Cinnamon Cupcakes

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.

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Homemade cinnamon cupcakes are a great way to add a sweet and spicy flavor to your baking routine! With richly spiced batter and topped with delicious cream cheese frosting, this scrumptious dessert will satisfy all of your cravings.

Cinnamon Cupcakes Ingredients

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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.

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. 

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.

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

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.

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.

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.

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.

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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.

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! 

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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 minutes minutes

Cook Time 26 minutes minutes

Total Time 41 minutes minutes

Servings 12 cupcakes

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Ingredients

  

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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

Calories: 513kcal | Carbohydrates: 69g | Protein: 5g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 245mg | Potassium: 109mg | Fiber: 1g | Sugar: 52g | Vitamin A: 848IU | Vitamin C: 0.1mg | Calcium: 64mg | Iron: 1mg

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