Cinnamon Swirl Cupcakes

Gather the cupcake ingredients - * Milk * Vegetable oil * Eggs * Vanilla extract * Sugar * Flour * Baking powder

– In a large bowl, whisk together the milk, vegetable oil, eggs, and vanilla. – Next, add the sugar and whisk to combine.

Sprinkle over the flour and baking powder and mix just until no large lumps remain - you don't want to overmix.

Fill each cupcake tin with 2 tablespoons of batter.

Then, sprinkle over  a teaspoon of the cinnamon sugar.  Top the cinnamon  layer with another 2 tablespoons of cake batter.

Gently swirl the  cinnamon mixture and cake batter together with a toothpick.

– Bake for 16-18 minutes or until a toothpick inserted into the center comes out clean. – Remove the cupcakes from the pan and place them on a wire rack.  Cool completely before frosting.

Gather the frosting ingredients - * Butter * Cream cheese * Powdered sugar * Vanilla extract * Cinnamon

– Add the butter and cream cheese to the bowl of a  stand mixer and beat on medium speed  until they are combined. – With the mixer on low speed, slowly add the powdered sugar, vanilla, and cinnamon. – Turn  the mixer to medium high speed until light and fluffy.

Transfer the frosting to a piping bag fitted with your choice of tip and  pipe the cupcakes as desired.  Sprinkle over additional cinnamon sugar  while the frosting is still wet.

Store the cupcakes in an airtight container in the fridge for up to two days.

Full recipe at