Caramel and Almond Cupcakes

    55 minutes

    This yummy almond cupcake recipe has a salted caramel buttercream icing. By making the caramel from scratch it gives you some to dribble over the top for a fancy look.

    79 people made this

    Serves: 12 

    • 1 1/2 cups (190g) plain flour
    • 1 3/4 teaspoons baking powder
    • 1 cup (220g) white sugar
    • 125g margarine, softened
    • 2 eggs
    • 1 teaspoon vanilla essence
    • 1 teaspoon almond essence
    • 3/4 cup (190ml) milk
    • 1/2 cup (160g) brown sugar
    • 125g margarine
    • 2 tablespoons golden syrup
    • 1 tablespoon vanilla essence
    • 1/2 cup (125ml) thickened cream, or as needed
    • 1 pinch salt
    • 190g salted butter, softened
    • 2 cups (310g) icing sugar, sifted

    Preparation:30min  ›  Cook:25min  ›  Ready in:55min 

    1. Preheat oven to 180 degrees C. Line 12 cupcake cups with baking cups. In a bowl whisk together the flour and baking powder.
    2. In a mixing bowl thoroughly cream together the sugar and 1/2 cup of margarine until very well blended. Beat in the eggs one at a time until thoroughly combined and stir in the vanilla and almond essence. Gradually beat in the flour mixture alternating with the milk in several additions. Spoon the batter into the prepared baking cups, filling them about 2/3 full.
    3. Bake the cupcakes in the preheated oven until a toothpick inserted into the centre of a cupcake comes out clean, 20 to 25 minutes.
    4. To make caramel, place the brown sugar, 1/2 cup margarine, golden syrup and vanilla into a large saucepan over medium heat then bring the mixture to a boil. Reduce heat and simmer until thickened, 3 to 4 minutes. Remove from heat and allow to cool to warm (not hot) temperature. Add the cream a little at a time, until the caramel has the consistency of honey. Mix in the pinch of salt and allow to cool to room temperature.
    5. Beat the salted butter with icing sugar in a bowl with an electric mixer on medium speed until the mixture is fluffy; slowly add and beat in the caramel a tablespoon at a time, beating until the icing is smooth.


    Butter can be substituted for margarine, of course but that's just what i used. The milk could be any type.


    If desired, save back a tablespoon or so of the caramel from the icing, for a drizzle over top of the cupcakes.

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    Reviews in English (105)


    These cupcakes are super delicious, but there are a couple things I changed while making the recipe as well as things I would do differently when making them again. First, I used all unsalted butter - not margarine or salted butter. Next, I double the amount of almond extract because I really wanted that flavor to shine through and 1 tsp just wasn't enough. Lastly, I had to add almost an additional cup of confectioner's sugar to the frosting because it was way too loose. In addition to my changes, I would definitely change the caramel recipe the next time around - it's too greasy. Instead I would make a "real" wet caramel (water and sugar) and omit any butter. To finish them, I topped them with slivered almonds and a sprinkle of fleur de sel. While I did make some changes, these cupcakes are sinfully good and I will definitely make them again.  -  17 Jun 2011  (Review from Allrecipes USA and Canada)


    Loved these cupcakes! I like the almond flavor with the carmel combination. I added a bit more powdered sugar to thicken the frosting.  -  10 Sep 2011  (Review from Allrecipes USA and Canada)


    These were excellent! I made them for family and friends and everyone raved about them. I drizzled the caramel mixture over the batter once the liners were filled for an added caramel taste. I also drizzled the caramel on top of the frosting and topped them with a few granules of sea salt to help cut the sweetness!!  -  07 Aug 2011  (Review from Allrecipes USA and Canada)