Ingredients
Scale
- 1/4 cup oil
- 3 tbsp unsalted butter (room temperature)
- 3/4 cup sugar
- 1 large egg (room temperature)
- 1 tsp vanilla extract
- 1 1/2 cup sifted cake flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/4 cup sour cream (room temperature)
- 1/4 cup milk
- 6 tbsp brown sugar (for the cinnamon swirl)
- 5 tsp cinnamon (for the cinnamon swirl)
- 8 oz cream cheese (for frosting)
- 8 oz butter (for frosting)
- 2 cups confectioners' sugar (for frosting)
- 1 tsp vanilla extract (for frosting)
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a mixing bowl, beat together oil, room temperature butter, and sugar until light and fluffy.
- Add in the egg and vanilla extract; mix thoroughly.
- Gradually sift in cake flour along with baking powder, baking soda, and salt; mix until just combined.
- Fold in sour cream and milk until smooth.
- In a separate bowl, mix brown sugar and cinnamon for the swirl.
- Fill each cupcake liner halfway with batter, sprinkle with cinnamon mixture, then add more batter on top.
- Bake for approximately 16 minutes or until a toothpick comes out clean.
- Let cool for five minutes before transferring to a cooling rack.
- For frosting: beat softened cream cheese and butter until creamy; gradually add confectioners' sugar and vanilla until smooth.
- Frost cooled cupcakes generously.
- Prep Time: 20 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 291
- Sugar: 22g
- Sodium: 170mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 40mg