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
Scale
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
