Ingredients
- 1 and 2/3 cups (210g) all-purpose flour (spoon & leveled)
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick or 115g) unsalted butter
- 1 and 1/2 cups (300g) granulated sugar, divided
- 1 large egg, at room temperature
- 1/4 cup (60g) yogurt or sour cream, at room temperature
- 3/4 cup (180ml) milk, at room temperature
- 1 Tablespoon pure vanilla extract
- 2 teaspoons ground cinnamon
Directions:
- Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners.
- In a medium bowl, whisk flour, baking powder, baking soda, and salt together. Set aside.
- In a large microwave-safe bowl, melt butter in the microwave. Whisk in 1 cup of sugar. The mixture will be gritty. Let it rest for a couple minutes to slightly cool down. Stir in egg, yogurt, milk, and vanilla extract until combined. Slowly mix in dry ingredients until no lumps remain. Batter will be thick.
- In a small bowl, mix the remaining 1/2 cup of sugar and 2 teaspoons of cinnamon together. Set aside. Spoon 2 scant Tablespoons of cupcake batter into each cupcake liner. Top with 1 teaspoon of the cinnamon-sugar mixture. Top with 1 heaping Tablespoon of cupcake batter, until the cupcake liners are about 3/4 full. Some of the cinnamon-sugar filling from the center layer may peek through the top layer of batter. Top each cupcake with 1 more teaspoon of the cinnamon-sugar.
- Bake the cupcakes for 19-21 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
4:19:19 - used applesauce instead of yogurt; added nutmeg and cardamom to swirl. Too much batter for 12 cups. Cream cheese icing
