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Vanilla Almond Cupcakes With Salted Caramel Buttercream Recipe

Vanilla Almond Cupcakes With Salted Caramel Buttercream Recipe


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4.7 from 21 reviews

  • Author: admin
  • 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

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 ½3 cups powdered sugar
  • 12 tbsp heavy cream or milk
  • pinch of sea salt

Instructions

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together flour, baking powder, and salt.

  3. 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.
  4. Add half of the dry ingredients, then the milk, followed by the remaining dry ingredients. Mix until just combined.
  5. 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.
  6. 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.
  7. Frost cooled cupcakes and drizzle with extra caramel if desired.

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