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Cinnamon Cupcake Recipe

This cinnamon cupcake recipe makes the best cupcakes! They’re tender, moist and packed with cinnamon flavor.

image of cinnamon cupcake recipe made with cinnamon buttercream frosting

What more could you want in a cinnamon cupcake, right?!

The Cinnamon Cupcake Base

This cinnamon cupcake recipe is based on my classic vanilla cupcake recipe. I upped the ante to include 2 tsp of ground cinnamon to really pack these cupcakes with cinnamon flavor.

This gives them a delicious cinnamon flavor without being too overpowering.

My biggest tip when making this cinnamon cupcake recipe is to be sure not to overmix the batter! Overmixed batter can lead to dense, chewy cupcakes.

By mixing the batter just until the ingredients are combined you are guaranteed tender, soft cupcakes.

image of a cinnamon cupcake that's been cut open to show how fluffy and soft it is

The Cinnamon Buttercream

Now just making a cinnamon cupcake wasn’t enough. I wanted to make cinnamon buttercream too!

When you’re frosting a dozen cupcakes, you don’t need a ton of frosting. To make just the right amount, I modified my american buttercream to make a 1/4 batch.

Once I was happy with the volume of frosting this recipe makes, it was time to figure out the perfect amount of ground cinnamon.

With the dusting of cinnamon on top of the frosting, I find you don’t need more than 2 tsp of cinnamon in the frosting. However, you can add more or less to suit your palette.

image of cinnamon cupcake recipe made with cinnamon buttercream frosting

Substitutions and Swaps – Cinnamon Cupcakes

This cinnamon cupcakes recipe use quite a few ingredients and I know you might not have all of them on hand. Or if you have food allergies or restrictions, I’ve got you covered.

Below are some swaps and substitutions that you can make:

  • All Purpose Flour – This recipe turns out best with AP flour, but you can use a gluten free flour blend or cake flour if that’s all you have on hand.
  • Granulated Sugar – I do not recommend reducing the amount of sugar or changing the type of sugar as it will change the texture of these cupcakes.
  • Ground Cinnamon – There really isn’t a substitute for the cinnamon in this recipe! It’s the star of the show 🙂
  • Whole Milk – You can also use full fat yogurt, sour cream, buttermilk, or an alternative yogurt or milk (almond, soy, oat) if you’re dairy free.
  • Vegetable Oil – You can use any flavorless oil in this recipe. Canola or sunflower oil would work great!
  • Egg – If you have an egg allergy you can use 1 flaxseed egg or 1/4 cup of unsweetened applesauce instead.
  • Vanilla Extract – Other extracts can be used in place of the vanilla extract. Feel free to use coconut extracthazelnut extract, or even almond extract.

Substitutions and Swaps – Cinnamon Buttercream Frosting

  • Unsalted Butter – If you only have salted butter on hand you can use it in place of the unsalted butter. Just be sure to omit the salt that this frosting recipe calls for. You can also use vegan butter in its place!
  • Heavy Cream – Whole milk or alternative milk (soy, almond, oat) will work fine in this frosting recipe if that’s what you have on hand.
  • Vanilla Extract – Other extracts can be used in place of the vanilla extract. Feel free to use coconut extracthazelnut extract, or even almond extract.
  • Ground Cinnamon – There really isn’t a substitute for the cinnamon in this recipe! It’s the star of the show 🙂
image of cinnamon cupcakes made with cinnamon buttercream frosting

Tips for Making This Cinnamon Cupcake Recipe:

  • Be sure to properly measure your flour (spoon into the cup measure then level) or use a kitchen scale to measure your dry ingredients.
  • Ingredients at room temp mix together better so be sure you set out any cold ingredients ahead of time.
  • Mix your cupcake batter just until the ingredients are incorporated. This will ensure your cupcakes are tender and fluffy.
  • One batch of batter can be also be used to make one 9×13 inch cinnamon sheet cake. Bake it at 325F for 33-38 minutes.
  • Make these cinnamon cupcakes vegan or dairy free! Use your favorite type of dairy free milk to replace the buttermilk and heavy cream and use vegan butter sticks in place of the butter.

Let Me Know What You Think!

If you make this cinnamon cupcake recipe, I’d love to hear what think of it! Please leave a rating and let me know your thoughts by sharing a comment.

Also please tag me @chelsweets! Use the #chelsweets so that I can see your amazing creations on social media.

Other Recipes You Might Like:

Yield: 12 cupcakes

Cinnamon Cupcake Recipe

image of cinnamon cupcakes made with cinnamon buttercream frosting

This cinnamon cupcake recipe makes the best cupcakes! They're tender, moist and absolutely packed with delicious cinnamon flavor.

Prep Time 10 minutes
Cook Time 18 minutes
Additional Time 5 minutes
Total Time 33 minutes


Cinnamon Cupcakes

  • 1 1/4 cup all-purpose flour (162 grams)
  • 1 cup sugar (200 grams)
  • 1 1/2 tsp baking powder (6 grams)
  • 2 tsp ground cinnamon (5 grams)
  • 1/2 tsp salt (3 grams)
  • 1/2 cup milk (120 grams)
  • 1/2 cup water (118 grams)
  • 1/4 cup vegetable oil (56 grams)
  • 1 Tbsp vanilla extract or vanilla bean paste (12 grams)
  • 1 large egg, room temp (57 grams)

Cinnamon Buttercream Frosting

  • 1/2 cup unsalted butter, room temperature (113 grams)
  • 1 tsp vanilla extract or vanilla bean paste (4 grams)
  • 2 tsp ground cinnamon (5 grams)
  • 1/4 tsp salt (1 gram)
  • 1 1/2 cups powdered sugar (185 grams)
  • 1 Tbsp heavy cream or heavy whipping cream (15 grams)


Cinnamon Cupcakes

  1. Begin by preheating oven to 350°F (175°C), and place cupcake liners in baking pans.
  2. Add 1 1/4 cups all-purpose flour, 1 cup sugar, 1 1/2 tsp baking powder, 2 tsp cinnamon and 1/2 tsp salt into a large bowl and gently combine with a large spoon or whisk.
  3. Pour in 1/2 cup of milk and gently stir until just combined. The batter will be thick but that's how it should be!
  4. Next add 1/2 cup water, 1/4 cup vegetable oil, 1 Tbsp vanilla extract or paste and 1 large egg. Whisk together just until the batter comes together.
  5. Fill the cupcake liners about 2/3 way full. Bake for 18-19 minutes or until a toothpick comes out clean.
  6. Allow the cupcakes to cool for 10 minutes before moving them to a cooling rack to finish cooling. If you want to accelerate the cooling process, place the pan in your freezer for about 30 minutes.

Cinnamon Buttercream Frosting

  1. Beat 1/2 cup of room-temperature butter on a medium speed for 30 seconds with a paddle attachment until smooth.
  2. Mix in 1 tsp vanilla extract, 2 tsp cinnamon and 1/4 tsp salt on a low speed.
  3. Slowly add in 1 1/2 cups of powdered sugar, 1/2 cup at a time. Half way through add 1 Tbsp of heavy cream to make the frosting easier to mix.
  4. Mix on low for a couple minutes until the ingredients are fully incorporated and the desired consistency is reached. 
  5. If the frosting is too thick, add in additional cream (1 Tablespoon at a time). If the frosting is too thin, add in more powdered sugar (1/4 cup at a time).
  6. Place the buttercream in a piping bag fit with your favorite frosting tip, and pipe large swirls onto the fully cooled cupcakes.
  7. Garnish with a dusting of cinnamon and a little piece of cinnamon stick, then enjoy!


This recipe can also be used to make mini cinnamon cupcakes! It makes about 40 mini cupcakes, which only need to bake for 9-10 minutes.

Make these cinnamon cupcakes in advance!! If stored unfrosted in an airtight container, they can last for:

  • 1 day at room temperature
  • Up to a week in the fridge
  • Up to 3 months in the freezer

Make your frosting ahead of time too or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month, or in the freezer for up to 3 months. Be sure to give it a good stir once it thaws to get the consistency nice and smooth again.

Frosted cupcakes can sit out at room temperature overnight in an airtight container, but I find frosting them right before serving is best.

Nutrition Information



Serving Size


Amount Per Serving Calories 304Total Fat 14gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 7gCholesterol 41mgSodium 221mgCarbohydrates 42gFiber 1gSugar 30gProtein 2g

Apple Cake Filling: Easy, From-Scratch Recipe - Chelsweets

Sunday 9th of January 2022

[…] filling would be incredible with my vanilla cake recipe or even my cinnamon cupcake recipe. The sky’s the […]

Dorothy Terrill

Wednesday 27th of January 2021

I don't like the gritty feeling of the cinnamon in buttercream but I love the taste of cinnamon. I made my own cinnamon extract and added that to the buttercream instead of vanilla extract. Brings out the cinnamon in the frosting plus the cinnamon cupcake, so yummy.


Monday 18th of January 2021

THese are the best cupcakes I've ever made! The cake itself is the perfect texture and moisture level! I went light on the cinnamon in the buttercream and used Almond extract instead of vanilla. The key for me was using really good cinnamon! I use Organic Vietnamese Cinnamon from our local Frontier Coop and it makes a huge difference I now buy it buy the pound instead of a tiny jar! I swear once you smell and taste it you will never use regular cinnamon again!


Thursday 7th of January 2021

Amazing recipe. I made these gluten free and they are so soft! The flavour is so delicious and sweet. Cupcake heaven honestly


Monday 26th of October 2020

do you think this would work for mini Bundt pans or would it be better to use your small batch vanilla recipe and add the cinnamon?

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