Go Back Email Link
+ servings
Cinnamon Cupcakes with Cinnamon Buttercream

Cinnamon Cupcakes

These cinnamon cupcakes are perfectly soft and moist cinnamon-spiced cupcakes that have a ribbon of gooey cinnamon sugar swirled in the centers. The cinnamon buttercream frosting on top is delicious, easy to make, and is extra light and fluffy from the addition of whipped cream.
4.75 from 4 votes
Print Pin
Prep Time: 30 minutes
Cook Time: 17 minutes
Total Time: 47 minutes
Servings: 12 cupcakes

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.

Notes

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.

Nutrition

Serving: 1cupcake | Calories: 540kcal | Carbohydrates: 68g | Protein: 3g | Fat: 29g | Saturated Fat: 14g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 228mg | Potassium: 71mg | Fiber: 1g | Sugar: 54g | Vitamin A: 670IU | Vitamin C: 1mg | Calcium: 79mg | Iron: 1mg