These easy and classic cinnamon cupcakes with cinnamon frosting are the perfect combination of sweet and spice. If you are looking for a cupcake that can fit into any occasion with wide appeal, these are a must try.
These fun and flavorful cinnamon swirl cupcakes are a Vanilla cupcake swirled with cinnamon sugar in the batter. Then, they are topped with creamy cinnamon buttercream and sprinkled with cinnamon sugar to top them off.
Sweet and spiced cupcakes are a favorite flavor combination. Some other similar flavors are Rumchata cupcakes or Gingerbread Cupcakes.
This recipe is super fast and easy to make. It takes just about 35 minutes to bake up and uses only 10 ingredients.
Cupcake Ingredients
- Butter - unsalted + softened
- Sugar
- Eggs
- Vanilla
- Milk
- Flour
- Cinnamon
- Baking Powder
- Salt
Cinnamon Frosting Ingredients
- Butter - unsalted + softened
- Salt
- Milk
- Vanilla
- Cinnamon
- Powdered Sugar
- Granulated Sugar
See recipe card for quantities.
Instructions
Use these simple directions to bake up a batch of your own cinnamon swirl cupcakes with cinnamon buttercream.
Step one: Preheat oven to 350 degrees Fahrenheit and line cupcake tin with cupcake liners.
Step two: Combine the softened butter and sugar. Cream until smooth.
Step three: Add in the egg, vanilla and milk and mix until combined.
Step four: Add in the flour, baking powder, salt, and cinnamon and combine. Stop the machine, scrape down the sides and mix again until thoroughly combined.
Step five: Scoop batter into cupcake liners filling each about ⅔ of the way full. In a small bowl combine sugar and cinnamon and sprinkle ½ teaspoon over top of each. Then Bake for 15 minutes or until center is set.
Step six: Combine butter, vanilla, salt, cinnamon and powdered sugar on low in a mixing bowl. Once fully combined bump speed to medium for 2 - 3 minutes until smooth and fluffy.
Step seven: Transfer the frosting to a piping bag fitted with a large star tip. Pipe a large mound of frosting on each cupcake. Sprinkle liberally with the remaining cinnamon and sugar mixture.
Hint: slowly pour in powdered sugar as you are mixing for the frosting so that is mixes in quickly and with less mess.
Recipe Tips for Success
- Cupcakes are done cooking when you can insert a fork or toothpick in the center and remove with nothing sticking to it.
- Frosting should not wilt when scooped up, but should be thin enough that it moves easily through piping bag. Add milk to thin it and powdered sugar to thicken.
- Make sure cupcakes are completely cool before adding frosting.
Storage
These can be stored for 3 - 5 days in an airtight container in the fridge. Or, they can be frozen up to 6 months. Make sure to flash freeze, then package so the frosting doesn't get smushed.
Cinnamon Cupcakes with Cinnamon Buttercream
Equipment
- Cupcake Tin
- Cupcake Liners
- Measuring Spoons + Cups
- Mixing bowl
- Piping Bag
- Large Star Tip for piping bag
- Hand or Stand Mixer
Ingredients
For cupcakes
- ½ cup Butter unsalted + softened
- 1 cup Sugar
- 2 Eggs
- 2 teaspoons Vanilla
- ¾ cup Milk
- 1 ½ cup Flour
- 1 ½ teaspoon Cinnamon
- 1 ½ teaspoon Baking Powder
- 1 teaspoon Salt
Cinnamon Sugar Topping
- ½ cup Sugar
- 2 Tablespoons Cinnamon
For Cinnamon Frosting
- 1 cup Butter unsalted + softened
- 1 teaspoon Salt
- 2 tablespoon Milk
- 1 teaspoon Vanilla
- 1 tablespoon Cinnamon
- 4 cup Powdered Sugar
Instructions
- Preheat the oven to 350 degrees. Place liners in a cupcake pan, set aside.
- Combine ½ cup butter and 1 cup sugar on medium speed for 2 - 3 minutes. Cream until smooth.
- Add in 2 eggs, 2 teaspoon vanilla and ¾ cup milk and mix on medium low until combined.
- Add in 1 ½ cup flour, 1 ½ teaspoon baking powder, 1 teaspoon salt, and 1 ½ teaspoon cinnamon and combine on low. Stop the machine, scrape down the sides and mix again until thoroughly combined.
- Scoop batter into cupcake liners filling each ½ - ⅔ of the way full.
- In a small bowl, combine ½ cup sugar and 2 tablespoon cinnamon for the topping.
- Sprinkle about ½ of a teaspoon of the cinnamon sugar mixture over the unbaked cupcake batter and use a butter knife to swirl into the batter. Retain the remaining cinnamon sugar mix for later.
- Bake in the preheated oven for 14-16 minutes or until just slightly golden brown and the center is set.
- For the frosting - in the bowl of the stand mixer, combine 2 cups of the powdered sugar, 1 cup butter, 1 teaspoon vanilla, 1 teaspoon salt and 1 tablespoon cinnamon.
- Mix on low speed until combined.
- Add in the remaining powdered sugar and the milk and mix on low until combined. Scrape the sides often.
- Once combined, bump up the speed to medium and mix for an additional minute or until the frosting is smooth and fluffy looking.
- Transfer the frosting to a piping bag fitted with a large star tip.
- Pipe a large mount of frosting on top of each cupcake and sprinkle with remaining cinnamon and sugar mixture.
Notes
- Cupcakes are done cooking when you can insert a fork or toothpick in the center and remove with nothing sticking to it.
- Frosting should not wilt when scooped up, but should be thin enough that it moves easily through piping bag. Add milk to thin it and powdered sugar to thicken.
- Make sure cupcakes are completely cool before adding frosting.
Nutrition
Nutrition information provided is just an estimate and may vary based on specific ingredients used.
