Cinnamon Caramel Spice Cupcakes

by Jenny
(IL)

Cinnamon and caramel are two flavors that everyone in our family loves, and putting them together for the Holidays makes us all look forward to dessert! Instead of making one large dessert, we prepare several smaller desserts so everyone can sample a variety of treats. Cupcakes are the perfect size, and these are moist and sweet with a delicious homemade caramel sauce in both the cake and as a garnish on top. These are requested in our house every year, and the meal would not be complete without them!

Caramel Sauce:
1 cup packed brown sugar
2 Tablespoons cornstarch
2/3 cup half-and-half cream
1/3 cup water
1/4 cup light corn syrup
2 Tablespoons butter
1 teaspoon vanilla extract

Cupcakes:
1/2 cup butter, softened
1 1/2 cups sugar
2 eggs
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 cup buttermilk (mix 1 Tablespoon vinegar with enough milk to equal 1 cup; let stand 5 minutes)

Cinnamon Frosting:
1 cup butter, softened
1 teaspoon vanilla extract
4 cups confectioner’s sugar
3 Tablespoons milk
1 teaspoon ground cinnamon

Prepare caramel sauce first. In a heavy saucepan, combine brown sugar and cornstarch. Add cream, water, corn syrup, and butter. Bring to a boil, stirring constantly. Cook and stir until thickened, about 2 minutes. Remove from heat and stir in vanilla. Set aside.

Preheat oven to 350 degrees F. In a mixing bowl, cream butter and sugar. Add eggs and vanilla; beat well. In another bowl, combine flour, baking powder, baking soda, cinnamon, cloves, ginger, and nutmeg. Add to creamed mixture alternately with milk and mix until thoroughly combined.

Line muffin pans with paper baking cups. Fill each cup half full with batter. Add 1 teaspoon caramel sauce to each cup and swirl into batter with a wooden skewer. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Let cupcakes cool completely.

To make frosting, beat butter in a mixing bowl. Add vanilla. Gradually beat in sugar. Add milk and beat until fluffy. Add cinnamon and mix until combined.
Pipe frosting onto cooled cupcakes. Top each with a decorative drizzle of caramel sauce (refrigerate leftovers). Enjoy!

Makes 24 cupcakes