1-Begin with the basics: Preheat the oven to 350°F (175°C) and line two cupcake trays with paper liners. In a bowl, combine the flour, baking powder, cinnamon, and kosher salt to ensure even distribution of flavors and leavening agents.

2-Mixing and Baking the Cupcakes: Next, cream the butter and sugar until fluffy, then beat in the eggs one at a time, followed by the vanilla extract. Alternately add half of the milk and half of the dry ingredients, mixing gently each time, then stir in the remaining milk and dry ingredients until just combined. This method helps keep the batter light and airy.

Fill the cupcake liners about three-quarters full and bake for 18 to 20 minutes, or until a tester inserted in the center comes out clean. Let the cupcakes cool completely before moving on this step is crucial for the next parts.

3-Preparing the Caramel Filling: For the caramel filling, heat the sugar with one tablespoon of water over medium heat until it’s melted and amber in color. Gradually stir in the butter piece by piece, then whisk in the vanilla and heavy cream off the heat. Cool the caramel in the refrigerator for 30 to 45 minutes to thicken it up.

Once thickened, carefully cut the centers out of the cooled cupcakes and fill them with the caramel, then replace the tops. If you’re new to this, watch the caramel color closely to avoid burning, and chill it first for easier handling.

4-Frosting and Finishing Touches: For the frosting, beat the butter and cream cheese until creamy, then add the cinnamon, vanilla extract, and powdered sugar in batches until you reach the desired consistency. If it’s too thick, thin it with milk a tablespoon at a time. Frost the cupcakes and optionally drizzle with extra caramel and dust with cinnamon sugar for that crunch.