Almond Cupcake with Salted Caramel Buttercream Frosting42 Reviews
- Prep: 30 min
- Cook: 25 min
- Ready In: 1 hr 25 min
“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!” - by BakinMama
Original recipe yields 1 dozen cupcakes
- 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.
- 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.
- Bake the cupcakes in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes.
- 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.
- 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.
Amount Per Serving (12 total)
- 526 cal
- 29.8 g
- 62.5 g
Based on a 2,000 calorie diet
Reviews (42)Rate This Recipe
"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 butter ..." See more- not margarine or salted butter. Next, I double the amount of almond extract because I really wanted that flavor to shine through and 1 tsp just wasn't enough. Lastly, I had to add almost an additional cup of confectioner's sugar to the frosting because it was way too loose. In addition to my changes, I would definitely change the caramel recipe the next time around - it's too greasy. Instead I would make a "real" wet caramel (water and sugar) and omit any butter. To finish them, I topped them with slivered almonds and a sprinkle of fleur de sel. While I did make some changes, these cupcakes are sinfully good and I will definitely make them again."
"Loved these cupcakes! I like the almond flavor with the carmel combination. I added a bit more powdered sugar to thicken the frosting...." See more"
"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. I also..." See more drizzled the caramel on top of the frosting and topped them with a few granules of sea salt to help cut the sweetness!!"
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