Cinnamon Sugar Swirl Cupcakes
Yields: 12 cupcakes
Prep Time: 20 mins
Bake Time: 18–20 mins
Ingredients
For the cupcakes:
1½ cups all-purpose flour
1½ tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 tsp vanilla extract
½ cup sour cream or Greek yogurt
¼ cup milk
Cinnamon swirl mix:
¼ cup brown sugar
1½ tsp ground cinnamon
1 tbsp melted butter
For the frosting:
½ cup unsalted butter, softened
4 oz cream cheese, softened
2 cups powdered sugar
1 tsp vanilla extract
1–2 tbsp milk, if needed
Instructions
Preheat oven to 350°F (175°C) and line a cupcake tin with liners.
Make the batter:
Whisk flour, baking powder, baking soda, and salt in a bowl.
In another bowl, cream butter and sugar until fluffy.
Beat in eggs one at a time, then add vanilla.
Mix in sour cream and milk, then gradually add dry ingredients.
Prepare cinnamon swirl:
Mix brown sugar, cinnamon, and melted butter in a small bowl.
Assemble:
Fill cupcake liners halfway with batter.
Add a small spoonful of cinnamon swirl on top and gently swirl with a toothpick.
Top with a bit more batter if needed.
Bake for 18–20 minutes or until a toothpick comes out clean. Cool completely.
Make frosting:
Beat butter and cream cheese until creamy.
Add powdered sugar and vanilla. Beat until fluffy.
Pipe or spread onto cooled cupcakes.
Optional topping: Sprinkle with extra cinnamon sugar or drizzle with a glaze made from powdered sugar and milk.