Moist Cinnamon Cupcakes

Recipe updated 22. august 2025

These moist 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 buttercream 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.

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 the eggs out of the fridge 30 minutes to 1 hours before baking (depending how warm your kitchen is).
• Sour Cream: Sour cream makes for a softer and more tender cupcakes. Measure out the sour cream and let it come to room temperature 30 minutes to 1 hours before baking (depending how warm your kitchen is).
• Vegetable oil: Use a flavor neutral oil, such as canola.
• 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 160ºC/ 320ºF conventional oven. Line a 12-cup cupcake pan lined with cupcake paper liners.

STEP 1: In a large bowl, sift together the all-purpose flour, cinnamon, baking powder, baking soda, and salt. Then stir it together with the granulated sugar and dark brown sugar, using a hand whisk.

STEP 2: In another mixing bowl add all of the wet ingredients, and with the hand whisk, whisk them together until combined.

STEP 4: Pour the wet ingredients into the dry ingredients and stir it all together. Make sure there is no dry flour left in the batter.

STEP 5: Divide the cupcake batter into the 12 cupcake liners and bake them for 20-22 minutes or until a cake tester comes out clean. Let the cupcakes cool on a cooling rack. After 5 minutes, gently remove the cupcakes from the cupcake tray and let them cool down completely.

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.

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

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

Make sure leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @juliemarieeats. To get more ideas by following me on Pinterest.

Cinnamon Cupcakes

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.

5 fra 10 stemmer

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 18 minutes mins

Total Time 50 minutes mins

Course Dessert

Cuisine American

Servings 12 cupcakes

Equipment

• 12-cup cupcake pan
• Stand Mixer

Ingredients

 

US CustomaryMetric

 

1x2x3x

CINNAMON CUPCAKE

• 210 g all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoon cinnamon
• 100 g granulated sugar
• 100 g dark brown sugar
• 2 large eggs room temperature
• 240 g sour cream room temperature
• 75 g vegetable oil e.g. canola oil
• 1 ½ teaspoon vanilla extract

CINNAMON VANILLA BUTTERCREAM

• 200 g butter room temperature
• 330 g powdered sugar
• 2 teaspoon vanilla extract
• 1 tablespoon whole milk room temperature
• 2 teaspoon cinnamon

Instructions

 

CINNAMON CUPCAKES

• Note: The cupcake recipe has been updated the 22th of August. See the old recipe in the notes below.
• Preheat the oven at 160ºC/320ºF conventional oven and line a cupcake tray with 12 cupcake liners.
• In a large bowl, sift together the all-purpose flour, cinnamon, baking powder, baking soda, and salt. Then stir it together with the granulated sugar and dark brown sugar, using a hand whisk.
  100 g granulated sugar, 100 g dark brown sugar, 210 g all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 2 teaspoon cinnamon
• In another mixing bowl add all of the wet ingredients, and with the hand whisk, whisk them together until combined.
  2 large eggs, 240 g sour cream, 75 g vegetable oil, 1 ½ teaspoon vanilla extract
• Pour the wet ingredients into the dry and stir it all together. Make sure there is no dry flour left in the batter. The batter might seem a bit thick in the start to mix together, but it will mix nicely together.
• Divide the cupcake batter into the 12 cupcake liners and bake them for 20-22 minutes or until a cake tester comes out clean.
• Let the cupcakes cool on a cooling rack. After 5 minutes, gently remove the cupcakes from the cupcake tray and let them cool down completely.

CINNAMON BUTTERCREAM

• Once the cupcakes have cooled down make the buttercream.
• Sift the powdered sugar.
  330 g 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.
  200 g butter
• 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.
  2 teaspoon vanilla extract, 1 tablespoon whole milk
• 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.
  2 teaspoon cinnamon
• 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.

Notes

CINNAMON CUPCAKE (2022 version)

• 80 g boiling water
• 80 g whole milk room temperature
• 220 g all-purpose flour
• 1 ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoon cinnamon
• 75 g vegetable oil like canola oil
• 200 g granulated sugar
• 2 large eggs room temperature
• 25 g sour cream
• 2 teaspoon vanilla extract

Instruction

• Preheat the oven at 175ºC conventional oven and line a cupcake tray with 12 cupcake liners.
• Start by boiling some water and weigh out the water so it can cool down a bit while preparing the other ingredients.
• 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.
• 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.
• Scrape down the sides of the bowl. Continue by alternating between adding ⅓ of the flour mixture and ½ of the milk mixture, ending on the flour mixture. 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.
• Divide the cake batter into the 12 cupcake liners and bake them for 18-19 min.
• Let the cupcakes cool in the hot pan. After 5 min, gently remove the cupcakes from the cupcake pan and let them cool down completely on a cooling rack.

Nutrition

Carbohydrates: 60gProtein: 3gFat: 22gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 65mgSodium: 307mgPotassium: 51mgFiber: 0.5gSugar: 45gVitamin A: 482IUVitamin C: 0.02mgCalcium: 53mgIron: 1mg

Keyword buttercream, cinnamon, cupcakes

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