Description
Deliciously moist cupcakes infused with cinnamon and topped with salted caramel, perfect for any occasion.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- ½ cup salted caramel sauce (store-bought or homemade)
- 1 cup powdered sugar
- 1 tablespoon milk
- Extra salted caramel sauce for drizzling
- Pinch of sea salt for garnish
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
- 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. Mix until just combined.
- Fold in ½ cup of the salted caramel sauce until evenly distributed.
- 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.
- In a small bowl, mix the powdered sugar and milk until smooth to create a glaze. Once the cupcakes are cool, drizzle the glaze over the top.
- Finish with a drizzle of extra salted caramel sauce and a pinch of sea salt for garnish.
Notes
- For a richer flavor, add 1 teaspoon of espresso powder to the dry ingredients.
- Try substituting the buttermilk with sour cream for a denser cupcake texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 210
- Sugar: 15g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 40mg