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| Cinnamon swirl cupcakes |
Light, moist vanilla cinnamon cupcake with a smooth fluffy cream cheese icing and then draped with a sweet sticky cinnamon glaze - oh these are so lovely - you will be forgiven for not sharing.
Not everything has to be baked from scratch, I don't think there is anything wrong with using a cake mix - yes I don't always bake everything from scratch, and I like it if it makes my life easier - which at times it does, and this is one of those times and oh it makes this recipe just that much easier and quicker. These were so delish, I managed to resist eating them all in a day and kept a couple to 'time taste test' and I must admit the last one was possibly better than the first so as long as they are kept in the fridge they will be good for a couple of days (if you can resist them).
This makes about 24 regular size cupcakes
1 box vanilla cake mix
What ever is required according to the box (eggs, milk, butter)
1 cup brown sugar + 1 1/2 tsp cinnamon, mixed together
Preheat oven to 180 deg C. Line your muffin tins with liners.
Follow the instructions on the cake mix package and mix accordingly.
Fill muffin tins about 1/4 of the way full. Sprinkle a heaping teaspoon of cinnamon/brown sugar mixture over batter and cover with another spoonful of cake batter. Sprinkle another teaspoon of cinnamon/brown sugar over the top. Cups should be about 2/3 full (try not to fill them more than that). Using a skewer or other pointy object , swirl the cinnamon sugar through the batter gently.
Bake according to package instructions or until tops spring back when lightly touched. Cool on a cooling rack.
Icing:
250g cream cheese, softened
115g butter
1 teaspoon vanilla extract
3 cups icing sugar
In the bowl of a mixer, beat cream cheese, butter, and vanilla on medium-low speed until smooth. Add icing sugar and beat on low until just combined. Scrape the sides of the bowl and increase speed to high and beat for 2 minutes. Pipe or spread on to cupcakes and place in the refrigerator until ready to glaze.
Glaze:
115g butter
1 cup brown sugar
1 1/2 teaspoons cinnamon
In a small saucepan over medium heat, melt butter with brown sugar and cinnamon until combined and pourable but not boiling. Alternatively place ingredients in a microwavable bowl and heat in the microwave - but watch this carefully. Spoon over iced cupcakes and immediately place in the refrigerator to set.
TIPS - These are good without the frosting, so if you are really pushed for time or not such a sweet tooth you can have them without the icing and the glaze, I of course recommend that you have the lot though.
Add some chopped nuts - I'd recommend pecans but anything will do, or don't add the glaze and sprinkle with cinnamon and sugar.
I used Greens Vanilla cake mix to make these. If you prefer you can use your regular vanilla cupcake recipe instead of a cake mix.
