The Winner Is: Cinnamon Swirl Cupcake

This was the first cupcake featured in Cupcake Spotlight, so it does feel right that it is the winner.

2 c. cake flour
2 tsp. baking powder
1/2 tsp. salt
1/2 c. butter, room temperature
1 c. sugar
3 large eggs
3/4 c. whole milk
2 tsp. vanilla
2 tsp. cinnamon

Sift together flour, baking powder, salt, cinnamon; set aside.  In a large bowl cream together butter, sugar, and eggs.  Add milk and vanilla.  Slowly add the dry ingredients. 

Preheat the oven to 350 degrees.  Line a muffin pan with paper cups.  Fill each cup about 2/3 full.  Bake for 18 to 21 minutes.  Test with a toothpick, if it comes out clean, it's done.  Allow to cool.

Frosting

8 oz. cream cheese, softened
1/4 c. butter, softened
2 c. powder sugar
1 tsp.vanilla
1/4 tsp. cinnamon

Combine all the ingredients, until smooth and fluffy.

Caramel Drizzle

1/4 c. butter
1/4 c. brown sugar
2 tbsp. milk
1 c. powder sugar
1/2 tsp. vanilla
1/2 tsp. cinnamon
pinch of salt

Melt butter until light brown and add sugar. Stir until dissolved and just comes to a bubble.  Remove from heat, add milk, powder sugar, vanilla, and cinnamon.  Whisk until smooth.  Allow to cool a bit, drizzle over frosted cupcakes.