Caramel Swirl Cinnamon Cupcakes

Caramel Swirl Cinnamon Cupcakes

Sweet, spiced, and swirled with gooey caramel—these cupcakes are a hug in dessert form!

Perfect for when you need a little indulgence without the fuss.

How to Make It

Note: This is an overview. See the recipe card below for ingredient quantities and full instructions.

1. Prep the Batter
Whisk together the dry ingredients—flour, cinnamon, baking powder, and salt—in a bowl. In another bowl, cream the butter and sugar until fluffy, then mix in eggs and vanilla. Alternate adding the dry mix and milk until just combined.

2. Swirl in the Caramel
Fill cupcake liners halfway with batter, then drizzle with caramel sauce. Use a toothpick to gently swirl it in for that gorgeous marbled effect. Top with more batter, leaving room for rising.

3. Bake to Perfection
Pop them in the oven until golden and a toothpick comes out clean. Let them cool slightly before poking holes in the tops—this is where the extra caramel will seep in!

4. Drizzle & Devour
Once cooled, drizzle with salted caramel sauce (homemade or store-bought—no judgment here!). Sprinkle with flaky sea salt for that sweet-salty magic.

Pro Tips

• Room temp ingredients: Butter and eggs blend better when not cold.
• Don’t overmix: A few lumps in the batter keep cupcakes tender.
• Caramel control: Warm the sauce slightly for easier swirling.
• Salt hack: A pinch of cinnamon in the caramel drizzle adds depth.

Storage

• Room temp: Store in an airtight container for up to 2 days.
• Freeze: Wrap unfrosted cupcakes tightly for up to 1 month. Thaw before drizzling.
• Caramel separate: Add drizzle fresh to avoid sogginess.

Print Recipe

Caramel Swirl Cinnamon Cupcakes

Cooking Method: Baking Cuisine: American Favorites Courses: Desserts

Difficulty: Beginner Prep Time 15 mins Cook Time 20 mins Rest Time 10 mins Total Time 45 mins

Servings: 12 Calories: 280

Best Season: Suitable throughout the year

Dietary:

Vegetarian

Description

These cupcakes are a cozy twist on classic vanilla, with warm cinnamon and pockets of melted caramel. Topped with a glossy salted caramel drizzle, they’re a dessert that feels fancy but comes together in a snap.

Ingredients

Scale

1/2x 1x 2x 3x

• 1 ¹⁄₂ cups all-purpose flour
• 1 ¹⁄₂ tsp cinnamon
• 1 ¹⁄₂ tsp baking powder
• ¹⁄₄ tsp salt
• ¹⁄₂ cup unsalted butter, softened
• ³⁄₄ cup granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• ¹⁄₂ cup whole milk
• ¹⁄₂ cup caramel sauce (plus extra for drizzling)
• Flaky sea salt, for garnish

Instructions

1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.

2. In a bowl, combine flour, cinnamon, baking powder, and salt.

3. Beat until fluffy (~3 mins). Add eggs one at a time, then vanilla.

4. Mix in flour mixture and milk in 3 additions, starting and ending with flour.

5. Fill liners halfway, add 1 tsp caramel per cupcake, swirl with a toothpick. Top with remaining batter.

6. Bake 18–20 mins, until tops spring back. Cool 5 mins, then poke holes and drizzle with more caramel.

7. Once fully cooled, top with extra caramel and a pinch of flaky salt.

Nutrition Facts

Servings 12

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Amount Per Serving

Calories 280kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 44g15%

Sugars 28g

Protein 3g6%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• No caramel sauce? Melt 10 soft caramels with 1 tbsp cream.
• Overflow risk? Fill liners only ⅔ full.
• For extra fluff, sift the dry ingredients.
  

These values are approximate and may vary depending on the specific ingredients and brands used. Always check your ingredient labels for precise nutrition details.

Keywords: caramel cupcakes, cinnamon dessert, easy cupcakes, salted caramel drizzle