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Vanilla Cupcakes with Cinnamon Buttercream

Ingredients

For the cupcakes:

  • 1 3/4 cups cake flour not self-rising
  • 1 1/4 cups unbleached all-purpose flour
  • 2 cups sugar
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 1 cup 2 sticks unsalted butter, cut into 1-inch cubes
  • 4 large eggs
  • 1 cup whole milk
  • 1 teaspoon pure vanilla extract

For the buttercream:

  • 1 cup butter softened
  • 4 cups powdered sugar sifted
  • 3 – 4 tablespoons milk
  • 1 teaspoon vanilla
  • 1 teaspoon ground cinnamon

Instructions

To make the cupcakes:

  1. Preheat oven to 325 degrees. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.
  2. In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.
  3. Divide batter evenly among liners, filling about 2/3 full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
  4. Transfer to a wire rack to cool completely. Repeat process with remaining batter.

To make the buttercream:

  1. Beat butter until light and fluffy. Add sugar a 1/2 cup at a time until completely incorporated, adding up to 4 tablespoons of milk when the icing gets to thick. Add vanilla and cinnamon and beat until just combined.