Caramel Drizzled Brown Sugar Vanilla Cupcakes
Moist and fluffy vanilla cupcakes piped with brown sugar buttercream frosting and drizzled with homemade caramel sauce.
Servings: 16 cupcakes
Calories: 379kcal
Ingredients
- 1 ⅔ cup all purpose flour sifted
- ½ cup butter softened
- 1 cup granulated sugar
- 3 egg whites
- 1 ¼ teaspoon baking powder
- ½ teaspoon salt
- ½ cup sour cream
- 3 teaspoon vanilla extract
- ½ cup milk
Brown Sugar Frosting
- ½ cup butter softened
- 2 teaspoon vanilla extract
- 4 cups powdered sugar
- ½ cup brown sugar
- 2-3 tablespoon milk as needed
Caramel Drizzle
- 5 caramels melted
- 16 caramels for topping
Instructions
- Preheat oven to 350°F
- Line muffin tins with 16 cupcake liners.
- Start by adding sifted flour, baking powder, and salt into a medium-sized bowl. Blend well.
- In a large bowl, beat together the softened butter and the sugar until well combined.
- Slowly beat in the egg whites.
- Beat in the vanilla extract, sour cream, and milk. DO NOT OVERBEAT.
- Slowly add the dry ingredients into the wet ingredients until combined and blended.
- Bake in the oven for 14-16 minutes. Check the center of a cupcake for doneness.
- Remove from the oven, let cool for 10 minutes before moving to a wire rack to cool completely.
Brown Sugar Frosting- Beat the softened butter until smooth.
- Add in the vanilla extract and the brown sugar.
- Slowly beat in the powdered sugar.
- Add the milk slowly and as needed to create firm but pipable frosting.
Caramels- To create drizzle, simply melt the soft caramels according to package and allow to cool slightly before drizzling on the cupcakes.
- Top with caramel chews.
Nutrition
Serving: 1serving | Calories: 379kcal | Carbohydrates: 63g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 36mg | Sodium: 223mg | Potassium: 68mg | Fiber: 0.4g | Sugar: 51g | Vitamin A: 416IU | Vitamin C: 0.1mg | Calcium: 54mg | Iron: 1mg
