Yellow Cupcakes with Caramel Frosting

We celebrated my husband’s birthday yesterday with some of our dearest friends. He requested yellow cake with his late Grandmother Donna’s caramel frosting that he used to have as a kid. We decided it would be better if I made cupcakes since there would be twelve of us including 6 kids. I went in search of a good yellow cupcake recipe and found one on Taste of Home that looked great. My mother in law Fran sent me her mother’s recipe for caramel frosting and it sounded so decadent and delicious! The house smelled amazing while the cupcakes baked and even more amazing when I was cooking the frosting. These cupcakes were a huge hit with everyone and they put an extra special smile on my husband’s face. My daughter said it was the best frosting EVER. Thanks for the recipe Fran!

Preheat the oven to 350 degrees. Line a muffin tin with cupcake liners.

Combine the flour together with the baking powder and salt; mix well.

Beat the sugar and butter together 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 placing on a cooling rack to cool completely.

To prepare the frosting, heat 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 ziplock bag and cut the corner. Pipe the frosting, starting at the outside of the cupcake until you get to the center. Repeat with the remaining cupcakes. Serve and enjoy.

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Yellow Cupcakes with Caramel Frosting

Yield: 18-20

Ingredients:

Yellow Cupcakes:

2 1/2 cups of flour
2 1/2 tsp baking powder
1/2 tsp salt
1 3/4 cup of sugar
2/3 cup of butter, softened
2 eggs, room temperature
1 1/2 tsp vanilla extract
1 1/4 cups of 2% milk

Caramel Frosting:

1/2 cup of butter
1 cup of brown sugar
1/4 cup of milk, hot
3 1/4 cups of powdered sugar

Directions:

Preheat the oven to 350 degrees. Line a muffin tin with cupcake liners.

Combine the flour together with the baking powder and salt; mix well.

Beat the sugar and butter together 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 placing on a cooling rack to cool completely.

To prepare the frosting, heat 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 then mix until smooth. Add the powdered sugar and mix until well combined with no lumps.

Spoon the frosting into a ziplock bag and cut the corner. Pipe the frosting, starting at the outside of the cupcake until you get to the center. Repeat with the remaining cupcakes. Serve and enjoy.

Recipe and photos by For the Love of Cooking.net
Yellow cupcake recipe by Taste of Home
Caramel Frosting by Donna and Fran Pritzl