Ingredients
Scale
- 1 1/2 cups All-purpose flour
- 1/2 teaspoon Baking powder
- 1/4 teaspoon Baking soda
- 1/2 teaspoon Ground cinnamon
- 1/4 teaspoon Salt
- 1/2 cup Unsalted butter, softened
- 3/4 cup Granulated sugar
- 2 Large eggs
- 1 teaspoon Vanilla extract
- 1/2 cup Sour cream
- 1/4 cup Whole milk
- 1/4 cup Brown sugar
- 1 tablespoon Cinnamon (for swirl)
- 1/2 cup Powdered sugar
- 1 tablespoon Milk (for glaze)
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt.
- In a large mixing bowl, cream together softened unsalted butter and granulated sugar until light and fluffy. Add eggs one at a time, then stir in vanilla extract. Alternate adding dry ingredients and sour cream, ending with dry ingredients, then fold in milk.
- In another bowl, mix brown sugar and cinnamon, drizzle melted butter into the mixture to form a paste.
- Fill cupcake liners halfway with batter. Add a spoonful of cinnamon swirl mixture in the center, then top off with more batter.
- Bake for 18-22 minutes or until a toothpick comes out clean. Cool in the tin for five minutes before transferring to a wire rack.
- Whisk powdered sugar and milk until smooth, then drizzle over cooled cupcakes.
Notes
Allow cupcakes to cool fully before glazing. For lighter options, you can swap sour cream with Greek yogurt.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 18g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg