The Best Vanilla Cupcakes with Caramel Buttercream Frosting
A vanilla cupcake topped with a fluffy caramel frosting!
Equipment
- 1 stand mixer or hand mixer
Ingredients
Vanilla Cupcakes
- 1 1/4 cups all purpose flour
- 1.5 tsp baking powder
- 1/8 tsp salt
- 2 large eggs
- 3/4 cups sugar
- 1/4 cup oil
- 1/2 cup whole milk
- 3 tsp vanilla extract
Caramel Buttercream Frosting
- 1 cup softened butter divided
- 1/2 cup brown sugar
- 3 tbsp cream
- 1 tsp vanilla
- 2 cups icing sugar
Instructions
Vanilla Cupcakes
- Preheat the oven to 350° and line a muffin tin with parchment cups. Or grease the muffin tin.
- In a large bowl or the bowl of a stand mixer, beat the oil and the sugar together. Add in the eggs and the vanilla and beat on medium speed for one minute.
- Now add in the milk and slowly beat until just combined.
- Add in the flour, baking powder and salt and mix until the batter is just combined.
- Scoop the batter evenly into the muffin tin and bake at 350° for 18-20 minutes.
Caramel Buttercream Frosting
- In a small pot, heat 1/2 cup of butter and the brown sugar over medium heat. Whisk until the sugar is all melted.
- Then add in the cream and the vanilla and bring the caramel to a low boil.
- Whisk the boiling caramel for 2 minutes constantly. Then turn off the heat and let it cool for 20-30 minutes.
- Beat the remaining 1/2 cup of butter until nice and fluffy. Slowly add in the icing sugar and beat until it's well combined.
- Then slowly add the caramel and beat the frosting until nice and fluffy. About 2-4 minutes.
- Frost the cupcakes once they are cooled!
Notes
To make these gluten free, use a gluten free flour blend.
This frosting would also be amazing on chocolate cupcakes.
Nutrition
Calories: 394kcal
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