Recipe courtesy of Audrey Hermes
Show: Cupcake Wars
Episode: Breeders' Cup
Caramel Cashew Cupcake
1 hr 10 min
(includes cooling time)
30 min
12 cupcakes
1 hr 10 min
(includes cooling time)
30 min
12 cupcakes


Caramel Sauce:
  • 3/4 cup packed brown sugar
  • 1/3 cup whipping cream 
  • 1 teaspoon vanilla 
  • Pinch salt 
Cake Batter:
  • 1 cup cashews
  • 1 1/4 cups cake flour 
  • 1 cup granulated sugar 
  • 1 1/4 teaspoons baking powder 
  • 1/2 teaspoon baking soda 
  • 1/2 teaspoon salt
  • 1/2 cup buttermilk 
  • 1/2 cup oil 
  • 1 teaspoon grated orange zest 
  • 1 teaspoon vanilla extract 
  • 2 large eggs 
Caramel Frosting:
  • 3 1/3 sticks unsalted butter, at room temperature
  • 1 1/4 cups confectioners' sugar 
  • 1 tablespoon vanilla extract 
  • Grated orange zest, for garnish


Preheat the oven to 350 degrees F; line a cupcake pan with 12 cupcake liners.

For the caramel sauce: In a small, heavy saucepan, mix together the brown sugar, cream, vanilla and salt. Cook over medium heat, stirring occasionally, until the mixture thickens and browns. Set aside to cool. Reserve 1/4 cup for the cake batter and 1/2 cup for the frosting; set aside the rest for drizzling on top of the cupcakes.

For the cake batter: On an ungreased baking sheet, roast the cashews for 5 minutes; cool and chop into pieces. Reserve 1/4 cup for the batter and set aside the rest for garnishing the cupcakes.

Sift together the flour, granulated sugar, baking powder, baking soda and salt in a large bowl. Add the buttermilk, oil, orange zest, vanilla extract, eggs and the reserved 1/4 cup caramel sauce and 1/4 cup chopped cashews. Mix until smooth and completely combined.

Pour the batter into the cupcake liners and bake until golden brown and risen, 8 to 10 minutes. Let cool completely before frosting.

For the caramel frosting: In a medium mixing bowl using an electric mixer, cream the butter. Add the confectioners' sugar 1/4 cup at a time and mix until completely smooth. Add in the vanilla extract and reserved 1/2 cup caramel sauce and mix until combined.

To assemble: Frost each cupcake with some of the caramel frosting. Drizzle the remaining caramel over the top of each cupcake and sprinkle with the remaining chopped cashews. Sprinkle with orange zest to taste. Serve immediately or store in an airtight container for up to 2 days.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:


Caramel-Apple Cupcakes with Cinnamon Cream Cheese Frosting

Cashew-Caramel Cookies

Recipe courtesy of The Original Kolache Shoppe

Salted Caramel Cupcake

Recipe courtesy of Mary Sarain

Chocolate Salted Caramel Cupcakes

Recipe courtesy of Isaac Carter

Salted Caramel Mocha Cupcake

Recipe courtesy of Natasha Kuo

Chocolate Caramel Toffee Cupcake

Recipe courtesy of Alisha Nuttall

Rich Chocolate Caramel Cupcake

Recipe courtesy of Lisa Cowden

Brown Sugar Caramel Creme Brulee Cupcakes

Recipe courtesy of Megan Faulkner Brown

Salted Caramel Cupcakes with Pecan Coconut Brittle Crumble and Caramel Swiss Buttercream

Recipe courtesy of Rebecca Clanton


So Much Pretty Food Here