Almond Cupcake with Salted Caramel Buttercream Frosting

Almond Cupcake with Salted Caramel Buttercream Frosting

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BakinMama 0

"A delicious cupcake with a to-die-for frosting! I came up with this for my friend's wedding--she wanted something different for her wedding cake (cupcakes). It turned out so good that I had to share!"

Ingredients

1 h 25 m {{adjustedServings}} servings 526 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 526 kcal
  • 26%
  • Fat:
  • 29.8 g
  • 46%
  • Carbs:
  • 62.5g
  • 20%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 353 mg
  • 14%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Line 12 cupcake cups with paper liners. In a bowl, whisk together the flour and baking powder.
  2. In a mixing bowl, thoroughly cream together the sugar and 1/2 cup of margarine until very well blended. Beat in the 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, in several additions. Spoon the batter into the prepared cupcake cups, filling them about 2/3 full.
  3. Bake the cupcakes in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes.
  4. To make caramel, Place the brown sugar, 1/2 cup margarine, corn syrup, and vanilla into a large saucepan over medium heat, and bring the mixture to a boil. Reduce 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 honey. Mix in the pinch of salt, and allow to cool to room temperature.
  5. Beat the salted butter with confectioners' 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.

Footnotes

  • Cook's Notes:
  • Butter can be substituted for margarine, of course, but that's just what I used. The milk could be any type; I used whole milk.
  • If desired, save back a tablespoon or so of the caramel from the frosting, for a drizzle over the top of the cupcakes.
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Reviews

69
  1. 83 Ratings

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These cupcakes are super delicious, but there are a couple things I changed while making the recipe as well as things I would do differently when making them again. First, I used all unsalted b...

Loved these cupcakes! I like the almond flavor with the carmel combination. I added a bit more powdered sugar to thicken the frosting.

These were excellent! I made them for family and friends and everyone raved about them. I drizzled the caramel mixture over the batter once the liners were filled for an added caramel taste. ...