Decoration:
¼ cup liquid caramel sauce (for drizzling, optional)
1 teaspoon flaky sea salt
6 chewy caramel candies, cut in half (optional)
Instructions
For the Cupcakes:
Preheat the Oven:
Preheat your oven to 350°F (175°C). Line a 12-cup cupcake tin with paper liners and lightly spray the liners with non-stick spray.
Mix Dry Ingredients:
In a large bowl, combine flour, baking powder, baking soda, salt, and cinnamon. Set aside.
Combine Wet Ingredients:
In a small bowl, mix together the milk and sour cream; set aside.
Cream Butter and Sugars:
In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy (about 4 minutes).
Add Eggs:
Add the eggs and egg yolk one at a time, mixing well after each addition.
Combine Mixtures:
Reduce mixer speed to low and alternate adding the flour mixture and the milk mixture, starting and ending with the flour. Stir in the hot water until just combined.
Fill and Bake:
Fill the cupcake tins ¾ full and bake for 20-22 minutes, or until a toothpick comes out clean. Let them cool in the pan for 10 minutes, then transfer to a cooling rack.
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