Caramel Cupcakes

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Caramel cupcakes made with a rich buttery brown sugar cake topped with caramel buttercream frosting and golden sprinkles or caramel syrup. Yields 24 regular-sized cupcakes.

Ingredients for Caramel Cupcakes

• Butter
• White Sugar
• Light Brown Sugar
• Large Eggs
• All-Purpose Flour
• Buttermilk (Try this buttermilk substitute recipe if you are fresh out.)
• Baking Soda
• White Vinegar

Ingredients for Caramel Frosting

• Butter
• Light Brown Sugar
• Confectioners’ Sugar
• Heavy Whipping Cream
• Vanilla Extract
• Gold Sprinkles or Caramel Syrup, for topping

How to Decorate Caramel Cupcakes

I always recommend the YouTube vlogger Cakes by Lynz’s piping tutorials to show beginning tips and the basics of cupcake decorating.

And if you feel comfortable with the basics she has all kinds of new tricks to try on her YouTube channel.

Caramel Cupcakes Toppings

Caramel frosting is an obvious choice for frosting, but what else can you top them with?

I used gold sprinkles on some cupcakes and drizzled caramel syrup on others.

Sprinkling a few grains of sea salt is tasty if you are looking for a salted caramel flavor.

Placing a small piece of caramel candy on top or chopped peanuts are delicious too!

What icing tip was used?

For the caramel cupcakes, I used Wilton’s 1M on the cupcakes in the photos. A 2D star tip can also be used or a round 1A tip gives a popular modern look.

Try these other sweet treats!

• Butterscotch Blondies
• Cherry Chip Cupcakes
• Chocolate Chip Cookie Dough Cupcakes
• Chocolate Drop Cookies with Chocolate Buttercream Frosting
• Christmas Candy Cane Cookies
• Cream Cheese Frosting
• Lemon Cupcakes
• Mint Chocolate Chip Cupcakes
• Oreo Bottom Cupcakes
• Pumpkin Bars
• The Best Red Velvet Cupcakes

Enjoy!

Caramel Cupcakes

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Recipe by Simply Happenings Course: DessertCuisine: American

Servings

24

servings

Prep time

25

minutes

Cooking time

15

minutes

Caramel cupcakes made with a rich buttery brown sugar cake topped with caramel buttercream frosting and golden sprinkles or caramel syrup. Yields 24 regular-sized cupcakes.

Ingredients

• Caramel Cupcakes

• 1/2 cup Butter, softened

• 1 1/4 cups White Sugar

• 1/2 cup Packed Light Brown Sugar

• 2 Large Eggs

• 2 cups All-Purpose Flour

• 1 cup Buttermilk (Try this buttermilk substitute recipe if you are fresh out!)

• 1 tsp Baking Soda

• 1 tbsp White Vinegar

• Caramel Frosting

• 1 cup Butter, softened

• 1 1/2 cups Packed Light Brown Sugar

• 4 cups Confectioners’ Sugar

• 2/3 cup Heavy Whipping Cream

• 1 tsp Pure Vanilla Extract

• Gold Sprinkles or Caramel Syrup, for topping

Directions

• Caramel Cupcakes
• Preheat oven to 350 degrees Fahrenheit. Line regular-sized cupcake pan with 24 liners.
• In a mixing bowl, cream together butter with white and brown sugar. Mix both eggs into the bowl. Add baking soda and white vinegar. Sift flour and baking soda and alternate adding sifted ingredients and buttermilk to the mixing bowl, being sure to blend well after each addition.
• Fill each cupcake liner 2/3 full, approximately 3 tablespoons of batter. Bake in the oven for 12-18 minutes until cooked through. Test a cupcake by inserting a toothpick into the center and if it comes out clean they are done.
• Caramel Frosting
• In a mixing bowl, cream together butter and brown sugar. Add vanilla extract and heavy whipping cream. Begin slowly adding confectioners’ sugar.
  If too thick, add 1-2 tablespoons of heavy whipping cream until desired consistency.

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