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Cinnamon-Sugar Swirl Cupcakes

  • Recipe Submitted by on

Category: Holiday, Kids, Cakes

 Ingredients List

  • For the Cupcakes:
  • 1 2/3 cups all purpose flour
  • 1 cup sugar
  • 1 1/2 teaspoon cinnamon
  • 1/4 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3/4 cup butter, room temperature
  • 3 egg whites
  • 2 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 1/2 cup milk
  • 1 and 1/2 tablespoon ground cinnamon
  • 1/4 cup sugar
  • For the Cinnamon-Sugar Frosting:
  • 1/2 cup butter, room temperature
  • 1/2 cup shortening
  • 4 cups powdered sugar
  • 2 1/2 teaspoon cinnamon
  • 3/4 teaspoon vanilla extract
  • 2 tablespoons milk


For the Cupcakes:
1. Preheat the oven to 350 degrees F. Line a muffin tin with cupcakes liners and set aside.
2. Using an electric mixer, whisk together the flour, sugar, cinnamon, baking soda, and baking powder on low speed until will combined. Add in the butter, egg whites, vanilla, sour cream, and milk on medium speed until smooth. Set aside. In a small bowl, combine together the cinnamon and sugar.
3. Place 1 tablespoon of the batter into each cupcake liner, then sprinkle 1/4 tsp of cinnamon sugar onto batter. Repeat once more. Add one more large tablespoon of batter to each cupcake liner. Sprinkle a little bit of the cinnamon-sugar on the top of each cupcake. Liners should be about 1/2-3/4th full.
4. Bake for 16-18 minutes, or until a toothpick inserted into the center comes out with a few crumbs. Let cool in the pan for 1 minute, then transfer to a wire rack to finish cooling.

For the Cinnamon-Sugar Frosting:

5. Using an electric mixer, beat the shortening and butter on medium speed until smooth. Slowly add in 3 cups of the powdered sugar and mix until combined. Add in the cinnamon, vanilla extract, and milk. Mix in the rest of the powdered sugar and mix until smooth. Add in more milk if the icing seems too stiff.

6. Once the cupcakes are completely cooled, pipe the frosting onto the cupcakes using any tip you desire (I used Ateco Pastry Tip 808). Store in an airtight container at room temperature up to 4 days.

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