Cinnamon Swirl Cupcakes

• 10 tbsp (1 1/4 sticks) unsalted butter, softened
• 1/3 cup firmly packed light brown sugar
• 1 tbsp ground cinnamon
• 2 tsp unsweetened cocoa powder
• 1 cup granulated sugar
• 2 None eggs
• 3/4 cup flour
• 1 cup self-rising flour
• 1/2 cup buttermilk
• None None FOR THE CREAM CHEESE FROSTING
• 4 tbsp (1/2 stick) unsalted butter, softened
• 6 oz cream cheese, softened
• 3 cups powdered sugar
• 2 tsp cinnamon sugar, for sprinkling

1. Melt 2 tbsp of the butter in small saucepan. Remove from heat. Stir in brown sugar, ground cinnamon and cocoa. Cool.
2. Preheat the oven to 350u0b0F. Line 12-cup muffin pan with paper liners.
3. Beat remaining 8 tbsp (1 stick) butter, granulated sugar, eggs, sifted flours and buttermilk in large bowl with electric mixer on low speed until ingredients are combined. Increase speed to medium; beat until mixture is pale. Fold in brown sugar mixture, for marbled effect. Divide mixture into muffin cups.
4. Bake for 25 mins until toothpick inserted into center comes out clean. Cool in pan 10 mins. Remove from pan; completely on wire rack.
5. Meanwhile, for the frosting, beat butter and cream cheese in medium bowl with electric mixer until light and fluffy. Gradually beat in sifted powdered sugar. Spread frosting on cupcakes; sprinkle with cinnamon sugar.

unsalted butter, brown sugar, ground cinnamon, cocoa, sugar, eggs, flour, flour, buttermilk, cream cheese, unsalted butter, cream cheese, powdered sugar, cinnamon sugar

Taken from recipes-plus.com/api/v2.0/recipes/30407 (may not work)