Hands-On Time
55 Mins
Other Time
50 Mins
Yield
makes 24 cupcakes
Emily Kinni

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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. 

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