Caramel Cupcakes with Vanilla Buttercream & Caramel Drizzle

Recipe Time!
Caramel Cupcakes with Vanilla Buttercream & Caramel Drizzle
Adapted from The Boogie Blog
Yield: 12 regular & 12 mini cupcakes

What You’ll Need:
For the Cake

  • 1 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • 1 stick unsalted butter (softened)
  • 1 cup  + 2 tbsp light brown sugar
  • 2 large eggs (room temp)
  • 1 tsp vanilla
  • ½ cup + 2 tablespoons buttermilk
    For the Frosting
  • 1 stick (8tbsp) unsalted butter
  • 4 cups confectioner’s sugar
  • ½ tsp vanilla
  • 2-3 tbsp milk
  • Caramel Drizzle for sweet, glorious decoration

The How-To:

  1. Preheat oven to 325°F
  2. Whisk the flour, baking soda & salt together, set aside.
  3. Mix the butter and sugar together until fully combined. Add eggs & vanilla. Add buttermilk.
  4. Slowly add the flour mixture.
  5. Bake for 20-25min (mine were good at exactly 25, and I made some mini cupcakes too)
    For the Frosting
  6. Using a hand or stand mixer, mix all the ingredients together until soft and fluffy and you could put your whole face in the bowl and not feel guilty.
  7. Drizzle some caramel topping onto your cupcakes using a piping bag with a tiny hole cut in the end. Fun fact: I used caramel from a local farm that is actually supposed to be for caramel apples, but I didn’t get around to doing that…

When you get a request for baked goods with no chocolate in them, you have to come through with something amazing. These won’t let you down.
<3 bakerhi

About Rhi

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