If you love baking that transforms simple moments into something special, Vanilla Almond Cupcakes With Salted Caramel Buttercream are a dream come true. These cupcakes boast a soft, fragrant crumb—thanks to a hint of almond and a splash of real vanilla—topped with the most luscious salted caramel buttercream you’ll ever taste. Perfect for celebrations, office treats, or a sweet reward at the end of a long week, this recipe is about more than just dessert; it’s an experience you’ll want to share time and time again.
Ingredients You’ll Need
Every ingredient in these Vanilla Almond Cupcakes With Salted Caramel Buttercream has a delicious purpose. While the ingredients list is short and sweet, each component adds depth—whether it’s a tender crumb, irresistible flavor, or silky-smooth frosting. Here’s what you’ll need and why:
- All-purpose flour: Gives structure and softness to the cupcakes without making them heavy.
- Baking powder: Provides lift and ensures your cupcakes are perfectly fluffy.
- Salt: Just a pinch enhances the sweet and nutty flavors in every bite.
- Unsalted butter (for both cupcake and buttercream): Adds rich creaminess and that classic buttery flavor.
- Granulated sugar: Sweetens the cupcakes and helps create a delicate, tender crumb.
- Large eggs: Bind the ingredients and add richness and volume.
- Vanilla extract: Infuses the cakes with a comforting, aromatic sweetness.
- Almond extract: Lends a uniquely nutty note that’s subtle but unforgettable.
- Whole milk: Creates a moist, soft crumb—swap for almond milk if you prefer a dairy-light option.
- Salted caramel sauce (for the buttercream): Brings bold toasty notes and that crave-worthy sweet-and-salty kick.
- Powdered sugar: Forms the base of the buttercream, resulting in a silky, pipeable texture.
- Heavy cream or milk: Helps achieve that dreamy, spreadable consistency for the frosting.
- Sea salt: Rounds out the sweetness in the frosting and makes the caramel flavors pop.
How to Make Vanilla Almond Cupcakes With Salted Caramel Buttercream
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with your favorite cupcake liners—this not only makes cleanup a breeze but also keeps the cupcakes from sticking. A few minutes of prep now means even, golden cupcakes later!
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This quick whisk helps distribute leavening evenly, so each cupcake bakes up light and airy, with just the right level of rise.
Step 3: Cream Butter and Sugar
Grab a large mixing bowl, and beat the softened butter with the granulated sugar until it’s pale and fluffy. This step is key: creaming incorporates air, which gives your Vanilla Almond Cupcakes With Salted Caramel Buttercream their signature tender crumb. Don’t rush it!
Step 4: Add Eggs and Extracts
One at a time, mix in the eggs, beating well after each addition to maintain that gorgeous texture. Stir in the vanilla and almond extracts—these are your ticket to fragrant, beautifully flavored cupcakes that sing with every bite.
Step 5: Alternate Dry Ingredients and Milk
With the mixer on low, add half of the flour mixture, followed by all the milk, then finish with the remaining dry ingredients. Mix gently, just until everything is combined. Overmixing can toughen cupcakes, so a light hand makes all the difference.
Step 6: Fill, Bake, and Cool
Divide the batter equally among the liners, filling each about two-thirds full. Pop the pan in the oven and bake for 18–20 minutes. You’re looking for a light golden top—a toothpick inserted should come out clean. Let the cupcakes cool in the pan for a few minutes, then transfer to a rack to cool completely (patience pays off here!)
Step 7: Make the Salted Caramel Buttercream
While your cupcakes are cooling, beat the softened butter until it’s ultra-creamy. Add in your salted caramel sauce and a pinch of sea salt, then gradually mix in powdered sugar until thick and dreamy. Add heavy cream or a splash of milk, one tablespoon at a time, to get the perfect consistency. Beat on high for a minute or two—this fluffs the frosting so it’s spreadable and light. This is the step where Vanilla Almond Cupcakes With Salted Caramel Buttercream really become extra-special.
Step 8: Frost and Finish
Smooth, pipe, or swirl the buttercream generously over each cooled cupcake. If you’re feeling a little fancy, drizzle more salted caramel on top. Every swirl delivers a perfect balance of vanilla, almond, and rich, salty caramel goodness. Enjoy your masterpiece!
How to Serve Vanilla Almond Cupcakes With Salted Caramel Buttercream
Garnishes
For an effortless finishing touch, a drizzle of extra salted caramel is a must. A light shower of sea salt flakes or even a few toasted sliced almonds will add visual flair and a contrasting crunch. Whether you keep it playful or go all-out gourmet, these little extras make your Vanilla Almond Cupcakes With Salted Caramel Buttercream look bakery-worthy.
Side Dishes
Pair these cupcakes with fresh berries, sliced apples, or even a scoop of classic vanilla ice cream for a show-stopping dessert plate. If serving at a gathering, a bowl of whipped cream or a platter of mixed fruit will balance out the sweet richness and offer guests fresh flavors alongside their sweet treat.
Creative Ways to Present
Turn your cupcakes into a centerpiece by stacking them tier-style on a cake stand, or tuck them into cute boxes for a thoughtful homemade gift. For celebrations, use fun liners or edible gold leaf to jazz up the look. However you serve them, Vanilla Almond Cupcakes With Salted Caramel Buttercream always turn heads and win hearts!
Make Ahead and Storage
Storing Leftovers
Store leftover cupcakes in an airtight container in the refrigerator for up to three days. The buttercream stays fresh and luscious, but let the cupcakes come to room temperature before serving for the softest texture and fullest flavor.
Freezing
Both the unfrosted cupcakes and the salted caramel buttercream freeze beautifully. Wrap cooled cupcakes individually and freeze for up to two months. Likewise, freeze the buttercream in a freezer-safe container. Thaw everything overnight in the fridge and bring to room temp before assembling for a just-baked taste.
Reheating
If your cupcakes feel a tad chilled or dense straight from the fridge, give them 10–15 seconds in the microwave (without the wrapper or frosting). This brings back that fresh-from-the-oven softness and livens up every bite of your Vanilla Almond Cupcakes With Salted Caramel Buttercream.
FAQs
Can I use almond milk instead of whole milk in the cupcakes?
Absolutely! Almond milk works just as well as whole milk in this recipe, giving you a lighter cupcake while subtly boosting the nutty almond notes.
How do I make homemade salted caramel sauce?
Simply melt granulated sugar over medium heat, swirling until deeply golden, then add butter and cream, finishing with a generous pinch of sea salt. Homemade salted caramel has unbeatable flavor, but store-bought works well for busy days.
My buttercream seems too thick—what can I do?
Add heavy cream or milk one tablespoon at a time and beat on high speed. This loosens up the frosting, transforming it into a perfectly fluffy, spreadable buttercream for your Vanilla Almond Cupcakes With Salted Caramel Buttercream.
Can I make Vanilla Almond Cupcakes With Salted Caramel Buttercream the night before an event?
Yes! These cupcakes keep beautifully. Frost them and store in the fridge. Before serving, let them sit at room temperature for 30–45 minutes to restore the perfect, soft crumb and flavor.
What piping tips work best for frosting these cupcakes?
A large star tip or open round tip creates gorgeous, bakery-style swirls, but even a simple knife or offset spatula can make your salted caramel buttercream cupcakes look irresistible!
Final Thoughts
If you’re looking to impress friends, spoil your family, or simply savor a decadent treat for yourself, Vanilla Almond Cupcakes With Salted Caramel Buttercream are the answer. Their cozy vanilla-almond crumb paired with that swoon-worthy caramel frosting is pure joy in every bite. Try them—you might just discover your new favorite cupcake recipe!
Print
Vanilla Almond Cupcakes With Salted Caramel Buttercream Recipe
- Total Time: 45 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of vanilla almond cupcakes topped with a luscious salted caramel buttercream frosting. These gourmet treats are perfect for any occasion, guaranteed to satisfy your sweet cravings!
Ingredients
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter (softened)
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ tsp almond extract
- ½ cup whole milk
For the Salted Caramel Buttercream:
- ½ cup unsalted butter (softened)
- ¼ cup store-bought or homemade salted caramel sauce (plus more for drizzling)
- 2 ½–3 cups powdered sugar
- 1–2 tbsp heavy cream or milk
- pinch of sea salt
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a large bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time, then mix in vanilla and almond extracts.
- Add half of the dry ingredients, then the milk, followed by the remaining dry ingredients. Mix until just combined.
- Divide batter evenly among the liners and bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Let cupcakes cool completely.
- To make the buttercream, beat the butter until creamy. Add the salted caramel sauce and a pinch of sea salt, then mix in powdered sugar gradually. Add cream 1 tablespoon at a time until the desired consistency is reached. Beat on high speed until fluffy.
- Frost cooled cupcakes and drizzle with extra caramel if desired.
In a medium bowl, whisk together flour, baking powder, and salt.
Notes
- Use almond milk instead of whole milk for a dairy-light version.
- Homemade salted caramel adds extra depth, but store-bought works well for convenience.
- Refrigerate frosted cupcakes if making ahead, and bring to room temp before serving.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 310
- Sugar: 30g
- Sodium: 160mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 55mg
