Ginger Caramel Cupcakes
- Ready In:
- 40mins
- Ingredients:
- 16
- Yields:
-
16 2
ingredients
-
Caramel
- 1⁄3 cup water, plus
- 2 tablespoons water
- 3⁄4 cup granulated sugar
-
Batter
- 1 cup all-purpose flour
- 3⁄4 teaspoon baking powder
- 1⁄4 teaspoon baking soda
- 1⁄2 teaspoon ground ginger
- 1⁄4 teaspoon ground cinnamon
- 1⁄4 teaspoon salt
- 6 tablespoons butter, softened
- 1⁄3 cup granulated sugar
- 1 egg
- 1⁄3 cup sour cream
-
Frosting
- 6 tablespoons butter, softened
- 2 1⁄2 cups confectioners' sugar (more as needed, up to 3 cups)
- caramel sauce (1/4 cup reserved in step 7)
directions
- Preheat oven to 350F and line muffin cups with liners; spritz lightly with cooking spray.
- 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.
- Swirl pan constantly as mixture starts to turn golden in color.
- 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).
- 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.
- 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.
- Let stand until cooled to room temperature and reserve 1/4 cup for the frosting.
- For the batter: sift dry ingredients into a bowl.
- Beat butter and sugar together until fluffy, about one minute.
- Beat in egg and sour cream until well blended.
- Fold flour mixture into batter alternately with 1/2 cup cooled caramel mixture, beginning and ending with the flour mixture.
- Spoon into muffin cups.
- Bake for 25 minutes or until cakes test done.
- Cool in pan on rack for 5 minutes; remove from muffin pan and finish cooling on wire rack.
- For the frosting: Beat butter until smooth; gradually beat in confectioners' sugar and reserved caramel mixture.
- Frost cupcakes and garnish with autumn fruits such as currants or grapes, if desired.
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RECIPE SUBMITTED BY
Molly53
United States