Cinnamon cupcakes are your next new obsession! The cupcakes are made with a cinnamon base and there is a cinnamon sugar swirl inside. These cinnamon cupcakes are topped with a fluffy cinnamon cream cheese frosting.
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why you'll love these cinnamon cupcakes
- Light, fluffy, perfectly flavored cinnamon cake with cream cheese frosting--is there anything better?
- They're a delicious spin on my classic vanilla cake recipe.
- The perfect combination warm, rich flavors and sour cream cheese frosting.
what makes a cinnamon cupcake?
- Cinnamon cupcakes - fluffy and delicious almond infused cake.
- Cinnamon sugar swirl - a delicious and beautiful cinnamon sugar swirl inside of the cupcake.
- Cinnamon cream cheese buttercream frosting - the perfect finishing touch.
Ingredients
Here are some important notes about the ingredients used in this recipe and substitutions if needed. The full ingredient list is included below in the recipe card.
- Cake Flour. I use cake flour for these cupcakes because it helps the cupcakes become soft and tender without becoming too dense.
- Unsalted Butter.
- Vegetable Oil. This is going to help maintain an extra moist cake!
- Brown Sugar. Adds a deep rich flavor to the cupcakes.
- Cinnamon. I recommend ground cinnamon.
- Eggs. If you want to substitute eggs, replace them with ¼ cup unsweetened apple sauce per egg required.
- Milk. Adding moisture to our cupcakes.
step by step instructions
make cinnamon cupcakes
Step 1. Begin by beating together your butter and oil. Allow them to completely combine before adding in your sugar. Whip until light and fluffy.
Step 2. Combine cake flour, baking powder, baking soda, salt, and cinnamon.
Step 3. Alternately add flour mixture and milk to the electric stand mixer. Avoid over-mixing because your cupcakes will end up very dense.
Step 4. Distribute batter amongst 12 cupcake liners. Bake for 16-18 minutes. See recipe card instructions for how to make the cinnamon sugar swirl below.
make cinnamon cream cheese buttercream frosting
Step 1. Cream butter for 4-5 minutes until smooth and light in color. Scrape down the sides. Add in cream cheese and mix until there are no lumps.
Step 2. Add powdered sugar and cinnamon allowing it to fully incorporate. Make sure the mixer is on low speed so it doesn't explode in your face! I've done it before --ha ha.
Step 3. Add in salt and vanilla extract. Begin mixing on low before turning to high speed. You'll want to mix until the frosting has become light in color and is easily spreadable.
baking tips for perfect cinnamon cupcakes
- Use room temperature ingredients. In order to allow your ingredients to incorporate together well, this is imperative. In the first step of the recipe, it's especially important to allow the butter and oil to amalgamate together - and this takes time!
- Cream your butter and sugar until they are light and fluffy! Don’t skip this step. It’s important to allow time for these to whip together in order to create a light and fluffy cake.
- Don’t over mix your batter! Oh my goodness. If I had a nickel for every time I over mixed my batter and ended up with a dense vanilla cake when I first started baking… We only want to mix just enough to incorporate our ingredients.
- Measure your flour properly. Do not use your measuring cup to scoop out your flour. Instead use a spoon to spoon flour into the measuring cup and then level it off. If you don't, you risk packing down too much flour and having dry cupcakes.
recipe faqs
Yes, you can. I recommend making the cupcakes and storing them in an airtight container unfrosted at room temperature for up to 3 days. You can freeze unfrosted cupcakes in an airtight container for up to 1 month.
Yes. Double the recipe in order to make three 6'' cake layers or two 8'' cake layers.
I haven't tried with this recipe itself; however
Storage
These cinnamon cupcakes should be stored in an airtight container in the fridge for up to 3 days. With each passing day, the cupcakes will lose their freshness, so try to eat them soon after making them!
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Cinnamon Cupcakes
Ingredients
- ¼ cup unsalted butter at room temperature
- ¼ cup vegetable oil
- ½ cup packed light brown sugar
- ¼ cup granulated sugar
- 2 large eggs at room temperature
- 1½ cups cake flour
- 1 teaspoon ground cinnamon
- ½ tablespoon baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ¾ cup whole milk at room temperature
- 1 teaspoon pure vanilla extract
For the Cinnamon Sugar Swirl
- 2 teaspoon ground cinnamon
- 2 tablespoon granulated sugar
For the Cinnamon Cream Cheese Frosting
- 1 cup unsalted butter at room temperature
- ⅓ cup cream cheese
- 2 cups powdered sugar sifted
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 325 degrees F Line the muffin tin with cupcakes liners. Set aside.
- In the bowl of an electric stand mixer with the paddle attachment, beat butter and oil together on high speed until completely unified, light and creamy - approximately 4-5 minutes.
- Sift together cake flour, baking powder, baking soda, and cinnamon.
- Scrape down the sides and bottom of the bowl. With the mixer on low speed, gradually pour in sugars. Turn mixer up to high speed and mix until light and fluffy - approximately 2 minutes. Scrape down the sides and bottom of the bowl with a rubber spatula.
- With the mixer on low speed, add in the eggs one at a time followed by the vanilla extract. Beat on medium until combined. Scrape down the sides and bottom of the bowl with a rubber spatula.
- With the mixer on low speed, add in ⅓rd of the flour mixture. Mix until just combined. Scrape down the sides of the bowl. With the mixture on low speed, add in ½ the buttermilk. Mix until just combined. Repeat. Begin and end with the flour mixture.
- Spoon ⅓rd of the cupcake batter into each liner. Next spoon about a teaspoon of cinnamon sugar on top. Fill the liners ⅔rds full and then use a knife to swirl the cinnamon sugar around the batter. Bake for 16-18 minutes or until a toothpick inserted into the centre of the cupcake comes out clean.Allow cupcakes to cool completely before frosting.
For the Cinnamon Sugar Swirl
- In a small bowl, mix together sugar and cinnamon.
For the Cinnamon Cream Cheese Frosting
- In the bowl of a stand mixer, beat butter until smooth and light in colour (about 3-4 minutes) Scrape down the sides of the bowl. Next add in your cream cheese and mix on high until there are no lumps.
- With the mixer on low speed, add powered sugar one cup at a time and cinnamon. Scrape down the sides. Scrape down sides once more.
- Turn mixer to low speed and add vanilla extract. Mix on medium to high for 2-3 more minutes until buttercream is light and fluffy.
Cami Seager says
These caught my eye, while I was browsing through Pinterest. I love all things cinnamon, so I decided to give these a try. Delicious 😋! Perfect texture and the frosting was perfect! My family ate these up!