I must confess….I’ve never been a huge fan of frosting. Not on my cookies, not on my cakes, and not even on my cupcakes. I know, I know…I’ve posted plenty of recipes on here piled high with a variety of lovely and delicious frostings, but almost always whenever I actually sit down to eat it, I only (maybe) leave on a tiny dab. It’s just never been my thing….
…..until now.
Oh. My. WORD. I had absolutely no idea that such deliciousness could exist, until I decided to test out this caramel frosting recipe on a whim while planning for the Cupcake-A-Thon. I had wanted to give it a try because it called for making your own homemade caramel, which I had never done. (And as a sidenote — was way easier than I imagined! Super speedy, and didn’t even have to use a candy thermometer!) But I was not prepared for the rich, sweet, buttery, and caramel-y perfection that resulted in the end. Absolutely amazing.
I guarantee that — especially when paired with this wonderful almond-vanilla cupcake — it will knock your socks off. Don’t even blink an eye at the extra 10 minutes it will take to make the homemade caramel. It’s 500% worth it. (And you can make it in the time the cupcakes bake – piece of cake ;))
So cheers to the “icing on the cake”!!! I believe this officially marked my first time ever licking the frosting bowl clean. My mother would be so proud. :)
Vanilla Almond Cupcakes with Salted Caramel Buttercream
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 24 cupcakes 1x
Description
You’ll love this Vanilla Almond Cupcakes w/ Salted Caramel Buttercream Recipe that results in sweet, almond-y butter-y caramel-y perfection.
Ingredients
Cupcake Ingredients:
- 1 (18.25 oz.) white cake mix
- 1 cup buttermilk
- 1/2 cup vegetable or canola oil
- 1 tsp. almond extract
- 1 tsp. vanilla extract, store-bought or homemade
- 4 eggs
Frosting Ingredients:
- 1/4 cup sugar
- 2 Tbsp. water
- 1/4 cup heavy cream
- 1 tsp. vanilla extract, store-bought or homemade
- 3/4 cup (1.5 sticks) salted butter, softened
- 2 cups powdered sugar
Instructions
- Preheat the oven to 350 degrees. Line 24 muffin cups with paper liners.
- Add the cake mix, buttermilk, oil, almond extract and vanilla to a large mixing bowl. Beat with an electric mixer on low to medium speed until moistened, about 30 seconds. Add eggs one at a time, until the batter is well-mixed. Increase speed to high and beat until thick and fluffy, 2 minutes longer.
- Pour or scoop the batter into the paper liners until they are 2/3 full. Bake for 15-20 minutes, or until a toothpick inserted in the middle comes out clean. Remove from oven and let cupcakes cool on a wire rack.
To Make Frosting (pics above and below):
- Briefly stir together granulated sugar and water in a small saucepan and bring to a boil over medium-high heat. Continue cooking, without stirring, until mixture turns dark amber in color, about 6 to 7 minutes.
- Remove from heat and slowly add in cream and vanilla (just start with a tablespoon or two), stirring with a wooden spoon until completely smooth. (Be careful, as the mixture will definitely bubble up and possibly splatter a bit as you add in the cream.) Set aside until cool to the touch, about 25 minutes.
- Beat the butter ]in the bowl of a stand mixer fitted with the paddle attachment on medium-high speed until light in color and fluffy, about 3 minutes. Reduce speed to low, add powdered sugar, and mix until completely incorporated. Turn off the mixer, and then add caramel. Beat frosting on low to combine, and then increase to medium-high and beat until airy and thoroughly mixed, about 2 minutes. Refrigerate if not using immediately (or to harden the frosting a bit).
Ali’s Tip:
Keep a close eye on the caramel as you make it! It goes from clear bubbles to the “amber” color within about 30 seconds, and then will burn pretty quickly thereafter.
Also, if you absolutely, absolutely don’t want to make the homemade caramel, you can substitute in some caramel topping to put into the buttercream instead.
Excellent! Made for a friend for her boss’ birthday celebration with co-workers and I believe these were a hit! Took a couple of extra to my job and I know they were a hit there.
That’s so great to hear, Jeannie! Happy to hear they were a hit!
This is one of the few things I make that my husband actually requests. They’re so yummy!
Hi!! I’m looking for a frosting recipe that needs to be refrigerated that tastes like ice cream. I’m lookin to recreate a cupcake I recently had at a bakery. She said it was a Crisco cream frosting. It does melt and does no taste good even if left out for a little while. Best cold for sure. Very thick looked like ice cream because of the tip she used. Can you also tell me what tip that might be? My daughter is graduating soon and I’d like to make the cupcakes myself.
Thanks!!!!
Hi, sounds delish, however it does say ‘salted caramel frosting’, can’t see the amount of salt to add – I realise you are using salted butter (as I do), but it doesn’t make it salted caramelly – thanks Gaile
I believe it is meant to possibly sprinkle with course sea salt. (lightly) I am going to dye the salt a baby blue. I did this last time and it was sweet and savory. I typically don’t eat what I bake but I made these as mini cupcakes and decreased baking time to 10-12 mins and I ate nearly 1/2 the yield.
It’s been a while since this was posted, but for future reference, you would use salted butter to make it salted caramel flavored.
hey there! I absolutely love your blog and all of your recipes. I actually just got done making the pumpkin cupcakes with cinnamon cream cheese frosting :) Anyways, do you have a video or tutorial that you know of that will teach someone to pipe frosting like on these cupcakes?
Thanks,
Melissa
love this! I’m doing it with honey instead though because I’m lazy (it gets to the soft ball stage faster) and honey salted caramel sounds better to me.
Tried this recipe yesterday (doubled the icing as suggested) with the intention of bringing it in for a co-worker’s birthday. Can’t believe how simple it was to make and how delicious it turned out! Definitely will never use store-bought caramel again! Thanks for a great dessert:)
This is one of my favorite cupcake recipes ever. I am working on a blog post about it now. Thank you so much for allowing me to discover this. It’s sure a keeper. I love you for this. XO
Holy Cripes! This is the most fantastic thing EVER! Super simple to make the caramel! I will never buy caramel again. For real. I had to stop myself from just pouring it down my throat piping hot. THAT’S HOW GOOD IT IS!!!
I’m using this on a chocolate cake and I don’t want the buttercream to be too sweet, so I made a second batch of caramel that I will drizzle on top of the filling to pump up the flavor, but also add some interest.
Plan to try this over the weekend for a baby shower. Cannot wait!