Before you begin, get all of your ingredients ready and have them waiting near your stove-top. We do not recommend using a non-stick pan. The high heat can damage the non-stick coating and release harmful compounds. Using a light colored pan makes it easier to see the color of your caramel as it cooks.

Make the Caramel

1. Place the sugar in a medium saucepan over medium heat. Stir the sugar constantly until it's all melted, stirring nonstop so the sugar melts evenly.
2. When the sugar has completely melted, remove the pan from the heat and immediately add the room temperature Country Crock® Plant Cream, Country Crock® Avocado Oil Plant Butter, coconut oil and salt into the pan. Be very careful doing this step, because the mixture will bubble up and it will be very hot!
3. Return the mixture to medium heat, stirring and cooking the mixture for another minute. Never stop stirring. Stir and cook over low heat until the mixture is thick and smooth. If the caramel has separated, don’t worry, use a whisk to whisk it vigorously until it’s come back together.
4. Pour the caramel into a heat-proof bowl, passing it through a fine mesh strainer to remove any bits of crystallized sugar.
5. Cover and let cool completely in the fridge before using.

Make the Cupcakes

1. Preheat the oven to 350F.
2. Line the cupcake pan with liners, set aside.
3. In a medium sized bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt. Set aside.
4. In the bowl of a stand mixer, using the whisk attachment, cream together the Country Crock® Avocado Oil Plant Butter, brown sugar and white sugar until light and fluffy.
5. Add the vanilla and cooled caramel, whisking on medium until combined.
6. Slowly add the flour mixture, Country Crock® Plant Cream and vanilla extract, scraping down the sides of the bowl until combined.
7. Divide the batter evenly in the liners, filling each three-quarters full.
8. Bake until the tops spring back when touched or a toothpick inserted in the center comes out clean, about 18-20 minutes.
9. Transfer the cupcakes to a wire rack and let cool for 5 minutes and then remove from the pan. Allow the cupcakes to cool completely at room temperature.

Make the Frosting

1. Place the Country Crock® Avocado Oil Plant Butter in the bowl of a stand mixer and mix on medium-high for about 1 minute.
2. Add the confectioners sugar and cream together for about one minute, then add in the caramel sauce and mix until fully combined.
3. Add the vanilla, then adding the Country Crock® Plant Cream one teaspoon at a time while mixing. Check the consistency before adding more Plant Cream.
4. Pipe the frosting onto the cupcakes, drizzle with caramel and a sprinkle of salt flakes if desired.
5. Garnish with caramel cubes (optional).

Note: For an extra sweet cupcake - Use a paring knife to core a small little hole out of the center of each cupcake and fill with a small dollop of caramel before icing.

Store at room temperature for up to 4 days.