These cupcakes are the favorites of a few of my family members. My sister and her husband to be exact. Every time they visit they insist that I make them. I had never liked the frosting that the recipe called for. It was a butter cream but it just didnt compliment the cupcake enough so I added my own twist!!!
Caramel
1 C. granulated sugar
1 t. fresh lemon juice
1/2 C. boiling water
Cupcakes
2 2/3 C. flour
2 t. baking powder
1/4 t. salt
1 C. butter, softened
1 1/3 C. firmly packed dark brown sugar
2 large eggs
2 large egg yolks
2 t. vanilla extract
1 C. sour cream
Icing
1 pkg. cream cheese room temperature
1/2 C. butter softened
3 T cold coffee
1 t. cinnamon
1 t. vanilla
3 to 4 C. powdered sugar.
Preheat oven to 350. Line muffin pan with paper liners.
To prepare the caramel, in a small, heavy saucepan, bring sugar and lemon juice to a boil over medium heat. When mixture begins to brown around edges, reduce heat to low. Cook without stirring until mixture turns a deep golden color. Carefully add boiling water all at once to caramel. Bring caramel mixture to a boil. Remove from heat. Cool for 20 minutes.
To prepare cupcakes, mix together flour, baking powder, and salt. Beat together butter and brown sugar at medium speed until light and fluffy. Beat in egg, egg yolk, and vanilla. At low speed, alternately beat flour mixture, caramel, and sour cream into egg mixture until well blended. Spoon batter into prepared pan, filling cups three-quarters full.
Bake cupcakes until tops are firm, 20 minutes. Transfer pan to a wire rack to cool slightly. Turn cupcakes out onto rack to cool completely.
To prepare frosting beat the cream cheese and the butter together. Add the coffee, cinnamon, and vanilla and beat until mixed. Add the powdered sugar. Add enough to get your desired consistency. If you get it too thick you can always add a little bit of milk.
Frost your cooled cupcakes and enjoy!!!
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