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Cinnamon Cupcakes with Cinnamon Buttercream Recipe

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Delight in these soft and fragrant cinnamon cupcakes topped with a creamy cinnamon buttercream frosting. Perfectly spiced with ground cinnamon both in the batter and as a cinnamon sugar swirl, these cupcakes offer a perfect balance of warmth and sweetness. Ideal for any occasion or as a cozy treat alongside your favorite cup of tea or coffee.

Ingredients

Cupcakes

  • 1 ¼ cups all-purpose flour (150 grams)
  • ¾ tsp baking powder
  • ½ tsp kosher salt
  • 1 tsp ground cinnamon
  • ½ cup granulated sugar
  • ¼ cup brown sugar
  • 6 tbsp unsalted butter (room temperature)
  • 1 egg (room temperature)
  • 1 tsp vanilla extract
  • ¾ cup milk (whole or 2%)
  • 2 tbsp granulated sugar
  • 2 tsp ground cinnamon

Cinnamon Buttercream

  • 3 cups powdered sugar
  • 1 cup unsalted butter (room temperature)
  • 1 tsp ground cinnamon
  • 1/8 teaspoon kosher salt
  • 2 tsp vanilla extract
  • 3-4 tbsp heavy cream (or milk)

Instructions

  1. Prepare Oven and Pan: Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners to prevent sticking and ensure easy removal.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and kosher salt. Set this mixture aside.
  3. Cream Butter and Sugars: Using a stand mixer or hand mixer, beat the softened unsalted butter with granulated sugar and brown sugar on medium to medium-high speed for about 4 minutes until the mixture is light and fluffy.
  4. Add Egg: Incorporate the egg into the creamed butter and sugars, mixing thoroughly and scraping the sides of the bowl to combine well.
  5. Combine Milk and Vanilla: In a small bowl or measuring cup, whisk together the milk and vanilla extract. Set aside for later use.
  6. Combine Batter: Add about one-third of the dry ingredient mixture to the butter mixture and mix until just combined. Then add half of the milk mixture and blend well. Alternate by adding the remaining dry ingredients followed by the rest of the milk, finishing with the dry ingredients. Mix until evenly incorporated but do not overmix.
  7. Make Cinnamon Sugar: In a small bowl, mix the 2 tablespoons of granulated sugar with 2 teaspoons of ground cinnamon to create the cinnamon sugar for swirling.
  8. Fill Cupcake Liners & Add Cinnamon Swirl: Spoon batter into each paper-lined cupcake liner until about one-third full. Sprinkle approximately ¼ teaspoon of the cinnamon sugar mixture on top of the batter in each cupcake. Use a knife to gently swirl the cinnamon sugar into the batter. Then, add the remaining batter evenly to fill each liner. Top again with about ¼ teaspoon of cinnamon sugar and swirl it gently into the batter using a knife.
  9. Bake: Place the cupcake pan in the oven and bake for about 16 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
  10. Cool: Remove cupcakes from the oven and allow them to cool in the pan for 5 minutes. Then transfer the cupcakes to a wire rack and let them cool completely before frosting.
  11. Prepare Cinnamon Buttercream: In a standing mixer or large mixing bowl with a hand mixer, beat room temperature unsalted butter until smooth and fluffy.
  12. Add Powdered Sugar: Gradually incorporate the powdered sugar, beating continuously until combined and smooth.
  13. Flavor Buttercream: Add ground cinnamon, kosher salt, vanilla extract, and heavy cream (or milk). Beat the mixture until it is light, fluffy, and evenly blended.
  14. Frost Cupcakes: Once cupcakes have cooled completely, spread or pipe the cinnamon buttercream generously over each cupcake. Serve and enjoy!

Notes

  • Use room temperature ingredients for best mixing results and texture.
  • Don’t overmix the batter to keep cupcakes light and fluffy.
  • Swirling the cinnamon sugar adds a lovely cinnamon flavor and visual appeal; use a gentle hand to avoid overmixing.
  • If you prefer a less sweet frosting, reduce powdered sugar slightly or adjust cream amount for desired consistency.
  • Store cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate to extend freshness.
  • Allow cupcakes to cool completely before frosting to prevent melting the buttercream.

Find it online: https://marthatasty.com/cinnamon-cupcakes-with-cinnamon-buttercream-recipe/