Instructions

Cupcakes

1. Preheat oven to 350 and line a 12-cup muffin tin with muffin cups.
2. Whisk together dry ingredients in a medium bowl: Flour, Baking Powder, Baking Soda, Salt.
3. In a large bowl, melt butter in the microwave then whisk in 1 cup of the sugar.  Let cool.
4. Stir in Egg, Sour Cream, Milk and Vanilla extract.
5. Mix in flour mixture (from step 2), slowly.  Batter will be thick and smooth (no lumps!)
6. Mix together remaining 1/2 cup of sugar and cinnamon in a small bowl.
7. Fill each cup 1/4 full with batter.
8. Sprinkle each cup with 1 teaspoon of cinnamon sugar.
9. Fill remaining cup with batter until the cup is 3/4 full.
10. Sprinkle 1 teaspoon of cinnamon on the top of each cup.
11. Bake at 350 for 18-22 minutes, or until toothpick comes out clean.

Frosting

1. Beat 1 cup of butter with an electric mixer until fluffy and smooth.
2. Add 3 cups of powered sugar and beat until smooth.
3. Beat in cream and vanilla and then beat for 3 minutes to create a smooth, but somewhat stiff texture.
4. Add more powered sugar if it’s too thin, or more cream if it’s too thick.
5. Adding salt to the frosting mixture will reduce some of the sweetness, if desired.  1/4 teaspoon at a time – taste between each addition to be sure you don’t end up with salty frosting.
6. Remove half the frosting and put into a separate bowl.
7. Add cinnamon to the remaining frosting and mix well.
8. Spoon vanilla frosting into one side of the pastry bag and then the cinnamon frosting into the other side (see above for photos).  Pipe onto the tops of the cupcakes, once they are cool.
9. You can garnish the tops of the cupcakes with an additional sprinkle of cinnamon sugar, or mini white chocolate chips, or just plain ground cinnamon – the cupcakes + frosting are sweet enough to handle a small dusting of bitter ground cinnamon.
10. Keeps for up to 4 days if stored in an airtight container – – 6 days if refrigerated.