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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

  • 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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