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–+ servings
Hannah

Salted Caramel Cinnamon Cupcakes that Delight Every Bite!

Deliciously moist cupcakes infused with cinnamon and topped with salted caramel, perfect for any occasion.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
  3. In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
  4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Mix until just combined.
  6. Fold in ½ cup of the salted caramel sauce until evenly distributed.
  7. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
  8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  9. Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  10. 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.
  11. Finish with a drizzle of extra salted caramel sauce and a pinch of sea salt for garnish.

Nutrition

Serving: 1cupcakeCalories: 210kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 4gCholesterol: 40mgSodium: 150mgSugar: 15g

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.

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