Malted Milk Cupcakes with Bourbon Salted Caramel Frosting are topped with egg-shaped malted milk balls, that are perfect for your Easter Brunch. Swap the egg-shaped malted milk balls for regular chocolate-covered malted milk balls, and enjoy these sweet cupcakes any time of the year!
I’m having a hard time remembering that Easter is this weekend. I have no idea what we’re doing for Easter dinner. The Easter Bunny already has the bambino’s gifts squared away–He just needs to deliver them Sunday morning. I didn’t make as many St. Patrick’s Day desserts as I usually do, and I realized on Monday that I hadn’t really done anything for Easter either. So I made some Malted Milk Cupcakes with Bourbon Salted Caramel Frosting.
The inspiration for these cupcakes comes directly from Jennifer at Savory Simple, and her recipe for Malted Milk Chocolate Bourbon Ice Cream. I can eat ice cream year-round, though why I never seem to make it in the winter, I do not know. Now that I have both bourbon and malted milk powder in the house, maybe I’ll give her recipe a try over the weekend. I chose cupcakes more because I wanted to bake–we’re having another blast from Old Man Winter this week, though hopefully this is it. I’m sick of the grey blanket covering everything, and I’m craving sunshine.
I also chose cupcakes because I can take those into work. Not that we wouldn’t eat them here at home–I was rather surprised at how much I liked these cupcakes. The cake itself has a slightly warm caramel flavor, which pairs nicely with the bourbon in the salted caramel frosting. I’ll eat my share of malted milk balls and eggs–I remember my dad always buying the cartons of Whoppers that looked like mini milk cartons when I was a kid. And I know Jay likes them as well. And of course, as long as it’s got sugar in it, the bambino will eat them!
But Jay is trying to better his diet and exercise habits. I am too, but to a slightly lesser extent, I admit. He’s got far more self-control than I do. But I don’t want to be too much of a jerk and leave cupcakes around, that are just begging to be eaten. So they went to work and got passed around.
I topped a few of these with Robin Eggs (I don’t buy those imitator speckled malted milk balls), to make them more Easter-themed, but that’s completely optional. Leave the candy off them, and you can have your Malted Milk Cupcakes with Bourbon Salted Caramel Frosting any time of the year!
For the Cupcakes:
- 2 1/3 C flour
- 1/4 C malted milk powder
- 2 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1 C (2 sticks) unsalted butter, room temperature
- 1 1/4 C sugar
- 3 large eggs
- 1 Tbsp. vanilla bean paste
- 2/3 C milk
For the Frosting:
- 1 C bourbon salted caramel sauce
- 1/2 C (1 stick) unsalted butter
- 2 oz. heavy cream
- 6 C powdered sugar
- egg-shaped malted milk candies for topping (optional)
Preheat the oven to 350 degrees F. Line 2 muffin tins with paper liners and set aside.
In a medium mixing bowl, whisk together the flour, malted milk powder, baking powder, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar. Beat on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, mixing thoroughly before adding each one. Add the vanilla bean paste.
On low speed, alternately add the flour mixture with the milk, mixing just until combined. Begin and end with the flour mixture. Scrape the bottom and sides of the bowl, and mix 30 seconds more.
Using a large (3-Tbsp.) scoop, place the batter in the prepared pans. Bake for 22-25 minutes, or until a tester inserted in the center of several cupcakes comes out clean. Cool in the pans for 10 minutes before removing and cooling completely on ]wire racks.
To make the frosting, combine the salted caramel sauce with the butter, and beat on high speed until fully incorporated, 3-5 minutes.
Drop the speed to low, and add 3 C of powdered sugar. Scrape the bottom and sides of the bowl, then add 1 oz. heavy cream. Add the remaining powdered sugar and heavy cream. Scrape the bottom and sides of the bowl, then whip the frosting on high speed for 2 minutes. Decorate cupcakes as desired, topping with malted milk candies if desired.