Mini Cinnamon Cakes

Ingredients

• 1/2 cup butter, softened
• 1/2 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup milk

Directions

1. Preheat oven to 350°F. Grease a 12-cup mini muffin tin.
2. In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating after each addition. Add the vanilla extract and mix until combined.
3. In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
4. Add the milk and mix until just combined. Do not over mix.
5. Fill each muffin cup with 1 tablespoon of batter. Bake for 10-12 minutes, or until a toothpick inserted in the center comes out clean.
6. Let cool for 5 minutes in the tin before transferring to a wire rack to cool completely.

Interesting Facts

• The mini muffin tin is the key to making these mini cakes since it allows you to make perfectly portioned mini cakes.
• These mini cakes can be stored in an airtight container for up to 3 days.
• You can also use a mini cupcake pan for this recipe.