Ingredients
- 1/2 cup Butter
- 2 Eggs
- 1 1/4 cup All-Purpose Flour
- 1 1/2 tsp Baking Powder
- 1/4 tsp Salt
- 1/2 cup packed Brown Sugar
- 3/4 cup granulated Sugar
- 3/4 cup Milk
- 1 tsp Vanilla
- 5 tsp Cinnamon
Preparation
Step 1
Preheat the oven to 350 degrees and line the cupcake tins.
Now, beat together the sugars and the butter.
And beat in the eggs and vanilla:
In another bowl, sift together the flour, salt, baking soda and cinnamon:
Mix the 3/4 cup of milk into the eggsugarbutter bowl:
Pouring milk into the bowl of beaten-together sugar, eggs, and butter
And mix in the flour mixture, preferably with a whisk:
mixing in the cinnamon flour mixture
Once things are mixed (but not too much! Small lumps can remain and everything will be okay), pour the batter into paper liners about 3/4 of the way full. Bake for 20-25 minutes, or until a toothpick comes out clean.
I’m really really bad about measuring frosting, so this is all approximate:
Let about 4 ounces of cream cheese soften, and then beat together with about a quarter cup of nutella.
Once those are blended, sift in powdered sugar.
sifting powdered sugar into the creamed cream cheese and
I really don’t know how much powdered sugar I used…probably about 2-3 cups, but it is all about texture and flavor preferences. If the frosting becomes too stiff without enough powdered sugar in it, put in a teaspoon of milk, beat it in, and work from there.