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–+ servings
Cinnamon cupcake on a white plate.

Cinnamon Cupcakes with Cinnamon Buttercream

Justin
These cinnamon cupcakes with cinnamon buttercream are super easy and yummy. They are a perfect cupcake for most any occasion and are ready in under 40 minutes.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 14 cupcakes
Calories 465 kcal

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

Tips
  • 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.

Nutrition

Calories: 465kcalCarbohydrates: 68gProtein: 3gFat: 21gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 77mgSodium: 550mgPotassium: 63mgFiber: 1gSugar: 56gVitamin A: 672IUVitamin C: 0.1mgCalcium: 75mgIron: 1mg
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Nutrition information provided is just an estimate and may vary based on specific ingredients used.