Ginger Caramel Cupcakes
| Yield: | 16 Servings |
| Categories: | Cakes |
| CARAMEL | ||
| 1/3 | c | Plus |
| 2 | tb | Water |
| 3/4 | c | Sugar |
| BATTER | ||
| 1 | c | Flour |
| 3/4 | ts | Baking powder |
| 1/4 | c | Baking soda |
| 1/2 | ts | Ground cinnamon |
| 1/4 | ts | Salt |
| 6 | tb | Unsalted butter, room temperature |
| 1/3 | c | Sugar |
| 1 | Egg | |
| 1/3 | c | Sour cream |
| Frosting | ||
| 6 | tb | Unsalted butter, room temperature |
| 2 1/2 | c | Confectioners' sugar, sifted (up to 3) |
| 1/4 | c | Reserved caramel mixture |
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