|Cinnamon swirl cupcakes topped with cream cheese frosting|
I decided early on that I wanted to try and bake something with an autumnal flavour and I was soon settled on cinnamon. Readers of my blog will note that I am a cinnamon addict so this wasn't a difficult decision! I searched my trusty Pinterest for some inspiration and came across these yummy cinnamon swirl cupcakes.
I substituted my own recipes to create this cupcake and it worked beautifully! I was worried about the cinnamon sugar filling crystallizing in the cupcake but actually as long as you swirl it into your batter enough then you'll be fine and the bits that do go crunchy add a nice new dimension so an otherwise fluffy cupcake.
I enlisted the help of my 8yr old son to assist with decorations and we chose some ghoulish green candy melts to make some scary bones using a Wilton candy mould. I also piped some letters to add to the cupcakes and as long as you pipe a stem on your letter then it will sit nicely in your cupcake.
All recipes are listed below aside from my own secret cream cheese frosting recipe which is still one I use at the bakery so I couldn't possibly share it! Instead I leave you with another reliable recipe instead ;)
|Cream the butter and sugar until light and fluffy|
|Swirl the cinnamon mixture and cupcake batter in the cupcake case|
|Piping halloween letters with candy melts|
|Ok, so I never claimed to be a mature baker...|
|Our candy melt bones using the Wilton candy mould from Sweet Success|
Easy vanilla cupcakes
- 110g unsalted butter softened at room temperature
- 110g caster sugar
- 2 free-range eggs, lightly beaten
- 1 tsp vanilla extract (I also added some vanilla bean paste)
- 110g self-raising flour
- 1-2 tbsp whole milk
- 85g dark brown sugar
- 55g melted butter
- 1tsp cinnamon
Cream cheese frosting
- 300g Icing Sugar, sifted
- 50g Unsalted Butter, at room temperature
- 125g Cream Cheese, cold
- 1tsp vanilla extract
- Preheat the oven to 180C/350F and line a 12-hole muffin tin with cupcake cases.
- Cream the butter and sugar together in a bowl until pale. At this stage, I cream my mixture for 5mins+ as the lighter and fluffier it becomes - the lighter and fluffier your cupcake will be!
- Beat in the eggs in a little at a time and stir in the vanilla extract.
- Fold in the flour alternating with the milk until the mixture is of a dropping consistency.
- To make the cinnamon filling: melt butter slightly in microwave and then mix in sugar and cinnamon. Allow to cool slightly before use.
- Using a tablespoon measure add one spoon of the mixture to your cupcake case and then add a tsp of the cinnamon filling. Use a toothpick to swirl the filling into the batter being careful not to overmix the mixture. Add a 2nd tablespoon of batter to the cases and repeat this technique making sure there isn;t any sugar mixture showing as this could burn the top of the cupcakes.
- Bake in the oven for 15-20mins minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean.
- Set aside to cool for 10 minutes, then remove from the tin and cool on a wire rack.
- To make frosting: beat butter and cream cheese together until thoroughly mixed. Do not over beat cream cheese frosting as it has a tendency to go runny.
- Add vanilla extract and then slowly add icing sugar until piping consistency is achieved. If the mixture is too stiff to pipe add a few drops of milk.
- Add frosting to piping bag and decorate your cupcakes accordingly!
- Note: cream cheese frosting can only be kept at room temperature for up to 4hrs as it needs to be kept refrigerated to ensure it doesn't 'turn'. I kept the cupcakes in the fridge until 1pm and then they were demolished by 3pm so this wasn't an issue but consider it if you're making this recipe and leaving it on a buffet table all night. Alternatively, a standard vanilla or coffer flavoured icing would work well with this recipe.