“Good any time of year, but especially evocative of autumn. From an old Family Circle magazine.”
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Ingredients Nutrition


  1. Preheat oven to 350F and line muffin cups with liners; spritz lightly with cooking spray.
  2. For the caramel: Heat sugar and 2 tablespoons water in small saucepan over medium-high heat until sugar starts to dissolve, about 3 or 4 minutes.
  3. Swirl pan constantly as mixture starts to turn golden in color.
  4. When the mixture turns amber, sugar is dissolved and it starts to smoke, remove from the heat. (Take care during this step as it can scorch very easily).
  5. VERY carefully, add 1/3 cup of water in three additions to the saucepan, holding pan at arm's length to avoid spattering; stir until caramel is dissolved.
  6. Pour into a 1-cup glass measuring cup; you should have 3/4 cup. If you don't, add enough water to bring the measurement up.
  7. Let stand until cooled to room temperature and reserve 1/4 cup for the frosting.
  8. For the batter: sift dry ingredients into a bowl.
  9. Beat butter and sugar together until fluffy, about one minute.
  10. Beat in egg and sour cream until well blended.
  11. Fold flour mixture into batter alternately with 1/2 cup cooled caramel mixture, beginning and ending with the flour mixture.
  12. Spoon into muffin cups.
  13. Bake for 25 minutes or until cakes test done.
  14. Cool in pan on rack for 5 minutes; remove from muffin pan and finish cooling on wire rack.
  15. For the frosting: Beat butter until smooth; gradually beat in confectioners' sugar and reserved caramel mixture.
  16. Frost cupcakes and garnish with autumn fruits such as currants or grapes, if desired.

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