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Cinnamon Chip Cupcakes




Source of Recipe


Multiply Delicious






List of Ingredients



• 1 1/2 cups white whole wheat flour
  
• 1 1/2 cups cake flour, sifted
  
• 1/2 tsp salt
  
• 1 Tbsp ground cinnamon
  
• 1 cup (2 sticks) unsalted butter, at room temperature
  
• 1 1/2 cup sugar
  
• 4 large eggs, room temperature
  
• 2 tsp pure vanilla extract
  
• 1 1/4 cup milk
  
• 2/3 cups mini cinnamon chips, plus more for sprinkling on top of cupcakes
  






Instructions



1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Sift together both flours, baking powder, cinnamon, and salt.
   
2. With an electric mixer fitter on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each. Stir cinnamon chips into batter.
   
3. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to a wire rack to cool completely before removing cupcakes. Cupcakes can be stored up to 2 days at room temperature, or frozen up to 2 months, in a airtight container.
   






Final Comments


For Vanilla Frosting:

3/4 cup unsalted butter, at room temperature

2 cups confectioners’ sugar, sifted

1/4 tsp pure vanilla extract

With an electric mixer, beat butter on medium-high speed until pale and creamy, about 2 minutes.

Reduce speed to medium. Add the confectioners’ sugar, 1/2 cup at a time, beating well after each addition and scraping down the sides of bowl as needed; after every two additions, raise speed to high and beat 10 seconds to aerate frosting, then return to medium. This process should take about 5 minutes. Frosting will be very pale and fluffy.

Add vanilla, and beat until frosting is smooth. Frosting can be refrigerated up to 10 days in an airtight container. Before using, bring to room temperature, and beat on low speed until smooth again.

To finish cupcakes, using a pastry bag fitted with tip of choice and pipe frosting on each cupcake. You can also use a knife and spread the frosting evenly among cupcake. Sprinkle tops with addtional cinnamon chips.