2-3cupspowdered sugar(may need more if you want it stiffer, but add the extra ¼ cup at a time while mixing)
⅓-½cupcaramel syrup(I use Hershey’s or Smuckers ice cream topping)
Instructions
Stir together flour, baking soda and salt, then set aside.
In a large bowl, beat butter, sugars, and eggs until well combined.
Add in the vanilla, nutmeg, cloves and cinnamon. Mix until smooth.
Add the flour mixture alternately with the buttermilk, scraping the sides of the bowl as needed. Mix just until smooth.
Scoop batter into into a cupcake tin filled with liners. *Fill NO HIGHER than 1/2 full!* This will make about 18 cupcakes.
Bake at 350 degrees for 18-20 minutes or until a toothpick comes out clean. Set aside to cool completely.
To make buttercream, beat butter, powdered sugar, and caramel syrup until smooth and fluffy.
Place Wilton Tip 2D or 1M inside a disposable piping bag. Scoop the batter into the bag. Refrigerate for 20 minutes to firm up the frosting.
Pipe the frosting onto the cooled cupcakes in swirls.
Store the cupcakes in an airtight container. If it is very warm in the room, refrigerate the cupcakes because the frosting will melt quickly.
Video
Notes
The calories shown are based on the recipe making 15 cupcakes, with 1 serving being 1 frosted cupcake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**