Caramel Cupcakes

Caramel Cupcakes

Using a hand mixer cream the butter and sugar together until it starts to look fluffy and stick to the sides of the bowl.

Scrape the bowl, and add the eggs and yolks in one at a time. Make sure to scrape the bowl after each egg or yolk is incorporated.

Sift together the baking powder, salt, and flour. Then add half of it to the batter and mix until combined.

Combine the milk and caramel sauce in a separate bowl.

Pour in half of the liquid in your cake batter and mix until combined.

Scrape the bowl thoroughly.

Mix in the last half of your flour, and then the rest of the milk.

Mix until you batter is all combined but be careful not to over mix.

Line your cupcake pans, and fill each one to a fourth of an inch below the rim of the pan.

Bake the cupcakes for 20 minutes. A toothpick should come out clean.

Let the cupcakes cool for a few minutes before icing them.

Caramel Butter Cream

Using your hand mixer cream the butter until its starts to look smooth. It's best if your butter is room temperature.

Scrape the bowl, and add in the powdered sugar one cup at a time. Wait until the first cup is combined before adding the next.

Scrape the bowl, and add the caramel sauce. Now let the mixer run for another 2-3 minutes to make sure the buttercream is smooth.

Now it's time to ice your cupcakes and enjoy! For a little extra you can drizzle caramel sauce over top of your iced cupcakes.