Caramel Vanilla Cupcakes
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| Prep Time | 20 minutes |
| Cook Time | 20 minutes |
| Servings |
cupcakes
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Ingredients
Cupcakes
- 1 cup unsalted butter
- 1 1/2 cup light brown sugar
- 3 large eggs
- 1 3/4 cups all purpose flout
- 2 tbsp whole milk
- 12 tsp – Caramel* I use caramel sundae topping
- pinch of sea salt
Caramel Buttercream
- 1 cup unsalted butter
- 3 1/2 cup powdered sugar
- 1/2 cup – Caramel*
Salted Caramel Buttercream
- 1/2 cup – Caramel*
- pinch of sea salt
Ingredients
Cupcakes
Caramel Buttercream
Salted Caramel Buttercream
|
Rate this recipe!
|
Instructions
Cupcakes
- Preheat your oven to 325F and line cupcakes tins.
- Cream together the Butter and Light Brown Sugar with an electric beater till smooth – add in the Beaten Eggs and Flour and beat again for about about 20-30 seconds on a Medium Speed – Once combined it might still be a little stiff, so loosen with the Whole Milk
- Using a cookie/ice-cream scoop, scoop your batter into the tins and bake in the oven for 18-20 minutes or until cooked through. Cool on a wire rack. Once fully cooled, mix the caramel for the cupcakes with a pinch of salt, cut a small hole into the cupcakes and fill with the caramel.
Caramel Buttercream
- Beat the butter with an electric mixer for a couple of minutes to loosen it. Gradually add the powdered sugar on a slow speed until it is combined then speed the mixer up and beat for 3-4 minutes until fluffy and smooth.
- Add the caramel to the buttercream and continue mixing. Keep on beating for 5 minutes until whipped.
- Top cupcakes with buttercream and drizzle with some extra caramel.
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