Cinnamon and Orange Cupcakes with Cinnamon Cream Cheese Frosting

Now that it's Autumn, I feel it is my duty to provide you with cinnamon cupcakes... even if it's Spring where you are. That's just the kind of person I am.

Cinnamon and Orange Cupcakes with Cinnamon Cream Cheese Frosting
slightly adapted from Annie's Eats
Makes 12

For the Cupcakes:
1 cup cake flour
3/4 teaspoon baking powder
1 teaspoon ground cinnamon
1/8 teaspoon fine sea salt
1/4 cup full-cream milk
1/4 cup Greek yoghurt
60g unsalted butter, softened
2 eggs
180g caster sugar
Finely grated zest of 1 orange
1 teaspoon vanilla extract

For the Frosting:
115g unsalted butter, softened
250g cream cheese, softened
2-3 cup icing sugar, sifted
1 teaspoon vanilla extract
2 teaspoons ground cinnamon

Make the Cupcakes:
Preheat the oven to 180 degrees C. and line a 12-hole cupcake pan with paper liners

Sift the flour, baking powder, cinnamon and salt into a bowl. Set aside.

Put the butter, milk and yoghurt into a small saucepan and heat over medium heat until the butter has melted. The mixture may look a little curdled, but don't worry, it will be fine. Set aside.

In the bowl of an electric mixer fitted with  the paddle attachment, beat the sugar and eggs for 5 minutes until the batter falls from the paddle back into the bowl in thick ribbons (ribbon stage). Beat in the orange zest and vanilla. With the mixer on low speed, add one-third of the flour and mix until just combined. Add half the milk mixture and mix until just incorporated. Add another third of the flour then mix, the rest of the milk then mix and the remaining third of flour, mixing after each additional until just combined. Do not over mix.

Divide the batter evenly between the paper liners and bake for 16-18 minutes or until a skewer inserted in the centre comes our clean. Allow to cool for 10 minutes in the pan, then transfer them to a wire rack to cool completely.

Make the Frosting: 
In the bowl of an electric mixer fitted with  the paddle attachment, beat the cream cheese until very smooth. Add the butter and beat again until very smooth. Scrape down the sides of the bowl and add the vanilla and cinnamon and beat again. Slowly add the icing sugar until you have a piping consistency.

Put the frosting into a disposable plastic piping bag, cut a 1cm opening at the tip and pipe onto the cooled cupcakes.