plum-cupcake

My partner came up with this recipe to satisfy my craving for plums and cinnamon! The cupcake and cream cheese frosting are packed with cinnamon goodness, and the cupcake is stuffed with a shot of cooked plums. They are delicious, and nobody who tried them could stop at just one!

 

While the cupcakes taste great right after you make them, they are even better the next day. The flavours really have an opportunity to develop, and if you put them in the refrigerator, the cream cheese frosting solidifies.

 

One important cooking note… make sure you bring your cream cheese and butter to room temperature before making the frosting. You will have lumps in the frosting otherwise.

cinnamon-plum-cupcake-with-frostingplum-filling-for-cupcake

Cinnamon and plum cupcakes
 
Prep time
Cook time
Total
 
If you love cinnamon, you'll love these cupcakes. The cupcake and frosting is flavoured with cinnamon. Inside each cupcake is a plum surprise!
Serves: 20-24 cupcakes
Ingredients
Cupcake base
  • 250g (1 cup) flour
  • 2 tsp of baking powder
  • 250g (1¼ cup) caster sugar
  • 3 tbsp cinnamon
  • ½ tsp bicarbonate of soda
  • 250g (2 sticks) unsalted butter, softened
  • 4 large eggs
  • ½ tsp vanilla extract
  • 3 tbp whole milk
Plum filling
  • 325g plums (about 3 large plums)
  • 4 tablespoons of water
  • 1 tablespoon sugar
  • 1 cinnamon stick
Cinnamon cream cheese frosting
  • 190g (1.5 sticks) room temperature butter
  • 75g (3/4 cup) icing / powdered sugar
  • 375g (1⅔) room temperature cream cheese
  • 2 tsp vanilla extract
  • 1.5 tbsp cinnamon
Instructions
Cupcake base: (inspired by Cupcake Jemma)
  1. Preheat the oven to 170°C. Sift the flour, baking powder, caster sugar, ground cinnamon and the bicarbonate of soda into a large bowl, add the butter and the eggs, then mix for 1 minute using an electric mixer. Combine the milk and vanilla extract, then add to the mix and beat for 20 seconds, or until well combined. Scrape down the sides of the bowl and give the mix a final blast.
  2. Line the muffin trays with paper cases and start filling them ⅔s full with batter. Bake for 20 minutes or until the cupcakes spring back when touched.
  3. Set aside to cool before stuffing with the plums and frosting. Assembling the cupcakes is easier when the base has been cooling for longer. You could even make the base the day before.
Plum filling:
  1. Cut the plums into halves, and cut each half into 4 pieces.
  2. Add the cut plums, the water, and sugar into a small saucepan.
  3. Cook on medium heat with the lid on until the plums are soft. This should take about 20 minutes. Check the water level to make sure that all the liquid hasn't cooked off, and add a tablespoon if the liquid is cooking off.
  4. Set aside to cool.
Cinnamon cream cheese frosting:
  1. Cream the room temperature butter in your electric mixer using the paddle attachment.
  2. While the butter is creaming, sift the icing sugar if it has clumps. Add the cinnamon to the icing sugar and stir it in.
  3. When the butter is light and fluffy, add the icing sugar and cinnamon mix in two batches. Beat well after each addition.
  4. Add the vanilla and mix to combine.
  5. Add the room temperature cream cheese in several small batches, mixing just until combined between each addition.
  6. You can pipe or spread immediately, or store in the refrigerator if you want a thicker consistency for spreading.
Assembling the cupcakes:
  1. Using an apple corer or knife, cut out a hole in the top of the cupcake (save the plugs if you will spread the frosting rather than pipe it). Use a small spoon to make the a hole a bit bigger so you can fit more fruit inside. Be careful to not cut all the way through to the bottom.
  2. Put a chunk or two of plum and a bit of the plum liquid into the hole.
  3. Pipe or spread the frosting on top. If you are spreading the frosting, press the cupcake plug into the hole before spreading.

filling-cupcake-with-the-cooked-plums

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