Praline Cupcakes: Simply the most requested cupcake from my family and friends. This perfect party cupcake takes praline flavor to the max! Do you love pralines, peanut brittle, toffee or caramel? Then this is the cupcake for you! The rich toffee flavor is what will keep your guests coming back for more! I love taking these Praline Cupcakes to social gatherings or surprising a friend with them.
How to Make Praline Cupcakes
- In a large bowl, beat butter, brown sugar, and vanilla at medium speed with a mixer until fluffy. Add eggs, one at a time, beating well after each addition.
- In a medium bowl, combine flour, baking powder and salt.
- Gradually add to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition; stir in toffee bits.
- Spoon batter into prepared muffin cups, filling two-thirds full.
- Bake for 16 to 20 minutes or until a wooden pick inserted in center comes out clean.
How to Make Praline Frosting
In order to achieve a deep praline flavor I HIGHLY recommend using dark brown sugar. The depth of praline (caramel) flavor can’t be beat. I know most of us don’t always have dark brown sugar on hand but please splurge and use it at least the first time you make this incredible frosting. I promise YOU WILL NOT BE DISAPPOINTED.♥
TIPS FOR TENDER MOIST CUPCAKES
- Good ingredients equals great taste. To send your guests straight to cupcake heaven use only the best ingredients. Like real butter, real vanilla and dark dutch cocoa.
- Never over bake a cupcake. You can never save an over baked cupcake. You’re doing it right when your cupcakes look slightly sunken, rather than peaked. Test them with a toothpick if you’re unsure–if no batter clings to the pick, they’re done.
- Mix batter with a light hand. Baking fluffy, moist cupcakes is all about creating air bubbles in your batter that expand in the oven. If you over mix your batter, you collapse those bubbles. To avoid this mix on a low speed, stopping just as all ingredients blend.
- Let all ingredients come to room temperature before baking. All ingredients incorporate into batter mush more easily if they’re at similar temperatures.
- Baking in advance? Freeze cupcakes. If you’re baking to eat right away, we recommend storing cupcakes at room temperature. But if they’re for tomorrow, freezing will retain their moisture much better than leaving them on a counter overnight.