Caramel Cupcakes

Caramel Cupcakes - Rebekah and her Ramblings. A decadent and heavenly cupcake loaded with caramel flavor!

Hey guys, remember me? I used to post regular recipes that were amazing and made your mouth water.  Well my life has been TOTES cray for the past few weeks, err, months (you know, moving, exploring, etc) and I’ve pretty lazy when it comes to posting recipes.  Good thing  I have a gem of a recipe today to make up for it – a caramel cake topped with caramel frosting. I made these bad boys for my last day in Houston as a way for them to remember me after I moved to Dallas to take on a new adventure.  Make these now, thank me later.  I promise I’ll post a snarky intro next time.  Baby steps to ease me back in guys 🙂

Caramel Cupcakes
Yield: 12
Prep Time:  about 20 minutes                 Cook Time: 21-23 minutes

Caramel Cupcakes - Rebekah and her Ramblings. A decadent and heavenly cupcake loaded with caramel flavor!What you need:

  • For the cake:
    • 1.5 cups AP flour
    • 3/4 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1 cup brown sugar, packed
    • 1/2 cup sugar
    • 1/2 cup (1 stick) unsalted butter, softened
    • 2 eggs
    • 1 teaspoon vanilla
    • 1/2 cup milk (I used 2%)
  • For the frosting:
    • 1/2 cup (1 stick) unsalted butter
    • 1 cup brown sugar, packed
    • 1/3 cup heavy cream, plus more as needed
    • 1/2 cup salt
    • 3 cups powdered sugar, divided
    • 12 rolos, unwrapped

Caramel Cupcakes - Rebekah and her Ramblings. A decadent and heavenly cupcake loaded with caramel flavor!Directions:

  • Preheat oven to 350* and line 12 regular sized cupcake tins with liners
  • In a medium sized bowl, whisk the flour, baking powder, and salt together; set aside
  • In a large bowl, combine the butter, brown sugar, and granulated sugar and beat until creamy
  • Add the eggs and vanilla to the creamed sugars and mix until combined
  • Fold the dry ingredients into the wet and beat well
  • Pour the milk into the batter and stir until well combined
  • Scoop 1/4 cup of batter into each cupcake tin and bake for 21-23 minutes or the cupcakes are done
  • Allow the cupcakes to cool completely on a cooling rack for at least an hour
  • To make the frosting, start by melting the butter over mediume heat in a medium sized sauce pan, add the brown sugar and heavy cream once the butter is melted
  • Stir continuously until the mixture is smooth
  • Sprinkle salt into the mixture and allow to bubble for 3 minutes
  • Remove from heat, stir a few times, and allow to cool for about 10 minutes
  • Add 2 cups of powdered sugar to the butter mixture and beat on medium speed until fully combined
  • Add 1 tablespoon of heavy cream to the mixture and beat on low speed until combined
  • Add final cup of powdered sugar and beat well, add about 1 more tablespoon of cream or enough to reach desired consistency after beating
  • Pipe the frosting onto each cupcake and top with 1 rolo

This recipe is adapted from Sally’s Baking Addiction (my FAVE)


2 thoughts on “Caramel Cupcakes

  1. Kathy Lentz says:

    Having gotten to eat one of these bad boys, I can attest to the fact that they are AMAZING! Love your posts chickie! Keep ’em coming! 🙂

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