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Buttermilk Cupcakes with Caramel Icing
5 from 12 votes

Buttermilk Cupcakes with Caramel Icing

Buttermilk cupcakes are tender and moist with a classic crumb, enriched by butter and vanilla. They are topped with a smooth caramel icing made from butter, brown sugar, cream, and powdered sugar, creating a sweet, rich finish. The recipe also includes a candy apple topping option for a festive presentation.

Prep Time
20 mins
Cook Time
55 mins
Total Time
1 hr 15 mins
Servings: 24 Servings
Calories: 390 kcal
Course: Others
Cuisine: American

Ingredients

  • 1 cup butter unsalted and at room temperture
  • 2 cups granulated sugar
  • 3 egg
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk
Caramel Icing
  • 1/2 stick 4 ounce butter, unsalted
  • 1 cup brown sugar packed
  • 2/3 cup heavy whipping cream
  • 2 cups powdered sugar sifted
Candy Apple
  • 12 apple Crimson variety
  • 1 cup granulated sugar
  • 1/2 cup light corn syrup
  • 3/4 cup water
  • 4-6 red food coloring drops

Instructions

    Cup of Yum
  1. Pre-heat oven at 350 degrees. Line 2 muffin pans with cupcake liners and set aside.
  2. In a large bowl, cream butter and sugar together until fluffy. Add eggs one a a time beating well after each addition. Mix in vanilla.
  3. In a separate medium bowl whisk together flour, baking powder, and baking soda. Add a third of the flour to the butter mixture alternate with buttermilk. Mix well after each addition. Pour into prepared cupcake pan and bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean. Cool on a wire baking rack.
  4. CARAMEL ICING
  5. Combine butter, brown sugar and cream in a small saucepan. Over medium heat bring to a boil, stirring constantly ensuring the sugar melts and none is on the bottom of the saucepan. Remove from heat and cool for 10 minutes. On low speed beat in sifted powdered sugar until smooth. Dip each cupcake into the batter and let set.
  6. CANDY APPLES
  7. Line a baking sheet with parchment paper and place clean mini apple on top and set aside.
  8. In a small saucepan add sugar, corn syrup and water and cook over medium heat (watch so it closely so it doesn't boil over pan) until a candy thermometer reaches 300 degrees (not more than 310). Remove from heat and stir in food coloring. Using a spear or small pliers (protect your fingers and hands!) dip each apple into the hot candy. Place back on baking sheet and let harden. Place on cupcake or eat plain.

Notes

  • Insert popsicle sticks into half of the cooled cupcakes to create a caramel apple presentation.

Nutrition Information

Serving 1g Calories 390kcal (20%) Carbohydrates 72g (24%) Protein 3g (6%) Fat 11g (17%) Saturated Fat 7g (35%) Polyunsaturated Fat 4g (24%) Cholesterol 52mg (17%) Sodium 86mg (4%) Fiber 3g (12%) Sugar 57g (114%)

Nutrition Facts

Serving: 24 Servings

Amount Per Serving

Calories 390

% Daily Value*

Serving 1g
Calories 390kcal 20%
Carbohydrates 72g 24%
Protein 3g 6%
Fat 11g 17%
Saturated Fat 7g 35%
Polyunsaturated Fat 4g 24%
Cholesterol 52mg 17%
Sodium 86mg 4%
Fiber 3g 12%
Sugar 57g 114%

* Percent Daily Values are based on a 2,000 calorie diet.