Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the gluten-free all-purpose flour blend, baking powder, baking soda, and salt. Set aside.1.5 cups gluten-free all-purpose flour blend, 1 teaspoon baking powder, 0.5 teaspoon baking soda, 0.25 teaspoon salt
- In a large bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy, about 3-4 minutes.0.5 cup unsalted butter, 1 cup granulated sugar
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.2 large eggs, 1 teaspoon vanilla extract
- In a separate small bowl or liquid measuring cup, whisk together the buttermilk and 1/4 cup of caramel sauce until just combined.0.5 cup buttermilk, 0.25 cup caramel sauce
- Gradually add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk and caramel sauce mixture in two additions, beginning and ending with the dry ingredients. Mix on low speed until just combined after each addition. Be careful not to overmix, as this can lead to tough gluten-free baked goods. Scrape down the sides of the bowl as needed.1.5 cups gluten-free all-purpose flour blend, 1 teaspoon baking powder, 0.5 teaspoon baking soda, 0.25 teaspoon salt, 0.5 cup buttermilk, 0.25 cup caramel sauce
- Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely.
- While the cupcakes are cooling, prepare the frosting. In a large bowl, beat the softened butter until creamy. Gradually add the sifted powdered sugar, a little at a time, mixing on low speed until combined.1 cup unsalted butter, 3 cups powdered sugar
- Add the 1/4 cup caramel sauce, 2 tablespoons of milk or cream, vanilla extract, and a pinch of salt. Beat on medium-high speed until the frosting is light, fluffy, and smooth. Add more milk or cream, one tablespoon at a time, if a thinner consistency is desired.0.25 cup caramel sauce, 2-3 tablespoons milk or heavy cream, 0.5 teaspoon vanilla extract, pinch salt
- Once the cupcakes are completely cool, frost them generously with the caramel frosting.
- Drizzle with a little extra caramel sauce over the top of the frosting for an extra decadent touch.caramel sauce
Notes
Allow cupcakes to cool completely before frosting.
