Ingredients
Method
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a mixing bowl, combine flour, sugar, baking powder, and salt.
- In another bowl, whisk the egg, milk, and softened butter until smooth.
- Slowly add the wet ingredients to the dry ingredients, mixing until just combined.
- In a small bowl, mix brown sugar and cinnamon together.
- Spoon a tablespoon of batter into each cupcake liner. Sprinkle a little cinnamon-sugar mixture over the batter.
- Then add another spoonful of batter on top, followed by more cinnamon-sugar mixture.
- Use a toothpick to swirl the batter and filling gently.
Baking
- Bake the cupcakes for 18-20 minutes or until a toothpick comes out clean. Allow them to cool completely.
Frosting
- For the frosting, beat together cream cheese and butter until fluffy.
- Gradually add powdered sugar and vanilla extract, mixing until smooth.
- Once the cupcakes are fully cooled, frost them generously with the creamy frosting.
Notes
Serve at room temperature for best texture. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze unfrosted cupcakes for up to 3 months.
