Brown Sugar Cupcakes with Caramel Buttercream
Ingredients:
For the Cupcakes:
1 ¾ cups (220g) all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup (113g) unsalted butter, softened
1 cup (200g) brown sugar (light or dark)
2 large eggs
1 tsp vanilla extract
½ cup (120ml) whole milk
¼ cup (60ml) sour cream
For the Caramel Buttercream:
1 cup (226g) unsalted butter, softened
2 cups (250g) powdered sugar
½ cup (120g) caramel sauce (homemade or store-bought)
½ tsp vanilla extract
¼ tsp salt
For Garnish:
Extra caramel sauce for drizzling
Instructions:
1. Make the Cupcakes:
Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In a separate bowl, cream butter and brown sugar until light and fluffy.
Add eggs one at a time, beating well after each addition. Stir in vanilla.
Mix in sour cream, then alternate adding dry ingredients and milk, beginning and ending with dry ingredients.
Divide batter evenly into liners (¾ full).
Bake for 18-22 minutes or until a toothpick inserted comes out clean.
Let cool completely before frosting.
2. Prepare the Caramel Buttercream:
Beat butter until smooth and creamy.
Gradually mix in powdered sugar.
Add caramel sauce, vanilla, and salt. Beat until fluffy.
3. Assemble & Decorate:
Pipe or spread caramel buttercream on cooled cupcakes.
Drizzle extra caramel over the top.
Enjoy your Brown Sugar Cupcakes with Caramel Frosting! 🍯🧁