Description
Indulge in the sweet bliss of Cinnamon Caramel Cupcakes, a delightful treat perfect for any occasion.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- ½ cup caramel sauce (store-bought or homemade)
- 1 cup powdered sugar
- 1 tablespoon milk (for frosting)
- Extra caramel sauce for drizzling
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon.
- In another bowl, cream the softened butter until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined.
- Fold in the caramel sauce gently until evenly distributed throughout the batter.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- While the cupcakes are cooling, prepare the frosting by mixing the powdered sugar with the milk until smooth. If desired, add more milk for a thinner consistency.
- Once the cupcakes are completely cool, frost them with the powdered sugar mixture and drizzle extra caramel sauce on top.
Notes
- For a spiced twist, add ¼ teaspoon of nutmeg to the dry ingredients.
- For a richer flavor, substitute half of the buttermilk with sour cream.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 210
- Sugar: 30g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Cinnamon Caramel Cupcakes