Instructions:
Prepare the cupcakes:
- Preheat the oven to 180°C (350°F) and place cupcake liners in a muffin tin.
- In a large bowl, sift together the flour, baking powder, and salt.
- In another bowl, beat the butter with the sugar until the mixture becomes creamy and light.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Alternate adding the dry ingredients with the milk, beginning and ending with the dry ingredients. Mix until well combined.
- Fill the cupcake liners about 2/3 full with the batter.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely on a wire rack.
Prepare the cream filling:
- In a cold bowl, beat the heavy cream with powdered sugar and vanilla extract until soft peaks form.
- In another bowl, beat the cream cheese until smooth and creamy.
- Gently fold the whipped cream into the cream cheese mixture until well combined and smooth.
Prepare the cinnamon-sugar topping:
- In a small bowl, mix the sugar and cinnamon together.
Assemble the cupcakes:
- Once the cupcakes have cooled, use a knife or a cupcake corer to make a small hole in the center of each cupcake.
- Fill the hole with the cream filling.
- Place the top of the cupcake back on and press gently to fit.
- Generously sprinkle the cinnamon-sugar mixture over the cupcakes.
Preparation time:
- 15 minutes of prep.
- 20 minutes of baking.
- Total: About 1 hour, including cooling time.
Yields: This recipe makes about 12 cupcakes.