Cinnamon Sugar “Toast” Cupcakes

Adapted from: Southern Living Big Book of Cupcakes

Cake:

½ cup butter, softened

¾ cup sugar

2 large eggs

1 ½ cups flour

1 ½ tsp. baking powder

½ tsp. salt

½ cup whole milk

1 tsp. vanilla extract

Frosting:

½ cup butter, softened

¼ cup whole milk

2 tsp. cinnamon

⅛ tsp. salt

16 oz. powdered sugar

Preheat oven to 350 degrees. In a stand mixer, cream together butter and sugar until light and fluffy. Add eggs one at a time. Add vanilla. In another bowl, whisk together flour, baking powder, and salt. Add half of the flour mixture into the creamed butter and stir to combine. Add the whole milk and stir to combine. Finally, add the rest of the flour mixture and stir to combine.

Bake at 350 degrees for 18 minutes. Let cupcakes cool completely before frosting.

For the frosting, combine all the ingredients in a stand mixer and stir (slowly increasing the speed) until light and fluffy. Pipe onto cooled cupcakes. Drizzle with caramel sauce if desired.

Yields 12 cupcakes

Printed from Sweetlessons.blogspot.com