For the cake:
1 cup all-purpose flour
¾ tsp. baking powder
1 tsp. ground cinnamon
1/8 tsp. salt
½ cup whole milk
4 tbsp. unsalted butter, at room temperature
2 large eggs
¾ cup plus 2 tbsp. sugar
1 tsp. grated orange zest
½ tsp. vanilla extract
For the frosting:
½ cup unsalted butter, at room temperature
8 oz. cream cheese, at room temperature
2-3 cups powdered sugar, sifted
1 tsp. vanilla extract
2 tsp. ground cinnamon
Preheat the oven to 350° F. Line a 12-cup cupcake pan with paper liners. Sift the flour, baking powder, cinnamon and salt in a small bowl. Stir milk and butter in a small saucepan over low heat just until butter melts; set aside.
In the bowl of a stand mixer, beat eggs and sugar until thick enough for the batter to fall in a heavy ribbon when the beater is lifted, about 5 minutes. Beat in orange peel and vanilla. Add the flour mixture; beat just until blended. Beat in the milk-butter mixture just until blended. Divide batter evenly between cupcake liners. Bake until a tester inserted in the center comes out clean, about 16-18 minutes. Allow to cool in pan for 5-10 minutes, then transfer to a wire rack and allow to cool completely.
To make the frosting, cream the butter and the cream cheese in the bowl of a stand mixer until very smooth. Scrape down the sides and bottom of the bowl to ensure even mixing. Add the vanilla extract and cinnamon and mix until incorporated. Slowly add the powdered sugar, and keep adding until you reach the desired consistency and sweetness. Frost cooled cupcakes.
- Adapted from the blog, Annie's Eats and A Southern Grace