ADVERTISEMENT
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
2 tablespoons milk (if needed for consistency)
Directions:
Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
In a large bowl, cream the butter and granulated sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Add the dry ingredients to the butter mixture in three additions, alternating with the sour cream and milk, beginning and ending with the dry ingredients. Mix until just combined.
In a small bowl, combine the brown sugar, cinnamon, and melted butter for the cinnamon swirl.
Fill each cupcake liner about 1/3 full with batter. Add a spoonful of the cinnamon swirl mixture, then top with more batter until the liners are 2/3 full. Use a toothpick to gently swirl the cinnamon mixture into the batter.
Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool completely on a wire rack.
Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes
Kcal: 320 kcal | Servings: 12 cupcakes
ADVERTISEMENT
