Cinnamon Cupcakes
Quick and easy cinnamon cupcakes. These soft vanilla cupcakes with a swirl of cinnamon sugar are the perfect spiced treat. Topped with a simple cream cheese frosting and dusting of cinnamon, they're just like a cinnamon roll in cupcake form.
Ingredients
Ingredients for Vanilla Cupcake Batter
- ½ cup unsalted butter softened at room temperature
- 1 cup superfine granulated sugar or caster sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1⅔ cup all purpose flour or plain flour
- 1½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup sour cream
Ingredients for Cinnamon Sugar Swirl
- 1 tablespoon ground cinnamon
- ¼ cup light brown sugar muscovado, firmly packed
Ingredients for Frosting and Decoration
- ½ cup unsalted butter softened at room temperature
- 1½ cup powdered sugar or icing sugar, sifted
- 3 tablespoon spreadable cream cheese
- 1 teaspoon vanilla extract
- ground cinnamon for dusting
Instructions
Instructions for Vanilla Cupcake Batter
- Preheat an oven to 350°F (175C/155C Fan) and line a 12-hole cupcake pan with cases.
- In a large mixing bowl, beat together the sugar and butter until light and fluffy (about 2 minutes). Then add the eggs one at a time, beating after each addition, followed by the vanilla extract.
- Add the baking powder, baking soda and salt to the flour and stir together. Add half of this to the batter and beat to combine.
- Add the sour cream and beat until smooth, followed by the remaining flour mixture, beating until just incorporated. Set aside while preparing the cinnamon sugar mixture.
Instructions for Cinnamon Sugar Layer
- Stir together the cinnamon and brown sugar.
Instructions for Filling Cupcake Cases
- Dollop half of the vanilla batter into the cupcake cases. Then top with cinnamon sugar, using about half of the cinnamon mixture.
- Use a toothpick or a skewer to swirl these together in each of the cupcake cases.
- Divide the remaining batter evenly across the 12 cupcakes and top with the remaining cinnamon sugar. Give each a swirl with the toothpick again.
- Bake in the centre of a pre-heated oven for about 30 minutes, until a toothpick inserted in the centre comes out clean.
- Remove from the oven and allow to cool for a few minutes in the pan before removing to a wire rack to cool completely.
Instructions for Frosting and Decoration
- Once cool, frost with cream cheese frosting. To make the frosting, simply beat the butter and sifted powdered sugar until combined. Add the cream cheese and vanilla and beat until smooth. For full instructions, see my dedicated post on Cream Cheese Frosting.
- Finish the cupcakes with a dusting of ground cinnamon.
Nutrition
Calories: 383kcalCarbohydrates: 50.7gProtein: 4.7gFat: 19.5gSaturated Fat: 12gCholesterol: 76mgSodium: 112mgPotassium: 124mgFiber: 0.8gSugar: 35.9gCalcium: 61mgIron: 1mg
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