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Salted Caramel Almond Cupcakes
Nesting Lane Indulge
Savor the irresistible blend of sweet and salty in these Salted Caramel Almond Cupcakes, perfect for indulging with a scrumptious dessert.
5
from 1 vote
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Prep Time
30
minutes
mins
Cook Time
25
minutes
mins
30
minutes
mins
Total Time
1
hour
hr
25
minutes
mins
Course
Dessert
Cuisine
American
Servings
12
Equipment
Mixing Bowl
Large Saucepan
Electric Mixer
Small Bowl
Cupcake Pan with Paper Liners
Wire Whisk
Ingredients
1x
2x
3x
1½
cup
all-purpose flour
1¾
teaspoon
baking powder
1
cup
white sugar
½
cup
margarine
softened
2
eggs
1
teaspoon
vanilla extract
1
teaspoon
almond extract
¾
cup
whole milk
½
cup
brown sugar
½
cup
margarine
2
tablespoon
light corn syrup
1
tablespoon
vanilla extract
½
cup
heavy cream
or as needed
1
pinch
salt
¾
cup
salted butter
softened
2
cups
powdered sugar
sifted
Instructions
Set your oven to preheat at 350 degrees F (175 degrees C).
Prepare 12 cupcake cups by placing paper liners in them.
In a bowl, combine the flour and baking powder by whisking them together.
Take a separate mixing bowl and blend the sugar and 1/2 cup margarine until completely creamed.
Incorporate the eggs one at a time, ensuring they're fully combined.
Mix in the vanilla and almond extracts.
Gradually add the flour mixture to the wet ingredients, alternating with the milk.
Fill the prepared cupcake cups with batter, up to about 2/3 full.
For the Caramel:
In a large saucepan over medium heat, combine brown sugar, 1/2 cup margarine, corn syrup, and vanilla.
Bring the caramel mixture to a boil.
Lower the heat and let it simmer until it thickens, for around 3 to 4 minutes.
Remove the caramel from heat and allow it to cool until warm but not hot.
Gradually incorporate the cream until the caramel reaches a honey-like consistency.
Stir in a pinch of salt and let the caramel cool to room temperature.
For the Frosting:
In a bowl, use an electric mixer on medium speed to beat the salted butter and powdered sugar until fluffy.
Slowly add the cooled caramel to the frosting, a tablespoon at a time, and beat until smooth.
Set aside a tablespoon of caramel to drizzle over the cupcakes later.
Notes
Yield: 1 dozen cupcakes
Nutrition
Calories:
526.3
kcal
Carbohydrates:
62.5
g
Protein:
3.6
g
Fat:
29.8
g
Saturated Fat:
11.6
g
Cholesterol:
69.8
mg
Sodium:
353.1
mg
Potassium:
79.9
mg
Fiber:
0.4
g
Sugar:
48.1
g
Calcium:
84.2
mg
Iron:
1
mg
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