Caramel Cupcakes (makes 30)

Preheat oven 325 degrees F. Line muffin pans with liners

In a large bowl cream 2 sticks of  room temp unsalted butter with 2 1/4 cups packed light brown sugar. Add 4 eggs, one at a time, until blended well. Stir in 2 tsp. vanilla. In a separate bowl combine 3 cups cake flour, 2 tsp. baking powder, and 1/2 tsp. salt. Add dry mixture to the wet alternating with 1 1/4 cups buttermilk. Stir until combined.

Fill muffin cups 3/4 of the way full. I poured my batter into storage bag and cut off corner to make this process faster and easier. Bake 25 mins or until toothpick comes out clean and top springs back when you touch it.

While these cool Make your filling.

In a saucepan melt 1 cup of white sugar over medium heat. Stir while it melts and add 6 Tbsp. butter once it turns a nice deep color of caramel. Stir until butter is melted and then stir in 1/2 cup heavy cream. Let cool.

Cut the centers out of cooled cupcakes and fill with 1 1/2-2 tsp of caramel.

Buttercream Frosting

Beat 4 sticks of butter until fluffy and add 4 cups powerded sugar. Make half as much of the carmel filling as you did above, make sure it’s cool, but that you are still able to pour it and stir this into your buttercream. Use this to frost your cupcakes.


Enjoy!   We also made cake pops. Recipe to follow.