Cinnamon Roll Cupcake Batter

• In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand mixer, cream together the unsalted butter, oil, and granulated sugar until smooth and light. Add the egg and vanilla extract, mixing well and scraping down the sides of the bowl to ensure everything is fully incorporated. In a separate medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Add the sour cream and mix gently until mostly incorporated, then pour in the warm milk and continue to mix until the batter is smooth and thick. Scrape down the sides of the bowl one final time to make sure all ingredients are evenly mixed.
• In a small bowl, stir together the brown sugar and cinnamon for the filling, and set aside. Line a cupcake pan with paper liners. Spoon about one tablespoon of cupcake batter into each liner, then add two teaspoons of the cinnamon-sugar mixture directly on top. Cover with another scoop of cupcake batter, spreading gently to fully cover the filling. Sprinkle a small pinch of the remaining cinnamon-sugar mixture over the top of each cupcake.
• Bake the cupcakes in a preheated 350°F (175°C) oven for about 16 minutes. The edges should be just turning golden brown, and the tops will spring back lightly when touched. You can also test doneness by inserting a toothpick into the center—if it comes out clean or with just a few crumbs, they’re ready.

Cream Cheese Frosting

• While the cupcakes are cooling, prepare the cream cheese frosting. In a large mixing bowl, beat together the softened butter and cream cheese on medium speed for 2–3 minutes until smooth and fluffy. Scrape down the bowl, then add the vanilla extract and powdered sugar. Mix on high speed for about 30 seconds, just until everything is well blended and creamy.
• To create the cinnamon swirl effect, take ½ cup of the prepared cream cheese frosting and place it in a small bowl. Stir in 1½ teaspoons of cinnamon until evenly combined, then transfer the cinnamon frosting to a piping bag.
• Lay out a large sheet of plastic wrap on a clean surface. Spoon the plain cream cheese frosting onto the center and shape it into a long log. Pipe a line of the cinnamon frosting alongside the cream cheese log. Carefully roll the plastic wrap around both frostings to form a swirl log, and twist the ends like a candy wrapper. Snip off one end of the plastic wrap log and place it into a large piping bag fitted with a wide round piping tip.
• Once the cupcakes are completely cooled, pipe the swirl frosting generously over the top, mimicking the spiral look of a cinnamon roll. These cupcakes are best enjoyed fresh on the day they’re made but can be stored in an airtight container in the refrigerator for up to 2 days.

Enjoy!