Cinnamon Cupcake Recipe!

fallwinterparty
Oct 9, 2018
2 min read

Hey Fall&Winter Lovers!

Cinnamon is my favorite spice and I love to use it in my baked treats during Fall and Winter. Today I’m sharing with you my favorite recipe to make some delicious cinnamon cupcakes. They are super moist and topped with my spicy cream cheese frosting. You are going to need some basic ingredients that you probably already have in your kitchen.

INGREDIENTS (serving 18-20 big cupcakes)

1 cup – 200 gr white sugar ¾ cup – 180 gr room temperature butter 2 tsp vanilla extract or paste ½ tsp salt 2 eggs 1 egg yolk 1 cup – 250 ml milk 3 cups – 380 gr all porpouse flour 2 tsp baking powder 1 tsp baking soda 2 ½ tsp ground cinnamon

For the cream cheese frosting:

1 cup – 200 gr room temperature cream cheese ¾ cup – 170 gr room temperature butter 2 cups – 250 gr icing sugar 1 tbsp light brown sugar 1 tsp ground cinnamon 2 tsp vanilla extract or paste pinch of salt

Start by preheating your oven at 350°F/180°C.

In a large bowl cream together sugar, butter, salt and vanilla.

In a jag whisk together milk, eggs and egg yolk.

Sift all your dry ingredients in another bowl.

Start adding spoonful by spoonful the dry ingredients and the milk and egg mixture to the butter while mixing with an electric mixer or a stand mixer just until combined. Use a spatula at the end to scrape the edges of your bowl. Don't overmix.

Prepare a cupcake tin and scoop the batter into the cupcake cases. I used about 1 ½ tbsp of batter per cupcake.

Bake your cupcakes for 12-15 minutes.

Let them cool completely.

To make the cream cheese frosting start by sifting the icing sugar in a large bowl.

In a separate bowl beat the butter for about 5 or 7 minutes until it gets really pale in color (almost white) and fluffy.

Add the vanilla and then start adding the icing sugar and the room temperature cream cheese spoonful by spoonful.

Add cinnamon, brown sugar and a pinch of salt. Mix everything until the it gets nice and smooth. I like to let it rest in the fridge for about 40 minutes before frosting the cupcakes.

After your cupcakes have cooled down completely core a hole in the center with a cupcake corer or a small sharp knife and fill it with the frosting then replace the cored part on top (it will probably be too big to fit, in that case you can trim it with a knife).