Ingredients for Caramel Cupcakes
- Granulated Sugar
- Fresh Lemon Juice
- Water
- All Purpose Flour
- Baking Powder
- Salt
- Butter
- Egg
- Egg Yolk
- Vanilla Extract
- Sour Cream
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How to Make Caramel Cupcakes
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- While the cupcakes are cooling, prepare the caramel syrup (see recipe below).
- Once the cupcakes are completely cool, drizzle the caramel syrup generously over the tops.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
33g
Fat
31g
Carbs
6g
