Caramel Vanilla Cupcakes
Recipe type: dessert
Prep time: 
Cook time: 
Total time: 
Serves: 2 dozen cupcakes
Warm caramel and vanilla cupcakes topped with silky vanilla buttercream frosting and fun fall decorations on top!
For the cupcakes:
  • 1 c. butter (2 sticks)
  • ¾ c. sugar
  • ½ c. brown sugar
  • 3 eggs
  • 1 T. Nielsen-Massey Mexican Vanilla Extract
  • ¼ c. caramel sauce
  • 2½ c. flour
  • 1 T. baking powder
  • 1 t. salt
  • ½ c. milk
For the frosting:
  • 2 sticks butter, softened
  • 4 c. powdered sugar
  • 3 T. milk
  • 1 T. Nielsen-Massey Mexican Vanilla extract
  1. Preheat the oven to 350 degrees. Line 2 muffin tins with cupcake liners. Set aside.
  2. In a large bowl cream together the butter, sugar, and brown sugar.
  3. Add in the eggs and beat until smooth. Stir in the vanilla and caramel.
  4. In a medium bowl combine the flour, baking powder, and salt. Mix well.
  5. Pour half of the flour mixture into the butter mixture and mix well. Add in the milk and stir until combined. Add in the remaining flour mixture and mix until just combined.
  6. Pour the batter into the prepared muffin cups filling them ¾ of the way full.
  7. Bake for 25 minutes.
  8. Remove from oven and cool completely.
  9. To make the frosting beat the butter with a mixer until smooth. Add in the powdered sugar a half cup at a time, beating after each addition.
  10. Add in the milk and vanilla and mix until smooth.
  11. Pipe the frosting onto the cooled cupcakes. Sprinkle with gold sprinkles and top with an edible leaf if desired.
A Hezzi-D Original recipe
Recipe by Hezzi-D's Books and Cooks at