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.
- 1.50 cups
- 1.50 tsp
Sauces & condimentsFleur de sel de Guérande sea salt PGI0.25 tsp •See the article
- 1 tsp
- x 0.50
Sweet productsGuadeloupe cane sugar1 cup •See the article
- 1 large
- 1 tsp
- 0.25 cup
- 1 cup
- x 1
Dairy productsPDO Heavy Crème Fraîche12 ounces •See the article
- 6 Tbsp
For the cupcakes:
Preheat the oven to 350 degrees F. Line a muffin tin with cupcake liners.
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.
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.
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.
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.