Ingredients:

  • 2 ¼ cups (270 g) All-Purpose (Plain) Flour, spooned and levelled
  • 1 tablespoon (15 g) Baking Powder
  • ½ teaspoon (3 g) Fine Sea Salt
  • 1 cup (225 g) Unsalted Butter, softened
  • ½ cup (100 g) Granulated Sugar
  • 1 cup (200 g) Light Brown Sugar, packed
  • 4 Large Eggs, room temperature
  • 2 teaspoons (10 ml) Vanilla Extract
  • 1 cup (240 ml) Buttermilk, room temperature
  • ½ cup (100 g) Light Brown Sugar, packed (for filling)
  • 1 ½ tablespoons (15 g) Ground Cinnamon (for filling)
  • 3 tablespoons (45 g) Unsalted Butter, melted (for filling)
  • 8 oz block (225 g) Cream Cheese, full-fat, very soft
  • ½ cup (115 g) Unsalted Butter, softened (for glaze)
  • 4 cups (450 g) Powdered (Icing) Sugar, sifted
  • 1 teaspoon (5 ml) Vanilla Extract (for glaze)
  • 1–2 tablespoons (15–30 ml) Whole Milk or Cream (for glaze)

Instructions:

  1. Preheat the oven to 175°C (350°F). Line muffin tins with paper cases.
  2. Make the Swirl Filling: In a small bowl, combine the brown sugar and cinnamon. Pour in the melted butter and stir until it forms a thick, paste-like consistency. Set aside.
  3. Combine Dry Ingredients: Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.
  4. Cream Butter and Sugars: In the bowl of an electric mixer, cream the softened butter, granulated sugar, and brown sugar until light and fluffy (3–5 minutes). Scrape down the sides.
  5. Add Eggs and Vanilla: Beat in the eggs, one at a time, ensuring each is fully incorporated. Stir in the vanilla extract.
  6. Incorporate Wet and Dry: With the mixer on low speed, alternate adding the dry ingredients mixture and the buttermilk, starting and ending with the dry ingredients. Mix only until just combined. Do not overmix.
  7. Fill the Tins: Spoon the batter into the lined muffin cups, filling each only about two-thirds full (approx. 3 tablespoons of batter).
  8. Add the Swirl: Place approximately 1 teaspoon of the cinnamon filling paste directly on top of the batter in the centre of each cup.
  9. The Swirl Technique: Using the tip of a small knife or an offset spatula, gently drag the filling through the batter in an ‘S’ or figure-eight motion 2-3 times. The goal is a swirl of flavour, not a fully incorporated mixture.
  10. Bake: Bake for 18–22 minutes. The cupcakes are done when a toothpick inserted into the cake (avoiding the sticky swirl filling) comes out clean.
  11. Cool Completely: Remove the cupcakes and let them cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Do not frost warm cupcakes.
  12. Make Glaze (Beat Fats): In a clean mixing bowl, beat the softened cream cheese and butter together until the mixture is incredibly light, fluffy, and lump-free (3–4 minutes).
  13. Add Sugar Gradually: Reduce speed to low and gradually add the sifted powdered sugar, one cup at a time, until combined.
  14. Achieve Consistency: Add the vanilla extract. If the glaze is too stiff, add the milk or cream 1 tablespoon at a time until you reach a perfectly smooth, medium consistency.
  15. Frost and Serve: Once the cupcakes are completely cool, frost them generously using a spatula or piping bag.