Ingredients
Method
- Preheat your oven to 350 degrees F and line a cupcake tin with 12 cupcake liners. Set aside.
- In a small bowl whisk together your sugar and cinnamon for the cinnamon swirl until fully combined. Set aside.
- Using as electric mixer, beat together your butter and sugar until fluffy, scraping down the sides of the bowl as needed.
- Add in your eggs one at a time, and then mix in your vanilla extract.
- In a medium bowl, whisk together your flour, baking powder, and salt.
- Slowly add your flour mixture in thirds alternating with the milk, mixing to incorporate with each addition. Beat until just combined, don't overmix. Fill each of your liners about 1/3 full and sprinkle with 1/4 tsp of your cinnamon sugar mix,. Evenly top each cupcake with your remaining batter and sprinkle the tops with your remaining cinnamon sugar mix.
- Bake for 20-23 minutes or until a toothpick inserted in the middle comes out almost clean. Cool in the pan for 5 minutes, then transfer to a wire rack and cool to room temperature before frosting.
Frosting:
- Using a stand mixer or mixing bowl and electric mixer, beat your temperature butter until smooth and fluffy. Slowly add your powdered sugar, beating until combined.
- Add in your cinnamon, salt, vanilla and heavy cream and mix until combined.
- If your cupcakes are completely cooled, evenly spread your icing on top of each of your cupcakes. Enjoy!