Ingredients
Equipment
Method
Preheat and Prep
- Preheat oven to 350 degrees Fahrenheit. Line a standard muffin tin with paper liners.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt.
- In a separate bowl, whisk the eggs, milk, melted butter, and vanilla extract until smooth. Slowly pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Scoop the batter into the prepared muffin liners, filling each about two-thirds full. Bake for 18 to 22 minutes or until a toothpick inserted into the center comes out clean. Let them cool completely on a wire rack.
- While the cupcakes cool, beat the softened cream cheese with powdered sugar and cinnamon until creamy. Use a small knife to core out the center of each cupcake and pipe or spoon in the cream cheese mixture.
- Top each cupcake with a swirl of vanilla frosting or whipped topping. While the frosting is still wet, generously sprinkle the purple, green, and gold sanding sugars in sections.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. For freezing, freeze unfrosted cupcakes for up to 3 months. Thaw and frost before serving. Optional: Hide a small plastic baby in one cupcake after baking for tradition.
