Almond Cupcake with Salted Caramel Buttercream Frosting

Recipe View Preheat oven to 350°F (175°C). Line a 12-cup cupcake pan with paper liners. In a medium bowl, whisk together the flour and baking powder. (5 minutes)

Recipe View In a large mixing bowl, cream together the granulated sugar and 1/2 cup softened unsalted butter until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and almond extracts. Gradually add the flour mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined. (10 minutes)

Recipe View Spoon the batter into the prepared cupcake liners, filling each about 2/3 full. (5 minutes)

Recipe View Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. (25 minutes)

Recipe View To make the salted caramel: In a medium saucepan, combine the brown sugar, 1/2 cup unsalted butter, corn syrup, and 1 tablespoon vanilla extract. Cook over medium heat, stirring constantly, until the mixture comes to a boil. Reduce heat and simmer, stirring occasionally, until thickened, about 3-4 minutes. Remove from heat and let cool slightly. (10 minutes)

Recipe View Gradually whisk in the heavy cream, a little at a time, until the caramel reaches a honey-like consistency. Stir in the salt and let cool completely to room temperature. (10 minutes)

Recipe View To make the salted caramel buttercream: In a large mixing bowl, beat the softened salted butter with an electric mixer on medium speed until light and fluffy. Gradually add the sifted confectioners' sugar, beating until smooth. Slowly drizzle in the cooled salted caramel, a tablespoon at a time, beating until the frosting is smooth and creamy. (15 minutes)