Cinnamon Cupcakes Recipe

If you’re craving a treat that perfectly captures cozy autumn vibes, these Cinnamon Cupcakes are exactly what you need. Soft, moist, and brimming with warm cinnamon flavor, each bite feels like a little hug. Topped with a dreamy swirl of vanilla and cinnamon buttercream, these cupcakes balance sweetness and spice beautifully. Whether you’re baking for a casual get-together or just because, Cinnamon Cupcakes offer that comforting, irresistible taste that will keep everyone coming back for more.

Ingredients You’ll Need

Gathering the right ingredients is the first step to making these Cinnamon Cupcakes simply unforgettable. Each component plays a crucial role: from the flours and sugars giving the cupcakes structure and sweetness, to the spices that bring that signature warmth, and the buttercream that adds creamy richness.

• All-purpose flour (210 g): The foundation of your cupcakes, providing a tender crumb.
• Baking powder (½ teaspoon): Helps your cupcakes rise to perfectly fluffy heights.
• Baking soda (½ teaspoon): Adds lightness and works with sour cream for balance.
• Salt (½ teaspoon): Just a pinch to enhance all the flavors.
• Cinnamon (2 teaspoons): The star spice that fills these cupcakes with comforting warmth.
• Granulated sugar (100 g): Adds sweetness and helps the cupcakes brown beautifully.
• Dark brown sugar (100 g): Gives a deep, molasses-like flavor that complements cinnamon perfectly.
• Large eggs (2, room temperature): Bind ingredients and add moisture for a tender crumb.
• Sour cream (240 g, room temperature): Keeps the cupcakes moist and adds a gentle tang.
• Vegetable oil (75 g): Makes cupcakes extra soft and moist without overpowering flavor.
• Vanilla extract (1 ½ teaspoons): Enhances all the flavors with sweet aromatic notes.
• Butter (200 g, room temperature): For that luscious buttercream frosting.
• Powdered sugar (330 g): Provides the silky sweetness for the frosting’s smooth texture.
• Whole milk (1 tablespoon, room temperature): Lightens the buttercream, making it creamy yet fluffy.

How to Make Cinnamon Cupcakes

Step 1: Preparing the Batter

Start by preheating your oven to 160ºC (320ºF) and lining your cupcake pan with liners. Dry and wet ingredients are prepared separately to keep everything light and well combined. Sift together your flour, baking powder, baking soda, salt, and cinnamon to evenly distribute the spices and leavening agents. Stir in both sugars so the sweetness melds with the cinnamon aroma.

Step 2: Mixing Wet Ingredients

In a different bowl, whisk together the eggs, sour cream, vegetable oil, and vanilla. These wet elements are the secret to the cupcake’s moist, tender crumb. The sour cream especially adds a subtle tang and richness that balances the sweetness.

Step 3: Combining Wet and Dry

Gently fold the wet ingredients into the dry mixture, making sure not to overmix. The batter might seem firm at first but keep stirring until there are no dry flour patches. This is where the magic happens; the batter turns silky and smooth, ready to pour into your lined cupcake tray.

Step 4: Baking Your Cupcakes

Divide your batter evenly into 12 cupcake liners and place them in the oven. Bake for about 20 to 22 minutes or until a toothpick inserted into the center comes out clean. Once baked, let your cupcakes cool slightly in the tray, then transfer to a rack to cool completely. This step ensures your frosting won’t melt and your cupcakes keep their fluffy texture.

Step 5: Making the Cinnamon Vanilla Buttercream

While the cupcakes cool, whip up the enchanting cinnamon vanilla buttercream. Start by creaming the room-temperature butter in your mixer until light and fluffy. Gradually add sifted powdered sugar, vanilla extract, and milk in batches until smooth and luscious. Divide the frosting, adding cinnamon into one half for that beautiful swirl effect when piping. Combining these two frostings in one piping bag creates a stunning visual and flavor harmony.

Step 6: Decorating the Cupcakes

Fill a larger piping bag with both plain vanilla and cinnamon buttercream-filled bags inside and use a large round tip to pipe generously onto each cupcake. This swirl of vanilla and cinnamon frosting not only looks inviting but gives you that perfect bite of spice and cream.

How to Serve Cinnamon Cupcakes

Garnishes

Enhance your Cinnamon Cupcakes with simple garnishes like a sprinkle of ground cinnamon, a dusting of powdered sugar, or even a few toasted pecans on top. These tiny accents add texture and elevate the cozy flavor experience.

Side Dishes

Cinnamon Cupcakes pair wonderfully with warm drinks like chai tea, coffee, or a creamy latte. If you’re serving at brunch or dessert, a scoop of vanilla ice cream or a dollop of spiced whipped cream can add a delightful contrast to the cupcakes’ softness.

Creative Ways to Present

For a fun twist, serve these cupcakes in rustic paper cups or decorate with edible gold leaf for a special occasion. You can also arrange them on a wooden board with cinnamon sticks and autumn leaves to bring out that seasonal charm for guests.

Make Ahead and Storage

Storing Leftovers

Once frosted, keep your Cinnamon Cupcakes in an airtight container at room temperature for up to two days to maintain their moistness and avoid drying out.

Freezing

You can freeze unfrosted cupcakes for up to three months. Wrap them individually in plastic wrap and place them in a freezer-safe bag. When ready to eat, thaw overnight and then frost for best results.

Reheating

If you’d like a warm cupcake, heat it gently in the microwave for about 10 to 15 seconds. This brings out the cinnamon aromas even more and melts the buttercream softly if applied.

FAQs

Can I use regular sugar instead of dark brown sugar?

Yes, but using dark brown sugar adds a richer, deeper molasses flavor that perfectly complements the cinnamon. If using regular sugar, consider adding a touch of molasses for similar depth.

Is sour cream necessary in the recipe?

Sour cream contributes to the moist and tender texture as well as a subtle tang that balances sweetness. You can substitute with Greek yogurt if needed, but sour cream is preferred.

How long do these Cinnamon Cupcakes stay fresh?

They stay fresh for about two days at room temperature when stored properly. After that, they might start drying out, so freezing extras is a great idea.

Can I make the buttercream without a stand mixer?

Absolutely! You can use a hand mixer or even a sturdy whisk, though it might take a bit more effort to achieve that fluffy texture.

How do I avoid the cupcakes from sinking in the middle?

Make sure not to overmix the batter and bake at the correct temperature. Also, avoid opening the oven door in the first 15 minutes to maintain stable heat.

Final Thoughts

There’s truly something magical about Cinnamon Cupcakes that brings comfort and joy with every bite. Warm spices, tender crumb, and creamy swirled frosting combine to create a treat you’ll want to bake again and again. Trust me, once you try these cupcakes, they’ll quickly become a beloved favorite in your baking repertoire. So go ahead, dive into baking these cozy delights and spread the cinnamon love!