Lowen Cakes

Key Ingredients You’ll Need

• Unsalted butter – For richness in both the cupcake and the cinnamon swirl
• Brown sugar + cinnamon – The classic swirl duo
• Cream cheese – Makes a dreamy glaze with a little tang
• Vanilla extract – Deepens the warm, cozy flavors
• All-purpose flour + baking powder – A tender cupcake crumb without needing yeast
• Whole milk – Adds softness to the batter

Tips for Perfect Cinnamon Roll Cakes

Don’t over-swirl the filling, just enough to create a ripple without sinking it

Use a thick batter to hold the swirl in place

Add a dot of cinnamon filling on top before baking for gooey visual flair

Make sure cakes are fully cool before glazing to avoid melting, or don’t for a melted glaze

Serve slightly warm for peak gooey magic

FAQ

Can I use this recipe to make a small cake or loaf?
Yes! Bake in a small loaf pan or double for a 6-inch round cake.

Can I add nuts?
Absolutely—chopped toasted pecans or walnuts would be delish.

Can I make this ahead?
Bake the cupcakes a day ahead and glaze before serving. Store in the fridge and let them come to room temp before eating.

🧊 Storage Tips

• Store cupcakes in an airtight container in the fridge for up to 3 days.
• Bring to room temperature before serving for best texture.
• You can freeze unglazed cupcakes and thaw them before adding glaze.

Ingredients

FOr the Mini Cake Batter

• 75g unsalted butter, softened (⅓ cup)
• 85g granulated sugar (7 tbsp)
• 1 large egg
• 1 tsp vanilla extract
• 75ml whole milk (5 tbsp)
• 105g all-purpose flour (¾ cup + 1 tbsp)
• ½ tsp baking powder
• Pinch of salt
• Optional: ⅛ tsp ground cinnamon for extra warmth

For the Cinnamon Swirl Filling

• 40g light brown sugar (3 tbsp, packed)
• 1 tsp cinnamon
• 20g unsalted butter, melted (1½ tbsp)
• Pinch of salt

For the Cream Cheese Glaze

• 60g cream cheese, softened (2 oz)
• 20g unsalted butter, softened (1½ tbsp)
• 60–70g powdered sugar (½ to ⅔ cup)
• ½ tsp vanilla extract
• 1–2 tbsp milk (for drizzling consistency)
• Pinch of salt

Directions

1. Preheat oven to 175°C (350°F).
   • Line a muffin tin with 6 cupcake liners.
2. Make the cupcake batter:
   • Cream butter and sugar until light and fluffy. Add egg and vanilla; beat until smooth. Stir in milk. In a separate bowl, whisk flour, baking powder, salt, and optional cinnamon. Add dry to wet and mix until just combined.
3. Make the swirl filling:
   • Combine brown sugar, cinnamon, melted butter, and salt into a thick, grainy paste.
4. Assemble:
   • Spoon 1 tbsp batter into each liner.
   • Add a heaping teaspoon of cinnamon filling in the center.
   • Cover with more batter until ~¾ full.
   • Drop a small dot of cinnamon filling on top and swirl just the surface with a toothpick.
5. Bake for 18–22 minutes, or until a toothpick (inserted near the edge, not center) comes out clean.
6. Cool completely on a wire rack.
7. Make the glaze:
   • Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and enough milk to reach a pourable consistency. Drizzle generously over cooled cupcakes.

Notes

Test bake 1 cookie first to check your oven’s bake time and texture