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–+ servings

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 9 stemmer
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 18 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes

Equipment

Ingredients
 
 

CINNAMON CUPCAKE

  • 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

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

  • 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.
    80 g boiling water
  • 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.
    80 g boiling water, 220 g all-purpose flour, 1 ½ teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon salt, 2 teaspoon cinnamon, 80 g whole milk
  • In a mixing bowl, using a hand whisk, whisk together the vegetable oil and sugar until well combined.
    75 g vegetable oil, 200 g granulated sugar
  • Add the eggs one at a time into the mixture and mix it in until combined.
    2 large eggs
  • Then add the sour cream and vanilla extract, mixing it in until combined.
    25 g sour cream, 2 teaspoon vanilla extract
  • 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.

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.

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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