Caramel Churro Cupcakes

Directions

1. 1
   Preheat oven to 350 degrees F. and line two cupcakes trays with paper liners.
2. 2
   Add sugar to a small saucepan over medium heat. Stir in a tablespoon of water and stir to combine.
3. 3
   In a medium bowl, stir together flour, baking powder, cinnamon, and kosher salt and set aside. In a stand mixer or with a hand mixer, cream together butter and sugar until light and fluffy. Then beat in eggs one at a time followed by vanilla.
4. 4
   Let sit until sugar melts. Then stir occasionally (slowly) until the sugar is completely melted (some lumps may form but they will melt out).
5. 5
   On low, stir in half of the milk, followed by half of the dry ingredients, then the rest of the milk and dry ingredients. Stir until just mixed together.
6. 6
   Once sugar is completely melted and a nice amber color, add in butter, cut into pieces. It will froth and hiss but just stir it in. Then whisk in the vanilla and cream off the heat.
7. 7
   Divide batter between the cupcake tins, filling about 3/4 full.
8. 8
   Let the caramel cool completely before using. Refrigerating it for 30-45 minutes should thicken it enough.For Frosting: Beat together butter and cream cheese until light and creamy.
9. 9
   Bake until the cupcakes are set and a tester comes out clean, 18-20 minutes.
10. 10
    Add in vanilla, cinnamon, and powdered sugar in 1 cup batches. If frosting is too thick, feel free to add milk in tablespoon amounts to lighten it.When cupcakes are cool, cut out a center piece and fill each with caramel. Then replace tops on cupcakes and frost each cupcake.
11. 11
    Drizzle finished cupcakes with extra caramel and optionally dust with powdered sugar.