Caramel Cupcakes - Karo

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Caramel Cupcakes

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Yield: 24 cupcakes
Prep Time: 0:40
Bake Time: 25 to 30 minutes

Ingredients

1/4 cup water
1-1/2 cups sugar
1/2 cup Karo^® Light Corn Syrup
1-1/2 cups heavy cream
2 teaspoons pure vanilla extract
1 teaspoon salt

Cupcakes:

4 eggs
2 egg yolks
1-1/2 cups plain yogurt, divided
1 tablespoon pure vanilla extract
3 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon salt
3/4 cup butter, softened

Caramel Frosting:

6 cups powdered sugar
1-1/2 cups butter, softened
1 cup Caramel Sauce
1/4 cup heavy cream

Directions

Stir together water, sugar and corn syrup in a medium saucepan. Heat to a boil (without stirring) and boil until it is a rich amber color, about 10 to 15 minutes. (Note

For Cupcakes:

Whisk eggs, egg yolks, 1/2 cup yogurt and vanilla in a medium bowl; set aside. Blend flour, sugar, baking powder and salt in a separate medium mixer bowl. Add butter and remaining 1 cup yogurt. Slowly add the egg mixture. Mix until just combined. Scoop batter into cupcake liners and bake in a preheated 325^°F oven for 25 to 30 minutes, or until cake springs back when lightly touched. Let cupcakes cool before frosting.

For Caramel Frosting:

Cream together powdered sugar and butter on high for 2 minutes in a medium mixer bowl. Add 1 cup caramel sauce; mix until combined. Whisk in the heavy cream.
Frost the cupcakes and drizzle on the remaining caramel.

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Corn Syrup

See why there’s no substituting Karo^® Corn Syrups for treats with a delicate sweetness and smooth texture

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print image

Caramel Cupcakes

Yield: 24 cupcakes
Prep Time: 40 minutes
Bake Time: 25 to 30 minutes

Ingredients

1/4 cup water
1-1/2 cups sugar
1/2 cup Karo^® Light Corn Syrup
1-1/2 cups heavy cream
2 teaspoons pure vanilla extract
1 teaspoon salt
4 eggs
2 egg yolks
1-1/2 cups plain yogurt divided
1 tablespoon pure vanilla extract
3 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon salt
3/4 cup butter softened
6 cups powdered sugar
1-1/2 cups butter softened
1 cup Caramel Sauce
1/4 cup heavy cream

Directions

Stir together water, sugar and corn syrup in a medium saucepan. Heat to a boil (without stirring) and boil until it is a rich amber color, about 10 to 15 minutes. (Note
Whisk eggs, egg yolks, 1/2 cup yogurt and vanilla in a medium bowl; set aside. Blend flour, sugar, baking powder and salt in a separate medium mixer bowl. Add butter and remaining 1 cup yogurt. Slowly add the egg mixture. Mix until just combined. Scoop batter into cupcake liners and bake in a preheated 325^°F oven for 25 to 30 minutes, or until cake springs back when lightly touched. Let cupcakes cool before frosting.
Cream together powdered sugar and butter on high for 2 minutes in a medium mixer bowl. Add 1 cup caramel sauce; mix until combined. Whisk in the heavy cream.
Frost the cupcakes and drizzle on the remaining caramel.