Snacks | Special Occasions

Cinnamon Swirl Cupcakes with Cream Cheese Icing

Breakfast in bed for mum needs to be with one hand! She needs the other hand for tea or a magazine. These cupcakes are a decadent breakfast for special occasions or a beautiful sweet treat to celebrate a party or simply for morning or afternoon tea.

prep time
cooking time
Recipe by Christie Connelly


Cupcake ingredients:

1 1/4 cup plain flour

4 tablespoons white sugar

2 teaspoons baking powder

1/2 teaspoon salt

125ml (1/2 cup) Vitasoy Soy Milky Regular

1 large egg

1 teaspoon pure vanilla extract

100g unsalted butter, melted and cooled slightly

3 tablespoons brown sugar

1.5 teaspoons ground cinnamon


Icing ingredients:

50g (1/4 cup) cream cheese, softened

25g unsalted butter, softened

1 tablespoon Vitasoy Soy Milky Regular

1/2 teaspoon pure vanilla extract


  1. Heat oven to 180C. Grease 8 holes of a cupcake tray or use a silicon cupcake tray.
  2. Combine the flour, white sugar, baking powder and salt in a large bowl. Whisk to combine. In another bowl, whisk together the Vitasoy Soy Milky Regular, egg and vanilla. Whisk in the melted butter and pour into the dry ingredients.
  3. Mix together the brown sugar and cinnamon in a small bowl and sprinkle over the batter. Stir a few time to swirl through but not fully combine. Scoop into cupcake moulds and bake for 18 minutes. Remove and cool on a wire rack.
  4. Meanwhile, make the icing. Place the cream cheese and butter into a bowl and whisk until smooth. Add the Vitasoy Soy Milky Regular and vanilla and whisk again. Add the sifted icing sugar and whisk until smooth and a thick spreading consistency. Add food colouring 1 drop at a time and stir to desired shade of pink. Spread the icing onto the cupcakes with a spatula or simply dip the tops and twist for a rustic finish.