They can be made many different ways, just as anything else.
But this adapted recipe, from Maya Angelou, is my personal favorite.
It has never failed me. Sometimes they get too dense, or are too buttery and when making cupcakes, the butter tends to leak through the liners.
This recipe calls for beating the eggs and sugar separately, as you would with egg whites, and adding it to the batter at the end. It lightens up the cake and they are moist and have just enough caramel flavor to make them really mouth-watering.
I have made these with just a standard buttercream frosting, but I have tried adding caramel syrup to the buttercream to carry the flavor throughout it all. Definitely a win!
1/2 cup butter, room temperature
1 1/4 cups sugar
1/3 cup caramel syrup
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 1/2 cups butter, softened
1 lb. powdered sugar
1/2 cup heavy cream
1 tablespoon vanilla
1 tablespoon caramel syrup
Preheat oven to 350
Cream together the butter, 1 cup of the sugar and the caramel syrup until fluffy.
Sift together the flour, baking powder salt.
Stir into the butter mixture alternating with the milk.
In a separate bowl using a hand mixer, or in a stand mixer, beat together the eggs and the remaining 1/4 cup sugar until fluffy, about 4-5 minutes.
Fold the eggs into the batter.
Divide among paper-lined cupcake liners (I always use a 1/4 cup measuring spoon)
Bake for 15 minutes, or until toothpick inserted in center of cupcake comes out clean.
Remove cupcakes to a cooling rack immediately.
Meanwhile, beat the butter for a couple minutes before adding the powdered sugar, cream, vanilla and caramel syrup.
Continue beating until it holds a stiff peak.
Pipe onto cooled cupcakes.
Makes 24 cupcakes.