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.
Table of Contents
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
- 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.
- 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.
- 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
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 532.95 kcal |
| Total Fat | 31.51 g |
| Carbs | 60.39 g |
| Sugars | 47.71 g |
| Protein | 3.48 g |
| Sodium | 346 mg |
| Fiber | 0.42 g |
| Saturated Fat | 12.95 g |
| Trans Fat | 3.37 g |
| Monounsaturated Fat | 11.53 g |
| Polyunsaturated Fat | 5.34 g |
| Cholesterol | 70.87 mg |
| Calcium | 82.03 mg |
| Magnesium | 8.7 mg |
| Potassium | 78.82 mg |
| Iron | 1.02 mg |
| Zinc | 0.33 mg |
| Phosphorus | 71.98 mg |
| Vitamin A | 366.92 mcg |
| Vitamin C | 0.1 mg |
| Thiamin B1 | 0.14 mg |
| Riboflavin B2 | 0.17 mg |
| Niacin B3 | 0.97 mg |
| Vitamin B6 | 0.04 mg |
| Folic Acid B9 | 49.92 mcg |
| Vitamin B12 | 0.21 mcg |
| Vitamin D | 0.47 mcg |
| Vitamin E | 2.19 mg |
| Vitamin K | 18.78 mcg |
*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
Can I substitute the margarine with butter?
Absolutely! Butter can be used in place of margarine for a richer flavor.
Can I use a different type of milk?
Yes, any type of milk can be used, though whole milk is preferred for its richness.
How do I prevent my cupcakes from being too dense?
Ensure you beat the sugar and margarine thoroughly and avoid overmixing the batter after adding the flour.
Can I make the caramel ahead of time?
Yes, the caramel can be made ahead and stored in the refrigerator for up to two weeks. Reheat gently before using.
The Best Almond Cupcake with Salted Caramel Buttercream Frosting Recipes
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
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!