These cinnamon cupcakes are perfectly soft and moist cinnamon-spiced cupcakes that have a ribbon of gooey cinnamon sugar swirled in the centers. The easy cinnamon buttercream frosting is extra light and fluffy from the addition of thickened cream and is perfect for topping the cupcakes!
There's nothing better than the smell of fresh-baked warm cinnamon desserts to fill your home during the holidays! Lovers of cinnamon won't be able to resist these, there's cinnamon in the cake, the buttercream frosting, and there's a layer of cinnamon sugar swirled in the centers.
I tested every cupcake variable I could think of to make sure these were absolutely the best cinnamon cupcakes. After several batches, I could not be happier with how well this recipe turned out! The cupcakes are incredibly light, fluffy, moist, full of cinnamon flavor, and have perfectly domed tops. They are also quick and easy to make, and the cinnamon buttercream frosting is seriously divine!
What You Need to Make Cinnamon Cupcakes
For the Cupcakes
- All-purpose flour: When measuring the flour, fluff it up in the bag first and then lightly spoon it into your measuring cup and level off with the flat side of a knife. Don't pack it down in the measuring cup or you'll have too much flour and the cupcakes will be dry and dense.
- Baking powder: Baking powder causes the cupcakes to rise up during baking. Make sure it isn't expired or the cupcakes won't work.
- Ground cinnamon
- Salt
- Vegetable oil: Cupcakes made with oil tend to have a better texture and stay fresh and moist longer than those made with butter. Since these cupcakes are spiced with plenty of cinnamon you won't notice the lack of flavor that butter usually adds.
- Sugar: Granulated.
- Eggs: Room temperature. Room temperature eggs mix into the batter more easily and evenly without needing to over mix. Set the eggs out on the counter for at least 1 hour, or place them in a bowl of lukewarm water for about 5 minutes before adding them into the batter.
- Vanilla extract
- Sour cream: Full-fat and room temperature. Sour cream is great for making the cupcakes moist without adding extra liquid to the batter. Plain full-fat yogurt can also be used.
- Whole milk: Room temperature.
For the Cinnamon Sugar Swirl
- Granulated sugar + ground cinnamon: Mix these together in a small bowl.
For the Cinnamon Buttercream Frosting
- Butter: Unsalted and softened to room temperature. The butter should be firm but easily pliable when pressed in. It usually takes at least an hour at room temperature to come to room temperature. You can speed up the softening by cutting the butter into small pieces.
- Ground cinnamon
- Powdered sugar
- Salt: Just a pinch of salt helps bring out the flavors and cuts down on the sweetness.
- Heavy whipping cream: Make sure the cream is very cold and use a clean bowl to whip it until thick before adding it to the frosting. Whipping the cream first makes the frosting extra light, fluffy, and creamy. It also allows you use more of it without the frosting becoming too thin.
How to Make Cinnamon Cupcakes
Arrange your oven rack to the middle position. Preheat your oven to 400°F and line a 12-count muffin pan with cupcake liners.
In a medium bowl, whisk the all-purpose flour, baking powder, ground cinnamon, and salt, and set aside.
In a larger bowl, whisk the vegetable oil and granulated sugar until combined. Add the room temperature eggs, one at a time, and mix until just combined after each. Mix in the vanilla extract, room temperature whole milk, and room temperature sour cream until just combined. Use a spatula to wipe the sides of the bowl as needed.
Add the dry ingredients and whisk until the batter is smooth with no pockets of flour. Be careful not to overmix.
Scoop 2 tablespoons of batter into each of the cupcake liners. There should be enough batter to cover the bottom of the liner, about half an inch high. Sprinkle the cinnamon sugar mixture evenly over the batter in each liner.
Scoop the rest of the cupcake batter evenly into each liner over the cinnamon sugar swirl. Place the pan in the oven and immediately lower your oven temperature to 350°F. Bake the cupcakes for 15-17 minutes, a toothpick inserted into the center should come out clean.
Cinnamon Buttercream Frosting
- Add the cold heavy whipping cream to a clean and dry glass bowl or a glass measuring cup and use an electric mixer to whip it until thick and fluffy.
- In a large bowl, use an electric mixer to beat the softened butter until smooth and creamy. Add the powdered sugar, about 1 cup at a time, and mix on low speed until combined after each addition. Add the ground cinnamon, salt, and whipped cream, and mix until the frosting is fluffy and smooth. If the frosting is too thin you can add a little more powdered sugar, or chill it in the fridge for about 20 minutes.
- Add the frosting to a large piping bag with an extra large piping tip and frost the cupcakes as desired. I used a Wilton 2D piping tip for these cupcakes.
How to Store & Freeze Cinnamon Cupcakes
Frosted cupcakes taste best within 1-2 days after they're made and stay fresh in an airtight container at room temperature for up to 3 days.
To freeze the cupcakes (unfrosted): Once the cupcakes have cooled, arrange them on a baking pan in a single layer and set the pan in the freezer until the cupcakes are pretty solid. Add them to a large plastic bag and keep frozen for up to 3 months. Thaw overnight in the fridge and frost as desired.
To freeze cupcake batter: Line a muffin pan with cupcake liners and add the cupcake batter to the liners. Set the muffin pan flat in the freezer until the batter is completely frozen. Remove the batter-filled liners from the pan and add them to a large plastic bag. Keep frozen for up to 3 months.
When you're ready to bake the cupcakes, add the batter-filled liners to the muffin pan and bake as normal, a few minutes longer than the normal bake time, or until a toothpick inserted into the center comes out clean.
More Cupcake Recipes
- Bailey’s & Coffee Cupcakes
- Red Velvet Cupcakes
- Eggnog Cupcakes
- Carrot Cake Cupcakes
- Angel Food Cupcakes
- Wine Cupcakes
- Mocha Cupcakes
📖 RECIPE
Cinnamon Cupcakes
Equipment
Ingredients
- 1 and ½ cups all-purpose flour
- 1 and ½ teaspoons baking powder
- ½ teaspoon salt
- 1 and ½ teaspoons ground cinnamon
- ½ cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 and ½ teaspoons vanilla extract
- ½ cup full-fat sour cream, room temperature
- ½ cup whole milk, room temperature
Cinnamon Sugar Swirl
- 2 tablespoons granulated sugar
- ½ tablespoon ground cinnamon
Cinnamon Buttercream Frosting:
- ¼ cup cold heavy whipping cream
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 1 tablespoon ground cinnamon
- ¼ teaspoon salt
- 3 and ½ cups powdered sugar
Instructions
- Line a 12-count muffin pan with cupcake liners.
- Set your oven rack to the center position and preheat your oven to 400°F.
Make the Cupcake Batter:
- In a medium bowl, whisk the flour, baking powder, salt, and ground cinnamon, and set aside.
- In a larger bowl, whisk the vegetable oil and granulated sugar until evenly combined. Add the room temperature eggs, one at a time, and mix until just combined after each. Mix in the vanilla extract, room temperature sour cream, and room temperature whole milk until just combined.
- Add the dry ingredients and gently mix until the batter is smooth with no pockets of flour remaining. Don't overmix.
- Cinnamon sugar swirl: Mix the ingredients together in a small bowl.
- Scoop 2 tablespoons of batter into each of the cupcake liners. There should be enough batter to cover the bottom of the liner, about half an inch high. Sprinkle the cinnamon sugar mixture evenly over the batter in each liner.
- Scoop the rest of the cupcake batter evenly into each liner over the cinnamon sugar swirl.
- Place the pan in the oven and immediately lower your oven temperature to 350°F.
- Bake the cupcakes for 15-17 minutes, a toothpick inserted into the center should come out clean.
Make the Cinnamon Buttercream Frosting:
- Add the cold heavy whipping cream to a clean and dry glass bowl or a glass measuring cup and use an electric mixer to whip it until thick and fluffy.
- In a large bowl, use an electric mixer to beat the softened butter until smooth and creamy. Add the powdered sugar, about 1 cup at a time, and mix on low speed until combined after each addition.
- Add the ground cinnamon, salt, and whipped cream, and mix until the frosting is fluffy and smooth. If the frosting is too thin you can add a little more powdered sugar, or chill it in the fridge for about 20 minutes.
- Add the frosting to a large piping bag with an extra large piping tip and frost the cupcakes as desired. I used a Wilton 2D piping tip for these cupcakes.
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