These Cinnamon Sugar Swirl Cupcakes are a dream of mine come true! There is cinnamon in the cupcake batter and layers of cinnamon sugar in the cupcake. Then, they are topped with cinnamon frosting and sprinkled with a little more cinnamon and sugar. I couldn’t stay away from them!
I made them just before going to BlogHer Food last week, so I had to give a lot of them away to the neighbors. It was sad, but kind of good – I’d have eaten them all!!
Speaking of my trip, it was amazing! SO much fun. But I am completely worn out and have a bit of a cold now though. I need a vacation to recover from my vacation.
It was non-stop fun. Definitely the best part of attending these conferences is getting to meet everyone in person. Blogging is such a new and unique thing that brings it’s own challenges and one of the great things about being around so many bloggers is that we all get it!
Between seeing old friends and making new ones, spending time with everyone is the best. There are so many amazing people blogging and I’m so blessed to call even more of them my friends after this weekend.
I’ll tell you even more about it later, but for now, let’s get back to these cupcakes…
I absolutely love anything covered in cinnamon and sugar, so naturally I’ve been wanting to make cupcakes like these for forever. Now that I have my wonderful vanilla cupcake recipe, I’m going to be bringing you all kinds of fun cupcake recipes and these Cinnamon Sugar Swirl Cupcakes are one of the firsts.
They are soft and moist, kind of a mix between fluffy and dense and absolutely FILLED with cinnamon.
And I didn’t just want to add cinnamon to the batter. I wanted them to be unmistakably cinnamon-y. I figured what better way to do that than with layers of cinnamon sugar – kind of like a cinnamon roll. Best idea ever.
I store my cupcakes in my cupcake carrier and I loved taking the top off and having the smell of cinnamon sugar hit me like a tidal wave. You can almost taste the cinnamon in the cupcake without even biting into it.
The recipe’s great too, because you only need one bowl for mixing together all the ingredients. Less dishes = score!
The only thing about the recipe that takes a little time is layering in the cinnamon sugar. It’s the heart and the best part of the cupcake! I had a little assembly line going.
I put all the cupcake liners in the pan, added the first tablespoon of batter to each one, then added the first layer on cinnamon sugar, then repeated. I found it much easier to do each step all at once that do one cupcake at a time and have to keep switching between pouring utensils. You can do whatever you think works best, but that worked for me.
The hubs actually compared the taste of them to being a bit like a cinnamon roll – but cakey. Who doesn’t love cinnamon rolls? Plus, you can eat those for breakfast, which totally makes these cupcakes breakfast food too.
These are the parties I link up to.
Recipes from friends:
Snickerdoodle Cookie Dough Truffles from Back For Seconds
Cinnamon French Toast with Cream Cheese Glaze from Simply Gloria
Caramel Apple Cinnamon Roll Coffee Cake from Shugary Sweets
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