Cinnamon Cupcakes (VIDEO)
Fragrant and sweet cinnamon cupcakes with cream cheese frosting that adds just the right amount of rich tangy goodness. Moist cinnamon muffins with a hint of warmth from the cinnamon spice and topped with a silky smooth cinnamon cream cheese frosting, making these the most irresistibly delicious cupcakes.
- Prep time
- 30 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 100 g Unsalted butter (room temperature)
- 50 g Granulated sugar
- 50 g Brown sugar
- 1 Egg (room temperature)
- 135 g All purpose
- ½ teaspoon Cinnamon
- ½ teaspoon Baking powder
- ¼ taspoon Salt
- 100 g Whole milk (room temperature, full fat (3%))
- ½ teaspoon White vinegar
- ½ teaspoon Baking soda
- 300 g Cream cheese (full fat (33%+) eg. Philadelphia)
- 100 g Mascarpone (full fat (41%+). Can be substituted with the same amount very cold! 36% heavy cream)
- 50 g Powdered sugar (sifted)
- 1 teaspoon Ground Cinnamon
Instructions
- 1
For the brown sugar cinnamon cupcakes
- 2
Heat oven to 175 C / 347°F (no fan)
- 3
With an Electric hand mixer whip room temperature butter and sugar together until pale and fluffy then whip the egg in. Do not overbeat
- 4
Sift flour, salt, cinnamon and baking powder together, this is the “dry ingredients”, while the room temp milk is your wet ingredient
- 5
Start adding the dry and wet ingredients into the batter in the following 4 steps: wet, dry, wet, dry. With a Rubber spatula fold each time
- 6
Mix vinegar and baking soda together in a small bowl, it will be super bubbly. Immediately fold the mixture into the cupcake batter. This is the secret ingredient to keep the cupcakes moist without the taste of vinegar of course!
- 7
Spoon or pipe the mixture into Cupcake pan till approx. ¾. This batch makes 6 large cupcakes
- 8
Bake for 25 min or until a skewer inserted comes out clean then let them cool on a cooling rack before decorating
- 9
Cream cheese frosting
- 10
Whip all ingredients (cold) except cinnamon with an electric hand mixer for 2-3 minutes
- 11
When the frosting reaches a fluffy, pipeable consistency, stop right there and do not overmix. If you continue beating the frosting, it will separate and gets runny
- 12
Divide the frosting into two and fold ground cinnamon into one of them. Leave the other one without cinnamon, perhaps add a small amount of vanilla extract
- 13
Assembling
- 14
Place the 2 different flavors of frostings next to each other onto a kitchen foil, then roll up the kitchen foil and place it into a piping bag fitted with a round nozzle tip
- 15
Pipe frosting on top, then decorate with a cinnamon stick
- 16
Store refrigerated for 2-3 days