Delicious cinnamon-kissed cupcakes with salted caramel sauce and a salted caramel frosting.
Last week I gave you Coconut Strawberry Cupcakes with Cream Cheese Frosting, made just for RSPCA cupcake day. And this was my second contribution to our morning tea.
These Salted Caramel Cinnamon Cupcakes are one of my favourite cupcake recipes. I’ve made them, like, a bazillion times. Absolutely, definitely in my top three (the other two I will be sharing with you in the not too distant future but for now a teaser ….. one has Milk Chocolate and the other is all sunshiny, Lemon. That’s it. That’s all you get.) But moving right along. You’re here for a new cupcake – not Chocolate or Vanilla for once but all kinds of salted caramel and cinnamony goodness. And I’m here to give them to you … well, the recipe anyway. You’ll have to make them yourself. Once you do you’ll be a convert, I promise.
These cupcakes are light and moist and taste just like a cinnamon sugar covered doughnut. They start life as a simple vanilla cupcake with the exception of using brown sugar instead of white sugar. Then I add cinnamon to the mix and but-a-bing, but-a-boom you have cinnamon cupcakes. Next, I dip the tops in some cinnamon sugar. Yep, now you’re tasting doughnut 🙂
So, how does the salted caramel fit in? Well, I’m glad you ask. I made a batch of my yummy, salted caramel sauce from scratch, cut holes in the centre of the cupcakes, filled them and then threw a bit of salted caramel into the frosting so you can’t miss it. A little drizzle on top and a chewy caramel to top it all off and, voila!
So, cupcakes don’t just come in vanilla or chocolate anymore people. Nosiree! Give these perfect little cinnamon cupcakes a go. Slather them in salted caramel and then see if you don’t add them to your top three too 🙂
Oh and we ended up raising $321.25 for RSPCA cupcake day 🙂