And the search is over! This Almond Cupcake with Salted Caramel Buttercream Frosting is the one! These moist, delicious cupcakes with a heavenly frosting are the perfect combination of sweet, rich, nutty, and don’t forget salty. Such great flavors in one bite.
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1 cup white sugar
1/2 cup margarine, softened
1 teaspoon vanilla extract
1 teaspoon almond extract
3/4 cup whole milk
1/2 cup brown sugar
1/2 cup margarine
2 tablespoons light corn syrup
1 tablespoon vanilla extract
1/2 cup heavy cream, or as needed
1 pinch salt
3/4 cup salted butter, softened
2 cups confectioners’ sugar, sifted
How to make Almond Cupcake with Salted Caramel Buttercream Frosting
Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C. And with paper liners, line 12 cupcake cups.
Step 2: Whisk the flour and baking powder in a bowl.
Step 3: Cream the sugar and half cup of margarine in a mixing bowl until thoroughly blended. Beat in the eggs one at a time until well combined. Then, stir in the vanilla and almond extracts. And slowly beat in the flour mixture, alternatively with the milk.
Step 4: Use a spoon to transfer the batter into the prepared cupcake cups. Enough to fill each cup about 2/3 full.
Step 5: Place the cupcakes inside the preheated oven and bake for 20 to 25 minutes or until the toothpick inserted in the middle of the cupcakes come out clean.
Step 6: For the caramel, place the brown sugar, half of the cup of margarine, corn syrup, and vanilla into a large saucepan. Cook over medium heat and bring the mixture to a boil. Once boiling, decrease the heat and simmer for 3 to 4 minutes or until the mixture is thickened.
Step 7: Then, remove the saucepan from the heat and allow the mixture to cool in a warm temperature.
Step 8: When the caramel is not too hot, add in the cream a bit at a time until the caramel has a honey consistency. Now, stir in a pinch of salt and allow the mixture to cool in room temperature.
Step 9: In a bowl, using an electric mixer beat the salted butter with the confectioner’s sugar on medium speed until the mixture is fluffy. Gradually, beat a tablespoon of the caramel at a time until the frosting is smooth.
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