don’t you get salty with me

wait, no. yes. yes, you can get salty with me! if it’s salted caramel!

all of the local cupcakeries stop by our office all the time and bring cupcakes. you name it, we’ve tried their cupcakes, georgetown cupcakes, baked & wired, sprinkles, we’ve had them all. in dc there are almost as many cupcake joints as starbucks, crazy.

but you know whos cupcakes the office has not tried? mine! when i found out one of my girls at work was having a birthday last week, i knew i had to do cupcakes. the cupcake connoisseurs at work would definitely let me know if mine were up to the level georgetown and sprinkles.

i got word that the birthday girl is on a salted caramel kick, so why not make it into a cupcake? i ended up doing an almond cupcake with a salted caramel buttercream. not too hard, and totally delicious!

almond cupcake with salted caramel buttercream

1 box white cake mix

1 cup buttermilk

1/2 cup veggie oil

1 tsp almond extract

1 tsp vanilla

4 eggs

heat oven to 350 degrees and line 24 muffin cups with paper liners.

combine cake mix, buttermilk, oil, almond extract and vanilla in a large mixing bowl. beat  on low to medium speed until moistened, about 30 seconds.  add eggs one at a time, until the batter is well-mixed. increase speed to high and beat until thick and fluffy, 2 minutes longer.

fill paper liners until they are 2/3 full. bake for 15-20 minutes, or until a toothpick inserted in the middle comes out clean. remove from oven and let cupcakes cool on a wire rack.

salted caramel buttercream

1/2 cup sugar

4 tbsp water

1/2 cup heavy cream

2 tsp vanilla

1 1/2 cups butter, softened

1/2 tsp salt

4 cups powdered sugar

stir together sugar and water in a small saucepan and bring to a boil over medium-high heat. continue cooking, without stirring, until mixture turns dark amber in color, about 6 to 7 minutes.

heat cream for 30 sec in microwave. remove sugar/water mixture from heat and slowly add in cream and vanilla (just start with a tablespoon or two), stirring until completely smooth. be careful, as the mixture will definitely bubble up and possibly splatter a bit as you add in the cream.  Set aside until cool to the touch, about 25 minutes.

beat butter in large bowl on medium-high speed until light in color and fluffy, about 3 minutes. reduce speed to low, add powdered sugar, and mix until completely incorporated.  add caramel and beat frosting on low to combine. increase to medium-high and beat until airy and thoroughly mixed, about 2 minutes.

top the cupcake with a heaping serving of icing!

i know you love the leopard cupcake liner, who wouldn’t?



  1. jeanette - adrienne's mom says:

    I love reading your blog, it’s cute, funny and fun !

  2. Anonymous says:

    Those look awesome! a must try to for sure – sk

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