Who doesn’t like cupcakes? Who doesn’t like caramel? Why not combine the two into a tasty treat!
As always, I like to assemble all of the ingredients first so I can then quickly prepare my creation. Also, for many recipes, it is important to bring any milk and eggs to room temperature first (but always follow the specific instructions for the recipe you are using).
Start by whisking the flour and baking powder together in a bowl. This mixes the two together and helps to eliminate any clumping.
Add the butter and sugar to a mixing bowl. Cream together until well blended then add the eggs, one at a time and beat until thoroughly combined.
Add the eggs, one at a time, until blended thoroughly. Add the vanilla and almond extracts.
Add the flour mixture, alternately with milk (starting and ending with dry ingredients).
The batter can now be divided into the cupcake cups, filling the cups about 2/3 full.
Bake for 20 – 25 minutes, until a toothpick inserted into the centre comes out clean.
Cool the cupcakes for 5 minutes in the pan on a wire rack then remove the cupcakes and cool the cupcakes completely before icing.
In the interim, you can prepare the icing. First, I measure out all the ingredients.
In a saucepan, combine the brown sugar, butter, corn syrup and vanilla. Cook over medium heat and bring to a boil.
Reduce heat and continue to cook until thickened, 3 to 4 minutes.
Allow to cool to warm and add the cream slowly until the consistency of honey. Add the salt and then cool to room temperature.
With a mixture, cream together the butter and icing sugar until fluffy then add the caramel, slowly and beat until the frosting is smooth. Ice the cupcakes and then enjoy!
I added some caramel crumbles bought in the bulk food section of a local grocery store but you do not need to add these. You can drizzle the top with a caramel glaze or just leave plain. Experiment!
Prep time 30 minutes Cook time 25 minutes Ready in 1 hr 25 minutes
- 1½ cups all-purpose flour
- 13/4 cup baking powder
- 1 cup granulated sugar
- ½ cup butter
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp almond extract
- 3/4 cup whole milk
- ½ cup brown sugar
- ½ cup butter
- 2 tbsp light corn syrup
- 1 tbsp vanilla extract
- ½ cup whipping cream, or as needed
- 1 pinch salt
- 3/4 cup salted butter, softened
- 2 cups icing sugar, sifted
Preheat oven to 350oF (175oC). Line 12 cupcake cups with paper liners. In a bowl, whisk together the flour and baking powder.
In a mixing bowl, thoroughly cream together the sugar and ½ cup of butter until very well blended. Beat in eggs, one at a time, until thoroughly combined, and stir in the vanilla and almond extracts. Gradually beat in the flour mixture, alternating with the milk (start and end with dry ingredients), in several additions. Spoon the batter into the prepared cupcake cups, filling them about 2/3 full. (You can use an ice cream scoop to evenly distribute the batter among the cupcake cups).
Bake the cupcakes in the oven until a toothpick inserted into the centre of a cupcake comes out clean, 20 – 25 minutes. Cool on a wire rack for five minutes and then remove the cupcakes from the pan and allow to cool completely before icing.
To make caramel, place the brown sugar, ½ cup butter, corn syrup and vanilla into a large saucepan over medium heat and bring the mixture to a boil. Reduce the heat and simmer until thickened, 3 to 4 minutes. Remove from heat and allow to cool to warm (not hot) temperature. Add the cream, a little at a time, until the caramel has the consistency of liquid honey. Mix in the pinch of salt and allow to cool to room temperature.
Beat the salted butter with icing sugar in a bowl with an electric mixer on medium speed until the mixture is fluffy. Slowly add and beat in the caramel, a tablespoon at a time, beating until the frosting is smooth.
Once the cupcakes are cool, ice with the caramel frosting.