Ingredients:

  • 1 ½ cups All-Purpose Flour (180 g)
  • 1 ½ tsp Baking Powder (8 g)
  • ½ tsp Fine Sea Salt (3 g)
  • ½ cup Unsalted Butter, softened (115 g)
  • ½ cup Granulated Sugar (100 g)
  • ¼ cup Light Brown Sugar, packed (50 g)
  • 2 large Eggs, separated
  • 1 tsp Vanilla Extract (5 ml)
  • ½ cup Buttermilk (120 ml)
  • ½ cup Light Brown Sugar, packed (100 g, for swirl)
  • 1 ½ Tbsp Ground Cinnamon (7 g, good quality, for swirl)
  • 3 Tbsp Unsalted Butter, melted (45 g, for swirl)
  • 4 oz Cream Cheese, full fat, softened (115 g, for frosting)
  • ¼ cup Unsalted Butter, softened (57 g, for frosting)
  • 2 ½ cups Powdered Sugar, sifted (300 g, for frosting)
  • 1 tsp Vanilla Extract (5 ml, for frosting)
  • 1–2 tsp Milk/Cream (5–10 ml, as needed for consistency)

Instructions:

  1. Preheat the oven to 175°C (350°F). Line the muffin tin with 12 paper liners.
  2. Whisk together the flour, baking powder, and salt in a medium bowl (Dry Mix). Set aside.
  3. In the bowl of your stand mixer, cream the softened butter, granulated sugar, and brown sugar until light and fluffy (about 3 minutes). Scrape down the bowl.
  4. Add the egg whites and egg yolks one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. With the mixer on low speed, alternately add the dry ingredients and the buttermilk in three additions, beginning and ending with the dry ingredients. Mix only until barely combined; do not overmix.
  6. Prepare the Swirl: In a separate small bowl, combine the melted butter, brown sugar (swirl), and cinnamon (swirl) until it forms a thick, paste-like mixture.
  7. Spoon approximately 1 tablespoon of cupcake batter into the base of each lined cup.
  8. Place 1 teaspoon of the cinnamon swirl mixture directly onto the centre of the batter in each cup.
  9. Top the swirl mixture with another 1–2 tablespoons of the remaining cupcake batter, covering the cinnamon filling completely. The cups should be about two-thirds full.
  10. Bake for 20–22 minutes. Test for doneness by inserting a toothpick into the centre (avoiding the deep swirl area); it should come out clean.
  11. Allow the cupcakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. They must be completely cold before frosting.
  12. For the Frosting: Using an electric mixer, beat the softened cream cheese and butter until perfectly smooth and lump-free (about 2 minutes).
  13. Gradually add the sifted powdered sugar, one cup at a time, mixing on low speed.
  14. Add the vanilla extract. If the frosting seems too stiff, add the milk/cream until the desired spreadable consistency is reached.
  15. Pipe or spread the frosting generously onto the cooled Cinnamon Roll Cupcakes.