Almond Cupcake with Salted Caramel Buttercream Frosting Recipe - Allrecipes.com
Almond Cupcake with Salted Caramel Buttercream Frosting Recipe
  • READY IN ABOUT hrs

Almond Cupcake with Salted Caramel Buttercream Frosting

Recipe by  

"A delicious cupcake with a to-die-for frosting! I came up with this for my friend's wedding--she wanted something different for her wedding cake (cupcakes). It turned out so good that I had to share!"

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Ingredients Edit and Save

Original recipe makes 1 dozen cupcakes Change Servings
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  • PREP

    30 mins
  • COOK

    25 mins
  • READY IN

    1 hr 25 mins

Directions

  1. 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.
  2. 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.
  3. Bake the cupcakes in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes.
  4. 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.
  5. 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.
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Footnotes

  • Cook's 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.
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Reviews More Reviews

Most Helpful Positive Review
Sep 10, 2011

Loved these cupcakes! I like the almond flavor with the carmel combination. I added a bit more powdered sugar to thicken the frosting.

 
Most Helpful Critical Review
Jun 17, 2011

These cupcakes are super delicious, but there are a couple things I changed while making the recipe as well as things I would do differently when making them again. First, I used all unsalted butter - not margarine or salted butter. Next, I double the amount of almond extract because I really wanted that flavor to shine through and 1 tsp just wasn't enough. Lastly, I had to add almost an additional cup of confectioner's sugar to the frosting because it was way too loose. In addition to my changes, I would definitely change the caramel recipe the next time around - it's too greasy. Instead I would make a "real" wet caramel (water and sugar) and omit any butter. To finish them, I topped them with slivered almonds and a sprinkle of fleur de sel. While I did make some changes, these cupcakes are sinfully good and I will definitely make them again.

 
Aug 07, 2011

These were excellent! I made them for family and friends and everyone raved about them. I drizzled the caramel mixture over the batter once the liners were filled for an added caramel taste. I also drizzled the caramel on top of the frosting and topped them with a few granules of sea salt to help cut the sweetness!!

 
Sep 15, 2011

I followed this cake recipe almost exactly, my changes were-- I used 1cup of buttermilk instead of 3/4 cup whole milk. In doing so, I reduced the baking powder to 1 tsp & added 1/2 tsp baking soda. I used margarine & I must say the cupcakes I ended up with are the springiest, moist cupcakes Ive ever had/felt! (I am in love with their texture!) I followed the caramel recipe to a T & I think I may have not let it thicken enough because when I poured in the heavy cream, I ended up with a rather thin liquid looking nothing like honey. So I decided to half the buttercream recipe since I obviously botched the caramel. I beat 1/2 cup salted butter with 1 cup powdered sugar until creamy and slowly poured a"little" of the caramel liquid in, added more sugar & repeated a couple times until the flavor & consistency were there. I dont think I even used half of my caramel mixture. Then I beat until it was fluffy & sprinkled a bit of sea salt on top after frosting each cupcake. I loved the way these turned out!

 
Mar 13, 2012

These turned out really good! It actually made 24 cupcakes for me instead of 12 like it yields. Fairly simple to make and the frosting turned out great! It wasn't runny or loose like other reviews stated, I actually put in some whipping cream to make it a tad softer! Make sure you taste while you go on the frosting. I think if I put in ALL of the carmel it would have been way too strong. Also, when making the carmel, just put in the cream a little at a time, just because it says half a cup, doesn't mean you should just throw it in there. Go a little at a time to get the right consistency and it'll turn out perfect!

 
Aug 08, 2012

This was delicious! The cake was very moist and flavorful. The icing didn't have as much caramel flavor as I would have liked, so I added some sugar free caramel sauce I have for coffee. Great go to recipe for fancy but easy dessert!

 
May 22, 2012

I made this today for my husband to take to a potluck at his work. I doubled the recipe for the cupcakes, but used the regular recipe for the frosting and caramel. I'm glad I didn't double the caramel! There is a ton left over, and I dipped the tops of each cupcake in the caramel, and then drizzled it over frosting. I didn't have enough frosting for all of my cupcakes (maybe 6 aren't frosted) so I poked holes in them with a fork and applied a thick layer of the caramel. Everything is very tasty. I will definitely be making this again. Only adjustments I made were using Agave Nectar instead of corn syrup (I didn't have any) and I used an extra tsp of almond extract to intensify the almond flavor. Yum!

 
Jan 09, 2012

The cupcake itself is awesome.. no need to change anything. The frosting can be tweaked to your preference. You have to do some adjusting to make it more salty or sweet depending on what result you are looking for. I highly suggest as others did that you cut down on the butter for the frosting, as it will make it more thin and greasy. The extra powdered sugar is helpful, but you may need to add an extra pinch of salt to even out the sweetness. Thanks for the recipe!

 

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Nutrition

  • Calories
  • 526 kcal
  • 26%
  • Carbohydrates
  • 62.5 g
  • 20%
  • Cholesterol
  • 74 mg
  • 25%
  • Fat
  • 29.8 g
  • 46%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 3.6 g
  • 7%
  • Sodium
  • 385 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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