Almond Cupcake with Salted Caramel Buttercream Frosting

4.5
(135)

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!

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Prep Time:
30 mins
Cook Time:
25 mins
Additional Time:
30 mins
Total Time:
1 hrs 25 mins
Servings:
12
Yield:
1 dozen cupcakes

Ingredients

  • 1 ½ cups all-purpose flour

  • 1 ¾ teaspoons baking powder

  • 1 cup white sugar

  • ½ cup margarine, softened

  • 2 eggs

  • 1 teaspoon vanilla extract

  • 1 teaspoon almond extract

  • ¾ cup whole milk

  • ½ cup brown sugar

  • ½ cup margarine

  • 2 tablespoons light corn syrup

  • 1 tablespoon vanilla extract

  • ½ cup heavy cream, or as needed

  • 1 pinch salt

  • ¾ cup salted butter, softened

  • 2 cups confectioners' sugar, sifted

Directions

  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.

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.

Nutrition Facts (per serving)

526 Calories
30g Fat
63g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 526
% Daily Value *
Total Fat 30g 38%
Saturated Fat 12g 58%
Cholesterol 70mg 23%
Sodium 353mg 15%
Total Carbohydrate 63g 23%
Dietary Fiber 0g 1%
Total Sugars 48g
Protein 4g
Vitamin C 0mg 1%
Calcium 84mg 6%
Iron 1mg 6%
Potassium 80mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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