Moist and tender almond cupcakes filled with homemade salted caramel sauce and topped with melt-in-your-mouth, delicious salted caramel buttercream. These salted caramel almond cupcakes are a caramel lover's DREAM!
This post is sponsored by Taylor & Colledge. Thank you for supporting the brands that make In Bloom Bakery possible!
Why You'll Love These Salted Caramel Almond Cupcakes
They're stuffed with salted caramel. If you are a caramel lover you will LOVE these cupcakes because each bite is full of amazing homemade salted caramel sauce.
Almond and caramel are a flavor match made in heaven. I had never put these two flavors together until now but let me tell you this will definitely not be the last time! The almond extract has notes of caramel itself and, just a hint of cherry. Paired with my homemade salted caramel sauce these make for the most delicious cupcakes you'll bake!
The salted caramel frosting is the best thing you'll make this fall. No seriously, I could eat this by itself straight from the bowl! It's creamy and full of salted caramel flavor. *Chef kiss*
Ingredients for Salted Caramel Almond Cupcakes
- Butter- make sure it's softened, used in the cupcakes, frosting and salted caramel sauce
- Granulated White Sugar- used in the cupcakes and to make the salted caramel sauce
- Egg- make sure it's room temperature
- Vanilla Bean Paste & Almond Extract- I use Taylor & Colledge gourmet flavorings in my baked goods because they add the absolute best flavors!
- Flour- all purpose flour is used for the best textured cupcakes
- Baking Powder & Baking Soda- leaven the cupcakes, giving them their fluffy texture
- Salt- brings out all the flavors in these cupcakes
- Buttermilk- keeps these cupcakes extra moist, make sure it's room temperature
- Heavy Cream- used to make the salted caramel sauce extra creamy and delicious
- Powdered Sugar- used to make the frosting
Step by Step Instructions
STEP ONE: Make the salted caramel sauce. See my salted caramel sauce blog post or the recipe below for step by step instructions!
STEP TWO: Make the cupcakes by creaming the butter and sugar together with an electric mixer.
STEP THREE: Then add in the egg, vanilla and almond extract and mix for 1 minute until pale in color and fluffy.
STEP FOUR: Whisk together the flour, baking powder, baking soda and salt.
STEP FIVE: Add the dry ingredients and the buttermilk to the wet ingredients until all is combined together and the batter is smooth.
STEP SIX: Pour the batter into a lined cupcake pan, filling each ¾ of the way full. Bake the cupcakes at 350 degrees for 16-18 minutes. Let the cupcakes cool completely before filling and frosting.
STEP SEVEN: Make the frosting while the cupcakes cool. Add softened butter and salt to a bowl and mix with an electric mixer until pale in color and fluffy, about 5 minutes. Add in salted caramel sauce and mix until combined. Then sift in powdered sugar a little at a time and combine. Transfer your frosting to a large piping bag fitted with a decorative tip.
STEP EIGHT: Transfer the remaining salted caramel sauce to a piping bag. When the cupcakes are completely cooled, remove a bit of the centers of each. Pipe salted caramel sauce into the center of each. Then pipe a generous amount of frosting onto each cupcake. Drizzle extra salted caramel sauce on top of each. Serve!
See recipe below for the complete measurements.
Why did my cupcakes come out dry? This really should not happen because the buttermilk should keep these cupcakes moist. However, if they do happen to come out drier than expected, it could be because you're using too much flour. Make sure when you measure your flour you are adding spoonfuls of flour to your measuring cup then swiping the overflow of flour off the measuring cup with the back of a knife. If you simply dig your measuring cup into your flour and then swipe the remaining flour off with a knife I guarantee you will be measuring too much flour.
How long will these cupcakes stay fresh for? They'll stay fresh for up to three days in an air tight container.
Do I have to use homemade salted caramel sauce? You don't have to, but homemade always tastes better! I also have only tested the frosting using my homemade salted caramel sauce. Store bought caramel sauce may be slightly thinner and thus might make the frosting thinner than expected.
Make sure all your wet ingredients are room temperature. You'll have the best textured cupcakes when the ingredients are room temperature instead of cold. Cold wet ingredients can make any kind of cake/cupcakes turn out "gummy".
A cupcake corer will really come in hand when assembling these cupcakes! It removes the centers of the cupcakes evenly and quickly!
Other Recipes to Try
Salted Caramel Almond Cupcakes
For the Salted Caramel
- 1 cup granulated white sugar
- 5 tablespoon salted butter, softened
- ½ cup heavy cream, room temperature
- 1 teaspoon vanilla
- ½ teaspoon salt (¼ tsp-½ teaspoon depending on your preference)
For the Almond Cupcakes
- 5 tablespoon unsalted butter, softened
- ¾ cup granulated white sugar
- 1 egg, room temperature
- 1 teaspoon almond extract
- 1 teaspoon vanilla
- 1 cup + 2 tablespoon all purpose flour, sifted
- ¾ teaspoon baking powder
- ⅛ tsp baking soda
- ¼ teaspoon salt
- ½ cup buttermilk, room temperature
For the Salted Caramel Frosting
- 1 ¼ cups unsalted butter, softened
- ¼ teaspoon salt
- ¼ cup + 2 tablespoon prepared salted caramel sauce from above
- 2 cups powdered sugar
For the Salted Caramel Sauce
- Add the granulated white sugar to a large sauce pan and heat it over medium low heat. As the sugar is heating it will crystalize and then eventually all melt down and turn golden in color. When most of the sugar has melted, but there are still a few crystalized clumps, turn the heat down to low so the melted sugar doesn't burn. (Melting all the sugar takes around 20 minutes.)
- Once all the sugar has melted and turned golden in color, add in the room temperature, softened butter right away. Stir quickly until the butter is incorporated.
- Then add in the room temperature heavy cream and stir quickly again to incorporate everything together. (At this point if you see the butter and cream start to separate from the sugar turn the heat up to medium low and stir vigorously to combine everything together. This can happen if your butter and cream aren't room temperature.)
- Lastly, add in the sea salt and vanilla and stir to combine. Remove the caramel from the heat and allow to cool completely before using.
For the Almond Cupcakes
- Preheat oven to 350 degrees. Line a cupcake pan with cupcake liners.
- Start by creaming the butter and granulated sugar together with an electric mixer.
- Add in the egg, almond extract and vanilla extract and mix for 1 minute until pale in color and fluffy.
- In a separate bowl whisk together the sifted flour, baking powder, baking soda and salt.
- Add the dry ingredients and the buttermilk to the wet ingredients a little at a time until all is combined together and the batter is smooth.
- Fill the cupcake liners ¾ of the way full.
- Bake the cupcakes for 16-18 minutes or until a toothpick comes out clean from the centers.
- Let the cupcakes cool completely before assembling.
For the Salted Caramel Buttercream
- Add softened butter and salt to a bowl and mix with an electric mixer until pale in color and fluffy, about 5 minutes.
- Add in salted caramel sauce and mix until combined.
- Then sift in powdered sugar a little at a time and combine.
- Transfer your frosting to a large piping bag fitted with a decorative tip.
Assembling the Cupcakes
- Transfer the remaining salted caramel sauce to a piping bag.
- When the cupcakes are completely cooled, remove a bit of the centers of each. (A cupcake corer really helps with this!)
- Pipe salted caramel sauce into the center of each cupcake.
- Then pipe a generous amount of frosting onto each. Drizzle extra salted caramel sauce on to each cupcake. Serve!