Cinnamon Cupcakes

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These cinnamon cupcakes are a perfect fall cupcake. They have a super soft and moist cinnamon cupcake and are topped with a vanilla and cinnamon swirled buttercream. They are so delicious and full of flavor.

These cinnamon cupcakes are amazing and they full of cinnamon flavor. The cinnamon cupcakes are topped with a super smooth vanilla and cinnamon swirled frosting. These cinnamon swirl cupcakes are so soft and moist and super easy to make. They are so delicious and perfect for fall.

For more cupcake recipes, try Coffee Cupcakes, and Tiramisu Cupcakes, Chocolate Fudge Cupcakes.

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WHY THIS RECIPE WORKS
INGREDIENT NOTES
STEP BY STEP INSTRUCTIONS - CINNAMON CUPCAKES
STEP BY STEP INSTRUCTIONS - VANILLA CINNAMON BUTTERCREAM
EXPERT BAKING TIPS
FAQ
STORAGE
Cinnamon Cupcakes

WHY THIS RECIPE WORKS

Cinnamon Cupcakes: These cupcakes burst of cinnamon flavor! There is both cinnamon in the cupcakes and in the buttercream.
Cinnamon Vanilla Buttercream: These cupcakes are topped with smooth and flavorful cinnamon buttercream that's swirled together with a vanilla buttercream that creates a beautiful pattern.
Simple and easy: These cupcakes are super easy to make but still stands out in the crowd.

INGREDIENT NOTES

These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.

Cinnamon: Ground cinnamon is used in both the cupcakes and the buttercream.
Eggs: Take them out of the fridge 1-2 hours before baking (depending how warm your kitchen is).
Whole milk: Whole milk makes for a soft and tender cupcake. Measure out the whole milk and let it come to room temperature 1-2 hours before baking (depending how warm your kitchen is).
Boiled water: Start by boiling the water. Then let it cool down while preparing the rest of the ingredients.
Vegetable oil: I recommend using a flavor neutral oil like canola oil. The oil makes for a super soft and tender cupcake.
Butter: The butter is used in the buttercream. Take it out of the fridge 1-2 hours before baking (depending how warm your kitchen is).

STEP BY STEP INSTRUCTIONS - CINNAMON CUPCAKES

Here is how to make and bake these cinnamon cupcakes. For this recipe you'll need a whisk for the cupcakes and a stand mixer for the buttercream.

The full recipe is down below in the recipe card.

Before starting preheat the oven to 175ºC/ 350ºF conventional oven. Line a 12-cup cupcake tray with 12 cupcake liners.

STEP 1: Sift together the all-purpose flour, baking powder, baking soda, cinnamon and salt and set it aside. Mix together the boiled water and milk and set it aside.

STEP 2: In a mixing bowl, using a hand whisk, whisk together the vegetable oil and sugar until well combined. Add the eggs one at a time into the mixture and mix it in until combined. Then add the sour cream and vanilla extract, mixing it in until combined.

Step 2: Then add an egg and whisk it in.

Step 3: Then add the second egg and whisk it in.

Step 4: Add the sour cream and vanilla extract and whisk it in.

STEP 4: Scrape down the sides of the bowl. Continue by alternating between adding ⅓ of the dry ingredients and ½ of the milk mixture, ending on the dry ingredients. Mix in each addition until just combined. Using a rubber spatula, give the batter a gentle fold to make sure all of the ingredients have been combined.

STEP 5: Divide the cupcake batter into the 12 cupcake liners and bake them for 18-19 minutes. Let the cupcakes cool in the hot pan. After 5 minutes, gently remove the cupcakes from the cupcake pan and let them cool down completely on a cooling rack.

Step 5. Continue by alternating between adding ⅓ of the flour mixture and ½ of the milk mixture, ending on the flour mixture.

Step 6: Using a rubber spatula, give the batter a gentle fold to make sure all of the ingredients have been combined.

Step 7: Divide the batter into 12 cupcake liners and bake them

Step 8: Let the baked cupcakes cool down on a cooling rack.

STEP BY STEP INSTRUCTIONS - VANILLA CINNAMON BUTTERCREAM

Once the cupcakes have cooled down make the buttercream.

STEP 1: Sift the powdered sugar. In your stand mixer, using the whisk attachment, start by creaming the butter for 4 minutes on high speed. Scrape down the sides of the bowl and mix 2 minutes more.

STEP 2: On low speed, add the sifted powdered sugar, vanilla and milk in 3 portions. Mix until each addition is fully incorporated. Scrape down the sides of the bowl, mix for 2 minutes on medium/high speed.

STEP 3: Take the bowl off the stand mixer and add half the buttercream to a piping bag. In the bowl of the stand mixer add the cinnamon to the remaining buttercream. Place it back in the stand mixer and mix it until combined. Transfer the cinnamon buttercream to a piping bag.

STEP 5: Cut the ends off both piping bags and add both piping bags to a third piping bag fitted with a big round piping tip. Pipe the buttercream on the cupcakes and they are ready to be enjoyed.

Step 1: Make the buttercream and divide it into two bowls. Add cinnamon into one of the bowls and mix it in.

Step 3: Add both buttercream to a piping bag each. Add both piping bags to a third piping bag fitted with a big round piping tip.

EXPERT BAKING TIPS

Use a kitchen scale: My default setting for my recipes is grams. It is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
Don't over mix your batter: I always use a spatula after everything has mixed together, to give it one final gentle fold together. This makes sure everything in the bottom of the mixing bowl has been mixed into the batter.
Light vs. dark baking pans: For the best result, use an aluminum baking pan, greased with butter and lined with baking paper in the bottom. Aluminum pans are light in color and therefore attract less heat. That means it bakes more gently which results in a softer cake. If you use a black baking pan it'll attract a lot more heat. That will then give a darker crust, which can result in a dryer cake.

FAQ

Can the cupcakes be made ahead of time?

Yes, these cupcakes last well in an airtight container, at room temperature for 1-2 days.

Can they be made into mini cupcakes?

Yes, follow the recipe and bake them for 8-10 minutes or until cake tester comes out clean.

Can I use yogurt instead of sour cream?

Yes, I recommend using a full-fat greek yogurt as a substitute.

When do you know when a cupcakes are done?

I recommend using a cake tester or a toothpick. Once the time has passed, per the recipe, insert the cake tester in the middle of one of the cupcake and once it comes out clean, with no cake batter on it, then it's done.

STORAGE

Store the these cinnamon cupcakes on the kitchen counter in an airtight container. It's best enjoyed within a 1-3 days.

Other Cupcake Recipes To Try

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