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Salted caramel cinnamon cupcakes on a wood plate.
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5 from 3 votes

Cinnamon Cupcakes

These cinnamon cupcakes are moist cinnamon cupcakes with layers of cinnamon. It is topped with salted caramel frosting and extra salted caramel on top.
Prep Time1 hour
Cook Time20 minutes
Total Time1 hour 20 minutes
Servings: 12 cupcakes
Calories: 484kcal

Ingredients

Cinnamon Cupcakes

  • 1 ¾ cup All-purpose flour
  • ½ tablespoon Baking powder
  • 1 teaspoon Salt
  • 1 ½ teaspoon Ground cinnamon
  • ¼ teaspoon Ground nutmeg
  • 6 tablespoon Unsalted butter room temperature
  • 2 tablespoon Oil canola or vegetable
  • ¾ cup White granulated sugar
  • 3 tablespoon Sour cream room temperature
  • 1 teaspoon Pure vanilla extract
  • 2 Large eggs room temperature
  • ½ cup Buttermilk room temperature

Cinnamon Layer

  • ¼ cup White granulated sugar
  • 1 teaspoon Ground cinnamon

Salted Caramel

  • 1 cup White granulated sugar
  • 4 tablespoon Unsalted butter room temperature and cubed
  • ½ cup Heavy cream room temperature
  • 1 teaspoon Salt
  • ½ teaspoon Pure vanilla extract

Salted Caramel Frosting

  • 1 cup Unsalted butter slightly cold
  • 4 cups Powdered sugar sifted
  • ½ cup Salted caramel
  • 1 tablespoon Heavy cream
  • ¼ teaspoon Salt

Instructions

Cinnamon Layer

  • In a small bowl mix sugar and cinnamon. Set aside
    ¼ cup White granulated sugar, 1 teaspoon Ground cinnamon

Cinnamon Cupcakes

  • Preheat oven to 350°F. Line a 12 cup muffin tin with cupcake liners.
  • In a medium bowl, sift together flour, baking powder, cinnamon, nutmeg, and salt.
    1 ¾ cup All-purpose flour, ½ tablespoon Baking powder, 1 teaspoon Salt, 1 ½ teaspoon Ground cinnamon, ¼ teaspoon Ground nutmeg
  • Using a mixer, beat the butter, oil, and white sugar for 3 minutes on high.. The batter should be very light and fluffy. Add in the vanilla and sour cream. Mix until combined. Add each egg one at a time. Mix on low until combined. Then, beat on medium-high on for 1 minute.
    6 tablespoon Unsalted butter, 2 tablespoon Oil, ¾ cup White granulated sugar, 3 tablespoon Sour cream, 1 teaspoon Pure vanilla extract, 2 Large eggs
  • Add ⅓ of the dry ingredients and ½ of the buttermilk and mix until combined. Add in the next ⅓ of the dry ingredients and the rest of the buttermilk. Once combined, add the rest of the dry ingredients. Scrape the bowl and mix for 10 more seconds.
    ½ cup Buttermilk
  • Use a tablespoon and scoop 1 tablespoon of batter into each cupcake liner. Sprinkle generously with the cinnamon/sugar mixture on top of the batter. Add a heaping tablespoon on top. Smooth evenly. Top with more cinnamon sugar.
  • Bake for 18-22 minutes. The cupcakes are done baking when a toothpick inserted comes out clean. Let the cupcakes sit in the pan for 10 minutes before transferring to a cooling rack. Allow cupcakes to cool completely.

Salted Caramel

  • Using a sauce pan over medium heat, melt the sugar. Use a whisk and whisk continuously until all sugar crystals are melted. It will clump up at first, then will melt completely. Once all melted, let it sit for 10-30 seconds until amber in color. This doesn't take long, so watch it carefully. Remove from heat
  • Add in half of the cubed butter, whisk until butter is melted. It will be very bubbly. Add the rest of the butter and whisk until melted. Then, add in half of the heavy cream and stir until combined. Add the rest of the heavy cream and whisk again.
  • Add in the vanilla and salt. Pour the salted caramel into a glass measuring jar. Allow to cool completely before using.

Salted Caramel Buttercream

  • Pull the butter out of the fridge and onto the counter for 30 minutes. It should be cold to the touch, but you can see your finger indent. Sift the powdered sugar while you wait.
  • Using a mixer, beat the butter on high for 3 minutes. The butter should be fluffy with no butter lumps. Slowly add in the sifted powdered sugar until combined. Scrape the bowl.
  • Add in the salted caramel and salt. Make sure the caramel is a pourable consistency. If it isn't, heat in the microwave for 10 seconds. Beat the frosting on high for 4 minutes.
  • Take a wooden spoon and beat the air bubbles by hand out of the frosting.
  • To get this look: Use a cookie scoop to scoop frosting on top of the cupcake. Use an offset spatula to smooth and leave a small hole in the middle of the frosting. Spoon a small amount of caramel on top.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cupcakes.
Make sure all dairy ingredients are room temperature before using. Pull these out 2 hours before baking.
High altitude baking- Add an extra 1 tablespoon of flour to the cupcake batter.

Nutrition

Calories: 484kcal | Carbohydrates: 90g | Protein: 3g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 510mg | Potassium: 56mg | Fiber: 1g | Sugar: 34g | Vitamin A: 947IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 1mg