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:
- Preheat oven to 325°F
- Whisk the flour, baking soda & salt together, set aside.
- Mix the butter and sugar together until fully combined. Add eggs & vanilla. Add buttermilk.
- Slowly add the flour mixture.
- Bake for 20-25min (mine were good at exactly 25, and I made some mini cupcakes too)
For the Frosting - 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.
- 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
