Ingredients
Scale
Cupcakes
- ½ stick unsalted butter, room temperature
- ½ cup granulated sugar
- 2 teaspoons pure vanilla extract
- 1 large egg
- ¼ teaspoon kosher salt
- 2 teaspoons ground cinnamon
- 1 ½ teaspoons baking powder
- 1 cup all-purpose flour
- ½ cup sour cream
Frosting
- 8 ounce cream cheese, room temperature
- ½ stick unsalted butter, room temperature
- 2 teaspoons pure vanilla extract
- 1 teaspoon ground cinnamon
- ½ cup carob or cocoa powder
- 3 cups confectioners’ sugar
- 2–4 tablespoons milk, as needed
Topping
- 3 tablespoons granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Make the cupcakes. Preheat oven to 350 degrees F. Line 8 wells in a muffin tin with paper liners.
- In a large bowl, cream together butter and sugar until light and fluffy. I did this by hand but a hand or stand mixer will work as well. Beat in the vanilla and egg. Mix in salt, cinnamon, and baking powder until distributed.
- Add the flour and sour cream alternately, beginning and ending with the flour. Mix until fully combined. Divided batter evenly among the lined muffin cups using a spoon or ice cream scoop. Bake 16-18 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool completely in pan.
- Once the cupcakes are completely cool, make the frosting. In a large bowl, beat together butter and cream until combined using a hand or stand mixer. Beat in the vanilla, cinnamon, and carob or cocoa powder. Beat in the confectioners’ sugar ½ cup at a time. If at any time the frosting is too thick, add the milk gradually until you achieve the proper consistency. Add more sugar for a thicker frosting and more milk for a thinner one.
- Heap frosting on to cupcakes – it makes a lot – use it all! Top with a generous sprinkling of the cinnamon sugar after stirring the topping together in a small bowl.
Notes
Additional chilling time is necessary
Recipe adapted from Baked by Rachel
- Prep Time: 30 minutes
- Cook Time: 20 minutes