CINNAMON CUPCAKES WITH SALTED CARAMEL FROSTING Recipes

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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.

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.

Before I started baking my own cupcakes, hubby and I used to buy them from a little cupcake shop near home. I’d regularly choose the salted caramel version because, well, salted caramel (my love runs deep).

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

  1. Preheat the oven to 180C / 350F / 160C fan forced. Line 10 holes of a muffin tin with cupcake liners.
  2. In a medium bowl, sift together the flour, cornflour, baking powder, cinnamon and salt and mix well.
  3. 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.
  4. Add the eggs one at time, beating thoroughly between each. Scrape down the sides again, add the vanilla beat for a further minute.
  5. Switch to a spatula and fold through one third of the flour mixture being careful not to overmix.
  6. Add a half of the buttermilk until just mixed through. Repeat flour, milk, last of the flour each time mixing until only just combined.
  7. Fill paper cases about ¾ full. Bake for around 20 minutes or until a toothpick comes out clean.
  8. Remove from the oven and allow them to cool for 5 minutes before removing from the pans and placing them on cooling racks.

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