Cinnamon Cupcake Recipe With Cream Cheese Icing

One of my son’s favorite flavors is cinnamon, so I decided I needed to come up with a good cinnamon cupcake recipe just for him! I took my basic vanilla cupcake recipe, and tweaked it just a little to make these for him. They got two thumbs up, so I thought I’d share!

Cinnamon Cupcake Recipe

Ingredients:

• 2 cups sugar
• 3/4 cup butter (room temperature)
• 4 eggs
• 1 cup milk
• 2 1/4 teaspoons baking powder
• 2 1/2 cups cake flour
• 1 Tablespoon cinnamon
• 1 teaspoon vanilla

You’ll also need about 1-2 teaspoons of cinnamon and a tablespoon or two of sugar (I like to use white sanding sugar because it’s a little coarser) to sprinkle on the cupcakes after they’re iced.

Directions:

1. Preheat your oven to 350`F.

2. In a small mixing bowl combine the flour, cinnamon and baking powder and set it aside.

3. Beat together the butter and sugar together until light and fluffy, then add the eggs one at a time, beating as you go.

4. Add the vanilla to the butter sugar mixture, then slowly add the milk, mixing as you go.

5. Once you’ve incorporated all the moist ingredients, slowly add the flour mixture, until all the flour is incorporated.

7. Fill cupcake liners about 2/3 to 3/4 of the way full.

8. Bake at 350`F for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.

7. Let the cupcakes cool then ice them with cream cheese icing (recipe below).

8. Sprinkle each a little cinnamon sugar mixture. I used white sanding sugar so it would show up a little more, but regular sugar would work.

This recipe makes a little more than 2 dozen cupcakes.

Cream Cheese Icing

1 8 oz package cream cheese (at room temperature)
1 stick butter (at room temperature
1 teaspoon vanilla
2-3 cups powdered sugar
3-4 teaspoons water (if needed)

Icing directions:
1. Cream together the cream cheese, vanilla and butter.
2. Slowly add the powdered sugar until the icing is somewhat stiff and will hold its shape. You may need to add a little more or a little less powdered sugar, or add a few teaspoons of water. It depends on the temperature and how soft your butter and cream cheese get.
3. This icing should be kept refrigerated if you need to store it more than a couple hours.

4. Ice your cupcakes and sprinkle with a little cinnamon and sugar.

I hope your kids enjoy these as much as my son did!

Added to Turning the Table Thursday