So when I decide to bake, most of the time it usually involves chocolate or caramel or something along those lines, but this time I wanted to try and do something a bit different – with cinnamon! Plus, cinnamon is a super yummy autumn ingredient so perfect!
These are so yummy, especially with the cinnamon swirling throughout the cupcake batter, and of course the delicious buttercream.
Enjoy these with a nice cup of chai tea and die every time you bite into them!
- 1 and 2/3 cups (210g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 and 1/2 cups (300g) granulated sugar, divided
- 1/2 cup (1 stick or 115g) unsalted butter, melted
- 1 large egg
- 1/4 cup (60g) yogurt*
- 3/4 cup (180ml) milk*
- 1 Tablespoon vanilla extract
- 2 teaspoons ground cinnamon
- 1 cup (2 sticks or 230g) salted or unsalted butter, softened to room temperature
- 3-4 cups (360-480g) confectioners’ sugar
- 1/4 cup (60ml) heavy cream or half-and-half*
- 2 teaspoons vanilla extract
- salt, to taste
- 1 Tablespoon ground cinnamon
- 12 cookies of your choice (you could go the extra mile and bake some snickerdoodle cookies, but I decided to use Dare’s Salted Caramel Cookies for the garnish on top of the cupcake, because they are SO tasty)
Preheat oven to 350F degrees. Line muffin tin with 12 cupcake liners. Set aside.
In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. In a large microwave-safe bowl, melt butter in the microwave. Whisk in 1 cup of sugar – mixture will be gritty. Stir in egg, yogurt, milk, and vanilla extract until combined. Slowly mix in dry ingredients until no lumps remain. Batter will be thick.
In a small bowl, mix the remaining 1/2 cup of sugar and 2 teaspoons of cinnamon together. Set aside. Spoon 2 scant Tablespoons of cupcake batter into each cupcake liner. Top with 1 teaspoon of the cinnamon-sugar mixture. Top with 1 heaping Tablespoon of cupcake batter, until the cupcake tins are about 3/4 full. Top each cupcake with 1 teaspoon more of the cinnamon-sugar.
Bake the cupcakes for 19-21 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
To make the frosting, beat softened butter on medium speed with an electric or stand mixer. Beat for about 3 minutes until smooth and creamy. Add confectioners’ sugar, cream, and vanilla extract with the mixer running. Increase to high speed and beat for 3 full minutes (the longer you beat, the creamier the frosting). Add more confectioners’ sugar if frosting is too thin or more cream if the frosting is too thick. Taste the frosting and add salt if frosting is too sweet (1/4 teaspoon). Remove half of the frosting from the mixing bowl and transfer to a smaller mixing bowl. Add 1 Tablespoon of cinnamon and beat until combined, about 30 seconds.
To swirl the frosting, spoon half cinnamon frosting into the piping bag and half vanilla frosting into the piping bag. Pipe onto cupcakes as desired. I used a Wilton 1M Tip. If you do not have a piping bag and tip, simply frost the cupcakes with both the vanilla and cinnamon frostings. There may be leftover frosting depending how much you use on each cupcake.
Store cupcakes in an airtight container at room temperature for up to 3 days and in the refrigerator up to 5.
*For the yogurt in the cupcakes, you may use plain or vanilla; regular or greek yogurt; any fat content; or even sour cream.
*For the milk in the cupcakes, you may use cow’s milk; or soy milk; or almond milk. Vanilla or plain. I prefer using milk with some fat (like 1% or 2%), it makes the cupcakes moister.
*For the cream in the frosting, you may use milk instead. However, the consistency of the frosting will not be as creamy.