Cinnamon Swirl Cupcakes

If, like me, you’re obsessed with cinnamon buns; then these are the cupcakes for you! They have been a firm favourite of mine for a few years now and I’m really excited to finally share them on my blog.

They have all the comforting flavours of a classic cinnamon bun - and the spiced brown sugar that runs all the way through the sponge makes it feel like the real deal.

These cupcakes are topped off perfectly with a spiced cream cheese buttercream - because cream cheese buttercream and cinnamon just belong together.

The cupcakes alone are perfectly delicious, but if you’re feeling extra fancy, then I definitely recommend going the extra mile and finishing them off with the ‘autumn leaves’ (sweet vegetable crisps). 

Although they’re super easy to make, they do take some time to get them nice and crisp - which could eat into crucial cupcake eating time, if you’re not feeling so patient! I used beetroot and parsnips for my sweet crisps, but you could use sweet potato, carrots or even opt for apples if you prefer. 

What you need (makes 12):

For the cupcakes:
125g unsalted butter
225g caster sugar
2 medium eggs
275g plain flour
2tsp baking powder
125ml milk
1tsp vanilla
100g light brown sugar
2tsp ground cinnamon

For the 'autumn leaves':
1 parsnip
1 beetroot
50g granulated sugar
2tsp ground cinnamon

For the cream cheese buttercream
50g unsalted butter
50g cream cheese
600g icing sugar
2tsp ground cinnamon
4tbsp milk

What you need to do:

For the cupcakes:

1. Pre heat the oven to 180°c and line a 12 hole muffin tin with 12 cases
2. Mix the butter and caster sugar with an electric mixer for five minutes or until light and fluffy
3. Add in the eggs one at a time mixing in between until just combined
4. In a separate bowl combine the flour and baking powder, then measure out the milk and vanilla into a measuring jug
5. Starting with the dry mixture and alternating with the milk gradually add in mixing well in between each addition
6. In a separate bowl, combine the brown sugar and cinnamon together Spoon or pipe a small amount of batter into your prepared tin - enough to cover the bottom of the cases
7. Sprinkle a teaspoon of the sugar mixture then repeat again
8. Cover over the last layer of sugar with the remaining batter (they should be about 1/3 full then bake in the oven for 15 – 20 minutes or until the cakes are springy to the touch
9. keep you oven on, but lower to 125°c
10. Leave the cakes in the tin for 10 minutes before transferring to a wire rack

For the 'autumn leaves':

1. Peel your parsnip and the beetroot then finely slice into thin circles
2. Place 250ml of water into a saucepan over a medium heat then add the sugar and bring to the boil
3. Add the vegetables and simmer for a couple of minutes
4. Remove the vegetables from the pan, then place on a baking sheet and bake in the oven for around an hour, or until crisp

For the cream cheese buttercream:

1. While the ‘autumn leaves’ are baking, place the butter and cream cheese into a mixer and beat until soft
2. Gradually add in the icing sugar, then the cinnamon and continue to mix
3. Add in a few drops of milk until the desired consistency has been reached - it should be quite firm
4. Once the cakes have cooled completely, pipe the buttercream on top with a large nozzle
5. Remove the veggie crisps from the oven and dust with cinnamon, then place on top of your cupcakes
6. Enjoy!