Caramel Buttercream
The moistest, moist delicious yellow cupcake recipe with to-die-for, crazy-good icing!
Servings: 30
Calories:
Ingredients
- 1 ¾ cup cake flour
- 1 ¼ cup all purpose flour
- 1 ¾ cup sugar
- 2 ½ teaspoons baking powder
- 1 teaspoon salt
- 1 cup butter not softened but remove from refridg and allow to warm for about 15 minutes
- 4 large eggs
- 1 cup whole milk
- 2 teaspoons vanilla bean extract or 1 vanilla bean, split and seeds scraped out
- Caramel Butter Cream recipe below
Instructions
- Preheat oven to 350°F. Line cupcake pans with 30 cupcake liners.
- Place the first five ingredients in the bowl of stand mixer and stir together for one minute using paddle attachment.
- With mixer on low, drop in butter, a few cubes at a time continuing until all butter is in and mixer resembles coarse sand.
- Add eggs one at a time on low speed. With mixer still on low, slowly pour in milk and vanilla. Turn mixer to medium and beat for 2 minutes until batter is smooth, scraping sides of bowl as needed.
- Scoop batter into cupcake liners filling cups ½ to ⅔ full. Do not be tempted to overfill. Bake for 18-22 minutes or until centers are set and toothpick comes out clean. Allow to cool completely before frosting.
- Adapted from Back in the Day Bakery