Cinnamon Swirl Cupcakes

Yes, you guessed it, I’ve baked cupcakes again! I am crazy about anything baked with cinnamon, just can’t get enough of the delicious smell that fills up the entire house. So the other day I came across a recipe from a great blog (Divine baking) and was impressed at how good the cupcakes looked (my photography is shameful in comparison, yes I know). I’ve made cinnamon cupcakes before but what I loved about this one was the extra cinnamon filling which has to be sprinkled within the cupcake batter. The results did not disappoint- the yellow cupcakes turned out soft, and the sweet cinnamon layer enhanced the flavour and some of it even oozed out of the cupcakes. I baked them for a few friends who were pretty impressed. Try it out for yourself!

1 cup butter or margarine
1 1/2 cups sugar
4 eggs, at room temperature
3 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
3/4 cup buttermilk (you can use normal milk if you want)

For the filling:
1 cup brown sugar
1 tablespoon cinnamon powder (add an extra 1/2 tablespoon for more cinnamon goodness)

Cream butter and sugar together. Add the eggs, beating well after each addition. Sift in the flour, salt and baking powder and then add the remaining wet ingredients. Mix the batter until smooth and creamy. Combine the filling ingredients in a separate bowl.

For the cupcakes, line a muffin pan with liners. Fill each liner to about a third of the height and then sprinkle the cinnamon filling. Cover the filling with more batter until two-thirds of the liner are filled. Bake at 160 C pre-heated oven for 20-25 minutes.


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