The combination of Cinnamon and salted caramel is beyond compare. The salted sweetness of caramel and the woody-spicy flavour of cinnamon just melt in your mouth, leaving you craving for more.
Cinnamon salted caramel cupcakes, one of my favourite desserts, are mouth-watering. I guarantee they will be gone as soon as you bake them.
Cinnamon is a popular spice with a spicy welcoming smell that is so therapeutic. From the all-time favourite Cinnamon rolls to Cinnamon cakes, Cinnamon spiced desserts never disappoint.
Cupcakes are fun. They are sweet, little cakes that you get to indulge on without having to make the whole cake itself. To top it all off, Cupcakes are easy, manageable and beautiful.
These mouthwatering cinnamon cupcakes are filled with salted caramel and frosted with creamy cinnamon-spiced Swiss Meringue buttercream. I remember the first time I made these cupcakes, my sisters ate them with tea, and I had not even frosted them yet. They are that good!
Hey, did you know that cinnamon has Medicinal properties! It improves the body’s ability to regulate blood sugar. In addition, smelling Cinnamon has been shown to improve brain activity. How cool is that!
How to make cinnamon salted caramel cupcakes.
Source the salted caramel for the filling.
The cinnamon cupcakes will be filled and drizzled with salted caramel. You can choose to procure it or make your one homemade salted caramel with just a few readily available ingredients.
Bake the cupcakes.
To bake the cupcakes, preheat the oven to 160C. Sift and mix the flour, baking powder, cinnamon powder and salt. In a separate bowl, combine butter with sugar then, add in the eggs, milk, oil and vanilla extract.
Combine the wet ingredients with the dry ingredients and bake until a skewer inserted in the middle comes out clean. Set aside on a cooling rack to cool. Meanwhile, start making the cinnamon-spiced swiss meringue buttercream.
Scroll down for ingredients measurements and step by step instructions.
Make the Cinnamon spiced swiss meringue buttercream.
In a small heatproof bowl, mix egg whites and castor sugar and place over a saucepan half-filled with simmering water over medium heat. Whisk until the sugar is dissolved.
Afterwards, remove from heat and using a stand mixer or a hand mixer, whisk the egg whites mixture to form a stiff meringue, about 3-5 minutes. Add in the butter a cube at a time and whip until fully incorporated. You will know it’s done when it is creamy and fluffy, soft yet stiff to pipe on a cupcake.
Add cinnamon spice with a pinch of salt and whisk to combine. Fill a pastry bag and set it aside.
Read more on swiss meringue buttercream here.
Assembly.
On the cooled cinnamon cupcakes, make holes using a cupcake plunger or by using the underside of a piping nozzle. Afterwards, fill with salted caramel sauce, closing the holes with the removed cupcake tops.
Prep a piping bag with a nozzle of choice, and fill it with cinnamon-spiced buttercream. Frost the cupcakes, then drizzle with salted caramel sauce.
Other Frosting ideas that pair well with cinnamon cupcakes.
- Cream cheese frosting
- Whipped caramelized white chocolate frosting
- Salted caramel American buttercream
- Whipped coffee cream
Other cinnamon desserts to make right now!
- Soft and buttery Cinnamon buns
- Cinnamon blondies drizzzled in caramel
- Easy cinnamon muffins
- Cinnamon Cranberry oat Bars
- Easy Cinnamon Sugar Cookies
- Cinnamon baked custard
- Easy cinnamon swiss roll
- Cheesecake Cinnamon Bars
- Cinnamon Pudding
Cinnamon Salted Caramel Cupcakes.
Course: DessertDifficulty: Medium12
servings15
minutes25
minutesThis cinnamon salted caramel cupcake recipe consists of spicy and fluffy cinnamon cupcakes, filled with homemade salted caramel sauce then, then frosted with a luscious swiss meringue cinnamon buttercream
Ingredients
- Cinnamon cupcakes
Sugar 150gms
Flour 240gms
Baking powder 1 1/2 tsp
2 large Eggs
30 ml oil
100 ml milk
100 gms unsalted butter
2 tablespoons vanilla extract
1/2 teaspoons
2 1/2 teaspoons cinnamon powder
250ml salted caramel for filling and drizzle
- Cinnamon spiced buttercream
300gms Unsalted Butter
250 grams castor sugar
100 gms egg whites ( Approx 3 eggs )
2 teaspoons cinnamon powder.
Directions
- For cinnamon cupcakes
- Preheat your oven to 160 celsius. Mix and sieve the flour, cinnamon salt and baking powder then, set aside.
- In a separate bowl, in a stand mixer or using a hand mixer, whisk the butter and sugar until fluffy. Then add in the eggs one at a time whisking in every round until everything is well combined. Be careful, not to overwhip the eggs because this will end up incorporating too much air into the mixture.
- Mix in the milk and oil until everything is well combined. Afterwards, fold in the flour mixture carefully not to overmix the cake batter. Fill a cupcake pan lined with cupcake liners with the cinnamon cupcake batter.
- Bake at 160 celsius for 20-25 minutes or until a wooden skewer inserted comes out clean.
- For the Cinnamon spiced buttercream
- Mix the egg whites and the Castor Sugar in a mixing bowl. Then, set the bowl over a saucepan half-filled with water over medium heat. Whisk the sugar and the egg mixture until the sugar has completely dissolved into the egg whites.
- Remove and transfer to a stand mixer, beat the mixture to form a stiff meringue. Slowly add in the room temperature butter a cube at a time. The mixture will curdle at some point but will thicken and a smooth and fluffy buttercream is formed.
- Afterwards, add in the cinnamon spice flavouring powder and salt then, whisk until fully incorporated.
- Assembly.
- Using a cupcake plunger, make holes at the centre of each cupcake and fill with salted caramel sauce. Cover these holes with the cut cupcake tops.
- Insert a nozzle in a pastry bag and fill with the cinnamon-spiced buttercream. Frost the cinnamon cupcakes and serve.
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