Cinnamon Sugar Swirl Cupcakes

There’s something so comforting about cinnamon.

Baking these filled my house with the most gorgeous warm and spicy smell; perfect for a sunny autumnal day.

With swirls of cinnamon sugar in a cinnamon cupcake, topped with cinnamon and vanilla buttercream… there aren’t many more ways to cram this aromatic spice into these cupcakes.

Halloween is just around the corner, so this week’s bake just had to include some mini pumpkins! Take a look at my Instagram – rachbakes91 – to see how I made these.

CINNAMON SUGAR SWIRL CUPCAKES

INGREDIENTS 

Makes 12 cupcakes

  • 2 large eggs
  • 120g unsalted butter
  • 120g golden caster sugar
  • 120g self raising flour
  • 1 tsp cinnamon
FOR THE CINNAMON SUGAR:
  • 2 tbsp light brown muscavado sugar
  • 1 tsp cinnamon
FOR THE BUTTERCREAM:
  • 200g unsalted buter
  • 300g icing sugar
  • 1 tsp vanilla paste
  • 1 tsp cinnamon
METHOD:

Preheat oven to 180ºC/160ºC Fan.

Whisk sugar and butter until light and fluffy, then whisk in eggs, flour and cinnamon.

Spoon the mixture evenly into 12 cupcake cases.

Make the cinnamon sugar by combining the muscavado sugar and cinnamon, making sure it’s mixed well.  Sprinkle around half a teaspoon on the top of each cupcake, then slightly swirl into the mixture to combine.

Bake for around 15 mins until a skewer comes out clean.

Make the buttercream by whisking the butter until pale and fluffy. Add the vanilla paste and cinnamon, then gradually sift the icing sugar. Taste, and add more cinnamon or icing sugar if you like.

 

 

 

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