Instructions

1. Make the Caramel Filling: In medium saucepan, heat sugar over medium heat, stirring constantly. Don’t worry when you see the sugar becoming clumpy. It will begin to melt into an amber-colored liquid as you continue to heat and stir it. Keep an eye on it, as you don’t want it to burn. Once sugar is completely melted, add in butter (be careful, it may splatter!) and whisk until fully incorporated. Slowly drizzle in the heavy cream and vanilla while stirring the mixture. Boil for one minute then remove from the heat. Allow to cool while you make the cupcakes. I usually stick it in the fridge to firm up slightly
2. Make the Cupcakes: Preheat the oven to 350º F. Line two 12-cup muffin pans with cupcake liners. In a medium bowl, sift together the flours, baking powder, cinnamon and salt. In the bowl of a stand mixer fitted with a paddle attachment, cream the sugar and butter on medium-high speed until light and fluffy. Add the eggs, one at a time, beating until just incorporated. Beat in the vanilla. Reduce the mixing speed to low. Add the flour mixture in three batches, alternating with the milk. Beat until combined. Divide the batter evenly among the lined cups, filling each three-quarters full. Bake until a toothpick comes out clean, 18 to 20 minutes. Transfer to a wire rack and cool completely
3. Make the Frosting: In the bowl of a stand mixer, beat together the cream cheese and butter for a few minutes until light and fluffy. Add in cinnamon and vanilla. With the mixer on low, add in powdered sugar one cup at a time. If frosting gets too thick, add in milk to thin it out, 1 teaspoon at a time (I did not use any milk)
4. Fill and Frost the Cupcakes: With a cupcake corer or an apple corer, cut a hole in the middle of each cooled cupcake and spoon in enough caramel to fill the hole. Frost the cupcakes and serve