Cinnamon Sugar Ripple Cupcakes with Cinnamon Buttercream Frosting. Cinnamon-sugar swirled vanilla cupcakes topped with creamy cinnamon and vanilla frosting. I'm pretty sure cinnamon-sugar runs through all our veins! So how about a cupcake recipe including all of I'm planning to make this into a cake actually for thanksgiving – with the cinnamon buttercream.

I made them just before going to BlogHer Food last week, so I had to give a lot of them away to the neighbors. How to make Apple Filled Cupcakes with Brown Sugar Cinnamon Buttercream Frosting. The buttercream frosting itself is my favourite type – none other than Ermine frosting. You can cook Cinnamon Sugar Ripple Cupcakes with Cinnamon Buttercream Frosting using 18 ingredients and 12 steps. Here is how you achieve that.

Ingredients of Cinnamon Sugar Ripple Cupcakes with Cinnamon Buttercream Frosting

1. It’s of CUPCAKES.
2. It’s 1 2/3 cup of all-purpose flour.
3. Prepare 1 cup of granulated sugar.
4. It’s 1 tsp of ground cinnamon.
5. Prepare 1/4 tsp of salt.
6. It’s 1/4 tsp of baking soda.
7. It’s 1 tsp of baking powder.
8. It’s 3/4 cup of unsalted butter, at room temperature.
9. You need 3 of egg whites.
10. Prepare 1 cup of sour cream.
11. You need of CINNAMON RIPPLE.
12. Prepare 1/4 cup of granulated sugar.
13. You need 1 1/2 tbsp of ground cinnamon.
14. Prepare of CINNAMON BUTTERCREAM FROSTING.
15. It’s 1 of full recipe Basic Vanilla Buttercream Frosting, fecipe attached in direction step #11.
16. You need 1 tsp of ground cinnamon.
17. Prepare of GARNISH.
18. It’s 12 of to 14 cinnamon bear candies.

Homemade Gingerbread Cupcakes topped with a super creamy cinnamon buttercream are moist, soft Beat the butter and sugar together until light and creamy. Spice up your frosted desserts with this delicious Cinnamon Buttercream Frosting. It is so easy to make and tastes sweet, spicy and amazing! You can sift the powdered sugar if it is really lumpy.

Cinnamon Sugar Ripple Cupcakes with Cinnamon Buttercream Frosting instructions

1. Preheat oven to 350. Line 12 to 14 standard cupcake tins with liners.
2. MAKE CINNAMON RIPPLE. In a small bowl mix the 1/4 cup sugar with the 11/2 tablespoons cinnamon..
3. MAKE CUPCAKES.
4. In a medium bowl whisk flour, baking soda, baking powder, salt and cinnamon.
5. In a large bowl beat butter and sugar until light and fluffy.
6. Beat in egg whites, vanilla and sour cream.
7. Stir flour mixture in just until combined.
8. Put about 1 tablespoon batter in bottom of cupcake tins. Sprinkles with cinnamon sugar ripple mixture. Spoon another tablespoon of batter over and sprinkles with more cinnamon sugar, add another amount of batter just to top sugar mix than using a toothpick swirl batter in each tin..
9. Bake 15 to 18 minutes until.a toothpick comes out just clean. Cool 2 minutes in pan then remove to rack to cool completely.
10. MAKE BUTTERCREAM FROSTING.
11. Make Basic Vanilla Cream Frosting,recipe attached below, ADDING the 1 teaspoon cinnamon with the sugar https://cookpad.com/us/recipes/367337-basic-creamy-vanilla-buttercream-frosting.
12. Frost cupcakes,with frosting and garnish with cinnamon bears.

I do not always do this. If you want plain buttercream frosting, omit cinnamon and replace it with another teaspoon of vanilla. Add sugar about a cup at a time, beating on low between each addition. While the cupcakes cool down make the cinnamon buttercream frosting. Using the paddle attachment of your stand mixer or using your hand mixer, beat butter till smooth and creamy.