Ingredients
- For the cake:
- 3 cups all purpose flour
- 2 1/2 tsp baking powder
- 1 tsp salt
- 2 1/2 tsp cinnamon powder
- 1 cup butter (room temperature)
- 2 cups sugar
- 4 eggs (room temperature)
- 1 cup whole milk (room temperature)
- 1 tsp vanilla extract
- For the frosting:
- 225 gms cream cheese (not softened)
- 1/4 cup butter , room temperature
- 2 tbs caramel sauce
- 2 cups powdered sugar, sifted
- For the caramel chocolate syrup:
- 4 tbs caramel sauce
- 1 tsp cocoa powder
- 1 tsp cinnamon powder
Preparation
Step 1
Preheat the oven to 350 degrees Fahrenheit. Line a cupcake tray with liners. In a bowl, mix together flour, baking powder, salt and cinnamon powder. Using the paddle attachment on a stand mixer, beat the butter until creamy.
Add the sugar and cream with the butter for 7 minutes, scraping the bowl when needed (batter should be nearly white and fluffy). Add eggs, one at a time, beating well after each addition. Turn the speed to low and alternatively, add the flour mixture and milk, starting and ending with flour until just mixed. Add vanilla until just mixed. Divide the batter into the cupcake liners until 2/3 full (I used an ice cream scoop which was the perfect amount to fill 1 cupcake). Bake until a toothpick inserted comes out just clean ( mine took 20-23 minutes although the original recipe said 12-15
minutes). Cool for 5-10 minutes on a rack. Remove each cupcake from the tray and wrap in cling film individually to seal in moisture. Cool on wire racks and frost when cold.
To make the frosting, combine the cream cheese and butter. Using the paddle attachment of your stand mixer, beat this mixture until smooth and creamy. Add the caramel sauce. Turn the mixture to low and add the powdered sugar
until the mixture is homogeneous. Beat on high speed or two minutes or until the mixture is smooth.
To make the caramel chocolate sauce, mix all the ingredients together and stir until well combined and smooth.