Caramel Corn Cupcakes

Recipe courtesy of Food Network Kitchen
From: Food Network Magazine
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Total:
1 hr 30 min
Active:
45 min
Yield:
12 cupcakes
Level:
Easy

Ingredients

For the cupcakes:
  • 1 stick unsalted butter
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/2 cup whole milk
  • 1 teaspoon pure vanilla extract
  • 1 cup all-purpose flour
  • 1/3 cup almond flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
For the frosting:
  • 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
  • 2 cups confectioners' sugar
  • 3/4 teaspoon pumpkin pie spice
  • 1/8 teaspoon salt
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup dulce de leche
  • Caramel corn, for topping
Caramel Corn Cupcakes

Directions

Make the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with liners. Melt the butter in a small skillet over medium heat; cook, swirling the pan occasionally, until the butter is browned, 6 to 9 minutes. Immediately transfer to a medium bowl and let cool slightly. Whisk in the granulated sugar, eggs, milk and vanilla.

Whisk the all-purpose flour, almond flour, baking powder and salt in a large bowl. Add the brown butter mixture and whisk until just combined (do not overmix).

Divide the batter among the prepared muffin cups, filling them three-quarters of the way. Bake until the tops of the cupcakes spring back when gently pressed, 18 to 22 minutes. Let cool 5 minutes in the pan, then remove to a rack to cool completely.

Meanwhile, make the frosting: Beat the butter, confectioners' sugar, pie spice and salt in a large bowl with a mixer on medium speed until just combined. Increase the mixer speed to medium high. Add the vanilla and beat until fluffy, about 3 minutes. Swirl in the dulce de leche with a rubber spatula, leaving some streaks. Transfer to a piping bag fitted with a round tip. Pipe onto the cupcakes and top with caramel corn.

Photograph by Ryan Dausch