprinkle with chopped peanuts, and top with a mini Snickers bar if desired.
14. Optional: Chill cupcakes for 10 minutes to set the frosting before serving.

Notes

Use thick caramel sauce for the filling to prevent leaks. Room temperature ingredients yield a lighter texture. For gluten-free or dairy-free adaptations, substitute flour and dairy products as needed. For nut allergies, use sunflower seeds and SunButter. Chill cupcakes briefly to set frosting before serving. Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Cuisine: American

Nutrition

• Serving Size: 1 cupcake
• Calories: 320
• Sugar: 28
• Sodium: 220
• Fat: 18
• Saturated Fat: 8
• Carbohydrates: 40
• Fiber: 2
• Protein: 6

Keywords: Snickers cupcakes, caramel cupcakes, peanut butter frosting, chocolate cupcakes, homemade cupcakes, candy bar dessert, party treats, easy baking, kid-friendly dessert