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Almond Cupcake with Salted Caramel Buttercream Frosting
May 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 caramel! There is a ton left over, and I dipped the tops of each cupcake in the caramel, and then drizzled it over frosting. I didn't have enough frosting for all of my cupcakes (maybe 6 aren't frosted) so I poked holes in them with a fork and applied a thick layer of the caramel. Everything is very tasty. I will definitely be making this again. Only adjustments I made were using Agave Nectar instead of corn syrup (I didn't have any) and I used an extra tsp of almond extract to intensify the almond flavor. Yum!