Description
Delicious cinnamon cupcakes topped with creamy frosting, perfect for any occasion!
Ingredients
Scale
- 2 cups All-Purpose Flour (Substitute with a gluten-free blend for gluten-free version.)
- 1 cup Granulated Sugar (Can replace with a natural sweetener for a healthier option.)
- 1 tbsp Baking Powder (Leavening agent for a light texture.)
- 1 tsp Baking Soda (Ensure freshness for best results.)
- 1 tsp Salt (Use sea salt for a gourmet touch.)
- 2 tsp Ground Cinnamon (Key flavor component.)
- 1 cup Unsalted Butter (Use room temperature for easy mixing.)
- 1 cup Buttermilk (Substitute with regular milk and vinegar or lemon juice.)
- 2 large Eggs (Flax eggs can be used for a vegan option.)
- 1/2 cup Brown Sugar (Light or dark brown sugar can be used.)
- 1/2 cup Chopped Nuts (optional) (Can substitute with chocolate chips.)
- 8 oz Cream Cheese (Base for the frosting.)
- 1/2 cup Butter (Softened.)
- 4 cups Powdered Sugar (Adjust based on desired sweetness.)
- 1 tsp Vanilla Extract (Use pure extract for best flavor.)
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners.
- Cream together softened unsalted butter and granulated sugar until light and fluffy, about 3-5 minutes. Add eggs one at a time, mixing well.
- In a separate bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Gradually mix into the butter mixture alternating with buttermilk until fully combined.
- In a small bowl, mix brown sugar, ground cinnamon, and chopped nuts to make the filling.
- Fill each cupcake liner with a tablespoon of batter, followed by a tablespoon of filling, then top with more batter, enclosing the filling.
- Bake for 18-20 minutes until golden brown and a toothpick comes out clean.
- Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- In a mixing bowl, beat cream cheese and butter until smooth, add powdered sugar and vanilla extract. Adjust consistency with milk if needed.
- Frost each cooled cupcake with swirl frosting using a piping bag or spatula.
Notes
- These cupcakes can be topped with a variety of different toppings, such as sprinkles or nuts.
- For a vegan option, substitute eggs with flax eggs and ensure butter used is dairy-free.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: bake
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 25g
- Sodium: 230mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg