This is a multi-step baking experience that's well worth it in the end. Continue below if you're into holiday spice and want to dazzle your taste buds.
Watch me make Spiced Cupcakes with Buttercream and Caramel here
A NOTE ABOUT BUTTERCREAM
It's super easy to make but temperature can have a slight effect on the texture. If you find your frosting is too loose you will need to add a touch more confectioner's sugar. In contrast, if you find the frosting is a bit too stiff go for a splash more heavy cream. In either event, you'll want to add each ingredient a little at a time and then mix until your desired consistency is reached.
This is important
When assembling your cupcakes, the most important tidbit to note is that you should not, I repeat, should not put your caramel on top of the cupcake first. The only exception is if you leave the middle blank as it will provide a surface to pipe your frosting on top of.
If you put the caramel on first and then attempt to top it with frosting the frosting will simply slide off. The best practice here would be to pipe first, then drizzle later.
About the caramel
I've left detailed instructions on how to make caramel from scratch right below, just follow the link! Don't forget to let the caramel and cupcakes cool before adding the finishing touches.
Enjoy these Spiced Cupcakes with Buttercream and Caramel!
Spiced Cupcakes with Buttercream & Caramel
- Total Time: 10 minute
- Yield: 18 cupcakes 1x
Description
This is a multi step baking experience that's well worth it in the end. Continue below if you're into holiday spice and want to dazzle your taste buds.
Ingredients
For the cupcakes
¼ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
⅓ cup sour cream
¼ cup vegetable oil
1 tablespoon vanilla extract
1 ¾ cups cake flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
⅔ cup milk (I use almond milk for everything)
For the buttercream
¼ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
⅓ cup sour cream
¼ cup vegetable oil
1 tablespoon vanilla extract
1 ¾ cups cake flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
⅔ cup milk (I use almond milk for everything)
Instructions
For the cupcakes
1.Preheat oven to 350 degrees. Line a cupcake pan with baking cups.
2. Using an electric mixer, cream together the butter and sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each one.
4. Mix in sour cream, vegetable oil, and vanilla extract.
5. In a separate bowl combine cake flour, baking powder, baking soda, and salt and mix until smooth.
6. Gradually add the dry ingredients to the mixer.
7. Slowly pour in the milk and mix until incorporated (about 15 seconds).
8. Transfer batter to baking cups and bake for about 16-18 minutes or until a toothpick comes out clean.
For the buttercream
*You may need to adjust the amount of heavy cream and confectioner's sugar depending on how the frosting reacts. If it's too stiff, add a bit more heavy cream. If it's not stiff enough add more sugar.
1.Using an electric mixer at medium speed, beat butter and sugar together. Gradually add the confectioner’s sugar so it doesn’t splatter everywhere.
2. Add in the heavy cream, salt, and vanilla extract and whip until fluffy.
For the caramel
- Prep Time: 30-45 minutes
- Cook Time: 15 minutes
Looks delicious.
Thank you!