Description
Delicious cinnamon cupcakes topped with creamy cinnamon cream cheese frosting.
Ingredients
Scale
- 1 cup unsalted butter (at room temperature)
- 2 cups sugar
- 4 large egg yolks (at room temperature)
- 1 teaspoon vanilla
- 2 ½ cups all-purpose or cake flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 teaspoons ground cinnamon
- 1 cup sour cream (at room temperature)
- 4 large egg whites (at room temperature)
- 8 ounces cream cheese (at room temperature)
- ½ cup unsalted butter (at room temperature)
- 3 cups powdered sugar (or more if needed)
- 1 teaspoon ground cinnamon
- ¼ teaspoon vanilla
Instructions
- Preheat the oven to 350°F (180°C). Place paper liners in the muffin tins or grease the muffin cups.
- Cream 1 cup unsalted butter in a large bowl while gradually adding 2 cups sugar. Beat for 3 minutes, until fluffy and light. You can use an electric or stand mixer.
- Add 4 large egg yolks, one at a time, mixing well after each one. Add 1 teaspoon vanilla and mix.
- Sift the dry ingredients: 2 ½ cups all-purpose or cake flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt, and 2 teaspoons ground cinnamon. You can do this in a separate bowl or have them measured and sift them directly over the butter mixture when prompted.
- Add the flour mixture in 3 parts to the butter mixture, alternating with 1 cup sour cream in 2 parts. This means you start and end with flour. Don’t overbeat at this point. The dry ingredients should be mixed just until well integrated.
- In a separate clean and dry bowl, beat 4 large egg whites until stiff peaks form.
- Add ⅓ of the whites to the cake batter and mix with a rubber or silicon spatula. Before it’s completely incorporated, add another 1/3 and mix. Repeat with the last part. Mix until no streaks of white remain but don’t overdo it.
- Divide evenly between the paper liners, filling no more than 3/4 of their capacity.
- Bake for 20-25 minutes, or until a cake tester or toothpick comes out clean.
- Let cool completely on a wire rack before frosting.
- Beat 8 ounces cream cheese and ½ cup unsalted butter in a medium bowl until smooth and creamy.
- Add 1 ½ cups powdered sugar and 1 teaspoon ground cinnamon. Mix well.
- Add the rest of the 1 ½ cups of sugar as needed, until you have a thick, pipeable consistency. Don’t add too much before trying it out and making sure you can pipe it easily. You might not use all of the powdered sugar.
- Add ¼ teaspoon vanilla. If the frosting is too loose, add more sugar, a tablespoon at a time.
- Frost cupcakes right before serving them and sprinkle with cinnamon sugar (mix 1 tablespoon regular or brown sugar and 1/2 teaspoon cinnamon in a small bowl) or just cinnamon if you want to.
Notes
- Cupcakes can be made ahead of time and frozen without frosting.
- Let cupcakes cool completely before frosting to prevent the frosting from melting.
- Store frosted cupcakes in the refrigerator if not consumed immediately.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 100mg