Recipe Time!
Cinnamon Cupcakes with Cinnamon Cream Cheese Frosting
Yield | 12 cupcakes
Cupcake recipe adapted from Love & Olive Oil
For the Cupcake:
- 1 ¼ cup all-purpose flour
- 2 tablespoons cornstarch
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 1 cup (I used skim) milk
- 1 teaspoon cider vinegar
- ¾ cup granulated sugar
- 1/3 cup oil 1 teaspoon vanilla extract
For the Frosting:
- 1 stick unsalted butter
- 1 8oz package cream cheese
- 2 ½ cups confectioners sugar
- 1 tsp vanilla
- A generous sprinkling of cinnamon
Instructions:
- Preheat oven to 350 deg F
- Sift together the flour, cornstarch, baking soda, baking powder, salt + cinnamon in a large bowl. Create a well in the center of the dry ingredients (to pour the wet into later)
- Combine milk + vinegar, then add vanilla, sugar and oil. Pour into dry ingredients and mix until combined.
- Fill cupcake cups 2/3 of the way full and bake for 20-22 minutes (20 was perfecto for me)
- Let the cupcakes cool, then take out the cream cheese/butter to soften. Use a mixer to combine fully, and then add the vanilla/powdered sugar. When all combined, sprinkle the cinnamon on top of the frosting and mix one last time.
These are a great any-time-of-day cupcake, and go perfectly with some tea. (:
Awesome! Happy Autumn Everyone!