Caramel Cinnamon Cupcakes

Caramel Cinnamon Cupcakes
85 min.
24
298kcal

Suggestions


Indulge your sweet tooth with these delightful Caramel Cinnamon Cupcakes, a perfect treat for any dessert lover! With a rich, moist vanilla base infused with warm cinnamon and studded with cinnamon-flavored baking chips, these cupcakes are a heavenly combination of flavors that will transport you to dessert paradise. Each bite is a celebration of sweetness, enhanced by a luscious cream cheese frosting that is both creamy and decadent.

What truly sets these cupcakes apart is the generous drizzle of caramel topping that adds a touch of elegance and a burst of flavor. Whether you're hosting a special occasion, celebrating a birthday, or simply treating yourself after a long day, these cupcakes are sure to impress. They are not only visually appealing but also incredibly satisfying, making them a favorite among friends and family alike.

With a total preparation time of just 85 minutes, you can whip up a batch of 24 cupcakes that are perfect for sharing—or keeping all to yourself! The combination of textures and flavors in these Caramel Cinnamon Cupcakes will leave everyone asking for seconds. So, roll up your sleeves, gather your ingredients, and get ready to create a dessert that will be the highlight of any gathering!

Ingredients

  • box vanilla cake donut holes french
  • cup milk 
  • 0.3 cup butter softened
  •  eggs 
  • 0.5 teaspoon ground cinnamon 
  • cup peppermint candies 
  • oz cream cheese softened
  • 0.7 cup butter softened
  • 0.3 cup mrs richardson's butterscotch caramel sauce 
  • 2.5 cups powdered sugar 
  • serving mrs richardson's butterscotch caramel sauce 

Equipment

  • bowl
  • oven
  • hand mixer
  • toothpicks
  • muffin liners

Directions

  1. Heat oven to 350°F.
  2. Place paper baking cup in each of 24 regular-size muffin cups.
  3. 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.
  4. 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.
  5. 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.
  6. Drizzle with additional caramel topping. Store loosely covered in refrigerator.

Nutrition Facts

Calories298kcal
Protein3.9%
Fat44.79%
Carbs51.31%

Properties

Glycemic Index
7.08
Glycemic Load
0.29
Inflammation Score
-2
Nutrition Score
3.3121739586248%

Nutrients percent of daily need

Calories:297.66kcal
14.88%
Fat:15.16g
23.32%
Saturated Fat:10g
62.47%
Carbohydrates:39.08g
13.03%
Net Carbohydrates:38.82g
14.12%
Sugar:29.96g
33.29%
Cholesterol:49.17mg
16.39%
Sodium:264.11mg
11.48%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.97g
5.94%
Phosphorus:105.2mg
10.52%
Calcium:89.21mg
8.92%
Vitamin A:381.46IU
7.63%
Selenium:4.57µg
6.52%
Vitamin B2:0.11mg
6.34%
Folate:18.67µg
4.67%
Vitamin B1:0.06mg
3.78%
Vitamin E:0.53mg
3.56%
Iron:0.54mg
2.98%
Manganese:0.06mg
2.83%
Vitamin B3:0.54mg
2.7%
Vitamin B5:0.24mg
2.43%
Vitamin B12:0.14µg
2.38%
Zinc:0.26mg
1.72%
Vitamin D:0.22µg
1.48%
Potassium:50.9mg
1.45%
Vitamin K:1.45µg
1.38%
Magnesium:5.3mg
1.33%
Vitamin B6:0.03mg
1.3%
Copper:0.02mg
1.19%
Fiber:0.26g
1.04%