This vanilla caramel cupcake is a vanilla cupcake with caramel buttercream. It tastes delicious. Add softened cream in a mixing bowl using an electric mixer until light and fluffy, then add sugar.
Continue beating them until the sugar and butter are blended. In a separate bowl, mix the dry ingredients: cake flour, baking powder, baking soda and vanilla powder. Then lightly whisk to mix the ingredients.
Add a quarter of the dry ingredients to the butter and sugar mixture and mix for a minute, then add two beaten eggs in small additions while beating the mixture.
Add the eggs in small additions until it is all mixed in. Add the rest of the dry ingredients and mix in the batter just until almost combined, then add in the milk.
Mix as the batter now starts to come together. Mix just until combined, then switch to a spatula and mix with a spatula to avoid overmixing the batter.
Your batter should be well mixed with no lumps or dry ingredients visible. Line your cupcake pans with liners, then fill about three-quarters full of the batter. Once done, tap the pan on your counter to release any trapped air bubbles in the batter.
Bake a 180 °C for 18-19 minutes. Once baked, remove them from the oven and let them sit in the pan for a few minutes to cool down slightly, then take them out on a wire rack to cool down completely.
