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Ingredients
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- 2 cups all-purpose flour
- ½ cup granulated sugar
- 1 Tablespoon baking powder
- ½ teaspoon salt
- 1 cup milk
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla
- 6 ounces cream cheese room temperature
- ⅓ cup powdered sugar
- ½ cup butter cold
- ½ cup powdered sugar
- ½ cup all-purpose flour
Instructions
- Preheat the oven to 425 degrees Fahrenheit. Line muffin pan with liners or spray with non-stick spray. Set aside.
- In a large mixing bowl, mix together the milk, vegetable oil, eggs, and vanilla.
- In another bowl, combine flour, sugar, baking powder, and salt. Slowly mix into the wet batter until combined.
- In a medium mixing bowl, add the cream cheese swirl ingredients and mix with a hand mixer until creamy.
- In another medium-sized mixing bowl, add the topping ingredients and mix together until well combined. The mixture should be crumbly.
- Fill the prepared muffin tin about ½ full with the muffin batter. Add 1 Tablespoon of the cream cheese swirl to each cup cake tin. Then fill the tins so they are ⅔ full with the remaining batter. Take a toothpick and swirl the cream cheese mixture into the batter on each cupcake. Then sprinkle the topping over each cupcake.
- Bake at 425 degrees Fahrenheit for 5 minutes, then reduce the oven temperature to 350 degrees Fahrenheit and finish baking for about 15-20 minutes.
Notes
Make sure the cream cheese is at room temperature for easy mixing.
Feel free to add fruit or nuts to the batter for extra flavor.
Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 8g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg