Cinnamon Cakes

Ingredients

• 0.5 cup Unsalted butter, softened (Approximately 113g)
• 1 cup Granulated sugar (Approximately 200g)
• 2 whole Large eggs
• 0.5 cup Milk (Approximately 120ml)
• 1.25 cups All-purpose flour (Approximately 150g)
• 2.5 teaspoons Baking powder (Approximately 10g)
• 1 tablespoon Ground cinnamon (Approximately 8g)

Instructions

1. 1Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease and flour individual cake tins thoroughly.
2. 2In a medium bowl, whisk together the all-purpose flour, baking powder, and ground cinnamon until well combined. Set aside.
3. 3In a large bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar on medium speed until light and fluffy, about 2-3 minutes.
4. 4Beat in the large eggs one at a time, mixing well after each addition until fully incorporated and the mixture is smooth.
5. 5Gradually add the dry ingredient mixture (from Step 2) to the wet mixture in three additions, alternating with the milk in two additions. Begin and end with the dry ingredients. Mix on low speed until just combined after each addition, being careful not to overmix.
6. 6Divide the batter evenly among the prepared individual cake tins or muffin cups, filling each about two-thirds full. Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cake comes out clean.
7. 7Let the cakes cool in their tins for 5 minutes before carefully transferring them to a wire rack to cool completely.