Ingredients:

  • 15.25 oz Premium Yellow Cake Mix
  • 3 Large Eggs
  • 0.5 cup Unsalted Butter, melted and cooled
  • 1 cup Full-fat Sour Cream
  • 1 tsp Vanilla Bean Paste
  • 0.5 cup Light Brown Sugar, packed
  • 1.5 tbsp Ground Korintje Cinnamon
  • 2 tbsp Unsalted Butter, melted
  • 1 tbsp All-purpose Flour
  • 8 oz Full-fat Brick Cream Cheese, softened
  • 0.5 cup Unsalted Butter, softened
  • 3 cups Powdered Sugar, sifted
  • 1 tsp Heavy Cream

Instructions:

  1. Preparing the Spiced Base: Whisk the 15.25 oz Premium Yellow Cake Mix, 3 Large Eggs, 0.5 cup melted butter, 1 cup sour cream, and 1 tsp vanilla bean paste together. Note: Mix only until the streaks of flour disappear to keep the texture light.
  2. Crafting the Cinnamon Paste: In a small bowl, combine 0.5 cup light brown sugar, 1.5 tbsp cinnamon, 2 tbsp melted butter, and 1 tbsp flour. Mix until it looks like wet sand.
  3. Layering the Cupcake Tins: Drop one tablespoon of the cake batter into each lined muffin cup. Ensure the bottom is fully covered.
  4. Adding the Spice Core: Place one teaspoon of the cinnamon mixture directly onto the center of the batter in each cup.
  5. Final Batter Topping: Cover the cinnamon with the remaining cake batter, filling each liner about two thirds full.
  6. Executing the Swirl: Insert a toothpick into the batter and move it in a figure eight motion three times. Stop before the colors blend completely.
  7. The Golden Bake: Bake at 350°F for 20 minutes until the tops spring back when lightly pressed.
  8. Whipping the Velvet Frosting: Beat the 8 oz cream cheese and 0.5 cup softened butter until smooth. Slowly add 3 cups sifted powdered sugar and 1 tsp heavy cream. Whisk until the frosting is stiff but spreadable.
  9. The Cooling Phase: Let the cupcakes sit in the tin for 5 minutes, then move them to a wire rack. Wait until they are completely cold before frosting.
  10. The Final Flourish: Pipe or swirl the frosting onto each cupcake. If you have leftover cinnamon sugar, give them a tiny sprinkle on top.