Ginger Caramel Cupcakes

READY IN: 40mins
YIELD: 16 2




  • Preheat oven to 350F and line muffin cups with liners; spritz lightly with cooking spray.
  • For the caramel: Heat sugar and 2 tablespoons water in small saucepan over medium-high heat until sugar starts to dissolve, about 3 or 4 minutes.
  • Swirl pan constantly as mixture starts to turn golden in color.
  • When the mixture turns amber, sugar is dissolved and it starts to smoke, remove from the heat. (Take care during this step as it can scorch very easily).
  • VERY carefully, add 1/3 cup of water in three additions to the saucepan, holding pan at arm's length to avoid spattering; stir until caramel is dissolved.
  • Pour into a 1-cup glass measuring cup; you should have 3/4 cup. If you don't, add enough water to bring the measurement up.
  • Let stand until cooled to room temperature and reserve 1/4 cup for the frosting.
  • For the batter: sift dry ingredients into a bowl.
  • Beat butter and sugar together until fluffy, about one minute.
  • Beat in egg and sour cream until well blended.
  • Fold flour mixture into batter alternately with 1/2 cup cooled caramel mixture, beginning and ending with the flour mixture.
  • Spoon into muffin cups.
  • Bake for 25 minutes or until cakes test done.
  • Cool in pan on rack for 5 minutes; remove from muffin pan and finish cooling on wire rack.
  • For the frosting: Beat butter until smooth; gradually beat in confectioners' sugar and reserved caramel mixture.
  • Frost cupcakes and garnish with autumn fruits such as currants or grapes, if desired.