Ingredients
Method
- Cream the unsalted butter, oil, and sugar in a stand mixer with a paddle attachment or in a large bowl using a hand mixer.
- Add the egg and vanilla extract, mixing well and scraping the sides of the bowl.
- In a separate bowl, whisk together the sifted cake flour, baking powder, baking soda, and salt. Gradually add the dry mixture to the wet ingredients and mix on low speed until just combined.
- Add the sour cream and mix until just incorporated, followed by the milk. Scrape the sides of the bowl to ensure the batter is fully combined and smooth.
- In a small bowl, mix the brown sugar and cinnamon for the filling.
- Line a cupcake pan with paper liners. Scoop a tablespoon of batter into each liner, followed by 2 teaspoons of the cinnamon-brown sugar mixture. Add another scoop of batter over the filling to cover it completely. Sprinkle more cinnamon-sugar on top.
- Bake at 350°F (175°C) for 16 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out clean.
- While the cupcakes cool, prepare the frosting. Beat the softened cream cheese and butter in a large bowl on medium speed for 2–3 minutes.
- Add the vanilla extract and powdered sugar and continue mixing on high for 30 seconds until smooth.
- In a small bowl, mix ½ cup of frosting with 1 ½ teaspoons cinnamon. Transfer to a piping bag.
- Lay a piece of plastic wrap on a clean surface, and spread the cream cheese frosting into a log shape. Pipe the cinnamon frosting beside the cream cheese frosting and roll it up to form a piping bag.
- Once the cupcakes have fully cooled, pipe the cream cheese frosting onto each cupcake, just like you would for a cinnamon roll.
Nutrition
Notes
These cupcakes are best enjoyed fresh, but you can store them for up to two days in an airtight container. The combination of cinnamon and cream cheese will make every bite feel like a cozy, indulgent treat!