I love to cook, but baking sometimes gives me pause. There’s just so much measuring, and you never know what you’re going to get until you’re done. In any case, I’ve made these caramel cupcakes at least a dozen times and other than that one time I forgot to add the vanilla to the glaze and it came out all gummy and weird they’ve always turned out great!
Cupcake Ingredients:
- 2 cups + 2 tablespoons sifted flour
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 4 oz. unsalted butter, softened
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 1 cup buttermilk
Caramel Glaze Ingredients:
- 1 cup heavy cream
- 1/2 cup packed light brown sugar
- 1 tablespoon light corn syrup
- 1 teaspoon pure vanilla extract