Cinnamon Chip Cupcakes

A no fun weekend in the household.  “S” has a stomach bug.  We aren’t sure if it’s food poisoning or a stomach bug.  He is keeping a safe distance from all of us here in the house just in case it is indeed a stomach bug.  We are all hoping it will pass, me especially.  I do have to admit having a sick husband is like having another child in the house.  I’m sure many women out there can relate?  Maybe?  Or is it just my husband?  I know one thing my husband is so dramatic when he is sick.  Don’t get me wrong I feel bad for him but I lived with hugging the toilet my whole pregnancy.  I’m mean pretty much my whole pregnancy.  Up to about 32 weeks I was sick and then the last 5 weeks after I was on bed rest.  I remember when we were vacationing in SF and Napa right around my 6 and 7the weeks of being pregnant and I was completely unable to leave the hotel room for about 2 days.  Not at any point did I complain.  I knew it came with being pregnant.  It’s been a day in half and you would have thought he was on his death bed.  Wow the differences!  Since “S” is sick that means I have been super busy mommy with the girls.  It’s been fun though.  They have a little bit of a runny nose but you would never know based off their energy level. 

Today during the girls nap I decided to make these cinnamon chip cupcakes.  It’s been awhile since I made my last batch of cupcakes so I thought it was time.  I also had cinnamon chips and as I have mentioned before I love cinnamon so I thought a cinnamon cupcake sounded like a good idea.  Plus it made the house smell delicious.  I love that when you bake something and it fills the house with the most pleasant smell.  Don’t you?  Now these treats could be enjoyed with or without frosting.  You could several different things if you want frosting too.  You can do a regular vanilla frosting (as included below) or you could do a cinnamon frosting.  I’ll let you decide.  I ended up just using a vanilla frosting and sprinkling cinnamon chips on top.  

Wish me luck with the rest of the weekend with a sick household. I’m keeping my fingers crossed I stay germ free.  Have a wonderful weekend everyone!

Cinnamon Chip Cupcakes

Print Recipe

1 1/2 cups white whole wheat flour

1 1/2 cups cake flour, sifted

1 Tbsp baking powder

1/t 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:

Preheat oven to 350 degrees.  Line standard muffin tins with paper liners.  Sift together both flours, baking powder, cinnamon, and salt.

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.

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.

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.

and….Enjoy!