CARAMEL CUPCAKES WITH BUTTERSCOTCH FROSTING
Make and share this Caramel Cupcakes With Butterscotch Frosting recipe from Food.com.
Provided by evelynathens
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Position a rack in the lower third of the oven and heat the oven to 350 degrees. Line 12 standard-size muffin cups with paper liners.
- Make the caramel: Bring 1/3 cup water to a boil in a small saucepan; keep it very hot. Put the 1/3 cup sugar in a heavy-based 8-inch skillet or shallow saucepan. Set the pan over medium heat. Shake the pan to level the sugar and leave it alone until it's about half melted. Shake and swirl the pan to help the sugar melt completely. Cook the melted sugar, constantly swirling or stirring with a wooden spoon, until it bubbles and turns a deep reddish caramel color.
- Immediately take the pan off the heat and carefully drizzle the boiling water over the caramel. The mixture will sputter. Return the pan to medium heat; stir constantly with the wooden spoon just until the caramel is completely dissolved. Pour the caramel into a heatproof liquid measuring cup. Pour about 1/3 cup water into the empty caramel pan and return to medium heat until very hot, stirring to dissolve any remaining caramel. Spoon enough of this liquid into the measuring cup with the caramel to bring the level up to 1/2 cup. Let cool until warm. (You can make the caramel hours or even a day ahead. When it is cool, cover it and leave it at room temperature.).
- Make the cupcakes: Sift the flour, baking powder and salt into a small bowl. In a large bowl, beat the butter with a stand mixer fitted with the paddle attachment (or a hand mixer) on medium speed until smooth, 30 to 60 seconds. With the mixer running, slowly pour in the remaining 3/4 cup sugar, stop the mixer and scrape the bowl and beaters. Beat on medium-high speed until light and fluffy, about 2 minutes. Beat in the eggs, one at a time, on medium speed until the batter is smooth, 30 to 60 seconds after each addition; scrape the bowl each time. Beat in the vanilla. On low speed, add the dry ingredients in three installments, alternating with the caramel. Mix only until the batter is smooth.
- Divide the batter evenly among the prepared muffin cups. (Use two rounded soup spoons: one to pick up the batter, one to push it off.) Don't smooth the batter. Bake until the cupcakes are golden brown and spring back when gently pressed in the center, 18 to 20 minutes. Let the cupcakes cool in the tin for 5 minutes on a wire rack. Carefully remove the cupcakes from the tin, set them on the rack and let cool completely.
- Spoon a slightly heaping tablespoon of the frosting on top of each cupcake and use the back of the spoon to spread and swirl the frosting. If the frosting starts to stiffen, rewarm it briefly over medium-low heat until it's spreadable.
- Holding a cupcake by its liner, dip it into the chopped pecans, if using, turning to coat the frosting thoroughly. Repeat with the remaining cupcakes. Let the frosting set for about 30 minutes before serving.
- To make frosting: Melt the butter in a heavy 2-or 3-quart saucepan over medium-low heat. Add the brown sugar and stir almost constantly with a wooden spoon. After 2 to 3 minutes, the sugar will melt and smooth out, and the mixture will begin to bubble (it's all right if it still looks separated at this point). Once this happens, stir constantly for 2 minutes (less if the sugar smells as if it's burning). Carefully add the 1/4 cup cream and stir constantly for another 2 minutes. The mixture will thicken slightly and look smooth and glossy.
- Remove the pan from the heat and let cool for 5 minutes, stirring frequently. Beat in the confectioners' sugar and vanilla with the wooden spoon. If the frosting seems a little dry, beat in more cream, a half tablespoon at a time, until frosting is thick, smooth, and spreadable.
Nutrition Facts : Calories 334.4, Fat 14.3, SaturatedFat 8.7, Cholesterol 72.5, Sodium 81.5, Carbohydrate 49.9, Fiber 0.4, Sugar 38.8, Protein 2.7
ALMOND CUPCAKE WITH SALTED CARAMEL BUTTERCREAM FROSTING
A delicious cupcake with a to-die-for frosting! I came up with this for my friend's wedding--she wanted something different for her wedding cake (cupcakes). It turned out so good that I had to share!
Provided by BakinMama
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 1h25m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 12 cupcake cups with paper liners. In a bowl, whisk together the flour and baking powder.
- In a mixing bowl, thoroughly cream together the sugar and 1/2 cup of margarine until very well blended. Beat in the eggs, one at a time, until thoroughly combined, and stir in the vanilla and almond extracts. Gradually beat in the flour mixture, alternating with the milk, in several additions. Spoon the batter into the prepared cupcake cups, filling them about 2/3 full.
- Bake the cupcakes in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes.
- To make caramel, Place the brown sugar, 1/2 cup margarine, corn syrup, and vanilla into a large saucepan over medium heat, and bring the mixture to a boil. Reduce heat, and simmer until thickened, 3 to 4 minutes; remove from heat and allow to cool to warm (not hot) temperature. Add the cream, a little at a time, until the caramel has the consistency of honey. Mix in the pinch of salt, and allow to cool to room temperature.
- Beat the salted butter with confectioners' sugar in a bowl with an electric mixer on medium speed until the mixture is fluffy; slowly add and beat in the caramel, a tablespoon at a time, beating until the frosting is smooth.
Nutrition Facts : Calories 526.3 calories, Carbohydrate 62.5 g, Cholesterol 69.8 mg, Fat 29.8 g, Fiber 0.4 g, Protein 3.6 g, SaturatedFat 11.6 g, Sodium 353.1 mg, Sugar 48.1 g
More about "butterscotch cupcakes with salty caramel frosting recipes"
BUTTERSCOTCH CUPCAKES (WITH EASY FROSTING) - WHERE IS MY …
Web Oct 30, 2020 1-2 teaspoons butterscotch flavor to taste golden star sprinkles optional Instructions Cupcakes: Preheat the oven to 180 …
From whereismyspoon.co
Ratings 5Calories 315 per servingCategory Muffins And Cupcakes
From whereismyspoon.co
Ratings 5Calories 315 per servingCategory Muffins And Cupcakes
- Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Line a muffin tin with paper muffin liners.
- Add the dry ingredients and the sparkling water to the wet ingredients, alternating between the two. Don't overmix.
BROWN SUGAR BUTTERSCOTCH CUPCAKES - SALLY'S BAKING …
Web Nov 15, 2013 Make the butterscotch sauce: In a medium saucepan over medium heat, melt the butter. Whisk in the brown sugar, then whisk in …
From sallysbakingaddiction.com
5/5 (7)Category CupcakesCuisine AmericanTotal Time 3 hrs
From sallysbakingaddiction.com
5/5 (7)Category CupcakesCuisine AmericanTotal Time 3 hrs
- In a medium saucepan over medium heat, melt the butter. Whisk in the brown sugar, then whisk in cream then let mixture bubble and thicken for 5 minutes without stirring. Remove from heat and whisk in vanilla and salt. Allow to cool.
- Preheat oven to 350°F (177°C). Line 12-count cupcake pan with liners or spray with nonstick spray. Set aside.
- Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. Set aside. In a large microwave-safe bowl, melt butter in the microwave. Whisk in the brown sugar vigorously until no lumps remain. Whisk in egg, yogurt, milk, and vanilla extract until combined. Slowly mix in dry ingredients until no lumps remain. Batter will be thick. Divide batter between 12 cupcake liners. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before filling.
- In a medium bowl, beat softened butter on medium speed with an electric or stand mixer fitted with a paddle attachment. Beat for 3 minutes until smooth and creamy. Add confectioners’ sugar, cream, and vanilla extract with the mixer running. Increase to high speed and beat for 3 minutes. Add more confectioners’ sugar if frosting is too thin or more cream if frosting is too thick. Beat in a pinch of salt, taste, then beat in another pinch if desired.
SALTED TRIPLE CARAMEL CUPCAKES - SALLY'S BAKING ADDICTION
Web Jan 10, 2013 Salted Caramel Frosting 1/2 cup (1 stick or 115g) unsalted butter, cut into 4 equal pieces 1 cup ( 200g ) packed light or dark brown …
From sallysbakingaddiction.com
4.3/5 (13)Category CupcakesCuisine AmericanTotal Time 3 hrs
From sallysbakingaddiction.com
4.3/5 (13)Category CupcakesCuisine AmericanTotal Time 3 hrs
- Preheat oven to 350°F (177°C). Line 12-cup muffin pan with paper liners, plus a second pan with only 2 liners. Fill empty cups halfway with water to prevent the pan from warping. Set aside.
- In a large bowl, whisk together the flour, baking powder, and salt. In a separate medium bowl, beat the butter and sugars together at medium-high speed until light and fluffy, 2-3 minutes. Add the eggs and vanilla. Beat until combined. Slowly mix in the dry ingredients until no flour remains, scraping down the sides of the bowl as needed. Slowly stir in the milk. Do not overmix the batter.
- Fill each cupcake liner only 1/2 way full with batter. Bake cupcakes for 22-23 minutes, or until a toothpick inserted in the center of the cupcake comes out clean. Let the cupcakes cool before frosting, about 1 hour.
- While the cupcakes are cooling, melt the butter in a small saucepan. Once melted, add brown sugar and heavy cream. Stir constantly over medium heat until sugar is dissolved. Add salt. Allow to bubble for 3 full minutes, no more. Remove from heat and allow to slightly cool, only about 15 minutes. Do not place in the refrigerator to cool. With a hand mixer at medium speed, beat in powdered sugar 1 cup at a time, until you reach desired consistency. Add a little heavy cream if you’d like the frosting a little creamier or thinner (I usually add 1-2 Tablespoons). Add more salt if the frosting tastes too sweet. Frost cooled cupcakes and adorn with salted caramel candies. Cupcakes stay fresh in an airtight container for up to 2 days at room temperature and 5 in the refrigerator.
BUTTERSCOTCH CUPCAKES! - JANE'S PATISSERIE
Web Oct 29, 2018 For the Butterscotch Sauce! Add the butter to a pan, and melt on a medium heat. Add in the sugar, cream and salt and boil for 4-5 …
From janespatisserie.com
5/5 (10)Total Time 30 minsCategory CakeCalories 384 per serving
From janespatisserie.com
5/5 (10)Total Time 30 minsCategory CakeCalories 384 per serving
- Preheat your oven to 180C/160C Fan, and get your Cupcake Cases ready! I use the Iced Jems Baking Cups, on a flat baking tray.
- Make sure your Unsalted Butter (not stork) is at room temperature, and beat for a minute to loosen and make smooth!
SALTED CARAMEL FROSTING RECIPE - SALLY'S BAKING ADDICTION
Web Sep 23, 2022 There are two main steps in this recipe: (1) Cook a brown sugar caramel on the stove, and then let it cool for 20 minutes. (2) Beat in sifted confectioners’ sugar and a little heavy cream or milk to thin out. …
From sallysbakingaddiction.com
From sallysbakingaddiction.com
SALTED CARAMEL BUTTERSCOTCH CAKE RECIPE L BEYOND …
Web Sep 7, 2016 Melt the butterscotch chips in 30-second increments until melted and smooth. Add the eggs, buttermilk, oil, sour cream, bourbon, and vanilla to the dry ingredients. Mix on low until the ingredients incorporate. …
From beyondfrosting.com
From beyondfrosting.com
SALTED CARAMEL BUTTERSCOTCH OATMEAL COOKIE RECIPE
Web Oct 16, 2018 Combine the softened butter with the brown and granulated sugar. Beat on medium speed until well combined, 2-3 minutes. Next add the eggs and vanilla extract and continue beating until well incorporated. …
From beyondfrosting.com
From beyondfrosting.com
BUTTERSCOTCH CUPCAKES WITH BUTTERSCOTCH BUTTERCREAM …
Web Jun 12, 2017 Next, add cream and all-purpose flour in three batches. Lastly, add vanilla. Use an ice cream scoop to distribute the cupcakes evenly between 15 to 18 cupcakes wraps or 12 to 15 baking cups. Bake …
From veenaazmanov.com
From veenaazmanov.com
BUTTERSCOTCH CUPCAKES WITH BUTTERSCOTCH FROSTING
Web Butterscotch Frosting 1/2 cup butter 1/2 cup brown sugar 1/3 cup heavy cream 1/4 tsp salt 1/2 tsp vanilla dash of cinnamon 3 cups powdered sugar 1-2 Tbsp milk Instructions In a large bowl, whisk together the flour, dry …
From creationsbykara.com
From creationsbykara.com
CHOCOLATE CUPCAKES WITH CARAMEL FROSTING - JUST SO TASTY
Web Sep 19, 2018 Caramel Frosting ¾ cup unsalted butter , softened 3 cups powdered sugar ½ cup salted caramel sauce 2-3 tablespoons cream , as needed Instructions Chocolate Cupcakes Preheat the oven to 350F …
From justsotasty.com
From justsotasty.com
SALTED CARAMEL CREAM CHEESE FROSTING ~ RECIPE
Web In a large mixing bowl, using a handheld mixer, beat the butter, shortening and cream cheese until smooth and fluffy, about 3-4 minutes. Add 2 and ½ cups of powdered sugar, then mix on low until combined. Add caramel …
From queensleeappetit.com
From queensleeappetit.com
CHOCOLATE CUPCAKES (CAKE MIX) WITH SALTED CARAMEL …
Web Jun 15, 2012 Set aside. Using a stand or handheld electric mixer on medium speed, beat together the cake mix, pudding mix, eggs, oil, milk and sour cream. Beat until well combined, about 2 minutes. Scoop the batter …
From sallysbakingaddiction.com
From sallysbakingaddiction.com
SALTED CARAMEL CHOCOLATE CUPCAKES - SUGAR SALT MAGIC
Web May 24, 2018 For the Salted Caramel Place the unwrapped caramels and cream in a saucepan over low heat. Heat, stirring until the caramels melt and the mixture is smooth. Add the salt and stir through. Allow to cool …
From sugarsaltmagic.com
From sugarsaltmagic.com
SALTED CARAMEL CUPCAKES WITH CARAMEL CREAM CHEESE …
Web Nov 7, 2012 Caramel Cream Cheese Frosting & Garnish: Beat butter and cream cheese in bowl of an electric mixer on medium speed until fluffy, about 1 minute. Add vanilla extract, caramel ice cream topping, and salt; …
From thekitchenismyplayground.com
From thekitchenismyplayground.com
10 BEST BUTTERSCOTCH CUPCAKES RECIPES | YUMMLY
Web Apr 20, 2023 butterscotch sauce, eggs, all purpose flour, salt, butterscotch morsels and 12 more Butterscotch Cupcakes Creations by Kara milk, oil, butterscotch pudding, …
From yummly.com
From yummly.com
CARAMEL CUPCAKES WITH CARAMEL BUTTERCREAM FROSTING
Web Dec 7, 2021 Caramel Buttercream Frosting Swirl ½ cup unsalted butter softened at room temperature 1 cup powdered sugar ½ cup caramel sauce Instructions Cupcakes: Heat …
From fantabulosity.com
From fantabulosity.com
15 BEST FATHER'S DAY CUPCAKES - CUPCAKE RECIPES FOR FATHER'S DAY
Web Apr 14, 2023 The caramel bourbon vanilla cupcakes might be right up his alley. Or try the maple bacon cupcakes for those who can't resist the salty flavor of crispy bacon! And …
From thepioneerwoman.com
From thepioneerwoman.com
BUTTERSCOTCH CUPCAKES - CUPCAKE PROJECT
Web Jul 13, 2021 Preheat oven to 350 F (175 C). In a medium-sized mixing bowl or bowl of a stand mixer, mix together brown sugar, cake flour, baking powder, baking soda, and salt. …
From cupcakeproject.com
From cupcakeproject.com
BUTTERSCOTCH CUPCAKES WITH SALTED BUTTERSCOTCH FROSTING
Web Aug 11, 2021 6 tablespoons unsalted butter, room temperature 1/4 granulated sugar 3/4 cup dark brown sugar, packed 2 large eggs, room temperature 1/2 teaspoon pure vanilla …
From mycountrytable.com
From mycountrytable.com
BROWN SUGAR-PECAN CUPCAKES WITH CARAMEL FROSTING RECIPE - BON …
Web Sep 8, 2009 Preparation. cupcakes Step 1. Put rack in bottom third of oven; preheat to 350°F. Spray 12-cup muffin pan with nonstick spray; line with muffin cups.
From bonappetit.com
From bonappetit.com
BUTTERSCOTCH CUPCAKES WITH CARAMEL BUTTERCREAM
Web Aug 26, 2019 Method: To make the cupcakes: Preheat oven to 180°C / 160°C Fan / 350°F / Gas Mark 4. Line a 12-hole cupcake/muffin tin with paper cases. In a large mixing bowl …
From whatjessicabakednext.com
From whatjessicabakednext.com
INDULGE IN THESE IRRESISTIBLE CREAM CHEESE DESSERT RECIPES
Web 1 day ago Brown Butter Cream Cheese Frosting. This brown butter cream cheese frosting is a delicious and unique twist on classic cream cheese frosting. The nutty and …
From inspiredbycharm.com
From inspiredbycharm.com
You'll also love