Vanilla cupcakes get dismissed as plain, which is unfair. A good one, baked with real vanilla bean and topped with caramel buttercream, is exactly what you want when the occasion calls for something celebratory but not fussy. These use a reverse creaming method, cutting butter into the dry ingredients before adding eggs and milk, which gives a tighter, more even crumb than standard creaming. The caramel buttercream is real caramel, not caramel flavoring, and it makes a considerable difference in how the frosting tastes. These yield about 30 cupcakes, which sounds like a lot until you’ve watched a platter of them disappear at a birthday party. Frost them generously and don’t rush the caramel stage, because undercooked caramel just tastes like sugar.
How to Make Vanilla Cupcakes with Caramel Icing
Reverse creaming method
Adding cold-ish butter to the dry ingredients before the wet ones coats the flour in fat and limits gluten development. You get a fine, velvety crumb rather than a bready one. The butter should be slightly warmer than fridge-cold but not soft, about 15 minutes out.
Making the caramel
Cook butter and brown sugar over medium heat, stirring constantly, until it thickens and turns a deep amber. Add the heavy cream carefully because it will bubble hard. Let this cool completely before beating into your butter and powdered sugar, otherwise it melts the frosting. 
Frosting and finishing
Beat the cooled caramel into the butter and sugar until light and creamy. If it feels too stiff, a tablespoon of cream loosens it. Pipe or spread generously. These cupcakes hold well at room temperature for a day, and the frosting firms up nicely if you refrigerate them overnight.
Vanilla Cupcakes with Caramel Icing
- Total Time: 1 hour 15 mins
- Yield: 30 cupcakes 1x
Description
A classic flavor combo for when you need to celebrate someone special, or for when you just want some really good cupcakes.
Ingredients
Cupcake
- 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
Caramel Buttercream
- 1 stick (4 ounces) butter, melted
- 1/2 cup dark brown sugar
- 6-8 tablespoons whole milk or half and half cream
- 2 teaspoons vanilla bean paste or 1 vanilla bean split in half and beans scraped out
- 1 stick butter, softened
- 1 2-pound bag powdered sugar
Instructions
Cupcakes
- 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 1/2 to 2/3 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.
Caramel Buttercream
- Combine melted butter, brown sugar and 4 tablespoons half and half in a large microwave-safe bowl. Stir well to combine.
- Place in microwave and cook on high power for 2-3 mintues or until mixture is furiously bubbling. Watch carefully to make sure it does not boil over.
- Remove from microwave and set aside to cool for at least 10 minutes.
- In the meantime, place softened butter and powdered sugar in the bowl of an electric mixer. Start with mixer on low speed and mix for 1 minute. Increase speed to medium and mix for another minute or two. Add vanilla and cooled brown sugar/butter mixture and mix for 5 minutes. Add more half and half, as needed to make a smooth, creamy frosting.
- Prep Time: 45 mins
- Cook Time: 30 mins
- Category: Dessert
Frequently Asked Questions
Can I use all-purpose flour instead of cake flour?
You can, but the texture will be slightly denser. To approximate cake flour, use 1 and 3/4 cups all-purpose flour minus 3 tablespoons, and add 3 tablespoons of cornstarch. Sift them together before using.
Why does the butter need to be at a specific temperature?
Butter that’s too cold won’t blend into the dry ingredients properly, and butter that’s too warm will make the batter greasy. About 15 minutes out of the fridge gives you a firm but pliable texture that creates the right crumb.
How do I store these cupcakes?
Keep them in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Let refrigerated cupcakes come to room temperature for about 20 minutes before serving so the frosting softens.
I love baking this recipe. I’ve been searching for a recipe that reminds me of my grandmother’s cupcakes and these do it for me. The cupcakes are so delicate and the batter was light and fluffy. I knew they would be great before putting them into the oven. They are now my go to cupcakes. The first time I made them for my son’s 2nd birthday party. I colored the icing turquoise and added shark inserts for his shark party. I just made them again with a light yellow frosting for a baby party at work. Now i just need to practice decorating like the ones pictured in this recipe.