perfect buttermilk caramel cupcakes

These perfect little buttermilk caramel cupcakes are the kind of thing that you can have a hankering for at 3pm and be eating by 4pm. It’s one of those quick, no fail recipes that I find myself coming back to over and over again because the cupcakes are just so deliciously accessible. Using ingredients most of us have in our cupboards or pantries this recipe will give you soft, perfect little golden cupcakes and an addictive caramel frosting in about an hour.

for the buttermilk cupcakes:

  • 2 1/2 cups flour
  • 1/4 cup cornstarch
  • 2 tsp baking powder
  • 1 tsp salt
  • 16 tbsp salted butter, at room temperature
  • 1 3/4 cup granulated sugar
  • 4 large eggs plus 1 large egg yolk, at room temperature
  • 1 tbsp pure vanilla extract
  • 1 1/2 cups buttermilk, at room temperature

for the caramel frosting:

  • 12 tbsp salted butter
  • 3/4 tsp salt
  • 1 & 1/2 cups dark brown sugar
  • 1/4 cup + 2 tbsp whole milk
  • 3 cups powdered (confectioners) sugar
  • 3 tsp pure vanilla extract


  1. Heat oven to 400 degrees. Line cupcake pans with paper liners. (This recipe makes 30 cupcakes. *See note.)
  2. Add the flour, cornstarch, baking powder, and salt to a bowl and stir with a wire whisk to combine.
  3. Put the butter and sugar in the bowl of an electric mixer and beat on medium-high speed for 5 minutes, until the mixture is light and fluffy.
  4. For full instructions :

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