This is a fun non-boxed Caramel Cupcake recipe that one of our dessert expert foodie moms shared with The It Mom community!
2 cups flour
1 teaspoon baking powder
1 teaspoon salt
1 cup dark brown sugar (packed)
1 Tablespoon molasses
1/2 cup white granulated sugar
1/2 cup butter, softened
2 large eggs, room temperature
1 teaspoon vanilla extract
1/2 cup buttermilk
2 Tablespoon heavy cream
For the frosting:
1/2 cup butter
1 cup dark brown sugar
1/3 cup heavy cream
1/2 teaspoon salt
2-3 cups icing sugar
For the cupcakes:
Preheat oven to 375
Sift together the flour, baking powder and salt in a medium-sized bowl. Set aside.
Cream the butter, brown sugar, white sugar and molasses in a large bowl until light and fluffy, approximately 2 minutes.
Add in the eggs and vanilla until well mixed.
Add half of the flour mixture, beat well; then the buttermilk, beat well; then the rest of the flour, followed by the heavy cream.
Portion out 1/4 cup increments of batter into a lined cupcake tray and bake 18-22 minutes until golden and set. The cupcakes should have a domed appearance.
While the cupcakes are baking, prepare the caramel frosting.
Melt the butter in a saucepan, then add the brown sugar and heavy cream. Whisk together well and allow the mixture to bubble for 2 minutes.
Stir in the salt and take the saucepan off the heat to allow to cool, approximately 10-15 minutes.
Place 2 cups of icing sugar in a bowl and pour the cooled caramel sauce overtop. Whisk together, adding more icing sugar as needed. Use the heavy cream to thin out or soften the frosting as needed.