– 1 ¾ cup All-purpose flour – ½ tablespoon Baking powder – 1 teaspoon Salt – 1 ½ teaspoon Ground cinnamon – ¼ teaspoon Ground nutmeg – 6 tablespoon Unsalted butter room temperature – 2 tablespoon Oil canola or vegetable – ¾ cup White granulated sugar – 3 tablespoon Sour cream room temperature – 1 teaspoon Pure vanilla extract – 2 Large eggs room temperature – ½ cup Buttermilk room temperature – ¼ cup White granulated sugar – 1 teaspoon Ground cinnamon – 1 cup White granulated sugar – 4 tablespoon Unsalted butter room temperature and cubed – ½ cup Heavy cream room temperature – 1 teaspoon Salt – ½ teaspoon Pure vanilla extract – 1 cup Unsalted butter slightly cold – 4 cups Powdered sugar sifted – ½ cup Salted caramel – 1 tablespoon Heavy cream – ¼ teaspoon Salt
In a small dish, blend sugar and cinnamon. Set aside.Preheat oven to 350°F. Line a 12-cup muffin pan.Sift flour, baking powder, cinnamon, nutmeg, and salt in a medium basin.Mix butter, oil, and white sugar on high for 3 minutes.
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The batter should be light and fluffy. Mix in vanilla and sour cream. Combine. Add eggs one by one. Mix low until mixed. Beat for 1 minute on medium-high.
2
Mix together ⅓ of the dry ingredients and ½ of the buttermilk. Next, add ⅓ of the dry ingredients and remaining buttermilk. Add the remaining dry ingredients after mixing. Mix for 10 seconds after scraping the bowl.
3
Put 1 tablespoon of batter in each cupcake liner. Sprinkle cinnamon/sugar mixture liberally over batter. Put a generous spoonful on top. Evenly smooth. Add cinnamon sugar.
4
Bake 18-22 minutes. When a toothpick comes out clean, cupcakes are done. Leave the cupcakes in the pan for 10 minutes before cooling on a rack. Let cupcakes cool fully.
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In a saucepan, melt sugar over medium heat. Whisk constantly to dissolve sugar granules. Complete melting occurs after clumping. Rest melted material for 10–30 seconds to turn amber. Careful—it doesn't take long. Stop cooking.
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Whisk half the diced butter until melted. Expect plenty of bubbles. Whisk in remaining butter until melted. Add half the heavy cream and stir. Mix with remaining heavy cream.Add salt and vanilla. Fill a glass measuring jug with salted caramel.
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Transfer butter from fridge to counter for 30 minutes. Even when cold, your finger imprint is apparent. Sift powdered sugar while waiting.Mix butter on high for 3 minutes. Butter should foam and be lump-free.
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Add salt and salted caramel. Be sure the caramel pours. Heat for 10 seconds in the microwave if not. Beat frosting for 4 minutes on high.Remove frosting air bubbles by hand with a wooden spoon.
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For this look: Scoop frosting onto the cupcake using a cookie scoop. Smooth and leave a tiny hole in the frosting using an offset spatula. Put a little caramel on top.
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