Prepare to tantalize your taste buds with the most irresistible vanilla cupcakes you've ever encountered! These golden, fluffy delights topped with rich, gooey caramel icing are not just a dessert – they're a culinary experience that will transport you to sweet paradise. Whether you're a baking novice or a seasoned pastry chef, this recipe promises to deliver mouthwatering cupcakes that will have everyone begging for seconds. Get ready to unlock the secret to the most decadent, melt-in-your-mouth treat that will become your new go-to dessert for every occasion!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup caramel sauce
Instructions
- Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with cupcake liners to prepare for baking.
- In a large mixing bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.
- Add the two large eggs, one at a time, mixing well after each addition. Then, add the vanilla extract and continue to mix until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start with a third of the dry mixture, then half of the milk, followed by another third of the dry mixture, the remaining milk, and finally the last third of the dry mixture. Mix until just combined; do not overmix.
- Using a spatula or spoon, gently fold the batter to ensure all ingredients are well combined, scraping the sides of the bowl as necessary.
- Evenly distribute the cupcake batter into the prepared muffin tin, filling each liner about two-thirds full to allow for rising.
- Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Keep an eye on them to avoid overbaking.
- Once baked, remove the cupcakes from the oven and allow them to cool in the tin for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely.
- While the cupcakes are cooling, prepare the caramel icing. In a medium bowl, drizzle the caramel sauce over the cooled cupcakes. You can use a spoon or a piping bag for a more decorative finish.
- Once the icing is applied, let the cupcakes sit for a few minutes to allow the caramel to set slightly before serving.
- Enjoy your delicious vanilla cupcakes with caramel icing, perfect for any occasion!
Tips
- Always use room temperature ingredients, especially butter and eggs, to ensure a smooth, even batter.
- Do not overmix the batter – mix just until ingredients are combined to keep cupcakes light and tender.
- Use a cookie scoop or ice cream scoop for perfectly uniform cupcake sizes.
- Check cupcakes a few minutes before the recommended baking time to prevent overbaking.
- Let cupcakes cool completely before adding caramel icing to prevent melting.
- For an extra flavor boost, consider adding a pinch of sea salt to the caramel drizzle.
- Store cupcakes in an airtight container at room temperature for up to 3 days.
- For best results, use fresh, high-quality vanilla extract.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 4g
Fat: 15g
Saturated Fat: 9g
Cholesterol: 85mg
