- Difficulty: Easy
- Makes: 12 cupcakes
- Nutrition Info (per cupcake): Calories 428, Total Fat 23g, Saturated Fat 13g, Carbohydrates 53g, Dietary Fiber 1g, Sugar 43g, Protein 4g, Cholesterol 86mg, Sodium 188mg
- Total time: 1 hour 30 minutes
- Hands-on time: 45 minutes
Ingredients
Whip up these irresistible Caramel Corn Cupcakesa perfect blend of nutty browned butter, spiced frosting, and crunchy caramel corn that'll delight any crowd and spark your baking passion!
For the cupcakes:
- 1 stick unsalted butter
- 1 cup white sugar
- 2 large eggs
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 1 cup regular flour
- 1/3 cup almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
For the frosting:
- 1 1/2 sticks (12 tablespoons) unsalted butter, softened
- 2 cups powdered sugar
- 3/4 teaspoon pumpkin pie spice
- 1/8 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/2 cup dulce de leche
- Caramel corn, for garnish
Instructions
- Prepare the cupcakes: Fire up your oven to 350F and line a 12-cup muffin pan with liners. Melt the butter in a small pan over medium heat, swirling occasionally until it turns a gorgeous golden brown (about 6-9 minutes). Pour into a medium bowl to cool slightly, then whisk in sugar, eggs, milk, and vanilla for that rich base.
- In a larger bowl, whisk together all-purpose flour, almond flour, baking powder, and salt. Fold in the brown butter mixture until just combineddon't overmix for tender results!
- Divide batter evenly, filling cups three-quarters full. Bake 18-22 minutes until tops spring back. Cool in pan 5 minutes, then transfer to a rack.
- For the frosting: In a large bowl, beat softened butter, powdered sugar, pumpkin pie spice, and salt at medium speed until blended. Crank to medium-high, add vanilla, and whip until fluffy (about 3 minutes). Fold in dulce de leche for beautiful swirls. Pipe onto cooled cupcakes and crown with plenty of caramel corn. Get ready for rave reviews!
Image courtesy of Ryan Dausch / Recipe Iseasy Magazine
