Cinnamon Sugar Ripple Cupcakes with Cinnamon Buttercream Frosting

Cinnamon has been used for centuries and was highly valued in ancient civilizations. It was once considered a rare and precious spice, often used as a gift for monarchs and gods.

This is vegetarian recipe. Dish can be prepared in 68 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 19.

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Cinnamon Sugar Ripple Cupcakes with Cinnamon Buttercream Frosting

Cooking Method: Baking Cuisine: American Courses: Anytime, Baking, Dessert Recipe Keys: Vegetarian

Difficulty: Intermediate Prep Time 20 min Cook Time 18 min Rest Time 30 min Total Time 1 hr 8 mins

Servings: 12 Calories: 4200

Best Season: Suitable throughout the year

Ingredients

Servings

• For the Cupcakes:
• 1.5 cup All-purpose flour
• 1 teaspoon Baking powder
• 0.25 teaspoon Salt
• 1.5 teaspoon Ground cinnamon
• 0.5 cup Unsalted butter, softened
• 1 cup Granulated sugar
• 2 Eggs
• 1 teaspoon Vanilla extract
• 0.75 cup Milk
• For the Cinnamon Swirl:
• 3 tablespoon Granulated sugar
• 1 teaspoon Ground cinnamon
• For the Cinnamon Buttercream Frosting:
• 0.5 cup Unsalted butter, softened
• 2 cups Powdered sugar
• 1 teaspoon Ground cinnamon
• 1 teaspoon Vanilla extract
• 2 tablespoon Milk

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, salt, and ground cinnamon for the cupcakes.
3. In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. Beat in the eggs one at a time, followed by the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined.
6. In a small bowl, mix together the granulated sugar and ground cinnamon for the cinnamon swirl.
7. Fill each cupcake liner halfway with batter, then sprinkle a teaspoon of the cinnamon swirl mixture on top. Use a toothpick or skewer to gently swirl the cinnamon mixture into the batter.
8. Bake the cupcakes for 18-20 minutes or until a toothpick inserted into the center comes out clean.
9. Allow the cupcakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
10. In another large bowl, beat the softened butter for the cinnamon buttercream frosting until creamy.
11. Gradually add the powdered sugar, ground cinnamon, vanilla extract, and milk. Beat until smooth and creamy.
12. Once the cupcakes are completely cooled, frost them with the cinnamon buttercream frosting. You can use a piping bag or simply spread the frosting on top with a knife.
13. Sprinkle some additional ground cinnamon on top for decoration, if desired.
14. Enjoy these delicious cinnamon sugar ripple cupcakes with family and friends!

Nutrition Facts

Servings 12

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 15g24%

Total Carbohydrate 52g18%

Sugars 38g

Protein 3g6%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.