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My review
Almond Cupcake with Salted Caramel Buttercream Frosting
3
BakinMama
"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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Ingredients
1 h 25 m servings 526Original recipe yields 12 servings (1 dozen cupcakes)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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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.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
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Reviews
Read all reviews 106127 Ratings
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Most helpful positive review
9/10/2011
Loved these cupcakes! I like the almond flavor with the carmel combination. I added a bit more powdered sugar to thicken the frosting.
Most helpful critical review
6/17/2011
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...
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6/17/2011
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...
9/10/2011
Loved these cupcakes! I like the almond flavor with the carmel combination. I added a bit more powdered sugar to thicken the frosting.
8/7/2011
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. ...
9/15/2011
I followed this cake recipe almost exactly, my changes were-- I used 1cup of buttermilk instead of 3/4 cup whole milk. In doing so, I reduced the baking powder to 1 tsp & added 1/2 tsp baking so...
5/22/2012
I made this today for my husband to take to a potluck at his work. I doubled the recipe for the cupcakes, but used the regular recipe for the frosting and caramel. I'm glad I didn't double the c...
3/13/2012
These turned out really good! It actually made 24 cupcakes for me instead of 12 like it yields. Fairly simple to make and the frosting turned out great! It wasn't runny or loose like other revie...
8/8/2012
This was delicious! The cake was very moist and flavorful. The icing didn't have as much caramel flavor as I would have liked, so I added some sugar free caramel sauce I have for coffee. Grea...
1/9/2012
The cupcake itself is awesome.. no need to change anything. The frosting can be tweaked to your preference. You have to do some adjusting to make it more salty or sweet depending on what resul...
2/20/2013
I am a professional pastry chef and tried this recipe...it was fabulous! I made it a second time and doubled the almond in the cake batter, and used 1 cup of all purpose flour and 1/2 cup of ca...