Cinnamon-Vanilla Cupcakes with Crème Fraîche Frosting
RECIPE
1 h

Cinnamon-Vanilla Cupcakes with Crème Fraîche Frosting

Jazz up vanilla cupcakes with a hidden raspberry preserve center. Swirl some tangy crème fraîche frosting on top and garnish with fragrant lavender for a final flourish. 

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Ingredients For

  • 1.50 cups
  • 1.50 tsp
  • Sel de Guérande
    Sauces & condiments
    Fleur de sel de Guérande sea salt PGI
    0.25 tsp See the article
  • 1 tsp
  • x 0.50
  • Sucre CANNE
    Sweet products
    Guadeloupe cane sugar
    1 cup See the article
  • 1 large
  • 1 tsp
  • 0.25 cup
  • 1 cup
  • x 1
  • Creme fraiche in a bowl
    Dairy products
    PDO Heavy Crème Fraîche
    12 ounces See the article
  • 6 Tbsp

For the cupcakes:

Preheat the oven to 350 degrees F. Line a muffin tin with cupcake liners.  

Whisk together the flour, baking powder, cinnamon, and salt in a medium bowl. 

Cinnamon-Vanilla Cupcakes with Crème Fraîche Frosting
  • ©BrakeThrough Media

    Cream the butter and granulated sugar on medium-high speed in the bowl of a stand mixer fitted with a paddle attachment until light and fluffy, 2 to 3 minutes. Scrape down the sides, add the egg, and mix until well blended. Add the vanilla and beat for 1 minute to combine. Remove the bowl from the mixer. 

    Cinnamon-Vanilla Cupcakes with Crème Fraîche Frosting
  • ©BrakeThrough Media

    Fold in the dry ingredients until a shaggy mixture forms. Then stir in the milk until just mixed.

    Spoon the batter into the liners about 2/3 full. Bake until a toothpick inserted in the middle of the cupcakes comes out clean, 20 about minutes. Cool the cupcakes in the tin on a wire rack for 10 minutes. Then remove the cupcakes to the wire rack and cool completely.

    Cinnamon-Vanilla Cupcakes with Crème Fraîche Frosting
  • ©BrakeThrough Media

    For the crème fraîche frosting:

    Whip the heavy cream and confectioners’ sugar to soft peaks in a clean bowl of a stand mixer fitted with the whisk attachment. Remove to a large bowl and clean the stand mixer bowl. Add the crème fraîche and lemon zest to the clean bowl and whip until thickened. Fold the whipped cream into the crème fraiche.

    Cinnamon-Vanilla Cupcakes with Crème Fraîche Frosting
  • ©BrakeThrough Media

    Put the jam into a pastry bag fitted with a small round tip. With a paring knife, cut a small plug out of the middle of each cupcake. Fill the hole with about 1 teaspoon jam. Place the plug over the jam. Swirl the crème fraîche frosting decoratively on top. Sprinkle with some lavender. 

    Cinnamon-Vanilla Cupcakes with Crème Fraîche Frosting
  • ©BrakeThrough Media

    Cheddar
    Cheddar
    Comté PDO
    Comté PDO
    See Recipe