For the Caramel Sauce:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cubed
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Caramel Frosting:
- 1 cup unsalted butter, at room temperature
- 4 cups powdered sugar
- 1/4 cup caramel sauce (from above)
- 1-2 tablespoons heavy cream (as needed)
- 1/2 teaspoon vanilla extract
Instructions
Step 1: Make the Caramel Sauce
- In a medium saucepan, heat the granulated sugar over medium heat, stirring constantly until it melts into a thick, amber-colored liquid.
- Add the butter, cubed, to the melted sugar. Stir until the butter is completely melted and combined.
- Slowly pour in the heavy cream, continuing to stir. Be careful as the mixture will bubble vigorously.
- Remove from heat and stir in the vanilla extract and salt. Allow the caramel sauce to cool to room temperature before using.
Step 2: Prepare the Cupcakes
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the butter and granulated sugar together until light and fluffy.
- Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
- Gradually add the flour mixture, alternating with the buttermilk, beginning and ending with the flour mixture. Beat until just combined.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the muffin tin for 5 minutes, then transfer to a wire rack to cool completely.
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