Indulge in the rich and decadent flavors of these caramel cupcakes. Perfect for any occasion, these cupcakes combine a moist, fluffy base with a luscious caramel frosting that will leave your taste buds wanting more. Whether you're a seasoned baker or a novice in the kitchen, this recipe is straightforward and sure to impress.
While most of the ingredients for this recipe are common pantry staples, you may need to pay special attention to unsalted butter and packed brown sugar. Ensure you get unsalted butter for both the batter and the frosting to control the saltiness. Packed brown sugar is essential for achieving the rich caramel flavor in the frosting.
Ingredients for Caramel Cupcakes Recipe
All-purpose flour: The base of the cupcake, providing structure and texture.
Granulated sugar: Adds sweetness to the cupcake batter.
Unsalted butter: Used in both the batter and frosting, it adds richness and flavor.
Eggs: Provide structure and moisture to the cupcakes.
Vanilla extract: Enhances the overall flavor of the cupcakes.
Whole milk: Adds moisture and helps create a tender crumb.
Baking powder: A leavening agent that helps the cupcakes rise.
Salt: Balances the sweetness and enhances the flavors.
Packed brown sugar: Key ingredient for the caramel frosting, providing a deep, rich flavor.
Powdered sugar: Used in the frosting to achieve a smooth, spreadable consistency.
Baking Technique Tip
When creaming together the butter and sugar, make sure the butter is at room temperature. This ensures it incorporates air properly, resulting in a light and fluffy texture. If the butter is too cold, it won't mix well, and if it's too warm, it can become greasy. Aim for a smooth, pale mixture before adding the eggs.
Suggested Side Dishes
Alternative Ingredients
all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a slightly nutty flavor and more fiber, though it may make the cupcakes denser.
granulated sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a subtle caramel flavor.
unsalted butter - Substitute with coconut oil: Coconut oil can provide a similar texture and adds a slight coconut flavor.
large eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg. This is a good vegan alternative.
vanilla extract - Substitute with almond extract: Almond extract provides a different but pleasant flavor profile.
whole milk - Substitute with almond milk: Almond milk is a good dairy-free alternative, though it may slightly alter the texture.
baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder.
salt - Substitute with sea salt: Sea salt can be used in the same quantity and may add a slightly different mineral flavor.
unsalted butter - Substitute with margarine: Margarine can be used as a dairy-free alternative, though it may slightly alter the flavor.
brown sugar - Substitute with coconut sugar: Coconut sugar has a similar texture and a caramel-like flavor.
whole milk - Substitute with oat milk: Oat milk is another dairy-free alternative that has a creamy texture.
powdered sugar - Substitute with coconut powdered sugar: Coconut powdered sugar is a less processed alternative that can be used in the same quantity.
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How to Store or Freeze Your Cupcakes
- Allow the caramel cupcakes to cool completely before storing. This prevents condensation, which can make the cupcakes soggy.
- Store the cupcakes in an airtight container at room temperature for up to 2 days. If you need to keep them longer, consider refrigerating them.
- To refrigerate, place the cupcakes in an airtight container. They can be stored in the refrigerator for up to 5 days. Before serving, bring them to room temperature for the best flavor and texture.
- For freezing, wrap each cupcake individually in plastic wrap to protect them from freezer burn and to maintain their moisture.
- Place the wrapped cupcakes in a freezer-safe bag or container. Label with the date to keep track of freshness.
- Freeze the cupcakes for up to 3 months. When ready to enjoy, thaw them in the refrigerator overnight or at room temperature for a few hours.
- If you prefer to freeze the caramel frosting separately, transfer it to an airtight container. It can be frozen for up to 3 months. Thaw in the refrigerator and re-whip before using to restore its creamy texture.
- When ready to serve, frost the thawed cupcakes with the caramel frosting and enjoy the delightful treat.
How to Reheat Leftovers
Preheat your oven to 300°F (150°C). Place the caramel cupcakes on a baking sheet and cover them loosely with aluminum foil to prevent the frosting from melting too much. Heat for about 10 minutes or until they are warmed through.
If you're in a hurry, you can use the microwave. Place a cupcake on a microwave-safe plate and cover it with a damp paper towel. Microwave on medium power for 15-20 seconds. Check if it's warm enough; if not, continue in 10-second intervals.
For a more even reheating, use a steam method. Place a steaming rack in a large pot with a small amount of water. Bring the water to a simmer, then place the cupcakes on the rack and cover the pot. Steam for about 5 minutes, checking occasionally to ensure they don't get too moist.
If you have an air fryer, preheat it to 300°F (150°C). Place the cupcakes in the basket and heat for 3-5 minutes. This method helps maintain a slightly crispy exterior while warming the inside.
For a stovetop method, use a double boiler. Place the cupcakes in a heatproof bowl over a pot of simmering water. Cover the bowl with a lid or aluminum foil and steam for about 5-7 minutes. This gentle heat will warm the cupcakes without drying them out.
Essential Tools for Baking
Oven: Preheat to 350°F (175°C) to bake the cupcakes evenly.
Muffin tin: Holds the cupcake liners and batter while baking.
Cupcake liners: Prevents the batter from sticking to the muffin tin and makes for easy removal.
Mixing bowl: Used to cream together the butter and sugar, and to mix the batter.
Hand mixer: Helps in creaming the butter and sugar until light and fluffy, and in beating the eggs into the mixture.
Whisk: Used to combine the dry ingredients like flour, baking powder, and salt.
Spatula: Useful for scraping down the sides of the mixing bowl and for folding ingredients together.
Measuring cups: Ensures accurate measurement of ingredients like flour, sugar, and milk.
Measuring spoons: Used to measure smaller quantities of ingredients like vanilla extract, baking powder, and salt.
Saucepan: Used to melt the butter and cook the brown sugar and milk for the caramel frosting.
Wire rack: Allows the cupcakes to cool completely after baking.
Toothpick: Used to check if the cupcakes are baked through by inserting it into the center.
Spoon: Useful for stirring the caramel frosting mixture.
Frosting spatula: Helps in spreading the caramel frosting smoothly over the cooled cupcakes.
Time-Saving Tips for Baking
Pre-measure ingredients: Measure out all ingredients before you start. This will save you time and ensure you don't miss anything.
Use a stand mixer: A stand mixer can cream the butter and sugar faster and more efficiently than by hand.
Room temperature ingredients: Ensure butter and eggs are at room temperature. They mix more easily, saving you time.
Quick cooling: Place cupcakes in the fridge to cool faster before frosting.
Make frosting ahead: Prepare the caramel frosting while the cupcakes are baking to save time.
Caramel Cupcakes Recipe
Ingredients
Cupcakes
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.5 cup whole milk
- 1 teaspoon baking powder
- 0.25 teaspoon salt
Caramel Frosting
- 0.5 cup unsalted butter
- 1 cup packed brown sugar
- 0.25 cup whole milk
- 2 cups powdered sugar
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add to the butter mixture, alternating with the milk, beginning and ending with the flour mixture.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting, melt the butter in a saucepan over medium heat. Stir in the brown sugar and milk. Bring to a boil and cook for 1 minute, then remove from heat and let cool slightly.
- Gradually beat in the powdered sugar until smooth and spreadable. Frost the cooled cupcakes with the caramel frosting.
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