# What You’ll Need:
→ Cupcake Batter
01 - 1 1/2 cups all-purpose flour
02 - 1 1/2 teaspoons baking powder
03 - 1/4 teaspoon salt
04 - 1/2 cup unsalted butter, softened
05 - 3/4 cup granulated sugar
06 - 2 large eggs, room temperature
07 - 1 teaspoon vanilla extract
08 - 3/4 cup ricotta cheese
09 - 1/3 cup whole milk
→ Cinnamon Swirl
10 - 1/3 cup light brown sugar, packed
11 - 1 1/2 teaspoons ground cinnamon
12 - 2 tablespoons unsalted butter, melted
→ Topping (optional)
13 - 1/2 cup powdered sugar
14 - 1 to 2 tablespoons milk
15 - Pinch cinnamon
# How-To:
01 - Preheat oven to 350°F and line a muffin tin with paper liners.
02 - Whisk flour, baking powder, and salt together in a medium bowl.
03 - Beat softened butter and granulated sugar until light and fluffy using an electric mixer, about 2 to 3 minutes.
04 - Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
05 - Mix in the ricotta cheese until fully incorporated.
06 - Gradually add dry ingredients to the butter mixture, alternating with milk, beginning and ending with flour. Mix until just combined.
07 - Stir brown sugar, ground cinnamon, and melted butter together in a small bowl until uniform.
08 - Spoon 1 tablespoon batter into each cupcake liner. Add 1 teaspoon cinnamon swirl mixture, then cover with remaining batter. Drop another 1/2 teaspoon swirl on top, and use a toothpick to gently swirl.
09 - Bake for 20 to 22 minutes or until a toothpick inserted in the center comes out clean.
10 - Let cupcakes cool in tin for 5 minutes, then transfer to a wire rack to cool completely.
11 - Combine powdered sugar, milk, and cinnamon until smooth. Drizzle over cooled cupcakes as desired.
