Yellow Cupcakes with Caramel Frosting
Servings 18 cupcakes +/-
Equipment
- Muffin Tin
- Hand Mixer or Stand Mixer
- Wire Cooling Rack
- Large saucepan
Ingredients
Yellow Cupcakes:
- 2½ cups of flour
- 2½ tsp baking powder
- ½ tsp salt
- 1¾ cup of sugar
- ⅔ cup of butter softened
- 2 eggs at room temperature
- 1½ tsp vanilla extract
- 1¼ cups of milk
Caramel Frosting:
- ½ cup of butter
- 1 cup of brown sugar
- ¼ cup of hot milk
- 3¼ cups of powdered sugar
Instructions
- Preheat the oven to 350 degrees. Line a muffin tin with cupcake liners.
- Make the cupcakes by combining the flour with the baking powder and salt; mix well.
- In a stand mixer or with a hand mixer, beat the sugar and butter until creamy.
- Add the eggs one at a time, beating well after each addition. Beat in the vanilla.
- Slowly add the flour mixture to the butter mixture alternately with milk, mixing well after each addition.
- Pour evenly into the cupcake liners.
- Place into the oven and bake 17-20 minutes, or until a tester inserted into the center comes out clean.
- Remove from the oven and let them cool for 5 minutes before putting them on a wire cooling rack to cool completely.
- Prepare the caramel frosting by heating the butter and brown sugar in a large saucepan over medium heat until boiling. Once it's boiling, stir for 1 minute.
- Remove from heat and let cool for 15 minutes.
- Add the hot milk and the powdered sugar, then mix until well combined.
- Spoon the frosting into a zip-lock bag and cut the corner.
- Frost the cupcakes by piping the frosting, starting at the outer rim of the cupcake, until you get to the center. Repeat with the remaining cupcakes.
- Serve and enjoy.