Almond Cupcakes with Salted Caramel Frosting

It’s rare that I make a cupcake that I myself go nuts for. I like baking just for the sake of baking, so I generally taste them, and then give them away. These Almond Cupcakes with Salted Caramel Frosting are no exception. However, while I did not go bonkers for them, people at work did, and several proclaimed them the best I’ve ever made.

Almond Cupcakes with Salted Caramel Frosting

I’d made them again for Jay to take to work, but apparently folks at the radio station didn’t appreciate them as much as folks at the bank did. No matter, though.

Almond Cupcakes with Salted Caramel Frosting

I think what people at the bank liked best was the drizzle of salted caramel on top of the salted caramel frosting. Everything’s better with extra salted caramel.

Almond Cupcakes with Salted Caramel Frosting

And now I have extra salted caramel I need to use up. I should just buy some good chocolate ice cream and use it for an ice cream topping. Or, I could make some, seeing as I do have an ice cream maker after all. I now see sundaes in my immediate future!

Yield: 14-16

Almond Cupcakes with Salted Caramel Frosting

Almond Cupcakes with Salted Caramel Frosting
Prep Time 15 minutes
Cook Time 23 minutes
Total Time 38 minutes


[b]For the Cupcakes:[/b]

  • 1 1/4 C all-purpose flour
  • 1/3 C almond meal
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 3/4 C sugar
  • 1/2 C canola oil
  • 2 large eggs
  • 1/2 tsp. almond extract
  • 1/3 C milk
  • 1/4 C almond syrup (I used Torani)

[b]For the Salted Caramel Frosting:[/b]

  • 1/2 C dark brown sugar
  • 1/2 C (1 stick) salted butter
  • 2 Tbsp. corn syrup
  • 1 Tbsp. vanilla extract
  • 2-4 oz. heavy cream
  • 1/8 tsp. kosher salt
  • 3/4 C (1 1/2 sticks) salted butter
  • 5 C powdered sugar, sifted


Preheat the oven to 350 degrees F. Line 2 muffin tins with 14-16 paper liners and set aside.

In a small bowl, whisk together the flour, almond meal, baking powder, and salt.

In a large bowl, combine the sugar, canola oil, eggs, and almond extract. Whisk or mix until smooth.

Alternately add the flour mixture and the milk, beginning and ending with the flour mixture. Mix only until combined. Gently stir in the almond syrup.

Using a large (3-Tbsp.) scoop, place the batter in the prepared pans. Bake for 22-25 minutes, or until a toothpick inserted in the center comes out clean. Cool 10 minutes in pans before removing to cool completely on wire racks.

While the cupcakes are cooling, make the salted caramel sauce. In a medium light-colored saucepan, combine the brown sugar, 1/2 butter, corn syrup, and vanilla. Bring to a boil over medium heat, then reduce the heat and simmer until the mixture thickens, 5-7 minutes. Remove from the heat, and whisk in the cream, a little at a time (you may not use it all), until the caramel reaches the desired consistency (it should flow like honey). Whisk in the salt and allow to cool to room temperature.

In the bowl of a stand mixer fitted with the paddle attachment, whip the butter on medium-high speed. On low speed, begin adding 4 cups of powdered sugar, scraping the sides and bottom of the bowl as necessary. Once the sugar has been added, begin adding the salted caramel, a little at a time, and combining fully before adding more. Once the desired amount of caramel has been added, whip the frosting on high speed for 1-2 minutes (this is where you will want to taste and adjust as necessary--If the frosting is too thin, add the remaining cup of powdered sugar). Decorate cupcakes as desired.

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I was also thinking some form of cheesecake might pair well with the salted caramel, so that might be in my future as well.