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Cinnamon Cupcakes

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.
Course Dessert, Snack
Cuisine American
Keyword cinnamon cupcake, cream cheese frosting
Prep Time 15 minutes
Cook Time 18 minutes
Servings 12
Author Blair Braz

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.