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Cinnamon Cupcakes with Salted Caramel Frosting

Thursday, March 21, 2019 Edit
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.

Cinnamon Cupcakes with Salted Caramel Frosting

Ingredients
FOR THE CINNAMON CUPCAKES
  1. 165 g (1 1⁄4 cups / 5.8oz) plain (all-purp) flour
  2. 25 g (0.9oz) corn flour (cornstarch)
  3. 1 1/2 teaspoons baking powder
  4. 2 teaspoon ground cinnamon
  5. 1/4 teaspoon salt
  6. 3/4 cup (150g / 5.3oz) light brown sugar, packed
  7. 115 g (1/2 cup / 1 stick) unsalted butter, softened
  8. 2 large eggs, room temp
  9. 1 1/2 teaspoons vanilla extract
  10. 1/2 cup buttermilk, room temp

FOR THE SALTED CARAMEL SAUCE
  1. 125 g (4.4oz) chewy caramels - (notes)
  2. 1/4 cup cream
  3. ½ teaspoon salt

FOR THE SALTED CARAMEL FROSTING
  1. 170 g (3/4 cup / 1 1/2 sticks) unsalted butter, softened
  2. 2 tablespoons brown sugar - (notes)
  3. 3/4 teaspoon pure vanilla extract
  4. 1 3/4 cups icing (powdered / confectioners) sugar, sifted
  5. 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.