About the Recipe
This recipe consists of a soft, fluffy cake with a swirl of cinnamon sugar in the centre and topped with a classic cream cheese frosting. These are the kind of recipes I enjoy sharing both here and in my workshops! I hope you enjoy baking these as much as I do!
Ingredients
For the Cupcakes
½ cup unsalted butter, softenedÂ
½ cup granulated sugar
3 large eggsÂ
2 tsp vanilla extractÂ
1 cup cake flour
¾ tsp baking powderÂ
¼ tsp saltÂ
¼ tsp ground cinnamon
For the Cinnamon Swirl
½ cup brown sugar
2 teaspoons ground cinnamon
For the Cream Cheese Frosting
8 oz cream cheese, softened
½ cup unsalted butter, softened
3–4 cups powdered sugar, sifted
2 teaspoons vanilla extract
Preparation
Cupcakes
Preheat oven to 350°F (175°C) and line a cupcake pan with paper liners.
In a mixing bowl, cream together the butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition. Stir in vanilla.
In a separate bowl, whisk together flour, baking powder, salt, and cinnamon.
Gradually add the dry ingredients to the butter mixture, mixing just until combined.
To assemble, spoon a small amount of batter into each cupcake liner. Sprinkle a spoonful of the cinnamon-brown sugar mixture in the center, then top with more batter until liners are three-quarters filled.
Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Allow cupcakes to cool completely before frosting.
Frosting
Beat cream cheese and butter together until smooth and creamy.
Gradually add powdered sugar, one cup at a time, until desired consistency is reached.
Mix in vanilla extract.
Spread or pipe onto cooled cupcakes.