This is my favourite time of year to bake, because of the amazing spices available to use. My absolute favourites are ginger and cinnamon and you can make a whole array of things, but cupcakes have and always will be my favourite things to bake. I woke up in an inspired mood and decided to make my own Cinnamon Spiced Cupcakes with a Cinnamon and Salted Caramel Buttercream icing. It sounds like a huge mess of random ingredients but it tastes absolutely amazing, and so Autumnal!

For the Buttercream Icing:

• 140g of Butter
• 280g of Icing Sugar
• 1-2 tsp of Milk
• 1 tbsp of Ground Cinnamon
• Salted Caramel drops (I got mine from Tesco)

These are so straightforward to make, if you know how to make a simple cupcake recipe and buttercream recipe, you just add some little extra's to make them taste more autumnal.

 I saw these golden metallic foil cases in Tesco also and decided to pick them up as they give a little more of an autumnal look to the cupcakes. I am really happy with how these turned out considering they were just a 'use what you've got' sort of bake. I also used a little cinnamon sprinkled over the top to make them look extra pretty. The salted Caramel crunch pieces work perfectly in adding a little something else, and the salted caramel and cinnamon really compliment eachother.