Cinnamon Dolce Cupcakes

Salted caramel and cinnamon flavored cupcakes with a salted caramel frosting. Dusted with cinnamon sugar.
Cuisine: Spanish
Course: Desserts, Party Perfect
No ratings yet
Print
Whisk Icon
Prep Time 15 minutes
Stopwatch Icon
Total Time 50 minutes
Silverware Icon
24 cupcakes

Ingredients:

  • 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

Frosting

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

Directions:

  • 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!

Notes

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
Butter
 
 

More Recipes To Try

Creamy Tomato Rigatoni

Whip up a protein-packed dinner in under 30 minutes by adding Prairie Farms Lactose-Free Cottage Cheese to this pasta with ground turkey.

Chocolate Chip Banana Bread

There are many Banana Bread recipes out there, but this one using our fresh sour cream is a step above the rest.

Hot Fudge Topping

The only thing that makes Prairie Farms Ice Cream better is this homemade hot fudge topping made with fresh cream and butter.

Strawberry Bundt Cake

Fresh strawberries and sour cream are key to creating a perfect bundt cake you'll want to make every spring.

Black and White Cookies

Why choose one flavor when you can have both? Celebrate the Solar Eclipse with soft, delectable cookies made with Prairie Farms Sour Cream.

Ham & Cheese (Croque Monsieur) Breakfast Casserole

Feed a crowd with a delicious breakfast casserole based off of the French breakfast staple, a Croque Monsieur.

Scroll to Top