CARAMEL CINNAMON CUPCAKES
Cinnamon cupcakes that begin with Betty Crocker™ Super Moist™ French vanilla cake mix and end with a luscious caramel frosting - an indulgent dessert treat!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 24
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
- In large bowl, beat cake mix, milk, 1/3 cup butter, the eggs and cinnamon with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in cinnamon chips. Divide batter evenly among muffin cups.
- Bake 22 to 24 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
- In large bowl, beat cream cheese, 2/3 cup butter and 1/4 cup caramel topping with electric mixer on medium speed until fluffy. Gradually add powdered sugar, beating until smooth. Frost cupcakes. Drizzle with additional caramel topping. Store loosely covered in refrigerator.
Nutrition Facts : Calories 290, Carbohydrate 39 g, Fat 2 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 270 mg
CARAMEL CORN CUPCAKES
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 12 cupcakes
Number Of Ingredients 16
Steps:
- Make the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with liners. Melt the butter in a small skillet over medium heat; cook, swirling the pan occasionally, until the butter is browned, 6 to 9 minutes. Immediately transfer to a medium bowl and let cool slightly. Whisk in the granulated sugar, eggs, milk and vanilla.
- Whisk the all-purpose flour, almond flour, baking powder and salt in a large bowl. Add the brown butter mixture and whisk until just combined (do not overmix).
- Divide the batter among the prepared muffin cups, filling them three-quarters of the way. Bake until the tops of the cupcakes spring back when gently pressed, 18 to 22 minutes. Let cool 5 minutes in the pan, then remove to a rack to cool completely.
- Meanwhile, make the frosting: Beat the butter, confectioners' sugar, pie spice and salt in a large bowl with a mixer on medium speed until just combined. Increase the mixer speed to medium high. Add the vanilla and beat until fluffy, about 3 minutes. Swirl in the dulce de leche with a rubber spatula, leaving some streaks. Transfer to a piping bag fitted with a round tip. Pipe onto the cupcakes and top with caramel corn.
CINNABON® CUPCAKES
Who doesn't love cinnamon rolls? Who doesn't love cupcakes? Well, that's what I thought.
Provided by kphanie
Categories Desserts Cakes Spice Cake Recipes
Time 2h20m
Yield 24
Number Of Ingredients 20
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 24 cupcake cups or line with paper liners.
- Melt 1/2 cup unsalted butter in a saucepan over low heat; stir brown sugar and 2 tablespoons cinnamon into butter until brown sugar has dissolved and cinnamon syrup is hot, about 2 minutes. Set aside.
- Sift cake flour with baking powder and salt into a bowl. Whisk milk, egg whites, egg, 1/4 teaspoon vanilla extract, and almond extract together in a separate bowl. Mix 1/2 cup butter at room temperature with white sugar in a large bowl, using an electric mixer until pale yellow and creamy, about 5 minutes. Gradually beat flour mixture into creamed butter mixture, alternating with milk mixture, until batter is well blended. Continue beating for 2 more minutes.
- Beat cold cream with an electric mixer and clean beaters in a chilled glass or metal bowl until the cream is fluffy and holds soft peaks, about 4 minutes; fold whipped cream into batter. Divide batter among the prepared cupcake cups, filling them about 2/3 full.
- Spoon 1 teaspoon of cinnamon syrup into batter in each cupcake cup. Set remaining cinnamon syrup aside.
- Bake cupcakes in the preheated oven until lightly browned and a toothpick inserted into the center of a cupcake comes out with moist crumbs, about 16 minutes. Remove cupcakes from pans and let cool upside down on racks.
- Place saucepan with remaining cinnamon syrup over medium heat, stir in pecans, and bring mixture to a low boil. Immediately remove from heat and pour pecan mixture out onto a wooden cutting board. Let pecan mixture cool completely and chop the pecan candy finely.
- Beat 1/4 cup butter at room temperature with an electric mixer in a bowl until soft and creamy; beat in cream cheese until blended. Add confectioners' sugar and a drop of vanilla extract and continue to beat on high speed until frosting is fluffy, at least 5 minutes.
- Frost cooled cupcakes with frosting and decorate each with a pinch of chopped pecan candy and a sprinkle of cinnamon.
Nutrition Facts : Calories 328.8 calories, Carbohydrate 38.7 g, Cholesterol 51.2 mg, Fat 18.6 g, Fiber 1 g, Protein 3.5 g, SaturatedFat 9.8 g, Sodium 153.5 mg, Sugar 25.4 g
GEORGE CARAMELIN: CHOCOLATE CINNAMON CUPCAKES WITH VANILLA BEAN BOURBON FROSTING, BOURBON CARAMEL SAUCE, AND CANDIED PECANS
Provided by Food Network
Time 2h10m
Yield 18 cupcakes
Number Of Ingredients 26
Steps:
- For the cupcakes: Preheat the oven to 325 degrees F. Line standard cupcake pans with 18 cupcake liners.
- Sift the sugar, flour, cocoa, cinnamon, baking soda, and salt into a medium bowl. Set the bowl aside. In a small bowl, whisk together the coconut milk, coffee, oil, and vanilla. Add the wet ingredients to the dry ingredients and whisk until just incorporated. Add vinegar and incorporate. Do not over mix the batter.
- Fill the cupcake liners 3/4 full and bake until a toothpick inserted into each cupcake comes out clean, 19 minutes. Cool the cupcakes completely.
- For the sauce: In a small, heavy-bottomed saucepan, stir together the sugar and water. Cover and bring to a boil. Let boil until the mixture starts to turn brown, about 20 minutes. Remove from the heat and stir with a whisk. Add the bourbon and salt and continue stirring. Once the bubbling stops, add the margarine and whisk until melted and distributed. Let cool completely and pour into a clean squirt bottle.
- For the pecans: In a large bowl, toss the pecans with the melted margarine until all the pecans are coated. In a separate bowl, mix the cinnamon, sugar, and sea salt. Toss into the pecan mixture and coat evenly. Spread the pecans out on a baking sheet lined with parchment paper, making sure the pecans are not overlapping. Bake for 6 to 8 minutes. Let cool completely.
- For the frosting: In the bowl of a stand mixer, whip the shortening and margarine until completely combined. Scrape the bottom of the bowl to ensure that all ingredients are mixed thoroughly. On low speed, slowly add the sugar a little at a time. Once the sugar is incorporated, add the vanilla paste and bourbon and mix on low until the liquids are incorporated. Scrape the bottom of the bowl and mix on medium-high speed until all the ingredients are combined and the frosting is fluffy, about 2 minutes. Put the frosting into a pastry bag fitted with a large star tip.
- To assemble: With a plastic drinking straw or a small paring knife, make holes in the center of each cupcake. Squeeze the bourbon caramel sauce into the center of the cupcake until filled but not overflowing, about 1 tablespoon per cupcake. Pipe a dollop of vanilla bean bourbon frosting onto of each cupcake. Drizzle the top with more bourbon caramel sauce and sprinkle with candied pecans to garnish.
CARAMEL APPLE CUPCAKES
Make and share this Caramel Apple Cupcakes recipe from Food.com.
Provided by Julieannie
Categories Dessert
Time 45m
Yield 18-24 cupcakes, 18-24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350. Insert liners in a medium cupcake pan.
- In a large bowl beat together the brown sugar, oil, cinnamon and vanilla with an electric mixer on medium speed. Add the eggs one at a time. Beat for 1 minute after each addition.
- In a separate bowl sift together the flour, baking powder and salt.
- Slowly add the dry mixture to the wet mixture. Beat until blended. Stir in the apples.
- Fill the cupcake liners one-half to three-quarters full with batter. Bake for 20-25 minutes.
Nutrition Facts : Calories 169.4, Fat 6.8, SaturatedFat 1, Cholesterol 23.5, Sodium 138.2, Carbohydrate 25.1, Fiber 0.9, Sugar 13.5, Protein 2.2
SALTED CARAMEL CUPCAKES
Treat yourself to these easy cupcakes with a caramel-flavoured sponge and salted caramel topping. Perfect for afternoon tea
Provided by Anna Glover
Categories Afternoon tea, Dessert
Time 40m
Number Of Ingredients 11
Steps:
- Heat the oven to 180C/160C fan/gas 4. Line a 12-hole cake tin with paper cases.
- Beat the butter and sugar together with an electric whisk until pale and fluffy. Add the eggs, one at a time, and the vanilla extract. Briefly mix in the flour until just combined, and stir in the milk until the batter just falls off the beaters.
- Divide the mixture between the cases, leaving about 2 tbsp batter in the bowl. Add a pinch of salt to the caramel sauce if it's not salted caramel, then add ½ tsp to the tops of each cupcake. Use a teaspoon to cover the caramel sauce with the remaining batter. Bake for 15-20 mins until springy and golden. Leave to cool completely on a wire rack.
- Meanwhile, make the icing. Beat the butter and half of the icing sugar together, then tip in the remaining icing sugar and whisk vigorously until pale and fluffy. Stir in half of the caramel sauce, then spoon the mixture into a piping bag with a round or star nozzle.
- Pipe swirls of icing on top of the cooled cupcakes. Stir the remaining caramel sauce with a pinch of salt, if unsalted, then use to drizzle over the icing. Sprinkle over a small pinch of sea salt over each, if you like.
Nutrition Facts : Calories 350 calories, Fat 20 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 33 grams sugar, Fiber 0.3 grams fiber, Protein 3 grams protein, Sodium 0.97 milligram of sodium
CARAMEL CINNAMON MUFFINS
I recently found a collection of muffin recipes that I can't wait to try! I'm especially curious about this one.
Provided by coconutcream
Categories Quick Breads
Time 35m
Yield 18 serving(s)
Number Of Ingredients 9
Steps:
- Grease muffin pans and place 1/2 teaspoon of butter and 1 teaspoon brown sugar in each cup.
- Sift flour, baking powder, salt and cinnamon together.
- Beat egg; add milk, shortening and remaining 1/2 cup brown sugar. Add to sifted dry ingredients, stirring only enough to dampen all the flour.
- Fill prepared muffin pans 3/4 full and bake in hot oven (425 degrees) for 20 minutes.
- If desired, chopped nuts or raisins may be added to the butter and brown sugar of the cup.
Nutrition Facts : Calories 124.3, Fat 4.2, SaturatedFat 2, Cholesterol 18.7, Sodium 152.8, Carbohydrate 19.5, Fiber 0.5, Sugar 7.9, Protein 2.2
More about "caramel cinnamon cupcakes recipes"
CARAMEL CINNAMON CUPCAKES - STEPHANIE'S SWEET TREATS
From stephaniessweets.com
Ratings 2Category DessertServings 12Total Time 1 hr 20 mins
- Preheat oven to 350°F. Line a 12 cup muffin tin with cupcake liners. In a small bowl, mix the brown sugar and cinnamon together. Set aside.
- 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
- 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.
SALTED CARAMEL CINNAMON CUPCAKES | SUGAR SALT MAGIC
From sugarsaltmagic.com
5/5 (5)Total Time 50 minsCategory Afternoon Tea, Dessert, Snack, SweetsCalories 417 per serving
- Preheat the oven to 180C / 350F / 160C fan forced. Line 10 holes of a muffin tin with cupcake liners.
- 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.
- Beat the butter, most of the cooled salted caramel sauce (reserving ¼ cup) and the brown sugar. Beat until fully combined, lightened and creamy.
CARAMEL CREAM-FILLED CUPCAKES WITH CINNAMON FROSTING
From tablespoon.com
CHOCOLATE-CARAMEL CRUMB CUPCAKES RECIPE
From pillsbury.com
CARAMEL APPLE CUPCAKES RECIPE - FOOD FANATIC
From foodfanatic.com
CARAMEL CUPCAKES - THE ITSY-BITSY KITCHEN
From itsybitsykitchen.com
CARAMEL APPLE CRUMBLE CUPCAKES ~ RECIPE
From queensleeappetit.com
CINNAMON CUPCAKES WITH CARAMEL FROSTING RECIPE | MINELA BAKES
From minelabakes.com
Servings 10Estimated Reading Time 4 minsCategory DessertTotal Time 1 hr 20 mins
CINNAMON ROLL CUPCAKES RECIPE, MOUTHWATERING AND EASY TO …
From foodrips.com
CARAMEL PUMPKIN CUPCAKES WITH CARAMEL CINNAMON CREAM …
From lovefromtheoven.com
CINNAMON CUPCAKES WITH SALTED CARAMEL FROSTING | RECIPE
From pinterest.ca
CARAMEL CINNAMON ROLL CUPCAKES | CINNAMON ROLL CUPCAKES, …
From pinterest.ca
SALTED CARAMEL CHOCOLATE CUPCAKES - SUGAR SALT MAGIC
From sugarsaltmagic.com
CADBURY'S CARAMEL CUPCAKES! - JANE'S PATISSERIE
From janespatisserie.com
VANILLA CINNAMON SUGAR SWIRL CUPCAKES - MAMA NEEDS CAKE®
From mamaneedscake.com
CHOCOLATE CARAMEL COCONUT CUPCAKES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
SALTED CARAMEL CUPCAKES • A TABLE FULL OF JOY
From atablefullofjoy.com
CARAMEL CUPCAKES WITH CARAMEL BUTTERCREAM FROSTING
From fantabulosity.com
CARAMEL CUPCAKES - CHARLOTTE'S LIVELY KITCHEN
From charlotteslivelykitchen.com
SALTED CARAMEL CINNAMON CUPCAKES RECIPE - STL COOKS
From stlcooks.com
CARAMEL APPLE CUPCAKES - GREEDY EATS
From greedyeats.com
CARAMEL + CINNAMON - MAGICAL PARTY CUPCAKES
From magicalpartycupcakes.com
CARAMEL CINNAMON CUPCAKES - AMERICAN RECIPES
From fooddiez.com
CINNAMON CUPCAKES WITH CINNAMON BUTTERCREAM - THE CLASSY BAKER
From theclassybaker.com
HOMEMADE CINNAMON AND SALTED CARAMEL CUPCAKES.
From indulgewithwinnie.com
CARAMEL-FILLED CHURRO CUPCAKES | KICKASS BAKER
From kickassbaker.com
CARAMEL APPLE CUPCAKES WITH CINNAMON BUTTERCREAM
From thesuburbansoapbox.com
SCRUMPTIOUS CARAMEL POPCORN CUPCAKES RECIPE
From cupcakesandcutlery.com
CHURRO CUPCAKES WITH CARAMEL FILLING ~ MACHEESMO
From macheesmo.com
CINNAMON CUPCAKE RECIPE WITH CINNAMON BUTTERCREAM - CHELSWEETS
From chelsweets.com
CARAMEL CUPCAKES | BAKING MAD
From bakingmad.com
CARAMEL CREAM CUPCAKES | HOMEMADE CUPCAKES WITH CREAM FILLING
From lifeloveandsugar.com
CARAMEL CORN CUPCAKES | GIMME SOME OVEN
From gimmesomeoven.com
CINNAMON CUPCAKES WITH CINNAMON BUTTERCREAM - THE MARBLE …
From themarblekitchen.com
CARAMEL APPLE CUPCAKES - LOVE IN MY OVEN
From loveinmyoven.com
CARAMEL APPLE CUPCAKES - A FOOD LOVER'S KITCHEN
From afoodloverskitchen.com
CARAMEL CUPCAKES WITH CARAMEL FILLING - SIMPLY HAPPENINGS
From simplyhappenings.com
CARAMEL APPLE CUPCAKES - SWANKY RECIPES
From swankyrecipes.com
APPLE CARAMEL CUPCAKES WITH CARAMEL BUTTERCREAM - THE BUSY BAKER
From thebusybaker.ca
CARAMEL SMOTHERED APPLE CINNAMON CUPCAKES - MAEBELLS
From maebells.com
You'll also love