Ginger Caramel Cupcakes

Stir homemade caramel sauce into the cupcake batter and add it to the frosting to prove once again that spice cake and caramel are a match made in heaven.

Ginger Caramel Cupcakes
Yield: 16 cupcakes Prep 20 mins Bake 350°F 25 mins Cook 6 mins

Ingredients

  • Caramel:
  • 1/3 cup water plus 2 tablespoons
  • 3/4 cup granulated sugar
  • Batter:
  • 1 cup all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 6 tablespoons (3/4 stick) unsalted butter, at room temperature
  • 1/3 cup granulated sugar
  • 1 egg
  • 1/3 cup sour cream
  • Frosting:
  • 6 tablespoons (3/4 stick) unsalted butter, at room temperature
  • 2 1/2 cups confectioners sugar, sifted
  • 1/4 cup reserved caramel mixture (from Step 3)

Make It

1. Heat oven to 350 degrees F. Line sixteen 2-1/2-inch muffin cups with foil liners. Coat lightly with cooking spray.

Caramel:

2. Place 1/3 cup water near stove. Heat sugar and 2 tablespoons water in small saucepan over medium-high heat until sugar starts to dissolve, 3 to 4 minutes. Swirl pan constantly as mixture starts to turn golden in color. When mixture begins to smoke, turns amber-colored and sugar is dissolved, 1 to 2 minutes, remove from heat. Watch very carefully during last stage, because sugar mixture will turn very quickly.

3. Very carefully add 1/3 cup water in 3 additions to saucepan, holding pan at arms length, to avoid spattering; mixture is very hot. Stir until caramel is dissolved, returning to heat if needed. Pour into 1-cup glass measuring cup. Add water to equal 3/4 cup if needed. Let stand until cooled to room temperature. Use 1/2 cup for batter and 1/4 cup for frosting.

Batter:

4. Stir together flour, baking powder, baking soda, ginger, cinnamon and salt in small bowl.

5. Beat butter and sugar in bowl until light and fluffy, 1 minute. Beat in egg and sour cream until blended. Alternately fold in flour mixture and 1/2 cup cooled caramel mixture in 3 additions, beginning and ending with flour. Spoon into muffin cups.

6. Bake in 350 degree F oven 25 minutes or until wooden pick inserted in centers comes out clean. Cool in pan on rack 5 minutes. Remove cupcakes from pans; cool completely on wire rack.

Frosting:

7. Beat butter in medium-size bowl until smooth. Gradually beat in confectioners sugar and remaining 1/4 cup caramel mixture; beat 1 minute or until creamy. Frost cupcakes. Garnish with currants, grapes and gooseberries if desired.

Nutrition Facts

Amount Per Serving: cal. (kcal): 233, Fat, total (g): 10, chol. (mg): 39, carb. (g): 35, pro. (g): 1, sodium (mg): 79, Percent Daily Values are based on a 2,000 calorie diet.