Ingredients
For the Cake:2 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 1/2 sticks unsalted butter, softened
1 1/2 cups sugar
2 eggs
2 tsp vanilla
1 1/4 cups buttermilk
For the Cinnamon Sugar Swirl:
1/2 stick unsalted butter, melted
1/4 cup light brown sugar, packed
1 Tbsp sugar
1 tsp cinnamon
For the Streusel topping:
3/4 cup all-purpose flour
1 stick unsalted butter, softened
1/2 cup light brown sugar, packed
1 tsp cinnamon
Instructions:
Preheat oven to 350 degrees and line muffin pans with cupcake liners.In medium bowl combine flour, baking powder and salt. Whisk until well combined.
In bowl of stand mixer beat butter and sugar on medium until combined, scraping sides of bowl as necessary.
Add eggs one at a time, beating well after each addition.
Add the vanilla and mix.
Add the flour mixture and buttermilk alternating and scraping sides of bowl as necessary.
Scoop about 1 Tbsp batter into the bottom of each cupcake liner.
Add a little bit of the Cinnamon-Sugar on top and swirl with a toothpick.
Add another Tbsp of batter on top and some more Cinnamon-Sugar and swirl again with a toothpick.
Combine all the Streusel ingredients in a bowl and blend with a pastry cutter.
Sprinkle Streusel bits on top of cupcakes.
Bake for 20-22 minutes or until toothpick inserted in center comes out clean.
Let cupcakes cool in pans for 5 minutes, then remove to wire racks to finish cooling.
Once cupcakes are completely cool drizzle the Glaze over top.
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