“What can I say? I’ve never met a cupcake I didn’t want to get to know better.” – Big Girls Do It Better
Confession time : The only reason I made these cupcakes were because I had some leftover butterscotch buttercream after I made this praline cake! I hate seeing things go to waste (specifically food), and since eating spoonfuls of the buttercream was not an option (at least not a healthy option!) , I started looking for a simple recipe that would pair well with it.
I found these caramel cupcakes that I thought were the perfect solution. This was the first time that I tried caramel cupcakes and have to tell you, I was pleasantly surprised . Always thought they might be tricky or complicated to pull off, but they are easy as any vanilla or any chocolate cupcakes , if not easier! The big difference is using brown sugar. That is what infuses the distinct flavor in these cuppies , and the darker your sugar, the more caramel-ly your cupcake will be!
These caramel cupcakes are brilliant. So soft and so fluffy. The taste is that of a rich caramel and just exactly as sweet as a cupcake should be ! Frosting is totally optional , but the butterscotch buttercream with it was a match made in heaven !
Caramel cupcakes
Ingredients
- 95 grams or 3/4 cup all purpose flour or maida
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 100 grams or 1/2 cups packed brown sugar
- 50 grams or 1/4 cups granulated sugar
- 52 grams or 1/4 cups unsalted butter , at room temperature
- 1/4 cup or 60 ml milk
- 1 egg , at room temperature
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 180 C and line your cupcake pan with liners.
- Whisk together the flour, baking powder and salt. Keep aside
- Beat the butter and sugars until light and fluffy
- Beat in the egg and vanilla
- Beat in the dry ingredients on slow speed until just incorporated
- Beat in the milk
- This is how the batter will look.
- Fill each liner 1/2 full with the batter .
- Bake at 180 C for 20-22 minutes . A toothpick inserted will come out clean. Cool completely. Frost as desired.
Notes
- I ve halved the recipe to make 8 cupcakes, you would probably get 16 by doubling the amounts given here.
- By filling the cupcake liners half full, you ll get flat cupcakes (as high as liner edge), if you fill 3/4th full, you ll get slightly domed cupcakes (like in the closeup picture of the unfrosted cupcake.
- These can be stored in a closed container in the refrigerator for unto 5 days.
Should we add the curds & baking powder together with dry ings or
Curds with wet ings & baking powder separate
hi Deepa…The baking powder is mixed with the dry ingredients . add the curd where you would add the egg. No other changes in recipe.
Can I do it as whole cake instead of cupcake with the sme recipe
Hi Bharathi… Sorry for the late response- was travelling for a bit ! Yes, you can bake these as a cake
What egg substitute can it use to make it eggless ?
Hi Vandana , I haven’t tried using it myself but you can try 1/4 cup curd with 1/4 teaspoon baking soda added to the dry ingredients..
The cupcakes were such a hit! Thank you Akshata! They were just the right sort of sweet and the crumb was amazing!
Thanks so much Sarala for that lovely feedback. So glad you liked the cupcakes !
Hey Nivetha! Thanks for trying out… If its too sweet for your taste, just reduce the brown sugar by about 2 tbsp… !
I tried and it turned out really well.. But it tasted a lil too sweet.. Is there anything That I can do to reduced the amount of sugar..? TIA !!
Super !! Keep me posted Sugi..!
Am definitely going to try it !
Thank you Tina. So sweet of u to comment. Do try and let me know how they turned out 🙂
Lovely cupcakes. Will try.