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Caramel Drizzled Brown Sugar Vanilla Cupcakes

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These Caramel Drizzled Brown Sugar Vanilla cupcakes are made with moist and fluffy vanilla cupcakes piped with brown sugar buttercream frosting and drizzled with homemade caramel sauce.

Vanilla Cupcake Base

There are simple tricks to getting a moist and fluffy vanilla cupcake.  Adding egg whites instead of the whole egg creates a fluffier texture.  By using a whole egg, it creates a richer and denser cupcake.  Using egg whites also makes a whiter cupcake. 

Overbeating the cupcake mixture creates a denser cupcake that isn’t light or airy.  I use a hand mixer on low to incorporate my ingredients without overbeating. 

If you would like to use whole eggs in this recipe, you certainly can.  Add 2 whole eggs instead of 3 egg whites.  This will create a more velvety texture and make it a little heavier.

Brown Sugar Buttercream Frosting

Making brown sugar frosting isn’t all that different from making regular buttercream frosting.  Because brown sugar is grainy, it needs to beat into the butter at the beginning to allow the sugars to break down. 

This will help reduce the grainy texture in the brown sugar buttercream frosting. 

Homemade caramel drizzled on brown sugar buttercream frosting with a vanilla cupcake base in brown cupcake liner.

Homemade Caramel Sauce

These Caramel Drizzled Brown Sugar Vanilla Cupcakes are topped with a homemade caramel sauce.  This caramel sauce doesn’t harden and isn’t hard to chew.  It’s very pliable, soft, and smooth.  It’s really simple to make, too!  I use a small saucepan to melt the butter and brown sugar together and then I just add in the last of the ingredients. 

I bring the sauce to a low boil and then allow it to thicken for a minute or two.  After removing it from the heat, it is important to stir and then allow it to cool before piping it onto the brown sugar buttercream frosting. 

This will prevent the frosting from melting and it will allow the caramel to be thicker and flow nicer to decorate the cupcakes. 

Accessories Need for Piping:

Open Star Piping Tip

Reusable Decorating Bags

Piping Coupler

Piping Bottle

Homemade caramel drizzled on brown sugar buttercream frosting with a vanilla cupcake base on a white plate.

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Yield: 16 cupcakes

Caramel Drizzled Brown Sugar Vanilla Cupcakes

Caramel Drizzled Brown Sugar Vanilla Cupcakes

Moist and fluffy vanilla cupcakes piped with brown sugar buttercream frosting and drizzled with homemade caramel sauce.

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • 1 2/3 cup flour, sifted
  • 1/2 cup butter, softened
  • 1 cup granulated sugar
  • 3 egg whites
  • 1 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup sour cream
  • 3 tsp vanilla extract
  • 1/2 cup milk

Brown Sugar Frosting

  • 1/2 cup butter, softened
  • 2 tsp vanilla extract
  • 4 cups powdered sugar
  • 1/2 cup brown sugar
  • 2-3 tbsp milk, as needed

Caramel Drizzle

  • 5 caramels, melted
  • 16 caramels for topping

Instructions

  1. Preheat oven to 350°
  2. Line muffin tins with 16 cupcake liners.
  3. Start by adding sifted flour, baking powder, and salt into a medium-sized bowl. Blend well.
  4. In a large bowl, beat together the softened butter and the sugar until well combined.
  5. Slowly beat in the egg whites.
  6. Beat in the vanilla extract, sour cream, and milk. DO NOT OVERBEAT.
  7. Slowly add the dry ingredients into the wet ingredients until combined and blended.
  8. Bake in the oven for 14-16 minutes. Check the center of a cupcake for doneness.
  9. Remove from the oven, let cool for 10 minutes before moving to a wire rack to cool completely.


Brown Sugar Frosting

  1. Beat the softened butter until smooth.
  2. Add in the vanilla extract and the brown sugar.
  3. Slowly beat in the powdered sugar.
  4. Add the milk slowly and as needed to create firm but pipable frosting.


Caramels

  1. To create drizzle, simply melt the soft caramels according to package and allow to cool slightly before drizzling on the cupcakes.
  2. Top with caramel chews.

    Nutrition Information:

    Yield:

    16

    Serving Size:

    1

    Amount Per Serving: Calories: 401Total Fat: 14gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 36mgSodium: 313mgCarbohydrates: 67gFiber: 0gSugar: 54gProtein: 3g

    Nutrition calculation is a rough estimate and can vary depending on the cooking technique and the exact ingredients used. For informational purposes only.

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    Caramel Drizzled Brown Sugar Vanilla Cupcakes 3

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