Cinnamon Swirl Cupcakes

I've had this idea for cupcakes in my head for a long time. The recipe is inspired by this delicious Cinnamon Swirl Cake.

It is the perfect blend of a moist yellow cake and a gooey cinnamon-sugar mixture. Another idea that popped in my head was making brown sugar swiss meringue buttercream. I just swapped the white sugar with some brown sugar, and ta da! It also tastes really, really good. Maybe next time I'll use dark brown sugar just to get the color a bit darker...

The cupcakes did not disappoint, nor did the buttercream! yummy.

  

Another similar delicious cake is the Cinnamon Roll Cake.

Cinnamon Swirl Cupcakes

Printable Recipe

For The Cupcakes:

3 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter
1 1/2 cups sugar
4 large eggs, room temp
1 teaspoon vanilla extract
3/4 cup buttermilk

For The Filling:

1 cup dark brown sugar

1 tablespoon cinnamon

Preheat to 325. Line standard muffin tin with paper liners.

Whisk together flour, baking powder, and salt.

Cream butter and sugar about 3 minutes until light and fluffy. Add the eggs on at a time and beat until incorporated, scraping down the bowl at intervals. Beat in Vanilla.

Add the flour mixture in three batches, alternating with the buttermilk, beginning and ending with the flour. 

Combine the brown sugar and cinnamon in a bowl. 

Divide the batter between the liners, filling about a 1/3. Sprinkle cinnamon-sugar mixture over the batter, and cover with more cupcake batter. Bake for 15 - 20 minutes. Let cool completely on a rack before frosting. 

Makes about 24 cupcakes.

Brown Sugar Swiss Meringue Buttercream

5 large egg whites
1 cup plus 2 tablespoons brown sugar
Pinch of salt
1 pound (4 sticks) unsalted butter, cut into tablespoons, room temperature
1 1/2 teaspoons pure vanilla extract

Combine egg whites, sugar, and salt in the heatproof bowl of a standing mixer set over a pan of simmering water. Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips).

Attach the bowl to the mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, whisk until stiff (but not dry) peaks form. Continue mixing until the mixture is fluffy and glossy, and completely cool (test by touching the bottom of the bowl), about 10 minutes.

With mixer on medium-low speed, add the butter a few tablespoons at a time, mixing well after each addition. Once all butter has been added, whisk in vanilla. Switch to the paddle attachment, and Continue beating on low speed until all air bubbles are eliminated, about 2 minutes. Scrape down sides of bowl with a flexible spatula, and continue beating until the frosting is completely smooth. Keep buttercream at room temperature if using the same day, or transfer to an airtight container and refrigerate up to 3 days or freeze up to 1 month. Before using, bring to room temperature and beat with paddle attachment on low speed until smooth again, about 5 minutes.