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
GOLDEN CARAMEL CUPCAKES
Steps:
- Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin tins with gold foil cupcake liners.
- In a large mixing bowl, combine the cake mix, butter, milk, and eggs. Using a hand mixer beat on medium speed for 2 minutes, scraping down the sides of the bowl to be sure the batter is well incorporated. In a small bowl, mix together the 1/2 can of dulce de leche with 1 cup of cake batter and set aside.
- Using an ice-cream scoop, fill the muffin tins halfway to the top with the batter. Spoon a level tablespoon of the dulce de leche mixture into each cupcake liner, and with a butter knife swirl it into the batter. Bake until the tops are golden brown, and a toothpick inserted in the center comes out clean, about 10 to 12 minutes. Remove the cupcakes from the oven and cool in the tins for 5 minutes. Transfer the cupcakes to a cooling rack to cool completely.
- Frosting: In a cold mixing bowl, beat the cold heavy cream with a hand mixer until just before soft peaks form. Add the dulce de leche and beat until well incorporated and soft peaks form. Frost each cupcake with the caramel frosting, and sprinkle with gold dragees. Arrange the cupcakes on a serving tray and serve.
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
CINNAMON CUPCAKES
"My from-scratch cinnamon cupcakes take a little work," admits Judy Learned of Boyertown, Pennsylvania. But the results speak for themselves, when snackers say, "Yum!"
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 1-1/2 dozen.
Number Of Ingredients 18
Steps:
- In a small bowl, cream butter and sugar until light and fluffy. Beat in egg whites and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with milk, beating well after each addition. , Fill paper-lined muffin cups two-thirds full. Combine sugar and cinnamon; sprinkle 1/4 teaspoon over each cupcake. , Bake at 375° for 16-18 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small bowl, cream the butter, vanilla and cinnamon. Gradually beat in confectioners' sugar. Add milk; beat until light and fluffy. Frost cupcakes; sprinkle with additional cinnamon.
Nutrition Facts : Calories 280 calories, Fat 11g fat (7g saturated fat), Cholesterol 28mg cholesterol, Sodium 201mg sodium, Carbohydrate 44g carbohydrate (30g sugars, Fiber 0 fiber), Protein 3g protein.
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.
CHOCOLATE CUPCAKES WITH CARAMEL FROSTING
My mother always made these quick and easy cupcakes for impromptu summer barbeques and they are a childhood favorite of mine.
Provided by Erin Quinn
Categories Desserts Frostings and Icings Chocolate
Time 1h40m
Yield 15
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 15 muffin cups or line with paper baking cups.
- In a large bowl, stir together the white sugar, flour, cocoa, and baking soda. Make a well in the center, and pour in the water, grape jelly, mayonnaise, and 1 teaspoon of vanilla. Mix just until blended. Spoon the batter into the prepared cups, dividing evenly.
- Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter.
- Make the frosting while the cupcakes cool. Combine the butter, half-and-half and brown sugar in a medium saucepan. Bring to a boil, stirring frequently. Remove from the heat and stir in the confectioners' sugar and vanilla. Set the pan over a bowl of ice water and whisk or beat with an electric mixer until fluffy. Frost cupcakes when they are completely cool.
Nutrition Facts : Calories 361.6 calories, Carbohydrate 54.7 g, Cholesterol 15.7 mg, Fat 15.7 g, Fiber 0.9 g, Protein 2.3 g, SaturatedFat 4.2 g, Sodium 279.5 mg, Sugar 40.2 g
CHOCOLATE CARAMEL CUPCAKES
You only need a few baking staples to throw together these gooey delights. Boxed cake mix and a can of frosting make them fast, but caramel, walnuts and chocolate chips tucked inside make them memorable. We like them with ice cream. -Bev Spain, Belleville, Ohio
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 dozen.
Number Of Ingredients 6
Steps:
- Prepare cake mix batter according to package directions for cupcakes. Fill 24 paper-lined muffin cups one-third full; set remaining batter aside. Bake at 350° for 7-8 minutes or until top of cupcake appears set., Gently press a caramel into each cupcake; sprinkle with chocolate chips and walnuts. Top with remaining batter. Bake 15-20 minutes longer or until a toothpick comes out clean. , Cool for 5 minutes before removing from pans to wire racks to cool completely. Frost with chocolate frosting and drizzle with ice cream topping. Sprinkle with additional nuts if desired.
Nutrition Facts : Calories 212 calories, Fat 10g fat (2g saturated fat), Cholesterol 24mg cholesterol, Sodium 195mg sodium, Carbohydrate 29g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein.
More about "caramel cinnamon cupcakes recipes"
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.
SALTED CARAMEL CINNAMON CUPCAKES - STEPHANIE'S SWEET …
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.
CARAMEL CREAM-FILLED CUPCAKES WITH CINNAMON …
From tablespoon.com
CHOCOLATE CUPCAKES WITH CARAMEL FROSTING - JUST SO TASTY
From justsotasty.com
10 BEST VANILLA CARAMEL CUPCAKES RECIPES | YUMMLY
From yummly.com
EASY CARAMEL APPLE CUPCAKES RECIPE | THE RECIPE CRITIC
From therecipecritic.com
APPLE SPICE CUPCAKES WITH SALTED CARAMEL FROSTING
From sallysbakingaddiction.com
ULTIMATE SALTED CARAMEL CUPCAKES - BAKER BY NATURE
From bakerbynature.com
CARAMEL CUPCAKES - THE ITSY-BITSY KITCHEN
From itsybitsykitchen.com
EASY CARAMEL CUPCAKES (SOFT AND MOIST) - SWEETEST MENU
From sweetestmenu.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
SALTED CARAMEL CINNAMON CUPCAKES RECIPE - STL COOKS
From stlcooks.com
Estimated Reading Time 3 mins
CARAMEL CORN CUPCAKES | GIMME SOME OVEN
From gimmesomeoven.com
CARAMEL BOURBON VANILLA CUPCAKES - THE CAKE BLOG
From thecakeblog.com
CARAMEL CREAM CUPCAKES | HOMEMADE CUPCAKES WITH CREAM FILLING
From lifeloveandsugar.com
CARAMEL CUPCAKES WITH CARAMEL BUTTERCREAM FROSTING
From fantabulosity.com
CARAMEL CUPCAKES - CHARLOTTE'S LIVELY KITCHEN
From charlotteslivelykitchen.com
SCRUMPTIOUS CARAMEL POPCORN CUPCAKES RECIPE
From cupcakesandcutlery.com
CARAMEL APPLE CUPCAKES - GREEDY EATS
From greedyeats.com
CARAMEL APPLE CUPCAKES RECIPE - CHEF LINDSEY FARR
From cheflindseyfarr.com
SALTED CARAMEL APPLE CIDER CINNAMON CUPCAKES - BAKING WITH …
From bakingwithblondie.com
CARAMEL SMOTHERED APPLE CINNAMON CUPCAKES - MAEBELLS
From maebells.com
CINNAMON CUPCAKES WITH CINNAMON BUTTERCREAM - THE CLASSY BAKER
From theclassybaker.com
CARAMEL APPLE CUPCAKES WITH CINNAMON BUTTERCREAM
From thesuburbansoapbox.com
CINNAMON CUPCAKE RECIPE WITH CINNAMON BUTTERCREAM - CHELSWEETS
From chelsweets.com
CINNAMON CUPCAKES WITH CINNAMON SUGAR FROSTING
From theartofbaking.org
APPLE CARAMEL CUPCAKES WITH CARAMEL BUTTERCREAM - THE BUSY BAKER
From thebusybaker.ca
CADBURY'S CARAMEL CUPCAKES! - JANE'S PATISSERIE
From janespatisserie.com
CINNAMON CARAMEL MACCHIATO CUPCAKES
From melissassouthernstylekitchen.com
CARAMEL PUMPKIN CUPCAKES WITH CARAMEL CINNAMON CREAM …
From lovefromtheoven.com
CHURRO CUPCAKES WITH CARAMEL FILLING ~ MACHEESMO
From macheesmo.com
CARAMEL APPLE CUPCAKES WITH HOMEMADE CARAMEL SAUCE!
From lifeloveandsugar.com
CARAMEL CUPCAKES | BAKING MAD
From bakingmad.com
CINNAMON SWIRL CUPCAKES WITH BROWN SUGAR FROSTING - ALPINE ELLA
From alpineella.com
CARAMEL-FILLED CHURRO CUPCAKES | KICKASS BAKER
From kickassbaker.com
10 BEST CINNAMON CHOCOLATE CUPCAKES RECIPES | YUMMLY
From yummly.com
CARAMEL CINNAMON CUPCAKES - AMERICAN RECIPES
From fooddiez.com
CARAMEL CUPCAKES WITH CARAMEL FILLING - SIMPLY HAPPENINGS
From simplyhappenings.com
HOMEMADE CINNAMON AND SALTED CARAMEL CUPCAKES.
From indulgewithwinnie.com
APPLE CUPCAKES WITH CINNAMON CREAM CHEESE FROSTING AND …
From whatjewwannaeat.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love