Cinnamon has always been my number one spice. It just has that warm and comforting smell which always reminds me of the holidays. Besides, it almost Christmas!
Cinnamon sugar is one of the best things ever made. Anyone every had Auntie Anne cinnamon pretzels? I never wasted any bit of that cinnamon sugar. The best part was liking my finger tips after it’s been coated in the cinnamon sugar at the end. So I was pretty generous with the amount of cinnamon in this recipe. Swirls inside, peaking through the edges, dusted on top and incorporated in the frosting. This is cinnamon heavy.
When planning this recipe I was going to add a snickerdoodle cookie as a decoration. Though I was up till 12 am baking these and it was definitely time to stop my baking madness. Pairing these with a little cookie would look so cute and I’d really advise you do it if you’re making these as a gift, for a party or even for your very own sweet tooth!
For this recipe I used a simple vanilla batter which can be altered and modified for anything. Knowing a simple vanilla batter can bring you a long way in your baking journey. This batter is super easy and simple in instructions.
Today’s recipe is definitely one which isn’t difficult, perfect for those beginner bakers, but will impress anyone who lays an eye on them. Isn’t that the best thing? Impressing everyone with a few simple steps and they’re thinking you went through a bunch of difficult, Masterchef like techniques. Not only do these look adorable but they’re irresistible, making you call for another serving each time.
Okay, first the cupcake batter. It literally takes minutes to make this. And guess what? You don’t even need an electric mixture! Simply melt the butter, mix it with sugar, and egg, vanilla extract yogurt and milk. And yes you did see yogurt in that list. Adding a little bit of yogurt will help make your cupcakes nice and moist. Now you add you dry ingredients to mixture: flour, baking soda, baking powder and salt. Give it a little elbow grease because the batter is a bit thick and TA-DA!
Spooning about 2 tablespoons of batter into your lined cupcake tins, we’re going to make layers. It’s going to go like this: batter, cinnamon sugar, batter and cinnamon sugar. I added about a teaspoon of cinnamon sugar each time. It’s okay if the second layer of batter doesn’t completely cover the cinnamon sugar on the bottom. It’ll ooze it’s way around the cupcake when baking anyways. Here what they looked like before baking:
Even before baking you’ll smell the cinnamon already. And the vanilla batter alone smells like heaven. I mean, you seriously can’t get enough of vanilla and cinnamon.
Now the cupcakes are done, we move onto the frosting. Okay to be honest, these cupcakes are so amazing they can just be muffins. Yes, they are that good. But who am I kidding. I live on sugar. And I had the opportunity to put cinnamon in something else. So of course I took it!
This frosting is two toned: half vanilla and half cinnamon. I made my simple vanilla buttercream using butter, icing sugar, whipping cream, milk, icing sugar and of course vanilla extract. Then i transferred half of the frosting into a separate bowl and beat in a tablespoon of cinnamon.
To make the swirl I filled my piping bag side by side. My apologies but I forgot to take a picture to show you guys. But you basically pile the vanilla buttercream up on one side and cinnamon buttercream on the other. And for my tip I used an eight pointed star piping tip. Now before piping I squirted the frosting in the front out to make sure the swirl was visible.
If you don’t have a piping bag you can use a ziplock back or even just dollop the frosting on top. It’ll taste amazing either way!
Last but definitely not least, if you made snickerdoodle cookies along with this, simple break the cookie in half and stick one half in to the side of your swirled frosting. You can also decorate this is many different ways; garnish with cinnamon sticks, chocolate chips, chocolate shaving, a drizzle of caramel sauce etc. Basically anything which pairs nicely with cinnamon.
And that it! A cinnamon swirl cupcake! Enjoy!
- 1 and 2/3 cups All Purpose Flour
- 1/2 teaspoon Baking Powder
- 1/4 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1 and 1/2 cups Granulated Sugar (divided)
- 115 g Unsalted Butter (melted)
- 1 Egg
- 1/4 cup Yogurt
- 3/4 cup Milk
- 1 tablespoon Vanilla Extract
- 2 teaspoons Ground Cinnamon
- 230 g Unsalted Butter (room temperature)
- 2 cups Icing Sugar
- 1/4 cup Whipping Cream
- 2 teaspoons Vanilla Extract
- 1 tablespoon Ground Cinnamon
- Preheat the oven to 176 degree Celcius. Line a muffin tin with cupcake liners and set aside.
- In a medium bowl, sieve and mix flour, baking powder, baking soda and salt. In a microwave safe bowl melt the butter in the microwave. Whisk in 1 cup of sugar – the mixture will be gritty – then stir in egg, yogurt, milk and vanilla extract. Slowly add the dry ingredients and mix until combined. The batter will be thick.
- In a small bowl mix 1/2 cup sugar and 2 teaspoons of cinnamon. Spoon 2 tablespoons of batter into each cupcake liner and top it 1 teaspoon of cinnamon sugar. Repeat this one more time so you have alternating layers: batter, cinnamon sugar, batter and cinnamon sugar.
- Bake the cupcakes for 19 – 21 minutes or when a toothpick is inserted in the middle it comes out clean. Allow the cupcakes to cool completely before frosting.
- For the frosting, beat the butter with an electric mixer until light and creamy. Add icing sugar cream and vanilla extract. Beat until the desired consistency is reached.
- To swirl the frosting, fill half of the piping bag with vanilla frosting and the other half with cinnamon frosting. Pipe onto cooled cupcakes as desired.
- If the frosting is too thin add more icing sugar. If it’s too thick add more cream.
- If the frosting is too sweet add a pinch of salt.
- If you do not have a piping bag. using a zip lock bag works just as well or frost them however you wish.
- There may be leftover frosting depending on how much you use on each cupcake.
- Store the cupcakes in an airtight container at room temperature for up to 3 days of in the refrigerator for up to 5 days.