Hey there everyone! Coming to you with a midweek recipe that's super easy and tasty!
Those who know me will tell you that cupcakes are one of my all-time favorite desserts. They are so versatile and can be baked using almost any flavor combination. But let's be honest, they're also adorable.
This batter that I came up with is super versatile and can be used to fit your liking. I added cinnamon to my batter to create a bit of warmth in my cupcakes, and topped them with some extra cinnamon sugar to drive the taste home. I'm all about texture in baking, so the pecans garnished on top create a nuttiness that makes these even better! The light and fluffy whipped cream is all you need on these cupcakes and creates a lightness to balance the cake.
Head over to that kitchen of yours and get whisking!
Ingredients
½ cup butter
1 cup sugar
1 ½ cups flour
2 egg
1 teaspoon vanilla
¾ cup milk
1 ½ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
Frosting
1 cup heavy cream
1 teaspoon sugar
½ teaspoon vanilla
Note: you can top yours with a bit of cinnamon sugar to some extra delicousness!
Directions
Preheat your oven to 350 degrees, and line your cupcake tin with cupcake liners
In a stand mixer, beat your sugar and butter until creamy
Add your eggs and vanilla and mix until fully incorporated
In a separate bowl mix together your flour, baking soda, baking powder and salt and cinnamon
Alternate adding your dry ingredient mixture and your milk, until the batter turns out smooth and creamy
Scoop the batter into your prepared cupcake tins at about ¾ the way full
Bake for 18 minutes, or until a toothpick comes out clean
While cupcakes are baking, combine the frosting ingredients in your mixture with the whisk attachment on. Whisk until stiff peaks form.
When cupcakes are baled and cooled, frost them with an offset spatula or piping bag*
*These cupcakes are topped with cinnamon sugar and pecans for some extra crunch, feel free to add whichever toppings you like!
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