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
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).
Did you make this?Let me know how it turned out in the comments below!
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.
How do you keep your buttercream icing so nice and fluffy? Every time I’ve made buttercream icing without shortening it falls and ends up as one big blob. I assume it’s from the heat since butter softens when at room temperature. Any suggestions?
I went to the grocery store immediately after seeing this recipe…and they were absolutely amazing. I had to give some away because I could not stop eating them. Making them tonight for the second time. Very easy, super delicious. THANK YOU!!!!
Yay! So glad you enjoyed them, Lori! :)
~A
I tried to make this frosting and am having NO luck with the caramel following your recipe! Every time I get the sugar to the right color I add the cream and it just turns into a gloppy mess and hardens. I feel like there is a step missing or something? What am I doing wrong????
I did make this with store bought caramel and it was great.
these cupcakes were yummy and the frosting was to die for! Thank you
These look soooooo good! But I only have unsalted butter. How much salt should i have to the caramel for the frosting?
I just made these for my finance’s birthday and they were AMAZING! got so many compliments, they just melt in your mouth!
the first recipe I find of caramel buttercream frosting that isn’t a martha stewart version of the frosting and thus much easier to make by the looks of it ;-) I will try this one for sure!
Love love love. I just made these and they look delicious. I cheated and used a store-bought caramel. But the frosting tastes amazing. I just had to add some extra salt to it so the flavor really came out. Thanks so much for the recipe!
Hi There-
Questions: Frosting ingredients call for powdered sugar. Instructions speak to granulated sugar. Which type of sugar should we all be using?
Thanks!
Hey Jennifer!
I’m afraid I’m not understanding your question. The frosting calls for both powdered and granulated sugar. So when you’re initially making the caramel, it says to use the granulated. And then once it’s made, you whip in the powdered sugar. I may be missing something in there though – let me know!
Thanks, and enjoy the cupcakes! :)
~A
I came across your website and I was very excited to find your recipe for the salted buttercream frosting. I tried it this afternoon but I did something wrong with caramel mixture. I followed your recipe and it even looked like your first picture at one point but it never turned an amber color, it continued to boil and just became a sticky glob. Any suggestions? What might have I done wrong?Thanks!