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Almond Cupcake with Salted Caramel Buttercream Frosting
Reviews:
February 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 cake flour.YUM YUM!!! For the icing, I made a Swiss meringue and added about 1/2 to 3/4 of the very cold caramel. then when I refrigerated them to "set" the icing I warmed the caramel and dribbled it on top of the icing...we gave 1/2 of them to my neighbor because we couldn't stop eating them! She told me her kids fought over the last one to take to school for lunch the next day!! I will make for parties so i can't eat them all myself!