Salted caramel cinnamon cupcakes
Salted caramel cinnamon cupcakes

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Ingredients for Salted caramel cinnamon cupcakes:
  1. Make ready for For the cinnamon cupcakes
  2. You need 165 g (1 1/4 cups) - all-purpose flour
  3. Give 25 g for cornstarch
  4. You need 1 1/2 teaspoons of baking powder
  5. Provide 2 teaspoons cinnamon
  6. Give 1/4 tablespoon salt
  7. Need 150 g (3/4 cups) - brown sugar
  8. Provide 115 g (1/2 cup) - unsalted butter, softened
  9. Require 2 - eggs, room temperature
  10. Require 1 1/2 teaspoons vanilla extract
  11. Require 1/2 cup for buttermilk, room temperature
  12. Give For the salted caramel sauce
  13. Take 125 g for chewy caramels
  14. Take 1/4 cup for cream
  15. Give 1/2 teaspoon salt
  16. Prepare of For the salted caramel frosting
  17. You need 170 g (3/4 cups) - unsalted butter, room temperature
  18. Give 2 tablespoons brown sugar
  19. You need 3/4 teaspoons of vanilla extract
  20. Need 1 3/4 cups for powdered sugar
  21. Take 1/2 tablespoon salt

Soft, fluffy Cinnamon Cupcakes are a wonderful treat. If you love salted caramel, you have to try the Ultimate Salted Caramel Cupcakes! Moist, fluffy, and loaded with salted caramel flavor. How to make Salted Caramel Cupcakes.

Salted caramel cinnamon cupcakes steps:
  1. Preheat the oven to 180C. Line 10 holes of a muffin tin with cupcake liners.
  2. In a medium bowl, sift together the flour, cornflour, baking powder, cinnamon and salt and mix well.
  3. In a stand mixer or with a handheld beater on low speed, beat the butter and sugar until very light and fluffy (2 minutes should do) scraping down the sides of the bowl a couple of times during.
  4. Add the eggs one at time, beating thoroughly between each. Scrape down the sides again, add the vanilla beat for a further minute.
  5. Switch to a spatula and fold through one third of the flour mixture being careful not to overmix.
  6. Add a half of the buttermilk until just mixed through. Repeat flour, milk, last of the flour each time mixing until only just combined.
  7. Fill paper cases about ¾ full. Bake for around 20 minutes or until a toothpick comes out clean.
  8. Remove from the oven and allow them to cool for 5 minutes before removing from the pans and placing them on cooling racks.
  9. For the salted caramel: Place the unwrapped caramels and cream in a saucepan over very low heat. Heat, stirring, until the caramels melt and the mixture is smooth. Add the salt and stir through. Allow to cool before using.
  10. For the salted caramel frosting: Beat the butter, most of the cooled salted caramel sauce and the brown sugar. Beat until fully combined.
  11. Add the vanilla and beat through then add the icing sugar ½ cup at a time until fully combined. Beat on medium high for about 2 minutes until soft and fluffy. Add the extra salt and beat through.
  12. Put your frosting into a piping bag and pipe it onto your cupcakes (if you want to fill the cupcakes with caramel use a cupcake corer or a knife to make a hole in the middle of the cupcake and fill it with caramel).
  13. Enjoy!

Hello friends, hello weekend, hello sea salt caramel cupcakes! Beat in the eggs, one at a time, until thoroughly combined, and stir in the vanilla and almond extracts. A sprinkle of cinnamon goes on top of each round before letting them sit- before baking. Then, as they bake, the cinnamon bakes into each cookie. The perfect starting point for salted caramel goodness.

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