Ingredients
Scale
- 1 and ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- ¾ cup packed brown sugar
- 1 tablespoon ground cinnamon (for filling)
- ½ cup chopped nuts (optional)
- 1 cup powdered sugar (for frosting)
- 2 tablespoons cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract (for frosting)
- 1–2 tablespoons milk (to reach desired frosting consistency)
Instructions
- Preheat oven to 350°F (175°C) and line a cupcake tin with paper liners.
- Whisk together flour, baking powder, baking soda, salt, and ground cinnamon in one bowl. In another bowl, beat butter and granulated sugar until fluffy; add eggs one at a time and stir in vanilla.
- Gradually mix dry ingredients into the wet mixture alternating with buttermilk until just combined.
- Prepare filling by mixing brown sugar and cinnamon (add nuts if desired).
- Fill each liner with a tablespoon of batter, followed by filling mixture and another tablespoon of batter on top.
- Bake for 18-20 minutes or until a toothpick comes out clean; cool slightly before transferring to wire rack.
- For frosting, beat cream cheese and butter until smooth; gradually add powdered sugar and adjust consistency with milk.
- Once cooled completely, frost each cupcake using a piping bag or spatula.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (85g)
- Calories: 290
- Sugar: 24g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 55mg