Caramel Drizzled Brown Sugar Vanilla Cupcakes Recipe
These Caramel Drizzled Brown Sugar Vanilla Cupcakes are made with a very fluffy vanilla base and topped with brown sugar frosting. On top of the frosting is homemade caramel drizzle. Finishing off the cupcake is a Lancaster soft caramel chew candy.
1 2/3 cups all purpose flour
1 cup granulated sugar
1/4 tsp baking soda
1 tsp baking powder
3/4 cup unsalted butter, room temperature
3 egg whites
3 tsp vanilla extract
1/2 cup sour cream
1/2 cup milk
1 cup (2 sticks) of unsalted butter, softened
½ cup brown sugar
4 cups of powdered sugar
2 tsp. vanilla
Milk as needed (start with 1-2 teaspoons)
1 cup packed brown sugar
1/2 cup unsalted butter
1/4 cup milk
1 tsp. vanilla
Preheat oven to 350 degrees.
Place 24 cupcake liners in muffin tins.
Blend together sugar, flour, baking soda and baking powder in mixing bowl.
Add butter mix until smooth
Add egg whites, vanilla, sour cream and milk and mix just until smooth. Make sure to not over mix.
Fill cupcake liners a little more than half way.
Bake 16-20 minutes. Use toothpick to check cupcakes before taking them out of oven.
Allow to cool for 5 minutes, then remove to cooling rack to finish cooling.
Using mixer mix together butter and brown sugar.
Add vanilla and powdered sugar a little at a time until all added. Mix until creamy.
Add milk one teaspoon at a time until the frosting is at the consistency that you want.
Using piping bag and icing tip, decorate top of cupcake.
Bring brown sugar, butter, and milk to a gentle boil. Cook until thickened - usually 1 to 2 minutes. Remove from heat; add vanilla extract. Stir. Ready to use!
I let it cool before adding to frosting to prevent melting.
Top with soft caramel candies (optional)