Here’s another treat that, due to the amount of delicious full-fat butter, is definitely not for people on a diet (unless it’s a cheat day. ;)). This recipe can also be found on The Cake Blog, except I got a little terrified of the sheer amount of butter needed for all of the components of these treats, so I skipped the crumble and made my own icing.
For the cinnamon swirl:
- 1/4 c unsalted butter, melted
- 1 tbsp granulated white sugar
- 1/4 c light brown sugar, packed
- 1 tsp cinnamon
For the cake:
- 2 1/2 c flour
- 1 1/2 c white sugar
- 1 1/4 c buttermilk (you can make your own with 1 tbsp lemon juice mixed into a c of milk, letting it sit for 30 min)
- 3/4 c unsalted butter, softened
- 2 eggs
- 2 tsp baking powder
- 2 tsp vanilla
- 1/2 tsp salt
- Powdered sugar
Preheat your oven to 350°F.
Mix your dry ingredients together in their own bowl.
In a separate bowl, cream the butter and sugar.
Add in your eggs one at a time, mixing well after each one.
Add vanilla and mix.
Add in your dry ingredients and your buttermilk little by little while mixing, alternating between the two.
Start the cinnamon mixture. Just combine all of the ingredients by whisking together.
Line the cupcake trays and spoon approximately a tablespoon of batter into each liner. Then spoon about half of your cinnamon mixture on top of each, like so.
Take a toothpick and swirl the mixture.
Fill up the rest of the liners with batter and add the rest of the cinnamon mixture. Swirl again with a toothpick.
Bake for 20-22 minutes or until a toothpick inserted comes out clean.
As for the icing, feel free to eyeball it. All you need is about 1 cup of powdered sugar and a splash of milk until it reaches the consistency that you like. Drizzle it on top and enjoy your cupcakes!