Caramel Cupcakes with Homemade Yellow Butter Cake

By vealam

Ingredients

• Cupcakes:
• 1 stick unsalted butter, softened
• 1 cup plus 2 tablespoons granulated sugar
• 1 large eggs
• 1/4 cup sour cream
• 2 teaspoons pure vanilla extract
• 1/4 cup buttermilk (no substitutions)
• 1 1/2 cups all-purpose flour
• 1/2 tablespoon baking powder
• 3/4 teaspoon kosher salt
• 10 unwrapped Werther’s Original Caramel Hard Candies
• Buttercream Frosting:
• 2 sticks unsalted butter, softened
• 4 cups powdered sugar
• 2-3 tablespoons heavy cream
• 20 unwrapped Werther’s Original Soft Caramels
• 2 tablespoons milk

Details

Servings 18
Preparation time 10mins
Cooking time 30mins
Adapted from picky-palate.com

Preparation

Step 1

Preheat oven to 350 degrees F. and line cupcake tin with cupcake liners.
Place butter and sugar into stand mixer, beat until well combined. Add eggs, sour cream and vanilla until well combined. Slowly add half of buttermilk, half of dry ingredients then remaining buttermilk and dry ingredients mixing until well combined. Stir in Werther’s Original crushed caramels.
While cupcakes are cooling, place butter into stand mixer and beat until creamy. Slowly add powdered sugar until you’ve got a nice consistency. Stir heavy cream until smooth. Frost over cupcakes. Place Werther’s soft caramels and milk into a small saucepan over medium heat. Stir until smooth and creamy. Remove from heat and let cool until thick yet still able to drizzle. Slowly drizzle over tops of frosting and serve.