Vanilla caramel cupcakes.

Okay so, I’ve mentioned before that I’m in love with caramel (I even had a complete discussion about how its pronounced the last time I spoke about it). My favorite candy (when I eat it, which is rare) is chocolate covered caramel, or any type of chocolate-caramel concoction, really, even with peanuts or pecans or macadamia nuts. Yet I have never made a caramel cupcake. I’ve made a caramel cake, thanks to the Daring Baker’s, and I’ve made caramel apple crisp cupcakes, but I used shortcuts and cheats so my caramel didn’t turn out so fantastic so I don’t count those.

I bought some Junior Caramels the other day and thought how cute they would look on top of cupcakes. And since they’re caramel, well… DUH… vanilla caramel cupcakes. For the cupcakes I just used a basic vanilla  cupcake recipe, and topped it with a vanilla caramel buttercream frosting, then topped that with a little ball of chocolate coated caramel-y goodness. Ahh, let the tooth rotting begin!

VANILLA CARAMEL BUTTERCREAM

Ingredients:

  • 1 cup (2 sticks) unsalted butter, softened
  • 6 to 8 cups confectioners’ sugar
  • ½ cup milk
  • 1 teaspoons vanilla extract
  • 1 teaspoon caramel extract

Directions:

  1. Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk, caramel extract and vanilla.
  2. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency.
  3. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.

You may want to add less than a full teaspoon of caramel extract, depending on how flavorful you want it. My caramel extract is from Watkins – its really potent and 1 teaspoon was perfect. If you’re interested in it, you can buy it here, but I’m sure there are other brands you can purchase. Google it. Salted caramel is all the rage now, so if you want to add a little coarse salt to the frosting you can do so as well.

I’ll be back with a really cool & exciting announcement soon, so keep an eye out. And make sure its your good eye.

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29 comments

  1. Tania

    those look so yummy! Caramel is my fav too! Esp when covered in chocolate!!!

    Great…now I want caramel!

  2. cupcake rehab

    Caramel is the best. I don’t think anyone can not like caramel. Actually I think Jay doesn’t like caramel… but he’s crazy, he doesn’t eat peas.

  3. Amanda

    Haha… I love both peas and caramel. : )

    I’m jealous of your gorgeously pipe-able buttercreams. Each one of your cupcakes has such perfect swirls on top.

  4. Pingback: Topics about Chocolate | Vanilla caramel cupcakes.
  5. miss becky

    mike thought i was about to have a heart attack last night when i saw these beauties. i just about licked my macbook screen.

  6. Ally

    OMG!its a SUPERB RECIPE!I wanted to do exactly like ur cupcake but its hard to find the recipe..but finally i found it..THANK YOU SO MUCH!it look DELICIOUS..<3<3

  7. ally

    ^_^!but what can i use if i dont have a caramel extract?i bought something at the bakery store ,it says there caramel liquid..but it smells terrible..

  8. Marilla @ Cupcake Rehab

    Uhm… I guess you could just make caramel, and then incorporate that into a buttercream. But for this, it’s easier to just buy caramel extract, especially if you’re not experienced or don’t have a lot of time. I have a link in the post for where to buy the one I use.

    That liquid stuff sounds suspicious…

  9. ally

    OH ! okay then..i’ll try to do the caramel and make the cupcake as soon as possible..will let you know how it turn out to…the liquid stuff definitely sounds suspicious.thanks anyway <3

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