Runza Spice Cupcakes

Make the caramel sauce first: In a small saucepan, heat sugar over medium heat, stirring constantly with a wooden spoon. The sugar will clump, then melt into amber liquid (about 5-7 minutes). Once fully melted and amber-colored, carefully add butter (it will bubble vigorously!). Stir until combined, then slowly pour in cream while stirring. Add salt and cook for 1 minute. Remove from heat and let cool.

Preheat and prepare: Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.

Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, allspice, caraway (if using), and salt. The aroma should smell wonderfully warm and inviting.

Cream butter and sugar: In a large bowl, beat softened butter and brown sugar on medium-high speed for 3-4 minutes until light and fluffy. Add eggs one at a time, beating well after each. Mix in vanilla extract.

Combine wet and dry: Add the flour mixture in three additions, alternating with the buttermilk, beginning and ending with flour. Mix on low speed just until combined after each addition.

Bake: Divide batter evenly among the prepared cups, filling each about 2/3 full. Bake for 18-22 minutes, until a toothpick inserted in the center comes out clean. Let cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

Make the frosting: Beat cream cheese and butter together until smooth (about 2 minutes). Add powdered sugar one cup at a time, mixing on low then medium speed. Add 3 tablespoons of the cooled caramel sauce and vanilla. Beat on medium-high for 2 minutes until light and fluffy.

Frost and garnish: Pipe or spread the frosting generously on each cooled cupcake in a swirl pattern. Drizzle with additional caramel sauce and dust lightly with ground cinnamon. Add a small cinnamon stick as garnish if desired.