Cinnamon Dolce Cupcakes

Salted caramel and cinnamon flavored cupcakes with a salted caramel frosting. Dusted with cinnamon sugar.
Cuisine: Spanish
Course: Desserts, Party Perfect
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Prep Time 15 minutes
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Total Time 50 minutes
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24 cupcakes


  • 2/3 cup Prairie Farms Salted Caramel Milk
  • 1 1/2 cup all-purpose flour
  • 1 1/4 tsps baking powder
  • 2 tsp cinnamon
  • 1/4 tsp salt
  • 1 stick Prairie Farms unsalted butter softened
  • 1/2 cup sugar
  • 1/4 cup light brown sugar packed
  • 2 large eggs


  • 4 cups powdered sugar
  • 1 stick Prairie Farms unsalted butter softened
  • 1/2 cup shortening
  • 2 Tbsp Prairie Farms Salted Caramel Milk
  • Cinnamon Sugar


  • Preheat Oven to 350°F
  • Line two 12 cup muffin pans with cupcake liners.
  • Whisk flour, baking powder, cinnamon and salt in a small mixing bowl.
  • Beat the butter and sugar in a standing mixer (use the paddle attachment) on medium-high speed until fluffy, about 5 minutes. Add eggs one at a time.
  • Turn down mixer speed to medium low; add half of the flour mixture, then all of the Salted Caramel milk.
  • Lastly, add the remaining flour mixture and blend until combined.
  • Fill cupcake liners about three-quarters full. The batter will rise as it's baked. Bake for 18 to 20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
  • Remove from oven and let cool 5 minutes. Then transfer cupcakes to a cooling rack. Let cool completely before frosting.
  • To create frosting beat butter and shortening in a standing mixer with a wire attachment until fluffy. Then slowly add powdered sugar, using a rubber spatula to clean the sides. Mix until fully incorporated.
  • Use a large round decorating tip to swirl icing on top. Lastly, sprinkle the icing with cinnamon sugar and enjoy!


If you don't have an icing bag and large round tip you can substitute with a large plastic sandwich bag. Line a tall glass cup with the sandwich bag and fold over sides. Next, spoon buttercream into the bag and twist close. Use scissors to snip a small hole at the opposite corner for the desired width to top the cupcakes with. Ice cupcakes with buttercream in a circular motion. You can store remaining buttercream in a sealed container in the fridge for up to 2 weeks. Sprinkle cupcakes with cinnamon sugar and enjoy with an ice cold glass of milk.
Prairie Farms Product in this recipe:
Salted Caramel Milk

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