Cinnamon Cupcakes with Salted Caramel Frosting
Soft, fluffy Cinnamon Cupcakes are a wonderful treat. Topped with a simple to make Salted Caramel Frosting, these are going to be a definite hit at your next gathering.
Ingredients
FOR THE CINNAMON CUPCAKES
- 165 g (1 1⁄4 cups / 5.8oz) plain (all-purp) flour
- 25 g (0.9oz) corn flour (cornstarch)
- 1 1/2 teaspoons baking powder
- 2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3/4 cup (150g / 5.3oz) light brown sugar, packed
- 115 g (1/2 cup / 1 stick) unsalted butter, softened
- 2 large eggs, room temp
- 1 1/2 teaspoons vanilla extract
- 1/2 cup buttermilk, room temp
FOR THE SALTED CARAMEL SAUCE
- 125 g (4.4oz) chewy caramels (notes)
- 1/4 cup cream
- ½ teaspoon salt
FOR THE SALTED CARAMEL FROSTING
- 170 g (3/4 cup / 1 1/2 sticks) unsalted butter, softened
- 2 tablespoons brown sugar (notes)
- 3/4 teaspoon pure vanilla extract
- 1 3/4 cups icing (powdered / confectioners) sugar, sifted
- 1/2 teaspoon salt
Instructions
FOR THE CINNAMON CUPCAKES
- Preheat the oven to 180C / 350F / 160C fan forced. 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 EASY 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 (reserving ¼ cup) and the brown sugar. Beat until fully combined, lightened and creamy.
- 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.
- Pipe or spread your frosting onto the cupcakes then make a little divot in the top with a spoon. Pour a little of the remaining salted caramel sauce into each divot.
Notes
- I use a standard Australian 20ml tablespoon (= 4 teaspoons worldwide)
- For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
- I use corn starch a lot in my baking. Cake flour is a combination of all-purpose and cornstarch but in Australia is not so readily available. I use this combo in my recipes a lot instead of using cake flour.
- I use Werther's Chewy Caramels in my easy caramel sauce.
- Dont have buttermilk? Just combine 1/2 cup milk with 2 teaspoons of vinegar.
- Want to fill the cupcakes with caramel too? Make double the quantity of caramel and use a cupcake corer to cut a hole in the top of each cupcake to fill.
TOOLS USED IN THIS RECIPE
- I use these silicone muffin trays as I like the shape they give my cupcakes
- A handheld beater or stand mixer
- I use a medium ice cream scoop to help portion out the batter.
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