Ingredients
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup whole milk
- ½ cup sour cream
For the Cinnamon Filling:
- ⅓ cup brown sugar
- 1 ½ tsp ground cinnamon
- 2 tbsp unsalted butter, melted
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with 12 liners.
- Mix dry ingredients: In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream the butter and sugar: In a separate bowl, beat the butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla extract.
- Combine: Gradually add the dry ingredients to the wet mixture, alternating with milk and sour cream, beginning and ending with the dry mixture.
- Make the filling: Mix brown sugar, cinnamon, and melted butter in a small bowl.
- Fill the cupcakes: Pour batter into liners, filling halfway. Add a spoonful of the cinnamon filling in the center, then top with more batter.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean. Let them cool completely.
- Prepare the frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, mixing until creamy.
- Frost and enjoy: Spread or pipe the frosting onto the cooled cupcakes, and sprinkle a little cinnamon on top for extra flair.