Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
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  • 1 star values: 0
Stacy Adimando


Credit: Emily Kinni

Recipe Summary

55 mins
50 mins
1 hr 45 mins
makes 24 cupcakes


Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 350º. In the bowl of a stand mixer using the paddle attachment, beat the butter and brown sugar on high speed until lightened and fluffy, about 3 minutes. Add the eggs and the vanilla and beat on medium-low to incorporate.

  • In a medium bowl, add the flour, baking powder, salt and cinnamon; whisk to combine. Alternate adding the flour mixture (in three batches) and the milk (in two batches), starting and ending with the flour mixture; mix on low speed after each addition until just combined. Do not overmix.

  • Line 24 cupcake cups with paper liners. Using a cookie or ice cream scoop, divide the batter among the cupcake liners; wipe away any batter off the tops of the cups. Bake, rotating the pans once halfway through baking, until the cupcakes have risen and a toothpick or cake tester inserted in the center comes out clean, about 18 minutes. Remove and let cool completely. Can be stored overnight wrapped in plastic wrap before frosting.

  • Make the frosting: In a medium saucepan, cook the butter, brown sugar and milk over medium-low heat, stirring occasionally to incorporate the milk, until the butter is melted and the sugar is dissolved, about 3 minutes. Remove from the heat and transfer to the bowl of a standing mixer. Add the powdered sugar and beat on high until smooth.

  • Frost the cupcakes while the frosting is still warm for the smoothest results. Spread each cupcake with a thin layer of frosting, then garnish with 2 to 3 pieces caramel corn and a pinch of flaky sea salt.

Nutrition Facts

300 calories; fat 12g; cholesterol 45mg; sodium 230mg; protein 3g; carbohydrates 46g; sugars 34g; iron 1mg; calcium 52mg.