Yield: Yields 12 cupcakes.
The burnt-sugar flavor of caramel of these cupcakes pairs so well with mellow notes of the frosting. If you like, top them with toasted chopped opecans (or pecan halves) to balance the sweetness.
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I thought the butterscotch frosting was excellent so that would actually get 5 stars. However, the caramel cupcakes were way too sweet and even more so with the frosting. So this was not a good combo in my opinion. I will be testing the frosting out with a less sweet vanilla cake recipe though. Thanks for the frosting recipe. I will keep you posted. =)
Yum! These cupcakes are a bit time-consuming, but well worth it. They were quite the hit at a recent party-many of my guests requested the recipe.
My husband is generally not a fan of cake, but he loved these. With the chopped pecans on top, they were better than pecan pie.
These are GOOD cupcakes. My neighbor tasted the first batch I made, back in 2004, and was lovestruck. Now every year for his birthday he looks forward to receiving a dozen Carmel Cupcakes with Butterscotch Frosting. The Carmel Frosting is incredible - much, much, much better than the commerical, grocery-store stuff.
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