Soft and fluffy cinnamon cupcakes filled with salted caramel and topped with a rich salted caramel buttercream.
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 🙂
Salted Caramel Cinnamon Cupcakes
Delicious cinnamon-kissed cupcakes with salted caramel sauce and a salted caramel frosting.
For the Salted Caramel Sauce
- 4 Tbsp water (1)
- 200 g caster sugar
- 75 g butter, chopped
- 125 ml (1/2 cup) thickened cream
- 1 1/2 tsp sea salt flakes
For the Cinnamon Cupcakes
- 195 g (1 ½ cups) plain flour
- 25 g cornflour
- 1 1/2 tsp baking powder
- 2 tsp ground cinnamon
- 1/2 tsp salt
- 1 cup light brown sugar, packed
- 115 g (1/2 cup) butter, softened
- 1 1/2 tsp pure vanilla extract
- 2 large eggs, room temp
- 1/2 cup buttermilk, room temp
For the Cinnamon Sugar
- ¼ cup sugar
- ¾ tsp ground cinnamon
For the Salted Caramel Frosting
- 230 g (1 cup) unsalted butter, softened
- ½ cup salted caramel sauce
- 3-4 cups icing sugar, sifted
- 1 tsp pure vanilla extract
For the Salted Caramel Sauce
Pour the water into a heavy bottomed saucepan, then add the sugar. Over high heat stir a little to melt the sugar but stop stirring once bubbles start to appear. Boil for 5-10 minutes until mixture reaches 120C. It should be amber / dark golden and thick.
Add the butter all at once and use a whisk to whisk it until fully incorporated. Add the cream, stir thoroughly then allow it to bubble for another 5 minutes.
Remove from heat. Add salt and stir well to dissolve it into the caramel. Pour into a sterilised jar and allow to cool. The salted caramel will keep well in the fridge for 2-3 weeks.
For the Cinnamon Cupcakes
Line 3x6 muffin / cupcake silicone or tin moulds with paper cases.
Preheat oven to 180C (350F).
Sift together the flour, cornflour, baking powder, cinnamon and salt and mix well.
In a stand mixer, beat the butter and sugar until very light and fluffy. Add the eggs one at time, scraping down the sides of the bowl and mixing thoroughly between each. Scrape down the sides again, add the vanilla beat for a further minute.
It’s very important not to over mix once you start adding the flour mixture so, either using the lowest speed on the stand mixer or using a spoon, gently mix one third of the flour into the butter / egg mix until just combined.
Add a half of the buttermilk until just mixed through. Repeat flour, milk, last of the flour each time mixing until just combined.
Fill paper cases a half to two thirds 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.
Mix together the sugar and cinnamon. Dip the tops of the cupcakes into the cinnamon sugar.
Use a sharp knife to cut a hole in the top of the cupcakes. I usually cut a thin sliver of the hole that is removed from the cupcake to place back over once I’ve added the filling. The hole only needs to be big enough to fit half a teaspoon of filling.
Add half a teaspoon of filling into each cupcake then top it with the sliver of cupcake that you saved.
For the frosting
Beat the butter with ½ cup of the icing sugar until light and creamy. Add the vanilla and salted caramel sauce and beat until fully incorporated. Add the icing sugar ½ cup at a time until fully combined. Add the icing sugar until the frosting reaches the desired consistency. The more you add the sweeter it gets but also the firmer it will be.
Pipe or spread your frosting onto the cupcakes and top with a drizzle of salted caramel.
(1)I use a standard Australian 20ml tablespoon
SHOP THE TOOLS
These links are affiliate links and earn me a small commission for my referral, at no extra cost to you. Thank you for supporting Sugar Salt Magic.