Caramel lovers unite! These cupcakes have a rich yellow cake base and a glossy caramel icing for the ultimate sweet treat.
These days, it seems like every cupcake I find has towers of frosting, showers of sprinkles, and candied embellishments. Often, I’ll take a bite, and the flavor is lackluster, or the mountain of frosting overwhelms the delicate flavor and texture of the cake.
But sometimes you just want something simple. That’s where this recipe for caramel cupcakes with caramel icing comes in. The cake is a simple, rich yellow cake. But what shines is the cooked caramel icing. Each cupcake is dipped into the icing to coat the top with a thin, crackly layer of sweet, caramelly goodness.
No muss. no fuss. No sprinkles.
This is a recipe to make when you’re short on time, when you don’t want to get out your piping tips to decorate cupcakes with elaborate swirls of frosting. They’re delicious for a lunchbox treat (and they pack way better than fancier versions), as an afternoon snack with a cup of coffee, or at a bake sale where their sweet simplicity will be appreciated by a discerning crowd.
The reverse creaming method
If you’re a seasoned cake baker, you probably are used to starting your recipe by creaming the butter and sugar together, then adding the eggs and the dry and liquid ingredients.
This recipe is a departure from this traditional method. It uses the “reverse creaming” or “two-stage” method of cake baking. You’ll mix your dry ingredients together in the stand mixer, then work the butter into these ingredients, almost like you’re making biscuits or scones. Finally, you’ll add all the wet ingredients (mixed together in a separate bowl) and incorporate them into the butter-flour mixture. This method is one that many commercial bakers use because it’s more efficient and you’re less likely to overmix your batter, which can lead to a cake that’s tough and dry. Give it a try, and you might feel like adapting all of your favorite cake recipes to use this method.
How do I store leftovers?
These cupcakes are best the day they’re eaten, but if you do have leftovers, store them at room temperature in an airtight container for 1-2 days.
Cupcakes can also be tightly wrapped in plastic wrap and frozen for 4-6 months. It’s best to freeze them unfrosted, then defrost completely, make the caramel icing, and ice them before serving.
Serving suggestions
Because caramel cake is a signature dessert of the American South, these cupcakes would be a sweet ending to a Southern-style feast, such as Slow-Cooker Pulled Pork, Spicy Corn And Bacon Macaroni And Cheese, and Air-Fryer Green Beans.
Caramel cupcakes would also hold their own in a cupcake dessert display. Include a variety of flavors, including decadent Black Forest Cupcakes, refreshing Lemon Raspberry Cupcakes, unusual Lemon-Thyme Cupcakes With Honey Cream, and adorable Grinch Cupcakes.
Caramel Cupcakes With Caramel Icing
Ingredients
For The Cupcakes:
- 2 eggs
- 1 egg yolk
- 1 teaspoon vanilla
- 1/2 cup + 2 tablespoons buttermilk room temperature
- 1 1/2 cups cake flour
- 1 cup sugar
- 2 1/4 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup butter room temperature
For The Caramel Icing:
- 1 cup brown sugar
- 5 tablespoons butter
- 1/4 teaspoon salt
- 1/4 cup milk
- 1/2 teaspoon vanilla
- 1 cup powdered sugar sifted
Instructions
To Make The Cupcakes:
- Preheat the oven to 350˚F and line a muffin tin with paper muffin liners. In a large measuring cup, whisk together eggs, egg yolk, vanilla, and buttermilk. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, whisk together the flour, sugar, baking powder, and salt.
- Mix the dry ingredients on low speed. Cut the butter into small pieces and drop into the running mixer.
- Run until the butter is fully incorporated into the dry ingredients and the mixture resembles coarse crumbs.
- At low speed, slowly pour the buttermilk mixture into the flour. When all of the liquid has been added, increase the speed to medium and beat until the batter is light and fluffy, about 2 minutes.
- Divide the batter into the prepared pan. Bake the cupcakes for 18 to 25 minutes, until golden brown and a cake tester inserted into the center of a cupcake comes out clean. Let cool in the pan for 10 minutes, then cool completely on a wire rack, about 1 hour.
To Make The Caramel Icing:
- Put the brown sugar, butter, and salt in a medium saucepan.
- Melt over medium heat. Bring the mixture to a boil and stir in the milk and vanilla. Boil for 3 minutes, stirring occasionally.
- Add the powdered sugar all at once and beat with a wooden spoon or spatula until the icing is thick and smooth.
- You do not have a lot of time with this icing, so work quickly. Dip the tops of the cupcakes into the icing. Roll them around a little to smooth out the icing, making sure you cover the entire top. Let cool on a rack until the icing is glossy and dry to the touch, about 30 minutes.
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