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Ingredients
- 1/2 cup butter, softened
- 1/2 cup packed brown sugar
- 1/4 cup sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1-1/4 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup 2% milk
- FROSTING:
- 1/3 cup sugar
- 4 teaspoons water
- 1/8 teaspoon salt
- 1-1/3 cups heavy whipping cream
- Optional: Caramel ice cream topping and flaky sea salt
Directions
- 1. Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition.
- 2. Fill 10 paper-lined muffin cups three-fourths full. Bake 18-22 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely.
- 3. For frosting, in a large heavy saucepan, combine sugar, water and salt. Cook over medium-low heat until sugar begins to melt. Gently pull melted sugar to center of pan until sugar melts evenly. Cook, without stirring, until mixture turns an amber color.
- 4. Remove from heat; gradually stir in cream until smooth. Transfer to a small bowl; cover and refrigerate for 4 hours. Beat until stiff peaks form. Frost cupcakes. If desired, top with caramel topping and sea salt.
Nutrition Facts
1 cupcake: 416 calories, 22g fat (14g saturated fat), 111mg cholesterol, 224mg sodium, 52g carbohydrate (39g sugars, 0 fiber), 4g protein.
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