Description
Delicious cinnamon cupcakes featuring a moist vanilla base swirled with a cinnamon sugar layer, topped with smooth cream cheese frosting and a dusting of cinnamon. Perfectly balanced with a tender crumb and sweet cinnamon spice, these cupcakes make a delightful treat for any occasion.
Ingredients
Vanilla Cupcake Batter
- ½ cup unsalted butter, softened at room temperature
- 1 cup superfine granulated sugar (or caster sugar)
- 2 eggs
- 1 tsp vanilla extract
- 1⅔ cup all purpose flour (or plain flour)
- 1½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ¾ cup sour cream
Cinnamon Sugar Layer
- 1 tbsp ground cinnamon
- ¼ cup light brown sugar (muscovado, firmly packed)
Cream Cheese Frosting
- ½ cup unsalted butter, softened at room temperature
- 1½ cup powdered sugar (or icing sugar, sifted)
- 3 tbsp spreadable cream cheese
- 1 tsp vanilla extract
- Ground cinnamon, for dusting
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C/155°C Fan) and line a 12-hole cupcake pan with paper cases to prepare for baking.
- Make Vanilla Cupcake Batter: In a large mixing bowl, beat together the softened butter and superfine sugar until the mixture is light and fluffy, about 2 minutes. Add eggs one at a time, beating well after each addition, then mix in the vanilla extract.
- Prepare Dry Ingredients: Combine the baking powder, baking soda, and salt with the flour in a separate bowl. Add half of this flour mixture to the batter and beat to combine.
- Add Sour Cream and Remaining Flour: Beat in the sour cream until smooth, then fold in the remaining flour mixture, mixing until just incorporated. Set the batter aside while preparing the cinnamon sugar.
- Make Cinnamon Sugar Layer: In a small bowl, stir together the ground cinnamon and light brown sugar until evenly combined.
- Fill Cupcake Cases – First Layer: Spoon dollops of half of the vanilla batter into the prepared cupcake cases, filling them about halfway.
- Add Cinnamon Sugar and Swirl: Sprinkle about half of the cinnamon sugar mixture evenly over the batter in the cupcake cases. Use a toothpick or skewer to gently swirl the cinnamon sugar into the batter for a marbled effect.
- Fill Cupcake Cases – Second Layer: Divide the remaining vanilla batter evenly across the cupcakes, covering the cinnamon sugar layer. Sprinkle the remaining cinnamon sugar on top and swirl again with a toothpick.
- Bake: Place the cupcake pan in the center of the preheated oven and bake for about 30 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool: Remove the cupcakes from the oven. Let them cool in the pan for a few minutes before transferring to a wire rack to cool completely.
- Prepare Frosting: To make the cream cheese frosting, beat together the softened butter and sifted powdered sugar until combined. Add cream cheese and vanilla extract, then beat until smooth and creamy.
- Frost and Decorate: Once the cupcakes are completely cool, spread or pipe the cream cheese frosting over the tops. Finish with a light dusting of ground cinnamon for an extra touch of spice and decoration.
Notes
- Use softened butter at room temperature to ensure smooth batter and frosting.
- Superfine sugar helps to create a lighter texture in the cupcakes.
- Be careful not to overmix once adding the flour to avoid dense cupcakes.
- The cinnamon sugar swirl adds a beautiful marbled look and delightful cinnamon flavor inside the cupcakes.
- Make sure cupcakes are completely cool before frosting to prevent melting.
- The cream cheese frosting can be prepared ahead and stored refrigerated for up to 2 days.
- For a dairy-free version, substitute butter and cream cheese with plant-based alternatives.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
