Cinnamon Swirl Cupcakes

If you don’t like chocolate, but loooove sugar, this cupcakes are sure to satisfy your sweet tooth.  A good friend of mine hates chocolate (EEK!!) but loves cinnamon.

First, make a standard yellow cake mix, but add 1 teaspoon of ground cinnamon to the batter when mixing up.  The cream cheese mixture consists of 8 oz softened cream cheese, 1 egg, 1/3 cup sugar, and 1 teaspoon cinnamon.

Using an ice cream scoop as a measure, evenly distribute into cupcake liners.  I used a decorating bag for the cream cheese mixture.  Cut a small slit in the bottom, and pipe into each cupcake.

Bake at 350 degrees for about 24 minutes, or until the tops of the cupcakes are a very light brown.  Cool completely on cooling racks before icing.

Personally, I love adding a garnish to my cupcakes, it makes me feel like it’s just giving it just a little extra to the taste and appearance.  Here, I’ve mixed 1/4 cup sugar and 1 teaspoon cinnamon.

Here they are, covered with cream cheese icing and garnished with the cinnamon/sugar mixture.  I also made some of the mini-cupcakes of the same recipe, just with smaller amounts of batter and cream cheese in the middle when baking.

First bite.  I couldn’t resist.  I could hear the cinnamon/sugar mixture on top calling my name, taunting me.  That’s just not fair.  But, all was forgiven once the tempting little cupcake was devoured.


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