Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup buttermilk
- ½ cup brown sugar
- 2 teaspoons ground cinnamon
- ½ cup unsalted butter, melted (for filling)
- ½ cup powdered sugar
- 2–3 tablespoons milk or cream
- Optional: chopped nuts or raisins for extra texture
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners and set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- In a large bowl, beat the softened butter and sugar until light and fluffy. Add eggs one at a time, beating after each addition. Mix in vanilla extract.
- Alternately add the dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly among cupcake liners, filling each about 2/3 full. Mix brown sugar and cinnamon. Drop teaspoons of melted butter on top of each batter and sprinkle cinnamon sugar mixture evenly over the cupcakes.
- Gently swirl the cinnamon mixture into the batter with a toothpick or skewer. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Prepare the glaze by whisking powdered sugar with milk or cream until smooth. Drizzle the glaze over warm cupcakes.
Notes
- Optional toppings like chopped nuts or raisins can add extra texture and flavor.
- Ensure cupcakes are fully cooled before glazing to prevent melting.
- For a softer glaze, add a bit more milk; for thicker glaze, add more powdered sugar.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 280 kcal Kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg