Cupcakes with a luscious cinnamon-sugar swirl and topped with a creamy cinnamon-sugar frosting!
Who else here is a cinnamon fanatic? For me, there can just never be enough of that delicious spice! Unless you were one of those crazy “cinnamon challenge” people. Remember back when that was popular? Thankfully, I never put myself through that pain!
If you know who Glozell is, her cinnamon challenge back from a couple years ago was HILARIOUS. You should check it out!
That’s right, cupcakes. So you may ask, what make these Cinnamon-Sugar Swirl Cupcakes so special? Well, beyond there being cinnamon included in the cupcake batter, you’ll find a swirl of cinnamon-sugar through-out the cupcakes!
These really gives these cupcakes a super unique flavor. And then you get even MORE cinnamon-y goodness in the frosting! These are truly a cinnamon-lovers dream!!
- 1 2/3 cups all purpose flour
- 1 cup sugar
- 1 1/2 teaspoon cinnamon
- 1/4 teaspoon baking soda
- 1 teaspoon baking powder
- 3/4 cup butter, room temperature
- 3 egg whites
- 2 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup milk
- 1 and 1/2 tablespoon ground cinnamon
- 1/4 cup sugar
- 1/2 cup butter, room temperature
- 1/2 cup shortening
- 4 cups powdered sugar
- 2 1/2 teaspoon cinnamon
- 3/4 teaspoon vanilla extract
- 2 tablespoons milk
- Preheat the oven to 350 degrees F. Line a muffin tin with cupcakes liners and set aside.
- Using an electric mixer, whisk together the flour, sugar, cinnamon, baking soda, and baking powder on low speed until will combined. Add in the butter, egg whites, vanilla, sour cream, and milk on medium speed until smooth. Set aside. In a small bowl, combine together the cinnamon and sugar.
- Place 1 tablespoon of the batter into each cupcake liner, then sprinkle 1/4 tsp of cinnamon sugar onto batter. Repeat once more. Add one more large tablespoon of batter to each cupcake liner. Sprinkle a little bit of the cinnamon-sugar on the top of each cupcake. Liners should be about 1/2-3/4th full.
- Bake for 16-18 minutes, or until a toothpick inserted into the center comes out with a few crumbs. Let cool in the pan for 1 minute, then transfer to a wire rack to finish cooling.
- Using an electric mixer, beat the shortening and butter on medium speed until smooth. Slowly add in 3 cups of the powdered sugar and mix until combined. Add in the cinnamon, vanilla extract, and milk. Mix in the rest of the powdered sugar and mix until smooth. Add in more milk if the icing seems too stiff.
- Once the cupcakes are completely cooled, pipe the frosting onto the cupcakes using any tip you desire (I used Ateco Pastry Tip 808). Store in an airtight container at room temperature up to 4 days.
Adapted from Life Love and Sugar