Difficutly: very easy
Time: 5 Min
Portion: 1 serving
Ingredients:
Makes about 15 cupcakes
For cupcakes
7/8 cup cake flour (See notes)
5/8 cup AP flour
1 cup sugar
1 tbsp baking powder
3/8 tsp salt
1/2 cup (1 stick) butter
2 eggs
1/2 cup whole milk
1/2 tsp vanilla extract
1-1/2 tsp cinnamon
[NOTES: I made 1 cup cake flour by substituting 3/4 cup AP flour+2 tbsp cornstarch and then measured out 7/8 cup for the recipe.]
For frosting
4 ounces cream cheese, softened
1/2 tsp ground cinnamon
~2-4 cups powdered sugar, sifted
1/4 cup butter, softened (not margarine)
1/2 teaspoon vanilla extract
Directions:
To make cupcakes–
Preheat oven to 350 degrees. Line cupcake pans with paper liners.
In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, salt and cinnamon; mix on low speed until combined. Add butter (1 tbsp pieces at a time), mixing until just coated with flour. Add eggs, one at a time.
In a large glass measuring cup, whisk milk and vanilla. With mixer on medium speed, add wet ingredients in 1/3 increments, mixing before each addition; beat until ingredients are incorporated but do not overbeat.
[NOTES: Billy Reece does the one bowl method when making his cupcake batter. You can see him demonstrate by clicking the video tab on the Martha Stewart website.]
Divide batter evenly among liners, filling about 2/3 full. Bake until a cake tester inserted in the center comes out clean, ~17-20 minutes.
Transfer to a wire rack to cool completely. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. (I used a 1M piping tip to create a purdy swirl instead.) Decorate with sprinkles, if desired. Serve at room temperature.
To make frosting–
Beat together cream cheese, butter, cinnamon and vanilla on medium speed until light and fluffy.
Add 2 cups powdered sugar and beat until mixed well. Then gradually add the remaining powdered sugar until you reach a spreading consistency.
Garnish with cinnamon-sugar mixture.