Cinnamon-Vanilla Cupcakes with Crème Fraîche Frosting

Name: Cinnamon-Vanilla Cupcakes with Crème Fraîche Frosting
Cook time: 1 h
Yield: 4
Ingredients: For the Cupcake Batter; 1.50 cups All-Purpose Flour; 1.50 tsp Baking Powder; 0.25 tsp Fleur de sel de Guérande sea salt PGI; 1.00 tsp Ground Cinnamon; 0.50 cup Milk, at room temperature; 1.00 cup Guadeloupe cane sugar; 1.00 large Egg; 1.00 tsp Vanilla Extract; 0.25 cup Raspberry preserves (such as Bonne Maman); For the Crème Fraîche Frosting; 1.00 cup Heavy Cream; x 1.00 Lemon Zested; 12.00 ounces PDO Heavy Crème Fraîche; 6.00 Tbsp Confectioners Sugar; Dried Lavender

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.

Dessert

Breakfast

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Ingredients For

For the Cupcake Batter
All-Purpose Flour 1.50 cups
Baking Powder 1.50 tsp
Sauces & condiments

Fleur de sel de Guérande sea salt PGI

0.25 tsp •See the article
Ground Cinnamon 1 tsp
Milk, at room temperature x 0.50
Sweet products

Guadeloupe cane sugar

1 cup •See the article
Egg 1 large
Vanilla Extract 1 tsp
Raspberry preserves (such as Bonne Maman) 0.25 cup
For the Crème Fraîche Frosting
Heavy Cream 1 cup
Lemon Zested x 1
Dairy products

PDO Heavy Crème Fraîche

12 ounces •See the article
Confectioners Sugar 6 Tbsp
Dried Lavender

Where to find

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.

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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.

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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.

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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.

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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.