Cinnamon Swirl Cupcakes With Cinnamon Brown Sugar Frosting Recipes

CINNAMON SWIRL CUPCAKES WITH CINNAMON BROWN SUGAR FROSTING

Steps:

• Preheat the oven to 350°F/175°C. Line a 12-cup pan with cupcake liners. This recipe makes 13-14 cupcakes.
• In a medium bowl, whisk together the flour, baking powder and salt.
• In a small bowl, combine the sugar and cinnamon
• In a stand mixer with the paddle attachment, beat the butter and sugar together on medium-high speed for 2 minutes. It should become light and fluffy.
• Add the eggs and vanilla extract, then beat again on medium speed
• Add in the sour cream, beating on medium-low speed until well combined
• With the mixer running on your lowest speed, add the dry ingredients
• With the mixer still running on low, slowly pour in the buttermilk. Stop the mixer.
• Use an ice cream scooper to fill each cupcake liner with 1 tablespoon of batter. Sprinkle over 1 teaspoon of cinnamon sugar, then another tablespoon of batter. Take a toothpick and swirl the batter together then sprinkle over another teaspoon of cinnamon sugar.
• Bake for 20-23 minutes. A toothpick inserted will come out clean with no crumbs. Let cool completely. Your cupcakes might have split at the top, almost like a muffin - this is ok!
• In a stand mixer fitted with the paddle attachment, beat the butter and brown sugar together on low speed until well combined.
• Slowly start adding the confectioners's sugar on your lowest speed
• Increase the speed to medium-high and beat for a 2 minutes until it becomes very thick.
• Stop the mixer and add the salt, vanilla, and cinnamon in to the bowl. Beat on medium-high speed for another 2 minutes.
• Turn the mixer to your lowest speed and pour in the heavy cream. Beat until it becomes very creamy and spreadable.