Delicious Almond Cupcake with Salted Caramel Buttercream Frosting | Easy Recipe

There’s nothing quite like the decadent delight of an Almond Cupcake topped with Salted Caramel Buttercream Frosting. Whether you’re baking for a wedding, a party, or simply a treat for yourself, this recipe promises a burst of flavors that will leave everyone craving for more. Created with love and a touch of creativity, these cupcakes are sure to impress.

The Best Almond Cupcake with Salted Caramel Buttercream Frosting Recipes

These Almond Cupcakes are not just any ordinary dessert. Infused with rich almond flavor and topped with a luscious salted caramel buttercream, they offer a perfect balance of sweet and salty, creamy and crunchy. Let’s dive into the details of what makes this recipe so special.

Notes on Ingredients

• All-Purpose Flour: The base of our cupcake, giving it structure.
• Baking Powder: Ensures the cupcakes rise perfectly.
• White Sugar: Sweetens the cupcake base.
• Margarine: Used in both the cupcake and caramel, can be substituted with butter.
• Eggs: Provide richness and structure.
• Vanilla & Almond Extracts: Add deep flavors.
• Whole Milk: Adds moisture to the batter.
• Brown Sugar: Key for the caramel sauce.
• Light Corn Syrup: Helps achieve the perfect caramel consistency.
• Heavy Cream: Adds richness to the caramel.
• Salted Butter: Forms the base of our buttercream frosting.
• Confectioners’ Sugar: Sweetens and thickens the frosting.

How to Make Almond Cupcake with Salted Caramel Buttercream Frosting

1. Prepare the Cupcake Batter:
   • Preheat your oven to 350°F (175°C) and line 12 cupcake cups with paper liners.
   • Whisk together flour and baking powder.
   • Cream sugar and 1/2 cup of margarine until well blended. Beat in eggs one at a time, followed by the vanilla and almond extracts.
   • Gradually add the flour mixture, alternating with milk, and mix until smooth.
   • Fill the cupcake cups about 2/3 full and bake for 20-25 minutes. Let cool.
2. Make the Caramel Sauce:
   • Combine brown sugar, 1/2 cup margarine, corn syrup, and vanilla in a saucepan. Bring to a boil, then simmer for 3-4 minutes until thickened. Cool slightly, then gradually add cream until it reaches a honey-like consistency. Add a pinch of salt and let cool.
3. Prepare the Buttercream Frosting:
   • Beat salted butter and confectioners’ sugar until fluffy. Slowly add the caramel, one tablespoon at a time, until smooth.

How to Serve Almond Cupcake with Salted Caramel Buttercream Frosting

Serve these cupcakes at room temperature, topped with a swirl of the salted caramel buttercream. For an extra touch, drizzle some of the reserved caramel sauce over the frosting. They pair wonderfully with a hot cup of coffee or a glass of milk.

How to Store Almond Cupcake with Salted Caramel Buttercream Frosting

Store the cupcakes in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. For longer storage, freeze the unfrosted cupcakes and frost them fresh when ready to serve.

Nutrition information

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

FAQs About Almond Cupcake with Salted Caramel Buttercream Frosting

The Best Almond Cupcake with Salted Caramel Buttercream Frosting Recipes

Discover a delightful recipe for Almond Cupcakes with Salted Caramel Buttercream Frosting. Perfect for special occasions, these cupcakes are rich, flavorful, and easy to make.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 25 minutes mins

Additional Time 30 minutes mins

Total Time 1 hour hr 25 minutes mins

Course Dessert

Cuisine American

Servings 12 servings

Calories 532.95 kcal

Ingredients

  

• 1 ½ cups all-purpose flour
• 1 ¾ teaspoons 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 tablespoons light corn syrup
• 1 tablespoon vanilla extract
• ½ cup heavy cream or as needed
• 1 pinch salt
• ¾ cup salted butter softened
• 2 cups confectioners’ sugar sifted

Instructions

 

• 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.

Notes

Butter can be substituted for margarine, of course, but that’s just what I used. The milk could be any type; I used whole milk.

 

If desired, save back a tablespoon or so of the caramel from the frosting, for a drizzle over the top of the cupcakes.

Keyword Caramel, Cupcakes, Frosting, Wedding

With this recipe, you’re all set to create a dessert that’s not only visually stunning but also irresistibly delicious. Enjoy baking and savor every bite of these delightful Almond Cupcakes with Salted Caramel Buttercream Frosting!