Ingredients
1 1/2 cups All-purpose flour
1 1/2 tsp Baking powder
1/2 tsp Salt
1 tsp Ground cinnamon
1/2 cup Unsalted butter, softened
1 cup Granulated sugar
2 large Eggs
1 tsp Vanilla extract
1/2 cup Milk
Instructions
1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a bowl, whisk together flour, baking powder, salt, and cinnamon.
3. In a separate bowl, beat butter and sugar until light and fluffy.
4. Beat in eggs one at a time, then stir in vanilla extract.
5. Alternate adding the flour mixture and milk to the butter mixture, mixing until just combined.
6. Divide the batter evenly among the liners, filling each about 2/3 full.
7. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
8. Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
9. Once cooled, pipe or spread cinnamon buttercream on top of each cupcake.
Notes
Pro-Tips:
• Use room temperature ingredients to ensure a smooth batter and even baking.
• Don’t overmix the batter to avoid dense cupcakes.
• Cool completely before frosting, as warm cupcakes can cause the frosting to melt.
Variations:
• Chocolate Churro: Add cocoa powder to the batter.
• Caramel Drizzle: Drizzle caramel sauce over the frosting.
• Spiced Churro: Add a pinch of nutmeg or cardamom to the batter.
- Prep Time: 20
- Cook Time: 20
- Category: Dessert
- Method: Bake
- Cuisine: Fusion
- Diet: Vegetarian