Cinnamon Swirl Cupcakes

Name: Cinnamon Swirl Cupcakes
Ingredients: 10 tbsp (1 1/4 sticks) unsalted butter, softened; 1/3 cup firmly packed light brown sugar; 1 tbsp ground cinnamon; 2 tsp unsweetened cocoa powder; 1 cup granulated sugar; 2 None eggs; 3/4 cup flour; 1 cup self-rising flour; 1/2 cup buttermilk; None None FOR THE CREAM CHEESE FROSTING; 4 tbsp (1/2 stick) unsalted butter, softened; 6 oz cream cheese, softened; 3 cups powdered sugar; 2 tsp cinnamon sugar, for sprinkling

14 ingredients

5 steps

Ingredients

10 tbsp (1 1/4 sticks) unsalted butter, softened
1/3 cup firmly packed light brown sugar
1 tbsp ground cinnamon
2 tsp unsweetened cocoa powder
1 cup granulated sugar
2 None eggs
3/4 cup flour
1 cup self-rising flour
1/2 cup buttermilk
None None FOR THE CREAM CHEESE FROSTING
4 tbsp (1/2 stick) unsalted butter, softened
6 oz cream cheese, softened
3 cups powdered sugar
2 tsp cinnamon sugar, for sprinkling

Directions

1

Melt 2 tbsp of the butter in small saucepan. Remove from heat. Stir in brown sugar, ground cinnamon and cocoa. Cool.
2

Preheat the oven to 350°F. Line 12-cup muffin pan with paper liners.
3

Beat remaining 8 tbsp (1 stick) butter, granulated sugar, eggs, sifted flours and buttermilk in large bowl with electric mixer on low speed until ingredients are combined. Increase speed to medium; beat until mixture is pale. Fold in brown sugar mixture, for marbled effect. Divide mixture into muffin cups.
4

Bake for 25 mins until toothpick inserted into center comes out clean. Cool in pan 10 mins. Remove from pan; completely on wire rack.
5

Meanwhile, for the frosting, beat butter and cream cheese in medium bowl with electric mixer until light and fluffy. Gradually beat in sifted powdered sugar. Spread frosting on cupcakes; sprinkle with cinnamon sugar.