Caramel Cupcakes


 Enjoy these Caramel Cupcakes topped with Caramel Buttercream for a sweet treat teeming with autumnal flavor.

Caramel Cupcakes
Yield: 9 cupcakes • Preparation: 15 minutes • Cook: 20 to 22 minutes
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  1. ½ cup salted butter, softened
  2. ¾ cup firmly packed light brown sugar
  3. 2 large eggs
  4. 1 teaspoon vanilla extract
  5. 1¼ cups plus 3 tablespoons sifted cake flour, such as Swans Down
  6. ¾ teaspoon baking powder
  7. ¼ teaspoon salt
  8. ¼ cup plus 2 tablespoons whole milk
  9. 1 recipe Caramel Buttercream (recipe follows)
  10. 2 tablespoons reserved caramel syrup from Caramel Buttercream recipe
  11. Garnish: fresh kumquats and fresh mint
  1. Preheat oven to 350°.
  2. Line 9 wells of a 12-well muffin pan with paper liners. Set aside.
  3. In a medium bowl, combine butter and brown sugar. Beat at high speed with an electric mixer until fluffy, approximately 3 minutes. Add eggs, one at a time, beating well after each addition. Add vanilla extract, beating until incorporated. Set aside.
  4. In another bowl, combine flour, baking powder, and salt, whisking well. Add flour mixture to butter mixture in 2 parts, alternately with milk, beating at low speed after each addition and scraping down sides of bowl as necessary.
  5. Using a levered ¼-cup scoop, divide batter among prepared wells of muffin pan.
  6. Bake until a wooden pick inserted in the centers of cupcakes comes out clean, 20 to 22 minutes. Let cool in pan for 5 minutes. Transfer cupcakes to a wire rack, and let cool completely.
  7. Place Caramel Buttercream in a piping bag fitted with a large open-star tip (Wilton #1). Pipe decorative swirls of frosting onto cupcakes.
  8. Thirty minutes before serving, microwave reserved caramel syrup on low power, if necessary, to achieve a spreadable consistency. Lightly brush or drizzle cupcakes with caramel syrup. Serve immediately.
  9. Garnish with kumquats and mint, if desired.
  1. • Cupcakes can be baked a day in advance and stored, unfrosted, in a covered container at room temperature.
TeaTime Magazine
Caramel Buttercream
Yield: 2¼ cups • Preparation: 30 minutes • Cook: 2 minutes
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  1. ½ cup sugar
  2. ½ cup boiling water
  3. 8 tablespoons salted butter
  4. 4 cups confectioners’ sugar
  5. 3 tablespoons whole milk
  1. In a medium sauté pan, cook sugar over medium heat, stirring frequently and gently, until sugar melts and begins to turn a dark golden color. (Reduce heat to low if sugar starts to burn.) Gradually add boiling water, stirring to combine. Cook and stir over low-to-medium heat until mixture comes to a boil. Boil gently for 2 minutes, stirring constantly. Remove from heat, and remove any hard lumps of sugar that remain. Let cool completely. Reserve 2 tablespoons caramel syrup for drizzle, and set aside.
  2. In a medium mixing bowl, beat butter at medium-high speed with an electric mixer until creamy. Add confectioners’ sugar, milk, and caramel syrup, beating until mixture is smooth and fluffy and scraping down sides of bowl as necessary.
  3. Use immediately.
TeaTime Magazine
 From TeaTime September/October 2013


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