Cinnamon Cupcakes with Triple Cream Cinnamon Frosting

This treat filled cupcake is easy to make and sure to please

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Prep Time: 30

Cook Time: 17

Cool Time: 1

Total Time: 1 47

Course: Dessert

Cuisine: American

Keyword: cupcake, dessert, kid approved, kid created, treat

Servings:

Calories: 335kcal

Equipment

muffin tin
cake decorating bag and tip of your choice
1 large bowl
1 medium bowl
1 small bowl
electric mixer
large glass

Ingredients

1 1/3 cup all purpose flour
1/2 cup sugar
1/2 cup brown sugar
3 tsp cinnamon
3/4 cup buttermilk
1/4 cup vegetable oil
1 1/2 tsp baking powder
1/2 tsp salt
2 tbsp vanilla paste
1 egg room temp

Filling

1/2 tsp corn starch
4 oz cream cheese softened
1 tbsp sprinkles
1 tbsp double cream

Frosting

4 oz cream cheese softened
2 tsp cinnamon
2.3 cup confectioners sugar
4 tbsp unsalted butter softened
2 tsp vanilla paste
4 tbsp double cream
1 tbsp milk

US Customary - Metric

Instructions

Preheat oven to 350°
In a large bowl, mix together flour, both sugars, 3 tsp cinnamon, buttermilk, vegetable oil, baking powder, salt, vanilla paste, and egg. Beat until blended.
In a small bowl, beat 4 oz of cream cheese, 1 tablespoon of double cream, and 1/2 teaspoon of corn starch until fluffy. Add sprinkles and blend by hand until incorporated
Line muffin pan with paper cupcake liners
With a tablespoon, add enough cupcake batter to just cover the bottom of the liner
With a teaspoon, measure out a dollop of the cream cheese mixture and drop in the center of the cupcake liner
Evenly distribute the rest of the batter to the cupcake liners, covering the cream cheese dollop
Bake at 350° for 13-17 minutes. Test with a cake tester, if it comes out clean, it's done.
Bake at 350° for 17-20 minutes
While the cupcakes are baking, add the remaining cream cheese to the medium bowl. Add the softened butter, cinnamon, vanilla paste, confectioners sugar and double cream. Whip at high speed until blended. Add the milk to smooth out.
Drop the icing bag with the tip into a large glass. Fill with the icing and put in the fridge to firm up while the cupcakes cool.
Once the cupcakes are completely cooled, frost the cupcakes to your liking. Decorative icing is not my favorite thing; so mine started out with a clover design and ended more Jackson Pollack-y

Notes

This recipe was thought up by my very proud 8 year old grandson. Our first attempt was not so successful, so he went back to the drawing board and came up with this.