Cinnamon Browned Butter Cupcakes with Whiskey Salted Caramel Buttercream

Cinnamon Browned Butter Cupcakes with Whiskey Salted Caramel Buttercream are warmly rich cupcakes, topped with an equally rich buttercream. If you like caramel-flavored desserts, you will appreciate these.

Cinnamon Browned Butter Cupcakes with Whiskey Salted Caramel Buttercream

It’s been absolutely gorgeous this week. Spring made an early appearance on the prairie and while March and April usually bring snow, I’m hoping this year, we’re done with winter for awhile. At least until late October.

The spring weather is making me restless, as it often does. We have a few things planned this year.

Another of my nieces graduates high school, so we’ll be heading to Wisconsin. I’ll be going to Columbus to see these guys again.

We’re also hoping that maybe before the bambino goes back to school in the fall, we might be able to venture West River–I’ve been in South Dakota for over 10 years now, and have been as far west as Mitchell and Huron. Woo-hoo.

I would love to go and see the Badlands and the Black Hills. And finally see Mount Rushmore in person.

Cinnamon Browned Butter Cupcakes with Whiskey Salted Caramel Buttercream

Of course, I’d also love to be able to plan a trip overseas somewhere. Jay got so into his own family history that even I’d love to go and visit Norway some day.

I also wouldn’t mind going back to Ireland, Wales and England. Both of us would love to visit Scotland. And I’ve wanted to see New Zealand since I was twelve.

I’ve said for years that If I had the time and resources, I would spend the rest of my life visiting every possible place on the planet. I’d love to see every country, every continent, all of it.

The lone exceptions would be the North and South poles. I get enough winter here in SoDak as it is!

Cinnamon Browned Butter Cupcakes with Whiskey Salted Caramel Buttercream

These Cinnamon Browned Butter Cupcakes really have nothing to do with traveling. I wanted an excuse to make Whiskey Salted Caramel Buttercream.

These cupcakes are somewhat less traditional than your usual St. Patrick’s Day fare, but they’d be a good addition nonetheless. The whiskey flavor isn’t that pronounced in the frosting, but it does give an unexpected and pleasant warmth to the cupcake overall.

I noticed when I was buying supplies (ie., booze), that Baileys has a Salted Caramel variety out now. I haven’t tried it just yet, but I do have a little shot bottle in my fridge waiting for me.

If you’re not a fan of whiskey, you could always substitute the Baileys. And if you just don’t like alcohol at all, you can leave it out of the frosting altogether – The cupcakes will still be just as good with simple salted caramel.

Yield: 23-24

Cinnamon Browned Butter Cupcakes with Whiskey Salted Caramel Buttercream

Cinnamon Browned Butter Cupcakes with Whiskey Salted Caramel Buttercream

Ingredients

For the Cupcakes:

  • 2 1/3 C flour
  • 2 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 tsp. ground cinnamon
  • 1 C unsalted butter, browned, and cooled slightly
  • 1 1/4 C sugar
  • 3 large eggs
  • 1 tsp. vanilla
  • 2/3 C milk

For the Frosting:

  • 1 C unsalted butter, room temperature
  • 1/2 C salted caramel sauce
  • 4 oz. Jameson Irish Whiskey
  • 6 C powdered sugar

Instructions

In a small light-colored saucepan, melt the butter over medium-low heat. Allow it to begin foaming and come to a boil. Whisk it constantly until the color deepens to a light amber, then remove from the heat and allow to cool. *This may take anywhere between 10-20 minutes, depending on your stove, and how quickly your butter melts.

While the butter cools slightly, preheat the oven to 350 degrees F. Place paper liners in the wells of 2 cupcake/muffin pans.

In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, mix the browned butter (making sure to scrape any browned bits into the bowl) and sugar together on medium speed until well-combined. Add the vanilla. Add the eggs one at a time, mixing until well-combined.

Drop the speed to low, and alternately add the flour mixture and the milk, beginning and ending with the flour.

Using a large (3-Tbsp. scoop), place the batter in the prepared pans. Bake for 22-25 minutes, or until a tester inserted in several cupcakes comes out clean. Cool in the pans for 10 minutes, then cool completely on wire racks while you make the frosting.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and the salted caramel, until lightened and well-combined. On low speed, add half the powdered sugar, then the Jameson, and the remaining powdered sugar. Increase the speed to high, and beat for 1-2 minutes, making sure all the ingredients are well incorporated. Pipe the frosting on the cupcakes or decorate as desired.

Sharing is caring!

2 Replies to “Cinnamon Browned Butter Cupcakes with Whiskey Salted Caramel Buttercream”

  1. Pingback: Cinnamon Browned Butter Cupcakes with Whiskey Salted Caramel Buttercream from Tramplingrose: Cooking, Baking & Ranting in Small-Town South Dakota | Yum Goggle

  2. Pingback: Green Velvet Cupcakes with Baileys Cream Cheese Frosting – Trampling Rose

Leave a Reply

Your email address will not be published. Required fields are marked *

*

This site uses Akismet to reduce spam. Learn how your comment data is processed.