Caramel Cinnamon Cupcakes

Caramel Cinnamon Cupcakes
85 min.
24
362kcal

Suggestions


Indulge your sweet tooth with these delightful Caramel Cinnamon Cupcakes, a perfect treat for any dessert lover! With a rich, buttery base infused with warm cinnamon and topped with a luscious cream cheese frosting, these cupcakes are sure to impress at any gathering. Each bite offers a harmonious blend of flavors, combining the comforting essence of cinnamon with the decadent sweetness of caramel.

What makes these cupcakes truly special is their versatility. Whether you're celebrating a birthday, hosting a holiday party, or simply craving a sweet snack, these cupcakes are the ideal choice. The moist cake, enhanced by cinnamon-flavored baking chips, creates a delightful texture that pairs beautifully with the creamy frosting. And let's not forget the drizzle of caramel on top, which adds an irresistible finishing touch!

Ready in just 85 minutes and yielding 24 servings, these Caramel Cinnamon Cupcakes are not only delicious but also perfect for sharing with friends and family. With a caloric count of 362 kcal per cupcake, they strike a balance between indulgence and enjoyment. So, gather your ingredients and get ready to bake a batch of these scrumptious cupcakes that will leave everyone asking for seconds!

Ingredients

  • 0.3 cup butter softened
  • 0.7 cup butter softened
  • 0.3 cup mrs richardson's butterscotch caramel sauce 
  • 24 servings mrs richardson's butterscotch caramel sauce 
  • oz cream cheese softened
  •  eggs 
  • 0.5 teaspoon ground cinnamon 
  • cup milk 
  • cup extra sugar to coat cookies prior to baking 
  • 2.5 cups powdered sugar 
  • box vanilla cake donut holes french

Equipment

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

Directions

  1. Heat oven to 350F.
  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

Calories362kcal
Protein3.13%
Fat33.5%
Carbs63.37%

Properties

Glycemic Index
7.08
Glycemic Load
0.29
Inflammation Score
-3
Nutrition Score
3.8243478225625%

Nutrients percent of daily need

Calories:361.94kcal
18.1%
Fat:14g
21.54%
Saturated Fat:8.58g
53.59%
Carbohydrates:59.58g
19.86%
Net Carbohydrates:58.82g
21.39%
Sugar:46.21g
51.35%
Cholesterol:49.17mg
16.39%
Sodium:388.71mg
16.9%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.94g
5.89%
Phosphorus:120.15mg
12.02%
Calcium:93.2mg
9.32%
Vitamin A:415.96IU
8.32%
Selenium:5.07µg
7.24%
Vitamin B2:0.11mg
6.34%
Iron:0.9mg
4.98%
Folate:19.44µg
4.86%
Manganese:0.08mg
3.79%
Vitamin B1:0.06mg
3.78%
Vitamin E:0.55mg
3.69%
Vitamin B12:0.21µg
3.53%
Fiber:0.76g
3.05%
Vitamin B5:0.3mg
3.03%
Vitamin B3:0.54mg
2.7%
Potassium:76.2mg
2.18%
Magnesium:7.22mg
1.8%
Zinc:0.26mg
1.72%
Vitamin D:0.22µg
1.48%
Vitamin K:1.45µg
1.38%
Vitamin B6:0.03mg
1.3%
Copper:0.02mg
1.19%