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Rich vanilla cupcake with smooth frosting on a white plate, fresh baked cupcakes on a wooden surface.

Caramel Cupcakes With Caramel Icing

Bree Hester
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Prep Time 20 minutes
Cook Time 28 minutes
Cooling Time 1 hour 40 minutes
Total Time 2 hours 28 minutes
Course cupcakes
Cuisine baking
Servings 12 servings
Calories 367 kcal

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.
    Cream and honey mixture in a measuring cup for baking or dessert recipes.
  • In the bowl of an electric mixer fitted with the paddle attachment, whisk together the flour, sugar, baking powder, and salt.
    Flour being mixed in a stand mixer with a white paddle attachment for baking.
  • Mix the dry ingredients on low speed. Cut the butter into small pieces and drop into the running mixer.
    Flour and butter in a stand mixer for baking process.
  • Run until the butter is fully incorporated into the dry ingredients and the mixture resembles coarse crumbs.
    Flour mixture in stand mixer bowl for baking cookies or cakes.
  • 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.
    Cream being poured into a stand mixer with cookie dough, baking ingredients and recipe notes nearby.
  • 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.
    Delicious freshly baked cupcakes cooling on a dark countertop in a baking tray. Perfect for homemade desserts and baking recipes.

To Make The Caramel Icing:

  • Put the brown sugar, butter, and salt in a medium saucepan.
    Cookie dough ingredients in a stainless steel pot ready for baking.
  • Melt over medium heat. Bring the mixture to a boil and stir in the milk and vanilla. Boil for 3 minutes, stirring occasionally.
    Boiling caramel sauce in a stainless steel pot on stove.
  • Add the powdered sugar all at once and beat with a wooden spoon or spatula until the icing is thick and smooth.
    Flour being mixed in a stainless steel bowl for baking recipe.
  • 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.
    Butterscotch cupcakes with smooth, creamy frosting cooling on a wire rack. Perfect for baking and dessert recipes.

Nutrition

Calories: 367kcalCarbohydrates: 57gProtein: 4gFat: 14gSaturated Fat: 9gSodium: 307mgFiber: 0.4g
Keyword Caramel Cupcakes with Caramel Icing
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