Caramel Cupcakes
For the cupcakes:
- 2 1/2 cups flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups brown sugar
- 1/2 cup granulated sugar
- 2 sticks butter, softened
- 4 eggs
- 1 teaspoon vanilla
- 1 cup milk
- 1/4 cup caramel syrup (optional)
-Preheat oven to 350 degrees then line muffin pans with 24 liners. Set aside.
- In a large bowl, combine the flour, baking powder, and salt. Set the bowl aside. In a measuring cup, mix together milk and vanilla then set aside.
-In a mixer, beat together the butter and sugars until light and fluffy. Add eggs one at a time, mixing in between additions. Add caramel syrup (if desired. It makes the cupcakes super caramely. I have an iron stomach for sweets, so I love it. I can't make any guarantees though).
- Add in flour mixture and milk mixture alternating until all combined. Pour batter into liners and bake for 18-20 minutes. Let cool before frosting.
For the frosting:
- 1 stick butter
- 1/3 cup cream
- 1 cup brown sugar
- 1 teaspoon vanilla
- 3 cups powdered sugar
-Melt butter in saucepan over medium heat. Lower heat to medium-low then add cream and brown sugar. Mix and let cook until the sugar dissolves which should take about two minutes.
- Remove mixture from heat, then add vanilla. Let sit for ten minutes.
-Pour mixture into bowl, add powdered sugar one cup at a time until combined.
The actual website created a whole recipe for the topping of the cupcakes, but I was lazy. I just kinda threw some store-bought caramel corn, candy corn, and white chocolate chips on top of the frosted cupcakes. I also put a little salt on the cupcakes in attempt to counteract the sweetness. You know. I basically made up stuff as I went along and I guess it ended up working out.
In conclusion, I might've lost my mind to this baking addiction... But I don't think I'd have it any other way.
