Cinnamon Graham Cupcakes with Mixed Berry Filling and Swiss Meringue

Cinnamon Graham Cupcakes
This recipe made 9 which I realize is an odd yield, but that's what happened, sooooo.... Yeah.

Printable Recipe

3/4 c (105 g) flour
1/4 c (35 g) whole wheat flour
2 Tbsp cornstarch
3/4 c ( g) brown sugar
3/4 tsp baking soda
3/8 tsp baking powder
1/2 tsp salt
3/4 tsp cinnamon
1/4 tsp nutmeg
1 egg, room temp
3/8 c (90 ml) warm water
3/8 c (90 ml) buttermilk
1 Tbsp oil
1/2 tsp vanilla

Preheat the oven to 325F (160C) and prepare one cupcake tin with cupcake liners. Set aside.

Whisk together the flours, cornstarch, brown sugar, baking soda, baking powder, salt, cinnamon and nutmeg in a large bowl. After combining thoroughly, make a well in the center and add all of the remaining ingredients. Whisk just until smooth.

Portion batter into the pan, filling cups 2/3rds full and bake 18-20 minutes, until a toothpick inserted in one comes out with only a few crumbs attached. Cool, in pan, on a rack for 5 minutes, then remove from the pan and allow to cool completely on the rack before filling and frosting.

Mixed Berry Filling
The exact ingredients and ratios for the filling aren't terribly important. Use the fruit you have in the quantity you like and cook until thick.

2 handfuls of blueberries, fresh or frozen
2 handfuls of raspberries, fresh or frozen
2 Tbsp sugar

Combine all ingredients in a small pan and cook, stirring occasionally, over medium-low heat until reduced and thick. Press through a strainer to remove seeds, if desired. Let cool.

Swiss Meringue

3 egg whites
3/8 c sugar
1 tsp vanilla

Heat a pot of water to a simmer.

Meanwhile, whisk together the egg whites and sugar in a bowl large enough to sit over the top of the pot of simmering water (like a double boiler). Once the water has come to temp, reduce the heat to medium-low and set the bowl containing the egg whites and sugar on top. Whisk constantly until the sugar is dissolved and the mixture is quite warm.

Remove from heat and beat on high speed until cooled to room temp, about 10 minutes. Beat in the vanilla and frost cupcakes immediately.


Core the cooled cupcakes by cutting a circle (about 1" in diameter) on the top of the cupcake with a sharp knife. Cut straight down as deep as you like and use a spoon to help gently scoop out the core. Carefully trim part of the core off and discard (ie: eat) the bottom part, reserving the top. Fill the cupcake with a scoop of the filling mixture and top with the reserved piece of cupcake, pressing gently to seal. Repeat for all cupcakes, then frost as desired.