Cinnamon Cupcakes

Vanilla Cupcakes

1. Preheat your oven to 350 degrees F. Line a cupcake pan with paper liners.
2. In a large bowl, add milk, vegetable oil, eggs, and vanilla. Whisk until the eggs are thoroughly incorporated.
3. In a separate large bowl, add in the sugar, flour baking powder, and salt. Using a dry whisk, whisk until combined.
4. Pour the wet ingredients into the dry ingredients and whisk until the batter is smooth. Scrape down the sides of the bowl and whisk in any remaining flour mixture.
5. Fill each cupcake liner with 2 tablespoons of batter.

Cinnamon Sugar Swirl

1. In a small bowl, add the brown sugar and cinnamon. Stir until the cinnamon is evenly distributed in the brown sugar.
2. Sprinkle a teaspoon of the cinnamon swirl mixture on top of the cake batter.
3. Top the cinnamon layer with another 2 tablespoons of cake batter.
4. Using a skewer, toothpick, or butter knife, gently swirl the cinnamon mixture and cake batter together.
5. Place the cupcakes in the preheated oven and bake for 16-18 minutes or until a toothpick inserted into the center comes out clean.
6. Let the cupcakes cool for 5 minutes and turn out onto the wire rack to cool completely.

Cinnamon Cream Cheese Frosting

1. In a large bowl, add the butter and cream cheese. Using a hand mixer on medium speed, beat until smooth and well combined.
2. Add the powdered sugar ½ cup at a time and beat until incorporated before adding the next ½ cup of powdered sugar. Continue adding the powdered sugar ½ cup at a time until all of the powdered sugar is incorporated.
3. Once all of the powdered sugar has been incorporated, add the vanilla and cinnamon. Beat an additional 1 minute until light and fluffy.
4. Transfer the frosting to a piping bag fitted with a Wilton 1M piping tip.
5. Pipe a tall swirl of frosting on the top of the completely cooled cupcakes.
6. Sprinkle any additional cinnamon sugar mixture on top of the frosting.
7. Store the cupcakes in an airtight container in the fridge for up to 3 days.