These delicious cinnamon and caramel scratch cupcakes are decadent, moist, and perfect for any party!

Makes 1 dozen cupcakes

Instructions:

1. Using an electric mixer with the paddle attachment, cream brown sugar, cinnamon, butter, and granulated sugar together until smooth.  
2. In a separate bowl, stir flour, baking powder, baking soda, and salt together. Add dry ingredients to the mixer slowly, until blended.   
3. Add in eggs, buttermilk, and vanilla, increase the mixer speed slightly, and beat until batter is smooth.  
4. Preheat oven to 400°F. Line a muffin tin with cupcake cups. Fill cups ¾ of the way full with batter. Bake for 20–25 minutes or until cooked completely. Check doneness with a toothpick, insert the toothpick into the center of the cupcake, and remove. If the toothpick is clean the cupcakes are done. Let cool for 30 minutes before frosting.  
5. Using an electric mixer with the whisk attachment, combine butter, dulce de leche, vanilla, powdered sugar, and cream cheese. Whisk until smooth.  
6. Spoon frosting into a pastry bag (pastry tip of your liking) and pipe frosting onto cupcakes. Garnish with churro before serving.  

Tip: You can substitute vanilla box cake batter to save time, just add in 1 tablespoon of cinnamon. You can usually find frozen churros at your grocery store, or freshly made churros at many donut shops.