Indulge your senses with these Cinnamon Sugar Swirl Cupcakes, perfect for cozy fall days or any time you’re craving a sweet, spiced treat. These soft, buttery cupcakes are filled with a delightful cinnamon-sugar swirl and topped with a creamy cinnamon frosting, making them an irresistible dessert for any occasion.
Ingredients:
For the Cupcakes:
1 1/4 cups all-purpose flour
1 1/4 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 1/2 tsp vanilla extract
1/2 cup sour cream
1/4 cup whole milk
For the Cinnamon-Sugar Swirl:
1/4 cup granulated sugar
1 1/2 tsp ground cinnamon
For the Cinnamon Frosting:
1/2 cup unsalted butter, softened
3 cups powdered sugar
1 1/2 tsp ground cinnamon
2-3 tbsp heavy cream
1 tsp vanilla extract
Directions:
Preheat Oven: Preheat your oven to 350°F (175°C) and line a 12-count muffin tin with cupcake liners.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
Combine Wet and Dry Ingredients: Add the sour cream and milk to the mixture, alternating with the dry ingredients, and mix until just combined.
Prepare Swirl Mixture: In a small bowl, combine the granulated sugar and ground cinnamon.
Fill Cupcake Liners: Fill each cupcake liner halfway with batter. Sprinkle a spoonful of the cinnamon-sugar mixture over the batter, then add more batter to cover the swirl.
Bake Cupcakes: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely on a wire rack.
Make Frosting: Beat the softened butter until smooth. Gradually add the powdered sugar, ground cinnamon, vanilla extract, and heavy cream. Beat until light and fluffy, adding more cream if needed to reach your desired consistency.
Frost Cupcakes: Once the cupcakes are fully cooled, frost them generously with the cinnamon frosting. For an extra touch, sprinkle a little cinnamon on top.
Serving Tips:
Presentation: For an appealing presentation, consider placing the frosted cupcakes on a decorative cake stand or platter. Garnish with a sprinkle of cinnamon or a cinnamon stick for a cozy touch.
Pairing Suggestions: These cupcakes pair wonderfully with warm beverages like coffee, tea, or hot apple cider. Serve them as a sweet treat during afternoon tea or as a dessert at family gatherings.
Temperature: Serve the cupcakes at room temperature for the best flavor and texture. If they have been refrigerated, let them sit out for about 30 minutes before serving.
Storage Tips:
Room Temperature Storage: Store unfrosted cupcakes in an airtight container at room temperature for up to 3 days. This helps retain their moisture and keeps them soft.
Refrigeration: If you need to store frosted cupcakes, keep them in an airtight container in the refrigerator. They will stay fresh for up to a week, but note that the frosting may firm up slightly in the fridge.
Freezing: For longer storage, you can freeze unfrosted cupcakes. Place them in a single layer in an airtight container or a freezer bag, separated by parchment paper to prevent sticking. They can be frozen for up to 3 months. Thaw them in the refrigerator overnight before frosting and serving.
Frosting Storage: If you have leftover frosting, store it in an airtight container in the refrigerator for up to one week. Re-whip the frosting briefly to restore its texture before using it again.
Related Recipes:
- Chocolate Cookies and Cream Cupcakes with Cream Cheese Frosting
- Banana Pudding Cupcakes
- Raspberry Chocolate Cupcakes
FAQs:
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour. However, it may affect the texture and moisture of the cupcakes. Consider using a blend of both flours (e.g., 50% all-purpose and 50% whole wheat) to maintain a softer texture while adding some whole grain goodness.
How can I make these cupcakes dairy-free?
To make these cupcakes dairy-free, substitute the butter with a dairy-free alternative (like coconut oil or vegan butter), use dairy-free sour cream or yogurt, and replace the milk with a non-dairy milk such as almond, soy, or oat milk.
Can I make the cupcakes ahead of time?
Absolutely! You can bake the cupcakes ahead of time and store them unfrosted at room temperature for up to 3 days or in the refrigerator for a week. For longer storage, freeze the unfrosted cupcakes for up to 3 months. Frost them just before serving for the best taste and appearance.
What can I do if my cupcakes sink in the middle?
If your cupcakes sink in the middle, it may be due to underbaking or too much moisture in the batter. To avoid this, make sure to bake them until a toothpick inserted in the center comes out clean. Additionally, be careful not to overmix the batter, as this can lead to excess air bubbles that may cause sinking during baking.
Conclusion:
These Cinnamon Sugar Swirl Cupcakes are a delightful blend of flavors and textures, sure to be a hit at any gathering. With their warm, cozy flavors, they make for a perfect dessert choice during the fall or whenever you’re in the mood for something sweet and spiced. Bake a batch today and share them with friends and family, or savor them all for yourself.
📖 Recipe:
Print
Cinnamon Sugar Swirl Cupcakes
- Total Time: 40 minutes
- Yield: 12 cupcakes
- Diet: Vegetarian
Description
Indulge in the delightful flavors of these Cinnamon Sugar Swirl Cupcakes! Soft and buttery, these cupcakes are swirled with a delicious cinnamon-sugar filling and topped with creamy cinnamon frosting, making them the perfect cozy treat for fall or any sweet craving. Ideal for gatherings, these cupcakes are easy to make and sure to impress!
Ingredients
For the Cupcakes:
1 1/4 cups all-purpose flour
1 1/4 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 1/2 tsp vanilla extract
1/2 cup sour cream
1/4 cup whole milk
For the Cinnamon-Sugar Swirl:
1/4 cup granulated sugar
1 1/2 tsp ground cinnamon
For the Cinnamon Frosting:
1/2 cup unsalted butter, softened
3 cups powdered sugar
1 1/2 tsp ground cinnamon
2–3 tbsp heavy cream
1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-count muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Add the sour cream and milk, alternating with the dry ingredients, and mix until just combined.
- In a small bowl, combine the granulated sugar and ground cinnamon for the swirl mixture.
- Fill each cupcake liner halfway with batter, sprinkle a spoonful of the cinnamon-sugar mixture over the batter, then add more batter to cover the swirl.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely on a wire rack.
- Beat the softened butter for the frosting until smooth. Gradually add powdered sugar, ground cinnamon, vanilla extract, and heavy cream. Beat until light and fluffy, adjusting the cream for desired consistency.
- Once the cupcakes are fully cooled, frost them with the cinnamon frosting and enjoy!
Notes
Ensure all ingredients are at room temperature for better mixing.
Store unfrosted cupcakes at room temperature for up to 3 days, or refrigerate frosted cupcakes for up to a week.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 cupcakes
- Calories: Approx. 300 kcal per cupcake
