Salted caramel cinnamon cupcakes. Born out of a love of cupcakes, churros, salted caramel - and the desperate need to somehow have them all at once - these Cinnamon Cupcakes with their Salted Caramel Frosting are everything I'd hoped for. 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.

These double chocolate cupcakes are topped with a fluffy cinnamon buttercream and a super simple whiskey salted caramel sauce - no candy thermometer required! The cupcakes are almost brownie-like due to the melted dark chocolate and they're absolutely decadent! (This post is sponsored by Chocolove! Moist, fluffy, and loaded with salted caramel flavor. You can cook Salted caramel cinnamon cupcakes using 21 ingredients and 13 steps. Here is how you cook it.

Ingredients of Salted caramel cinnamon cupcakes

It's of For the cinnamon cupcakes.
Prepare 165 g (1 1/4 cups) of all-purpose flour.
You need 25 g of cornstarch.
Prepare 1 1/2 teaspoons of baking powder.
It's 2 teaspoons of cinnamon.
Prepare 1/4 tablespoon of salt.
Prepare 150 g (3/4 cups) of brown sugar.
You need 115 g (1/2 cup) of unsalted butter, softened.
Prepare 2 of eggs, room temperature.
You need 1 1/2 teaspoons of vanilla extract.
It's 1/2 cup of buttermilk, room temperature.
Prepare of For the salted caramel sauce.
Prepare 125 g of chewy caramels.
It's 1/4 cup of cream.
It's 1/2 teaspoon of salt.
Prepare of For the salted caramel frosting.
It's 170 g (3/4 cups) of unsalted butter, room temperature.
It's 2 tablespoons of brown sugar.
You need 3/4 teaspoons of vanilla extract.
It's 1 3/4 cups of powdered sugar.
You need 1/2 tablespoon of salt.

How to make Salted Caramel Cupcakes. Hello friends, hello weekend, hello sea salt caramel cupcakes! It's a stunning Spring Saturday here in New York, so I'm going to keep this post short and sweet. Vintage southern charm in a cupcake Ya'll!

Salted caramel cinnamon cupcakes instructions

Preheat the oven to 180C. Line 10 holes of a muffin tin with cupcake liners..
In a medium bowl, sift together the flour, cornflour, baking powder, cinnamon and salt and mix well..
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..
Add the eggs one at time, beating thoroughly between each. Scrape down the sides again, add the vanilla beat for a further minute..
Switch to a spatula and fold through one third of the flour mixture being careful not to overmix..
Add a half of the buttermilk until just mixed through. Repeat flour, milk, last of the flour each time mixing until only just combined..
Fill paper cases about ¾ full. Bake for around 20 minutes or until a toothpick comes out clean..
Remove from the oven and allow them to cool for 5 minutes before removing from the pans and placing them on cooling racks..
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..
For the salted caramel frosting: Beat the butter, most of the cooled salted caramel sauce and the brown sugar. Beat until fully combined..
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..
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)..
Enjoy!.

Salted Caramel Hummingbird Cupcakes with cinnamon cream cheese frosting, buttery salted caramel drizzled on top, and candied pecans. I know just six days ago I posted a recipe for Hummingbird Coffee Cake, and I was totally going to wait to post these cupcakes. You know, to let you guys breathe a little. And then there's an oozy layer of salted caramel sauce which we'll pour over the cupcakes. A piping of salted caramel buttercream frosting gives these the perfect combination of salty and sweet.