Yellow cupcakes with cinnamon-sugar swirls throughout and a sugary streusel on top. These cupcakes are drizzled with a cream cheese glaze.
Preheat the oven to 350 degrees F. Line two muffin tins with liners and set aside.
In a separate bowl, combine the lightly beaten eggs, buttermilk, vegetable oil, sour cream, and vanilla extract. Mix.
Combine the brown sugar and cinnamon in a small bowl. Stir until combined.
Spoon the cupcake mixture into the bottom of the cupcake liners about 1/4th the way full. Spoon the cinnamon-sugar swirl on top and swirl together with a toothpick or fork. Fill up to 3/4ths the way full on the cupcake liner with more cupcake batter. Again spoon the cinnamon-sugar swirl on top and swirl together. The cupcake batter and filling should exactly fill 24 cupcake cavities
Combine all the ingredients in a food processor or blender and pulse until the mixture is crumbly. Sprinkle even amounts on top of the cupcakes
Combine the cream cheese and butter. Using hand mixers or a stand mixer, beat until smooth. Add in the powdered sugar, vanilla, and a pinch of salt. Mix. Add in a tablespoon of heavy cream or milk until the consistency you desired is reached.
If you don’t have buttermilk, combine 1 cup of milk with 1 tbsp. white vinegar in a separate cup and let sit for 5 minutes and then add to mixture.