Caramel Cupcakes
Caramel cupcakes from scratch made with a rich buttery brown sugar cake topped with caramel buttercream frosting and golden sprinkles or caramel syrup.
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Servings: Cupcakes
Ingredients
Caramel Cupcakes
- ½ cup Butter, softened
- 1 ¼ cup White Sugar
- ½ cup Packed Light Brown Sugar
- 2 Large Eggs
- 2 cups All-Purpose Flour
- 1 cup Buttermilk
- 1 teaspoon Baking Soda
- 1 tablespoon White Vinegar
Caramel Frosting
- 1 cup Butter, softened
- 1 ½ cup Packed Light Brown Sugar
- 4 cups Confectioners’ Sugar
- ⅔ cup Heavy Whipping Cream
- 1 teaspoon Pure Vanilla Extract
- Gold Sprinkles or Caramel Syrup, for topping
Instructions
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 ⅔ 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 and mix until well blended.
- If too thick, add 1-2 tablespoons of heavy whipping cream until desired consistency.
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Nutrition
Calories: 347 kcalCarbohydrates: 53 gProtein: 2 gFat: 15 gSaturated Fat: 9 gPolyunsaturated Fat: 4 gTrans Fat: 1 gCholesterol: 54 mgSodium: 182 mgSugar: 45 g