Cinnamon Cupcakes

|

Intermediate

cupcakes and wine
Prep Time25 minsCook Time20 minsTotal Time45 mins

Ingredients

Cupcake
 1 ½ cups all-purpose flour
 1 ½ cups cake flour (not self-rising)
 1 tbsp baking powder
 ½ tsp salt
 1 ½ tbsp cinnamon
 1 cup (2 sticks) unsalted butter, room temperature
 1 ¾ cups sugar
 4 large eggs
 1 ¼ cups milk
Cream Cheese Frosting
 ¾ cup (1 ½ sticks) butter,room temperature
 12 oz cream cheese, room temperature
 4 cups powdered sugar
 1 tsp vanilla extract

Directions

Cupcakes
1

Preheat oven to 350˚F. Line muffin tins with paper or grease tins

2

In a medium size bowl, whisk both flours, baking powder, salt and cinnamon.

3

In a large bowl with an electric mixer, mix cream butter and sugar until pale and fluffy. Add eggs one at a time beating until each is completely incorporated. Beat in vanilla. Switch to a rubber spatula add flour in 3 batches alternating with 2 addtions of milk. Gently stir to combine, be careful to not over mix.

4

Scoop batter into prepared tins. Bake for about 20 mins or until a toothpick comes out clean. Cool completely.

Cream Cheese Frosting
5

Beat butter and cream cheese on medium-high for about 5 mins or until fluffy. Mix in vanilla. On low, mix in 1 cup of powdered sugar at a time.

6

Using a piping bag or a spoon, add a dollop of frosting on each cupcake. Dust with a little cinnamon and sugar. Enjoy with a glass of Stella Rosa® Red Apple!

Ingredients

Cupcake
 1 ½ cups all-purpose flour
 1 ½ cups cake flour (not self-rising)
 1 tbsp baking powder
 ½ tsp salt
 1 ½ tbsp cinnamon
 1 cup (2 sticks) unsalted butter, room temperature
 1 ¾ cups sugar
 4 large eggs
 1 ¼ cups milk
Cream Cheese Frosting
 ¾ cup (1 ½ sticks) butter,room temperature
 12 oz cream cheese, room temperature
 4 cups powdered sugar
 1 tsp vanilla extract

Directions

Cupcakes
1

Preheat oven to 350˚F. Line muffin tins with paper or grease tins

2

In a medium size bowl, whisk both flours, baking powder, salt and cinnamon.

3

In a large bowl with an electric mixer, mix cream butter and sugar until pale and fluffy. Add eggs one at a time beating until each is completely incorporated. Beat in vanilla. Switch to a rubber spatula add flour in 3 batches alternating with 2 addtions of milk. Gently stir to combine, be careful to not over mix.

4

Scoop batter into prepared tins. Bake for about 20 mins or until a toothpick comes out clean. Cool completely.

Cream Cheese Frosting
5

Beat butter and cream cheese on medium-high for about 5 mins or until fluffy. Mix in vanilla. On low, mix in 1 cup of powdered sugar at a time.

6

Using a piping bag or a spoon, add a dollop of frosting on each cupcake. Dust with a little cinnamon and sugar. Enjoy with a glass of Stella Rosa® Red Apple!

Cinnamon Cupcakes
IngredientsDirections