Caramel Cupcakes offer a delightful treat for any occasion, combining fluffy cake with luscious icing. With a perfect balance of flavors and a satisfying texture, the cupcakes are sure to impress friends and family alike.
For the best flavor, opt for fresh eggs and high-quality vanilla extract. If you’re in a pinch for buttermilk, simply mix milk with a splash of vinegar or lemon juice and let it sit for a few minutes. Gluten-free cake flour is an excellent alternative for those with gluten sensitivities, just check for proper substitutions. When it comes to sugars, dark brown sugar gives a rich flavor, but you can swap it for light brown if preferred.
Muffins & Cupcakes
Caramel Cupcakes Recipe
Ingredients
- 2 whole eggs
- 1 egg yolk
- 1 teaspoon pure vanilla extract
- 1/2 cup buttermilk, plus 2 tablespoons buttermilk, at room temperature
- 1 1/2 cups cake flour
- 1 cup sugar
- 2 1/4 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cut into 1/2 inch cubes, at room temperature
- 1 cup dark brown sugar, firmly packed
- 5 tablespoons unsalted butter, cut into a few chunks
- 1/4 teaspoon salt, generous
- 1/4 cup milk
- 1/2 teaspoon pure vanilla extract
- 1 cup confectioners’ sugar
Instructions
- Preheat the oven to 350 degrees F and line about 18-20 muffin cups with liners.
- In a large measuring cup, combine 2 whole eggs, 1 egg yolk, 1 teaspoon pure vanilla extract, and 1/2 cup buttermilk plus 2 tablespoons buttermilk; whisk together and set aside.
- In the bowl of an electric mixer, mix together 1 1/2 cups cake flour, 1 cup sugar, 2 1/4 teaspoons baking powder, and 1/4 teaspoon salt.
- With the mixer on low and fitted with the paddle attachment, gradually add 1/2 cup unsalted butter in 1/2 inch cubes. Mix until the texture is uniform and the butter is not discernible, about 2 minutes.
- With the mixer still on low, slowly pour in the prepared wet ingredients. Once combined, increase to medium speed and mix until the batter is light and fluffy, about 1 1/2 minutes.
- Spoon the batter into the prepared muffin tins and bake for 20-25 minutes, or until a toothpick inserted comes out clean and the tops spring back when lightly touched.
- Let the cupcakes cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.
- For the icing, in a medium saucepan, melt together 1 cup dark brown sugar, 5 tablespoons unsalted butter, and 1/4 teaspoon salt over medium heat, stirring often.
- Bring the mixture to a boil, then add 1/4 cup milk and 1/2 teaspoon pure vanilla extract. Boil for 3 minutes, stirring occasionally.
- Remove from heat, then quickly stir in 1 cup confectioners’ sugar until the icing is thickened and smooth. Dip the tops of the cooled cupcakes into the hot icing, rolling slightly to coat evenly, then turn them upright to allow the icing to set smoothly.
- Store any leftovers in an airtight container for up to 4 days.
Part of our Homemade Muffin and Cupcake Recipes collection — Part 1 of 4: