Gingerbread Caramel Cupcakes
Spiced gingerbread cupcakes are topped with a smooth, sweet caramel frosting for a festive treat.
Ingredients
For the Cupcakes
- 3 1/3 cups cake flour 400g
- 2 tbsp ground ginger 14g
- 1 tbsp baking powder 12g
- 1 tsp ground cinnamon 3g
- 1/4 tsp ground cloves 0.5g
- 1/4 tsp ground nutmeg 0.5g
- 1 cup vegetable shortening 200g
- 1 1/2 cups packed brown sugar 330g
- 3 large eggs at room temperature
- 1 tsp vanilla extract 5 mL
- 1 can evaporated milk 12 oz / 354 mL
For the Frosting
- 1/4 cup unsalted butter softened, 57g
- 1 can dulce de leche 13.4 oz / 380g
- 4 cups powdered sugar 480g
- 1-2 tbsp milk as needed, 15-30 mL
Instructions
- Preheat oven to 350°F (175°C). Line two 12-cup muffin tins with paper liners.
- In a medium bowl, whisk together the cake flour, ground ginger, baking powder, cinnamon, cloves, and nutmeg. Set aside.
- In a large bowl with an electric mixer, beat the vegetable shortening and brown sugar on medium speed until well combined. Add the eggs one at a time, beating well after each. Mix in the vanilla extract.
- Reduce mixer speed to low. Add the flour mixture in three additions, alternating with two additions of the evaporated milk, beginning and ending with the flour mixture. Mix only until just combined.
- Divide the batter evenly among the 24 cupcake liners, filling each about two-thirds full.
- Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let cool in the pans for 5 minutes before moving to a wire rack to cool completely.
- To make the frosting, beat the softened butter and dulce de leche in a large bowl until smooth. Gradually beat in the powdered sugar until fully incorporated.
- If the frosting is too thick, add milk 1 tablespoon at a time until you reach your desired consistency.
- Once the cupcakes are completely cool, pipe or spread the frosting on top.
Notes
Ensure cupcakes are completely cool before frosting, otherwise the frosting will melt and slide off.
Do not overmix the batter after adding the flour. Mix just until the streaks of flour disappear for a tender crumb.
This recipe makes a generous amount of frosting. You can halve the frosting recipe for a thinner layer.
For an extra touch, you can drizzle a little extra caramel sauce over the frosted cupcakes.