Cinnamon and orange cupcakes are the perfect treat; especially for those who love something a little less sweet. The cream cheese frosting gives this a full, rounded taste, and can be used on many recipes (try it on pumpkin cupcakes or muffins as well!)
This recipe has been adapted a bit from the link provided, but the original can be found on Milk and Honey's blog! I prefer this version, though. Enjoy!
Yields 12 cupcakes.
1 cup cake flour
3/4 teaspoon baking powder
1 teaspoon ground cinnamon
1/8 teaspoon fine sea salt
1/4 cup milk (whole or 2% has worked best for me)
1/4 cup Greek yogurt
4 tbsp (1/2 stick) unsalted, softened butter
1 cup baker's sugar (or superfine sugar, but less powdered than powdered sugar. If you cannot find it, try grinding your sugar in a magic bullet or coffee grinder!)
Finely grated zest of 1 orange
1 teaspoon vanilla extract
For the Frosting:
1/2 cup (1 stick) unsalted butter, softened
8 oz (about 3/4 of the usual packet) cream cheese, softened
2-3 cup powdered sugar, sifted
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
Make the Cupcakes:
Preheat the oven to 350 degrees F. Line cupcake pan for 12 cupcakes.
Sift the flour, baking powder, cinnamon and salt into a bowl. Set aside.
Put the butter, milk and yogurt into a small saucepan and heat over medium heat until the butter has melted. The mixture may look a little curdled, but don't worry, it will be fine. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the sugar and eggs for 5 minutes until the batter falls from the paddle back into the bowl in thick ribbons (ribbon stage).
Beat in the orange zest and vanilla. With the mixer on low speed, add one-third of the flour and mix until just combined. Add half the milk mixture and mix until just incorporated. Add another third of the flour then mix, the rest of the milk then mix and the remaining third of flour, mixing after each additional until just combined. Do not over mix.
Divide the batter evenly between the paper liners and bake for 16-19 minutes or until a skewer inserted in the center comes our clean. Allow to cool for 10 minutes in the pan, then transfer them to a wire rack to cool completely.
Make the Frosting:
In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese until very smooth. Add the butter and beat again until very smooth. Scrape down the sides of the bowl and add the vanilla and cinnamon and beat again. Slowly add the icing sugar until you have a piping consistency.
Put the frosting into a disposable plastic piping bag, cut a small opening at the tip and pipe onto the cooled cupcakes.