Wednesday, April 11, 2012

Almond Cupcakes With Salted Caramel Buttercream Frosting: New Recipe of the Week

I don't know if anyone has noticed that I haven't posted a "new recipe of the week" for a couple weeks.  That doesn't mean I haven't tried new recipes, just that I didn't think they were quite worthy of blog posts. Well, this week's recipe is definitely worth sharing!  I wanted to make a special cupcake recipe for my boss' birthday, so I did a search for a salted caramel cupcake.  I looked at several before I settled on Almond Cupcake with Salted Caramel Buttercream Frosting.  The combination of almond and salted caramel flavors sounded too good to pass by. 

Cake Ingredients:

1 1/2 cups all-purpose flour
2 t. baking powder
1 cup sugar
1/2 butter, softened
2 eggs
1 t. vanilla extract
1 t. almond extract
3/4 cup milk

Frosting Ingredients:

1/2 cup brown sugar
1/2 cup butter
2 tablespoons light corn syrup
1 tablespoon vanilla extract
1/4 cup whipping cream, or as needed
1 pinch salt
6 tablespoons butter, softened
2 - 3 cups powdered sugar 

Preheat oven to 350 degrees.  Line cupcake pan with paper liners.   Whisk together the flour and baking powder.

In a mixing bowl, cream together the sugar and 1/2 cup butter until well blended.  Beat in the eggs, one at a time, until thoroughly combined, and stir in the vanilla and almond extracts.  Gradually beat in the flour mixture, alternating with the milk, in several additions.  Spoon the batter into the prepared cupcake cups, about 2/3 full.

Bake the cupcakes until a toothpick inserted into the center comes out clean, 20 to 25 minutes.

To make caramel, place the brown sugar, 1/2 cup butter, corn syrup, and vanilla in a large saucepan over medium heat, and bring the mixture to a boil.  Reduce heat, and simmer until thickened, 3 to 4 minutes;  remove from heat and allow to cool to warm temperature.  Add the cream, a little at a time, until the caramel has the consistency of honey.  Mix in the pinch of salt.  Allow to cool to room temperature.

Beat the 6 T. butter with powdered sugar in a bowl with electric mixer on medium speed until the mixture is fluffy; slowly add and beat in the caramel, a little bit at a time until the frosting is smooth.  (You may not need to use all the caramel in making the frosting.)  After frosting cupcakes, sprinkle with sea salt.

Pictured below: The development department decorated Kim's office on the sly with a "50 and Fabulous" theme and gathered for the birthday cupcakes this afternoon.  


  1. Really? My recipe wasn't good enough for you? :-P

  2. I had your cupcakes in mind when I made these. :)