Vanilla Cupcakes with Caramel and Toasted Marshmallow Frosting

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As I have said before, sometimes a plain vanilla cupcake hits the spot.  While these cupcakes from Oh Sweet Day are not completely “plain”, the cake portion is just plain vanilla.  The salted caramel filling is a wonderful addition.  And for something different, the frosting is a homemade marshmallow concoction that is toasted with a kitchen torch.  I don’t have one of those, but I might have to get one!

Vanilla Cupcakes with Caramel and Toasted Marshmallow Frosting

Ingredients (12 regular sized cupcakes):

1 1/4 cup all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 stick unsalted butter, room temperature
1 cup sugar
2 large eggs, room temperature
1/2 cup milk, room temperature
1 teaspoon vanilla extract
1/2 cup salted caramel  (recipe below)

Marshmallow Frosting

1 1/4 cups sugar
3 large egg whites
1 teaspoon vanilla extract
1 tablespoon water


Preheat over to 350F. Grease muffin tin or line with muffin liners.

In a large bowl, sift flour, baking powder, baking soda and salt. Mix well.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add eggs until just blended.

With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk and vanilla extract, mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.

Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake for 20 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely.

Using a small pairing knife, cut off the top of the cupcake in the shape of a cone. Flip the top over and cut off the cone. Fill the cavity with a teaspoon of salted caramel. Replace top.

To prepare frosting, in a large heatproof bowl, combine sugar and egg whites. Using a handheld electric mixer, beat on high speed until foamy for a minute. Set bowl over a pan of barely simmering water. Beat on high speed until frosting form stiff peaks, about 10 minutes.

Remove from heat, stir in vanilla and water, and beat for another 2 minutes until frosting thickens.

Transfer frosting to a large pastry bag fitted with a wide plain pastry tip and pipe-frost the cupcakes. The frosting will harden slightly as it cools.

Using a kitchen torch, lightly brown the frosting. Be careful not to burn the cupcake liners.

Salted Caramel Sauce

1 cup sugar
1/4 cup water
1 stick unsalted butter, cut into pieces
1/2 cup heavy cream
1 teaspoon pure vanilla extract
1/2 teaspoon sea salt

In a heavy saucepan set over low heat, combine the sugar and water and heat just until the sugar is dissolved. Add the butter. Let it come to a boil and cook until it reaches a golden caramel color.

Remove from the heat and add the cream slowly. Be careful as it will splatter. Whisk to combine and put back on the stove. Let it come to a boil again over low heat and cook 10 to 15 minutes until you reach a nice creamy consistency.



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