Almond Cupcake With Salted Caramel Buttercream Frosting Recipes

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ALMOND CUPCAKE WITH SALTED CARAMEL BUTTERCREAM FROSTING



Almond Cupcake with Salted Caramel Buttercream Frosting image

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!

Provided by BakinMama

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 1h25m

Yield 12

Number Of Ingredients 16

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

Steps:

  • 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.

Nutrition Facts : Calories 526.3 calories, Carbohydrate 62.5 g, Cholesterol 69.8 mg, Fat 29.8 g, Fiber 0.4 g, Protein 3.6 g, SaturatedFat 11.6 g, Sodium 353.1 mg, Sugar 48.1 g

ALMOND CUPCAKE WITH SALTED CARAMEL BUTTERCREAM FROSTING



ALMOND CUPCAKE WITH SALTED CARAMEL BUTTERCREAM FROSTING image

Categories     Nut

Number Of Ingredients 17

1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1 cup white sugar
1/2 cup margarine, softened
1/2 cup margarine
3/4 cup salted butter, softened
2 eggs
1 tablespoon vanilla extract
1 teaspoon vanilla extract
1 teaspoon almond extract
3/4 cup whole milk
1/2 cup brown sugar
1 cup white sugar
2 cups confectioners' sugar, sifted
2 tablespoons light corn syrup
1/2 cup (or as needed) heavy cream
1 pinch salt

Steps:

  • 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.
  • Note: 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.
  • Note: If desired, save back a tablespoon or so of the caramel from the frosting, for a drizzle over the top of the cupcakes.

BUTTER PECAN CUPCAKES WITH SALTED CARAMEL BUTTERCREAM FROSTING RECIPE - (4.1/5)



Butter Pecan Cupcakes with Salted Caramel Buttercream Frosting Recipe - (4.1/5) image

Provided by jud_kit

Number Of Ingredients 21

HOMEMADE SALTED CARAMEL SAUCE:
1 cup granulated sugar
6 tablespoons unsalted butter, room temperature, cut into pieces
1/2 cup heavy cream, room temperature
1 1/2 teaspoons coarse sea salt
CUPCAKES:
1 tablespoon butter for pecans + 1/2 cup (1 stick) unsalted butter for cupcakes, softened
1/2 cup broken pecans, chopped
1 1/2 cups White Lily all-purpose flour, or cake flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1 cup light brown sugar
1/8 teaspoon salt
2 large eggs, room temperature
1 1/2 teaspoons pure vanilla extract
1/2 cup buttermilk
SALTED CARAMEL BUTTERCREAM FROSTING:
6 tablespoons unsalted butter, soft
1 cup confectioner's sugar
1/4 cup salted caramel sauce, room temperature
1-2 teaspoons heavy whipping cream or sour cream

Steps:

  • HOMEMADE SALTED CARAMEL SAUCE: Heat sugar over medium-high heat in 1 to 1 1/2 quart heavy saucepan or saute pan. When sugar starts to melt, start whisking the sugar. It will clump up, but keep whisking. It will continue to melt. When the sugar is melted, stop whisking and instead swirl the pan to move the sugar around. Continue cooking sugar until it is completely melted and reaches a deep amber color. Carefully whisk in the butter, whisking till melted. The caramel may clump at the sides. Remove pan from heat and carefully pour in the heavy cream. Whisk until cream is incorporated and caramel is smooth. Whisk in salt. Let sauce cool for about 10 minutes in the pan, then pour into a pint mason jar and cool to room temperature. Yield: about 1 1/2 cups CUPCAKES: Heat oven to 350°F Cut 1 tablespoon. butter into small pieces; add to pecans in oven-proof dish. Bake, stirring after butter melts, 5 to 7 minutes, or till pecans are nicely toasted and butter is absorbed. Cool. Line muffin tin with 12 paper liners. Whisk flour; lightly spoon and level to measure, then sift twice into medium bowl with baking powder and soda. In bowl of stand mixer, combine sugar, salt and 1 stick butter. Beat at medium speed 5 minutes, till light and fluffy, scraping sides and bottom of bowl as needed. Add eggs, one at a time, adding vanilla with last egg and beating till yellow disappears after each addition. Using lowest speed of mixer, add flour mixture alternately with milk, beginning and ending with flour and adding nuts with last addition of flour. Stir batter with spatula, briefly, to be sure everything is mixed well. Fill muffin cups with about 1/4 cup batter. Bake 15-17 minutes or till a toothpick inserted near center returns with just a few crumbs. Cool on wire rack completely before frosting. SALTED CARAMEL BUTTERCREAM FROSTING: In medium bowl, beat butter till light and fluffy, about 3 minutes. Scrape bottom and sides of bowl; gradually add sugar and beat till smooth and creamy. Add salted caramel sauce and cream on low speed until incorporated. Increase speed gradually to high and beat till frosting is light and smooth, about 2 minutes. Refrigerate frosting at least 1/2 hour, or longer. (Can be made the day before.) If desired, garnish frosted cupcakes with additional toasted chopped pecans. Refrigerate leftovers and allow to sit at room temperature one hour before serving.

TOASTED ALMOND CUPCAKES WITH CARAMEL FROSTING



Toasted Almond Cupcakes with Caramel Frosting image

In this recipe, nutty, easy-mix cupcakes are topped with a rich, cooked brown sugar frosting.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h5m

Yield 24

Number Of Ingredients 9

Reynolds™ Baking Cups
1 1/2 cups sliced almonds
1 box Betty Crocker™ Super Moist™ white cake mix
Water, vegetable oil and whole eggs called for on cake mix box
1 teaspoon almond extract
1/2 cup butter or margarine
1 cup packed brown sugar
1/4 cup milk
2 cups powdered sugar

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans).Place Reynolds Baking Cups in each of 24 regular-size muffin cups. In shallow pan, toast almonds 6 to 10 minutes, stirring occasionally, until golden brown. Cool 15 minutes. Reserve 1 cup almonds for garnish. In food processor, grind remaining almonds until finely ground.
  • In large bowl, beat cake mix, water, oil, whole eggs and almond extract with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Fold in ground almonds. Divide batter evenly among muffin cups.
  • Bake and cool as directed on box for cupcakes.
  • In 2-quart saucepan, melt butter over medium heat. Stir in brown sugar. Heat to boiling, stirring constantly. Reduce heat to low; boil and stir 2 minutes. Stir in milk. Heat to boiling. Remove from heat. Cool to lukewarm, about 30 minutes.
  • Gradually stir powdered sugar into brown sugar mixture. Place saucepan of frosting in bowl of cold water. Beat with spoon until smooth and spreadable. If frosting becomes too stiff, stir in additional milk, 1 teaspoon at a time. Frost a few cupcakes at a time with 1 tablespoon frosting each; press reserved almonds lightly into frosting. Store loosely covered.

Nutrition Facts : Calories 260, Carbohydrate 36 g, Cholesterol 35 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Cupcake, Sodium 170 mg, Sugar 27 g, TransFat 0 g

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