Caramel Cupcakes


I have such strong feelings about caramel that it is hard to put into words. I’m deeply in love. Caramel is classy. Rich. Beautiful. Tasty. Divine. (See? Sounds like I’m describing my true love, right? Although I don’t need rich. Just cute. Remember? See the Hawaiian Sunrise post.) I made these cupcakes for my birthday. Cake is an essential, necessary, extremely important part of any birthday. I think it is the reason birthdays were invented. It is certainly the reason birthdays are happy. You’ve got to make these. Today. I’m sure it’s somebody’s birthday somewhere. You’ll fall in love. Deeply in love.



1/2 cup butter, softened

2 eggs

1/2 c milk

1 t vanilla extract

1 3/4 c flour

1 c brown sugar, packed

1 3/4 t baking powder

1/2 t salt



1/2 cup butter or margarine

1 cup brown sugar, packed

1/4 c evaporated milk

2 c powdered sugar



1/4 c chopped pecans, optional


In mixer bowl, combine butter, eggs, milk, and vanilla extract. Sift flour before measuring. Re-sift 1 3/4 cups flour with brown sugar. Add flour/brown sugar mixture, baking powder and salt to bowl. Beat on medium speed for 2 minutes. Fill cupcake liners half full and bake at 350°F for 14-16 minutes. Cool 5 minutes. Remove from cupcake pans. Cool completely. Makes 18-20 cupcakes.


Meanwhile, make frosting by melting butter over medium heat in saucepan. Stir in brown sugar. Heat to boiling, stirring constantly. Stir in milk. Heat to boiling, again stirring constantly; remove from heat. Cool to lukewarm, about 30 minutes. Gradually stir in powdered sugar. Spread on cooled cupcakes. Top with chopped pecans, if desired. Makes 18-20 cupcakes.

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6 Responses to Caramel Cupcakes

  1. Tricia says:

    Yum! Sounds like you enjoyed these yesterday!

  2. Lisa Cornwell says:

    They sound yummy. I an excited to try them!!!

  3. Angie says:

    These are my new favorite cupcake! Thanks Carol! You are amazing!!

    • Carol says:

      Hi Ang!! Aww, nice to hear from you. You’re sweet. They are so good, aren’t they? I’m thinking that because they aren’t the prettiest cupcake out there they get overlooked, but I love them too . . . they’re like a best kept secret, huh? I’ve had nothing but spam comments all week. Yours cheered me right up! Thanks. :)

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