Ingredients
1white cake mix,(18.25 oz)
1cupbuttermilk
½cupvegetable,or canola oil
1tspAlmond Extract
1tspvanilla extract,store-bought or homemade
¼cupsugar
2tbspwater
¼cupheavy cream
1tspvanilla extract,store-bought or homemade
¾cupsalted butter,(1.5 sticks), softened
2cupspowdered sugar
Preparation
Preheat the oven to 350 degrees F. Line 24 muffin cups with paper liners.
Add the cake mix, buttermilk, oil, almond extract and vanilla to a large mixing bowl.
Beat with an electric mixer on low to medium speed until moistened, about 30 seconds.
Add eggs one at a time, until the batter is well-mixed. Increase speed to high and beat until thick and fluffy, 2 minutes longer.
Pour or scoop the batter into the paper liners until they are 2/3 full.
Bake for 15 to 20 minutes, or until a toothpick inserted in the middle comes out clean.
Remove from oven and let cupcakes cool on a wire rack.
Briefly stir together granulated sugar and water in a small saucepan and bring to a boil over medium-high heat.
Continue cooking, without stirring, until mixture turns dark amber in color, about 6 to 7 minutes.
Remove from heat and slowly add in cream and vanilla, stirring with a wooden spoon until completely smooth.
Set aside until cool to the touch, about 25 minutes.
Beat the butter in the bowl of a stand mixer fitted with the paddle attachment on medium-high speed until light in color and fluffy, about 3 minutes.
Reduce speed to low, add powdered sugar, and mix until completely incorporated.
Turn off the mixer, and then add caramel.
Beat frosting on low to combine, and then increase to medium-high and beat until airy and thoroughly mixed, about 2 minutes.
Refrigerate if not using immediately (or to harden the frosting a bit).
