Cinnamon Sugar Ripple Cupcakes with Cinnamon Buttercream Frosting. Apple Filled Cupcakes with Brown Sugar Cinnamon Buttercream Frosting. Great recipe for Cinnamon Sugar Ripple Cupcakes with Cinnamon Buttercream Frosting. I made these cupcakes because of my husband and daughters love of cinnamon bears.

Ingredients of Cinnamon Sugar Ripple Cupcakes with Cinnamon Buttercream Frosting

1. You need of CUPCAKES.
2. It’s 1 2/3 cup of all-purpose flour.
3. Prepare 1 cup of granulated sugar.
4. You need 1 tsp of ground cinnamon.
5. It’s 1/4 tsp of salt.
6. You need 1/4 tsp of baking soda.
7. It’s 1 tsp of baking powder.
8. You need 3/4 cup of unsalted butter, at room temperature.
9. It’s 3 of egg whites.
10. It’s 1 cup of sour cream.
11. Prepare of CINNAMON RIPPLE.
12. Prepare 1/4 cup of granulated sugar.
13. It’s 1 1/2 tbsp of ground cinnamon.
14. Prepare of CINNAMON BUTTERCREAM FROSTING.
15. Prepare 1 of full recipe Basic Vanilla Buttercream Frosting, fecipe attached in direction step #11.
16. You need 1 tsp of ground cinnamon.
17. Prepare of GARNISH.
18. It’s 12 of to 14 cinnamon bear candies.

By adding a light dusting of cinnamon on top of these cupcakes, it gives it a beautiful finishing touch. Using an electric mixer, whip the butter until smooth and creamy. Add the cream cheese and beat until completely combined. Once all of the powdered sugar has been added, add the vanilla extract and cinnamon and beat until completely smooth.

Cinnamon Sugar Ripple Cupcakes with Cinnamon Buttercream Frosting step by step

1. Preheat oven to 350. Line 12 to 14 standard cupcake tins with liners.
2. MAKE CINNAMON RIPPLE. In a small bowl mix the 1/4 cup sugar with the 11/2 tablespoons cinnamon..
3. MAKE CUPCAKES.
4. In a medium bowl whisk flour, baking soda, baking powder, salt and cinnamon.
5. In a large bowl beat butter and sugar until light and fluffy.
6. Beat in egg whites, vanilla and sour cream.
7. Stir flour mixture in just until combined.
8. Put about 1 tablespoon batter in bottom of cupcake tins. Sprinkles with cinnamon sugar ripple mixture. Spoon another tablespoon of batter over and sprinkles with more cinnamon sugar, add another amount of batter just to top sugar mix than using a toothpick swirl batter in each tin..
9. Bake 15 to 18 minutes until.a toothpick comes out just clean. Cool 2 minutes in pan then remove to rack to cool completely.
10. MAKE BUTTERCREAM FROSTING.
11. Make Basic Vanilla Cream Frosting,recipe attached below, ADDING the 1 teaspoon cinnamon with the sugar https://cookpad.com/us/recipes/367337-basic-creamy-vanilla-buttercream-frosting.
12. Frost cupcakes,with frosting and garnish with cinnamon bears.

These easy pumpkin spice cupcakes with a snickerdoodle cinnamon brown sugar frosting are the easiest cupcakes to make and the perfect fall treat for Thanksgiving. With only a handful of ingredients these cupcakes are moist and full of pumpkin flavor. Paired with a quick cinnamon brown sugar buttercream frosting, this is an easy fall dessert for your next party, bake sale, or Thanksgiving holiday! To create these cupcakes, I started with my cinnamon cupcakes – the same used for these Chocolate Doughnut Cupcakes and my Salted Caramel Cinnamon Cupcakes. First, I increased the spices to include ginger, nutmeg and allspice (as well as the cinnamon).