caramel buttercream

These tender and flavorful brown butter cupcakes are topped with nutty brown butter buttercream and homemade salted caramel.

Brown Butter Cupcakes with Salted Caramel

sugar

unsalted butter

heavy cream

flaky sea salt (more

brown butter (melted)

eggs (room temperature)

vanilla extract

almond extract

cake flour (substitute all purpose flour)

almond flour (substitute all purpose flour)

baking powder

salt

milk

brown butter (room temperature)

salted caramel (cooled to room temperature)

milk (more

I highly recommend making the salted caramel and the brown butter for the buttercream the night before so that they both have time to fully cool!

Warning: do not walk away from your caramel because it will probably burn the second you walk away from it (trust me).

In a heavy bottomed saucepan over medium heat, add the sugar and stir every 1-2 minutes or so until it begins to melt (the sugar will start to clump up before melting).

Once the sugar is completely melted and smooth (it should be an amber color), immediately remove from the heat and stir in the butter until combined (don’t be scared if it bubbles a lot).

Add in the heavy cream and salt and mix until fully combined and smooth. It won&#39;t want to combine at first, but just keep stirring and it will come together.

Pour the caramel into a heavy glass jar to cool to room temperature. Can be stored in the fridge for up to a month!

If you make the caramel the night before, it can sit covered at room temperature overnight so that it&#39;s a nice pourable consistency.

Salted Caramel

Preheat the oven to 350°F and line a 12 cup muffin pan with cupcake liners.

Whisk the cake flour, almond flour, baking powder, and salt together in a large bowl.

In a separate bowl, whisk the brown butter, sugar, eggs, vanilla, and almond extract together until combined.

Stir in about half of the flour mixture. Then stir in the milk and the rest of the flour mixture and mix until fully combined. The batter will be thin.

Pour about 1/4 cup of batter into each cupcake liner (they should be about halfway full).

Bake at 350°F for 18-22 minutes or until a cake tester comes out clean.

Remove from pan and let cool on wire rack.

Let cupcakes cool completely before frosting.

Cupcakes

In a large bowl using a handheld or stand mixer fitted with a paddle attachment, cream the butter until smooth.

Add in the powdered sugar 1/2 cup at a time until fully combined and smooth.

Set the mixer to low speed and slowly drizzle in the salted caramel until it&#39;s fully incorporated into the buttercream. Then beat on high speed for 3-4 minutes or until the buttercream is super light and fluffy.

If needed, add in milk 1 teaspoon at a time until desired consistency is reached.

Frost cooled cupcakes. I used a Wilton 1M tip for these photos. Then drizzle with extra salted caramel.

Salted Caramel Buttercream

These salted caramel macarons have a simple French macaron shell and are filled with salted caramel buttercream and homemade caramel!

Salted Caramel Macarons

granulated sugar

unsalted butter (room temperature)

flaky sea salt

egg whites (room temperature)

cream of tartar

almond flour (sifted)

powdered sugar (sifted)

powdered sugar

salted caramel (room temperature)

I highly recommend making the salted caramel the night before you plan to make the buttercream so that it has time to fully cool to room temperature!

Warning: do not walk away from your caramel because it will probably burn the second you walk away from it (trust me). In a heavy bottomed saucepan over medium heat, add the sugar and stir every 1-2 minutes or so until it begins to melt (the sugar will start to clump up before melting).

Once the sugar is completely melted, immediately remove from the heat and stir in the butter until combined (don’t be scared if it bubbles a lot).

Add in the heavy cream and salt and mix until fully combined and smooth.

Pour the caramel into a glass jar to cool. Can be stored in the fridge for up to a month! If you make the caramel the night before, store it in the fridge but then let it sit at room temperature until it&#039;s a nice pourable consistency.

Let cool completely to room temperature before adding to the buttercream!

Sift together almond flour and powdered sugar into a large bowl and set aside.

In a stand mixer fitted with the whisk attachment, whisk the egg whites on medium speed until they become foamy, then add in the cream of tartar.

Turn the mixer up to medium-high and gradually add in the granulated sugar (make sure to add the sugar in very slowly so that the meringue doesn’t deflate).

Once all the sugar is added, turn the mixer to the highest setting and whisk on high until stiff peaks form.

Using a spatula, gently fold in half of the dry ingredient mixture until fully combined. Then gently fold in the remaining dry ingredients. Continue to gently fold the batter until it reaches a “flowing lava” consistency. You should be able to make a “figure 8” with the batter before it breaks. As soon as you reach this consistency, stop mixing! If you over-mix the batter, the macarons won’t rise properly in the oven.

Line a large baking sheet with a silicone mat or parchment paper. Scoop batter into a large piping bag fitted with a round tip. Hold the piping bag perpendicular to the silicone mat and pipe 1 inch rounds. Pick up the baking sheet and drop it onto the counter 3-4 times to help bring any air bubbles to the surface of the macarons. Then use a toothpick to pop any visible air bubbles to make a smooth surface.

Let the macarons sit at room temperature for 30-40 minutes or until a skin forms on the surface. You should be able to lightly touch the surface without any batter being disturbed.

While the macarons are resting, preheat the oven to 300°F.

Bake one sheet at a time on the center rack of the oven for 15 minutes or when they do not move on their “feet” when touched.

Let the macarons cool completely on the baking sheet before removing them. They should easily peel off when fully cooled.

Match up your shells before filling, and then turn one side over. If desired, drizzle with salted caramel and a sprinkle of flaky sea salt.

Macarons

In a large bowl using a handheld or stand mixer fitted with a whisk attachment, cream the butter and powdered sugar together until smooth.

Set the mixer to low speed and slowly drizzle in the salted caramel until it&#039;s fully incorporated into the buttercream. Then beat on high speed for 3-4 minutes or until the buttercream is super light and fluffy.

Once the macarons are cooled and decorated, pipe the caramel buttercream around the edge of the macaron shell. Then add a small scoop of salted caramel in the center of the frosting (about 1/2 teaspoon) then top with the decorated shell.

Put the assembled salted caramel macarons in an airtight container, then place them in the fridge to mature for 12-24 hours. Store in the fridge for up to 5 days. However, for the best taste/texture, let them come up to room temperature for about an hour before eating! [Directly out of the fridge they can sometimes be super hard but at room temperature they&#39;re perfectly soft and tender!]

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The most viewed caramel buttercream recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine