Cinnamon Cupcakes

Name: Cinnamon Cupcakes
Prep time: 15 min
Cook time: 26 min
Total time: 41 min
Ingredients: 2 cups all-purpose flour; ½ teaspoon baking powder; ¼ teaspoon baking soda; ½ teaspoon salt; ½ cup unsalted butter, (melted and cooled); 1¼ cups granulated sugar, (divided into 1 cup and ¼ cup); 1 large egg, (room temperature); ⅓ cup sour cream; ⅔ cup whole milk; 2 teaspoons vanilla extract; 1½ teaspoons ground cinnamon; 8 ounces cream cheese, (room temperature); ½ cup unsalted butter, (room temperature); 3 cups powdered sugar, (sifted); 2 tablespoons heavy cream; ¾ teaspoon vanilla extract; ¼ teaspoon salt

Each bite of these cinnamon cupcakes is filled with warm, cinnamon spice goodness that delicately melts in your mouth and evokes thoughts of home-baked nostalgia.

Jump to Recipe

Prep Time15

Cook Time26

Total Time41

Servings cupcakes

Table of Contents

Let’s Dish: About These Cupcakes
Cinnamon Cupcakes Ingredients
Substitutions And Additions
How To Make This Cinnamon Cupcakes Recipe
How To Serve
Storage
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JUMP TO RECIPE
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You know that warm, spicy-sweet smell when you bake something with cinnamon?Our Cinnamon Cupcakes with Cream Cheese Frosting taste exactly like that. They take a timeless flavor combination and elevate it to new heights. The warm, comforting taste of cinnamon is perfectly balanced with the rich tang of velvety cream cheese frosting. If you’re a cinnamon lover but want something beyond the usual cinnamon rolls, this recipe offers a fresh twist.

a close up shot of a Cinnamon Cupcake on a plate

Let’s Dish: About These Cupcakes

Main Ingredients: Flour, butter, sugar, egg, sour cream, milk, vanilla, cinnamon, cream cheese, powdered sugar.
Quick Steps: Mix dry ingredients; combine butter, sugar, and wet ingredients; swirl in cinnamon sugar, bake, and frost.
Total Time & Yield: 41 minutes, 12 cupcakes.

Why Choose Our Recipe

This cinnamon cupcake recipe offers a beautifully balanced cinnamon flavor that blends seamlessly into both the cupcake batter and the creamy frosting.

Unlike recipes that rely on shortcuts like boxed cake mixes, our recipe is made from scratch, delivering a more authentic, homemade experience.

We also opt for a classic cream cheese frosting, which complements the warm spice of cinnamon without overshadowing it, resulting in a perfect blend of tangy and sweet.

Additionally, the simplicity of our technique makes it easy to bake these tender, fluffy cupcakes while maintaining a moist texture, all without the need for extra layers or swirls. It’s perfect for anyone looking for a straightforward, flavorful cupcake that doesn’t cut corners,

Cinnamon Cupcakes Ingredients

Cinnamon Cupcakes raw ingredients that are labeled

Cinnamon cupcakes are one of life’s sugary treats and have an absolutely delectable taste.

A hint of sweet cinnamon flavor sprinkled in each bite generates a flavor that awakens the taste buds while simultaneously producing a pleasant aroma in the kitchen.

The creamy frosting not only gives it that extra indulgence but also accentuates the spicy kick usually found in cinnamon-flavored items.

You’ll need:

For The Cinnamon Cupcakes:

2 cups of all-purpose flour
½ teaspoon of baking powder
¼ teaspoon of baking soda
½ teaspoon of salt
½ cup of unsalted butter, melted and cooled
1¼ cups of granulated sugar, divided into 1 cup and ¼ cup
1 large egg, room temperature
⅓ cup of sour cream
⅔ cup of whole milk
2 teaspoons of vanilla extract
1½ teaspoons of ground cinnamon

For The Cream Cheese Frosting:

8 ounces of cream cheese, room temperature
½ cup of unsalted butter, room temperature
3 cups of powdered sugar, sifted
2 tablespoons of heavy cream
¾ teaspoon of vanilla extract
¼ teaspoon of salt

Substitutions And Additions

DAIRY: Make sure to use full-fat sour cream and whole milk in this cinnamon cupcake recipe. This is not the time for fat-free dairy, as these cupcakes need the fat for richness and structure.

FROSTING: You can swap out the cream cheese frosting for vanilla or cinnamon buttercream frosting. Any of these would work well with these cupcakes.

How To Make This Cinnamon Cupcakes Recipe

Making this soft and delicious treat is incredibly easy and sure to bring smiles to everyone’s faces. All you need is a few simple pantry staples and, of course, the secret star of the show: ground cinnamon.

Simply mix all these together following these detailed instructions, and then bake in the preheated oven before topping them with the creamy frosting.

To Make The Cinnamon Cupcakes

STEP ONE: Preheat the oven to 350°F. Line a standard muffin pan with paper liners. Set aside.

STEP TWO: In a small mixing bowl, combine the all-purpose flour, baking powder, baking soda, and salt.

STEP THREE: In a large bowl, add the unsalted butter that has been melted and cooled and 1 cup of granulated sugar. Using an electric mixer on medium speed, beat together the butter and sugar for 1 to 2 minutes or until light and fully combined.

STEP FOUR: Add the large egg, sour cream, whole milk, and vanilla extract to the butter mixture. Beat for an additional minute or until the wet ingredients are fully combined.

STEP FIVE: Add all the dry ingredients to the bowl of wet ingredients. Beat on medium speed until all the ingredients are fully combined, and the batter is smooth. Do not overmix your batter. It will be a thick batter.

STEP SIX: Add about 1½ to 2 tablespoons of batter to each paper cupcake liner using a small cookie scoop.

STEP SEVEN: In a small bowl, stir together the remaining ¼ cup granulated sugar and ground cinnamon. Reserve 2 teaspoons of the cinnamon sugar mixture to use as a garnish on the cream cheese frosting.

Add about a teaspoon of the remaining cinnamon sugar mixture to each partially filled cupcake. Be sure to sprinkle the cinnamon sugar evenly over the batter in each cupcake cup.

teaspoon added to each of the filled cupcakes

STEP EIGHT: Divide the remaining batter (approximately 1 heaping tablespoon of batter per cupcake) evenly into each of the cupcake cups. Try to spread the batter to fully cover the layer of cinnamon sugar.

STEP NINE: Using a toothpick, gently swirl the cinnamon sugar and batter together. Do not overwork the batter. You want to try to keep a layer of cinnamon sugar and not blend it in fully to the batter.

STEP TEN: Bake for 24 to 26 minutes or until lightly golden on the edges and a toothpick inserted into the center comes out clean. Allow the cinnamon cupcakes to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cupcakes at the lower end of the recommended baking time.

Cinnamon Cupcakes baked for 24 to 26 minutes

STEP ELEVEN: Once your cinnamon cupcakes have cooled completely, you can frost your cupcakes with the cream cheese frosting and sprinkle the reserved cinnamon sugar mixture over the frosted cupcakes.

To Make The Cream Cheese Frosting

You can make your cream cheese frosting up to 48 hours ahead of time. You will need to keep it tightly covered and refrigerated until ready to use. You can use a handheld mixer, on medium speed, for 1 to 2 minutes to re-whip the cold frosting to make it pipeable or spreadable when frosting the cinnamon cupcakes.

STEP ONE: While the cupcakes are baking and cooling, you can make your frosting by creaming together, in a large mixing bowl, the room temperature cream cheese and unsalted butter using a hand mixer on medium speed.

Make sure that your cream cheese is at room temperature, so you don’t end up with lumps in your frosting.

STEP TWO: To the bowl of cream cheese and butter, add the sifted powdered sugar, one cup at a time, and beat until all the powdered sugar has been fully incorporated and no lumps remain.

STEP THREE: Add the heavy cream, vanilla extract, and salt and beat, on medium-high speed, for an additional 2 to 3 minutes or until your cream cheese frosting is thick and fluffy.

STEP FOUR: Cover your bowl of cream cheese frosting with a piece of plastic wrap and refrigerate until the frosting firms. Once it has chilled, you can transfer it to a large piping bag fitted with a large piping tip.

cream cheese and cinnamon sugar mixture topped on top of the cupcake

You want your frosting to be chilled enough (usually about an hour or two) to hold its shape when piped onto the cooled cinnamon cupcakes.

How To Serve

Cinnamon swirl cupcakes are an easy and delicious treat for any occasion. To complement the unique flavor of this spiced treat, pair your cinnamon cupcakes with homemade vanilla ice cream.

If you’re looking for something more sophisticated, try serving it with caramel sauce or a drizzle of hot fudge sauce.

A richly flavored hot chocolate is an excellent accompaniment that will satisfy your sweet tooth.

For a lighter option, try whipping up a batch of fresh strawberry lemonade with bright and refreshing flavors to balance the sweetness of the cupcakes.

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For a recipe with a real cinnamon kick, check out our whisky-infused Fireball cupcakes. Our caramel apple cupcakes are family-friendly with warm, cozy flavors.

Storage

Here are some easy-to-follow guidelines on storing your cinnamon cupcakes:

MAKE AHEAD: If you want to get a head start on your baking, these cinnamon cupcakes can be made ahead of time.

Once they’ve completely cooled after baking, store them in an airtight container at room temperature for up to 1 day. Add the frosting when you are ready to serve.

IN THE FRIDGE: You can store these easy cinnamon cupcakes in a covered container in the refrigerator for 3 to 4 days.

IN THE FREEZER: You can freeze the unfrosted homemade cinnamon cupcakes in an airtight container for up to 2 months.

You will need to thaw them completely in the refrigerator before frosting them.

a close up shot of a Cinnamon Cupcake topped with a cinnamon roll on top on a plate

Not only do they look delicious, but the unique combination of flavors makes these treats a must-try. If you’re looking for the perfect way to give your week a sweet boost, look no further than these warm, cozy cinnamon cupcakes!

FREQUENTLY ASKED QUESTIONS

Can I use store-bought frosting?

If you are in a hurry and looking for a shortcut, store-bought cream cheese frosting would be fine.

How do I store these homemade cupcakes?

Since the cupcakes contain dairy products in the cream cheese icing, store them in the refrigerator in an airtight container for up to four days.

How can I stop my cupcakes from sticking to the liner?

To avoid the cupcake sticking to your cupcake liner, you can spray the inside of your liner with baking spray or purchase non-stick liners. These usually are specifically labeled as non-stick.

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Cinnamon Cupcakes

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Each bite of these cinnamon cupcakes is filled with warm, cinnamon spice goodness that delicately melts in your mouth and evokes thoughts of home-baked nostalgia.

Prep Time 15

Cook Time 26

Total Time 41

Servings cupcakes

Print Recipe Pin Recipe Review Recipe

Ingredients

Cinnamon Cupcakes

2 cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, melted and cooled
1¼ cups granulated sugar, divided into 1 cup and ¼ cup
1 large egg, room temperature
⅓ cup sour cream
⅔ cup whole milk
2 teaspoons vanilla extract
1½ teaspoons ground cinnamon

Cream Cheese Frosting

8 ounces cream cheese, room temperature
½ cup unsalted butter, room temperature
3 cups powdered sugar, sifted
2 tablespoons heavy cream
¾ teaspoon vanilla extract
¼ teaspoon salt

Instructions

Cinnamon Cupcakes

Preheat oven to 350°F. Line a standard muffin pan with paper cupcake liners. Set aside.
In a small mixing bowl, combine the all-purpose flour, baking powder, baking soda, and salt.
In a large mixing bowl, add the unsalted butter that has been melted and cooled and 1 cup of the granulated sugar. Using a handheld mixer, on medium speed, beat together the butter and sugar for 1 to 2 minutes or until light and fully combined.
Add the large egg, sour cream, whole milk, and vanilla extract to the butter mixture. Beat for an additional minute or until the wet ingredients are fully combined.
To the bowl of wet ingredients, add all the dry ingredients. Beat on medium speed until all the ingredients are fully combined and the batter is smooth. Do not overmix your batter. It will be a thick batter.
Using a small cookie scoop, add about 1½ to 2 tablespoons of batter to each paper cupcake liner.
In a small bowl, stir together the remaining ¼ cup granulated sugar and ground cinnamon. Reserve 2 teaspoons of the cinnamon sugar mixture to use as a garnish on the cream cheese frosting. With the remaining cinnamon sugar mixture, add about a teaspoon to each of the partially filled cupcakes. Be sure to sprinkle the cinnamon sugar evenly over the batter in each cupcake cup.
Divide the remaining batter (approximately 1 heaping tablespoon of batter per cupcake) evenly into each of the cupcake cups. Try to spread the batter to fully cover the layer of cinnamon sugar.
Using a toothpick, gently swirl the cinnamon sugar and batter together. Do not overwork the batter. You want to try to keep a layer of cinnamon sugar and not blend it in fully to the batter.
Bake for 24 to 26 minutes or until lightly golden on the edges and a toothpick inserted into the center comes out clean. Allow the cinnamon cupcakes to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
Once your cinnamon cupcakes have cooled completely, you can frost your cupcakes with the cream cheese frosting and sprinkle the reserved cinnamon sugar mixture over the frosted cupcakes.

Cream Cheese Frosting

While the cupcakes are baking and cooling, you can make your frosting by creaming together, in a large mixing bowl, the room temperature cream cheese and unsalted butter using a handheld mixer on medium speed.
To the bowl of cream cheese and butter, add the sifted powdered sugar, one cup at a time, and beat until all the powdered sugar has been fully incorporated and no lumps remain.
Add the heavy cream, vanilla extract, and salt and beat, on medium-high speed, for an additional 2 to 3 minutes or until your cream cheese frosting is thick and fluffy.
Cover your bowl of cream cheese frosting with a piece of plastic wrap and refrigerate until the frosting firms. Once it has chilled, you can transfer it to a large piping bag fitted with a large piping tip. You want your frosting to be chilled enough (usually about an hour or two) so that it can hold its shape when piped onto the cooled cinnamon cupcakes.

Notes

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cupcakes at the lower end of the recommended baking time.
You can make your cream cheese frosting up to 48 hours ahead of time. You will need to keep it tightly covered and refrigerated until ready to use. You can use a handheld mixer, on medium speed, for 1 to 2 minutes to re-whip the cold frosting to make it pipeable or spreadable when frosting the cinnamon cupcakes.
Make sure that your cream cheese is at room temperature, so you don’t end up with lumps in your frosting.

Nutrition

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This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

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Cinnamon Cupcakes