Salted caramel cinnamon cupcakes
Salted caramel cinnamon cupcakes

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Cinnamon Cupcakes with Salted Caramel Frosting. Soft, fluffy Cinnamon Cupcakes are a wonderful treat. Topped with a simple to make Salted Caramel Frosting, these are going to be a definite hit at your next gathering.

Alright, don’t linger, let’s task this salted caramel cinnamon cupcakes menu with 21 components which are absolutely easy to have, and we have to process them at the very least through 13 tips. You should invest a while on this, so the resulting food could be perfect.

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

Apples and caramel are a classic fall flavor combination and I baked today's cupcakes as an excuse to make salted caramel frosting. Soft, warm cinnamon cupcakes with a gorgeous spiced cider buttercream, topped off with salted caramel - the PERFECT way to enjoy your favorite cinnamon apple flavors this Fall season! A few years ago, I shared my favorite Caramel Apple Cider Cookie recipe. Light and fluffy Apple Cinnamon Cupcakes are smothered in a rich homemade caramel sauce that is packed with flavor!

Salted caramel cinnamon cupcakes start cooking:
  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!

The last month has been totally crazy. These double chocolate cupcakes are topped with a fluffy cinnamon buttercream and a super simple whiskey salted caramel sauce - no candy thermometer required! The combination of the dark chocolate cupcakes, CINNAMON buttercream, and WHISKEY salted caramel?! Chocolate cake, peanut butter buttercream, salted caramel, and smoked salt chocolate sauce topped with a dark and white chocolate smoked salt bark. Blow away any cupcake lover with these rich salted caramel & cinnamon maple cupcakes.

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