Caramel Corn Cupcakes Recipes

GOLDEN CARAMEL CUPCAKES

Golden Caramel Cupcakes image

Provided by Sandra Lee

Categories dessert

Time 1h32m

Yield 24 cupcakes

Number Of Ingredients 8

Ingredients

1 (18.25-ounce) box golden butter cake mix (recommended: Duncan Hines)
1 stick unsalted butter, room temperature
2/3 cup milk
3 eggs
1/2 (13.4-ounce) can dulce de leche
Gold dragees, for decorating
2 cups heavy cream, cold
1 1/2 (13.4-ounce) cans dulce de leche

Steps:

Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin tins with gold foil cupcake liners.
In a large mixing bowl, combine the cake mix, butter, milk, and eggs. Using a hand mixer beat on medium speed for 2 minutes, scraping down the sides of the bowl to be sure the batter is well incorporated. In a small bowl, mix together the 1/2 can of dulce de leche with 1 cup of cake batter and set aside.
Using an ice-cream scoop, fill the muffin tins halfway to the top with the batter. Spoon a level tablespoon of the dulce de leche mixture into each cupcake liner, and with a butter knife swirl it into the batter. Bake until the tops are golden brown, and a toothpick inserted in the center comes out clean, about 10 to 12 minutes. Remove the cupcakes from the oven and cool in the tins for 5 minutes. Transfer the cupcakes to a cooling rack to cool completely.
Frosting: In a cold mixing bowl, beat the cold heavy cream with a hand mixer until just before soft peaks form. Add the dulce de leche and beat until well incorporated and soft peaks form. Frost each cupcake with the caramel frosting, and sprinkle with gold dragees. Arrange the cupcakes on a serving tray and serve.

SALTED CARAMEL CUPCAKES

Salted caramel cupcakes image

Treat yourself to these easy cupcakes with a caramel-flavoured sponge and salted caramel topping. Perfect for afternoon tea

Provided by Anna Glover

Categories Afternoon tea, Dessert

Time 40m

Number Of Ingredients 11

Ingredients

100g softened salted butter
100g golden caster sugar
2 eggs
1 tsp vanilla extract
100g self-raising flour
1 tbsp milk
6 tsp caramel sauce
75g soft salted butter
150g icing sugar
200g caramel sauce
a pinch of sea salt flakes

Steps:

Heat the oven to 180C/160C fan/gas 4. Line a 12-hole cake tin with paper cases.
Beat the butter and sugar together with an electric whisk until pale and fluffy. Add the eggs, one at a time, and the vanilla extract. Briefly mix in the flour until just combined, and stir in the milk until the batter just falls off the beaters.
Divide the mixture between the cases, leaving about 2 tbsp batter in the bowl. Add a pinch of salt to the caramel sauce if it's not salted caramel, then add ½ tsp to the tops of each cupcake. Use a teaspoon to cover the caramel sauce with the remaining batter. Bake for 15-20 mins until springy and golden. Leave to cool completely on a wire rack.
Meanwhile, make the icing. Beat the butter and half of the icing sugar together, then tip in the remaining icing sugar and whisk vigorously until pale and fluffy. Stir in half of the caramel sauce, then spoon the mixture into a piping bag with a round or star nozzle.
Pipe swirls of icing on top of the cooled cupcakes. Stir the remaining caramel sauce with a pinch of salt, if unsalted, then use to drizzle over the icing. Sprinkle over a small pinch of sea salt over each, if you like.

Nutrition Facts : Calories 350 calories, Fat 20 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 33 grams sugar, Fiber 0.3 grams fiber, Protein 3 grams protein, Sodium 0.97 milligram of sodium

SWEET CORN CUPCAKES

Sweet Corn Cupcakes image

I love corn and try to sneak it into everything. Other fans of corn will enjoy these delightful treats, too. -Carol Wit, Tinley Park, Illinois

Provided by Taste of Home

Categories Desserts

Time 55m

Yield 1 dozen.

Number Of Ingredients 16

Ingredients

1/3 cup reduced-fat plain yogurt
1-1/4 cups fresh or frozen corn, thawed, divided
1/4 cup unsalted butter, softened
1/4 cup sugar
1/4 cup packed brown sugar
1 large egg
1-1/4 cups cake flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
FROSTING:
2/3 cup unsalted butter, cubed
1 cup confectioners' sugar
1 teaspoon molasses
1/2 teaspoon vanilla extract
1/8 teaspoon salt

Steps:

Preheat oven to 350°. Line 12 muffin cups with paper liners. Place yogurt and 3/4 cup corn in a food processor; process until blended., In a large bowl, beat butter and sugars until blended. Beat in egg. In another bowl, whisk together flour, baking powder, baking soda and salt. Add to butter mixture alternately with yogurt mixture, beating after each addition. Fold in remaining 1/2 cup corn., Fill prepared cups half full. Bake until a toothpick inserted in center comes out clean, 15-18 minutes. Cool 10 minutes before removing from pan to a wire rack; cool completely., For frosting, in a small heavy saucepan, melt butter over medium heat. Heat until golden brown, 5-7 minutes, stirring constantly. Transfer to a large bowl; cool slightly. Beat in remaining ingredients until smooth. Spread over cupcakes. Store cupcakes in a covered container.

Nutrition Facts : Calories 274 calories, Fat 15g fat (9g saturated fat), Cholesterol 53mg cholesterol, Sodium 137mg sodium, Carbohydrate 34g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.

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