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cinnamon cupcake with cinnamon buttercream sitting on an upside down tart pan with a glass of milk in the background

Cinnamon Cupcakes

Tara Kringlen
These cinnamon cupcakes start with a simple vanilla cupcake base infused with cinnamon flavor and then swirled with a cinnamon-sugar mixture. They bake up light and fluffy and then get topped with smooth and creamy cinnamon buttercream for a perfect hand-held treat.
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Prep Time 20 mins
Cook Time 16 mins
Total Time 36 mins
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 432 kcal

Ingredients
  

Cupcakes

  • 1 ¼ cups all-purpose flour 160 grams
  • ¾ teaspoon baking powder
  • ½ teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • ½ cup granulated sugar
  • ¼ cup brown sugar
  • 6 tablespoon unsalted butter room temperature
  • 1 egg room temperature
  • 1 teaspoon vanilla extract
  • ¾ cup milk whole or 2% will work

Cinnamon Swirl

  • 2 tablespoon granulated sugar
  • 2 teaspoon ground cinnamon

Cinnamon Buttercream

  • 3 cups powdered sugar
  • 1 cup unsalted butter room temperature
  • 1 teaspoon cinnamon
  • teaspoon kosher salt
  • 2 teaspoon vanilla extract
  • 3-4 tablespoon heavy cream you can also use milk

Instructions
 

Cupcakes

  • Preheat oven to 350 degrees and line a cupcake pan with paper liners.
  • In a medium bowl, combine flour, baking powder, cinnamon and salt. Set aside.
  • In a stand mixer or in a large bowl and a hand mixer, cream together butter and brown sugar for about 4 minutes, until light and fluffy on medium/medium high speed.
  • Add the egg, mixing well and scraping the sides of the bowl.
  • In a small bowl or pourable measuring cup, whisk together milk and vanilla. Set aside.
  • Starting with the dry ingredients, add about ⅓ to the butter mixture and beat until combined.
  • Add half of the milk and mix well. Continue alternating dry and wet ingredients, ending with the dry ingredients.
  • In a small bowl, combine the 2 tablespoons of sugar and 2 teaspoons of cinnamon.
  • Pour batter into each cupcake liner filling about ⅓ full. Sprinkle about ¼ teaspoon of cinnamon sugar over each cupcake and swirl it into the batter using a knife. Top each cupcake with the remaining batter evenly. Sprinkle another ¼ teaspoon of cinnamon sugar over each cupcake and swirl into the batter using a knife.
  • Bake for about 16 minutes or until a toothpick inserted in the middle of the cupcake comes out clean.
  • Let cool in the pan for about 5 minutes and then transfer to a wire rack to cool completely before frosting with the buttercream.

Cinnamon Buttercream

  • Using a stand mixer or mixing bowl and hand mixer, beat room temperature butter until smooth and fluffy.
  • Gradually add the powdered sugar, beating until combined.
  • Add the cinnamon, salt, vanilla and heavy cream and mix until combined, light and fluffy.

Notes

  • The cupcakes can be stored in an airtight container at room temperature for up to 2 days. Store in the refrigerator for up to 4 days. 

Nutrition

Calories: 432kcal
Keyword cinnamon, cinnamon buttercream, easy cupcakes
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