Preparation Steps

• Preheat your oven to 350°F (175°C). Line a cupcake tin with paper liners.
• Cream together 0.5 cup of softened unsalted butter and 1 cup of granulated sugar until light and fluffy, about 3-5 minutes. Add 2 eggs one at a time, mixing well after each. Stir in 1 teaspoon of vanilla extract.
• In another bowl, whisk together 1 cup of all-purpose flour, 0.5 teaspoon of baking powder, 0.5 teaspoon of baking soda, and 0.25 teaspoon of salt. Gradually add the dry ingredients to the wet mixture, alternating with 0.5 cup of buttermilk, mixing until just combined.
• In a small bowl, mix together 1 tablespoon of brown sugar, 1 tablespoon of cinnamon, and chopped nuts if using.
• Spoon 1 tablespoon of cupcake batter into each liner, add 1 tablespoon of cinnamon filling, and top with another tablespoon of batter.
• Bake for 18-20 minutes or until a toothpick inserted comes out clean. Let cool in the pan for 5 minutes before transferring to a wire rack.
• Beat 8 ounces of softened cream cheese and 0.5 cup of softened butter until smooth. Gradually incorporate 2 cups of powdered sugar and stir in 1 teaspoon of vanilla extract.
• If the frosting is too thick, add milk until your desired consistency is reached.
• Frost the cooled cupcakes with the cream cheese frosting using a piping bag or spatula.
• Drizzle with caramel sauce before serving for an extra touch.