Cinnamon Cupcake Recipe

image of cinnamon cupcakes made with cinnamon buttercream frosting

5 from 20 ratings

Cinnamon Cupcake Recipe

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

Prep Time10

Cook Time19

Additional Time5

Total Time34

Course: Cupcakes

Cuisine: American

Servings: 12 cupcakes

Calories: 304kcal

Author: Chelsey White

Ingredients

Cinnamon Cupcakes

1 1/4 cup all-purpose flour 165g
1 cup granulated sugar 200g
1 1/2 tsp baking powder 6g
2 tsp ground cinnamon 5g
1/2 tsp fine salt 3g
1/2 cup milk 120g
1/2 cup water 120g
1/4 cup vegetable or canola oil 56g
1 Tbsp vanilla extract or vanilla bean paste 12g
1 large egg, room temperature 56g

Cinnamon Buttercream Frosting

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

Instructions

Cinnamon Cupcakes

Begin by preheating oven to 350°F / 175°C, and place cupcake liners in baking pans.
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.
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!
Next add 1/2 cup water, 1/4 cup vegetable oil, 1 Tbsp vanilla extract, and 1 large egg. Whisk together just until the batter comes together.
Fill the cupcake liners about 2/3 way full. Bake for 18-20 minutes or until a toothpick comes out clean.
Let the cupcakes 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 the freezer for about 30 minutes.

Cinnamon Buttercream Frosting

Beat 1/2 cup of room-temperature butter on a medium speed for 30 seconds with a hand mixer until smooth.
Mix in 1 tsp vanilla extract, 2 tsp cinnamon and 1/4 tsp salt on a low speed.
Slowly mix in 1 1/2 cups of powdered sugar and 1 Tbsp of heavy cream on a low speed.
Mix on low for a couple minutes until the ingredients are fully incorporated and the desired consistency is reached.
If the frosting seems 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).
Place the buttercream in a piping bag fit with your favorite frosting tip and pipe large swirls onto the fully cooled cupcakes.
Garnish with a dusting of cinnamon and a little piece of cinnamon stick, then enjoy!

Video

Notes

Making Mini Cinnamon Cupcakes

If you want to make mini cinnamon cupcakes, this recipe can be baked in mini muffin tins! It makes about 40 mini cupcakes, and they only need to bake for 10-12 minutes at 350 F / 175 C.

Tips for Making the Best Cinnamon Cupcakes

Ingredients at room temp mix together better. Set out any cold ingredients ahead of time.
Properly measure the flour (spoon into the cup measure and then level) or use a kitchen scale to measure your dry ingredients.
Once you add the flour, mix the cupcake batter just until the ingredients are incorporated. This will ensure your cupcakes are tender and fluffy.
Use a large cookie scoop to easily fill your cupcake liners. It also makes sure your cupcakes end up being the same height.
Bang the cupcake pan on the counter before putting it in the oven. This brings any air bubbles that are trapped in the batter to the surface.
Seal off the top of your piping bag with a rubber band to prevent any frosting from seeping out the top of the bag and make the piping bags easier to use.

Cinnamon Cupcake Variations

To make gluten free cinnamon cupcakes, swap in your favorite gluten free flour blend for the AP flour this recipe calls for, and be sure to over-mix your batter and let it sit for at least 30 minutes before baking for best results.

Making These Cinnamon Cupcakes in Advance & Storage Tips

You can make these cupcakes in advance! Frosted cupcakes can sit at room temperature overnight or be stored in the fridge for up to 5 days if stored in an airtight container. However, they taste best when they're freshly baked!

These cupcakes can also last up to a month in the freezer. If you plan to freeze them, I suggest waiting to frost them until they're thawed.

You can also make your buttercream ahead of time or save any leftovers. The buttercream frosting will last in the fridge for up to a month.

Be sure to give the frosting a good stir once it thaws to get the consistency nice and smooth again.

You can also store buttercream in piping bags in the fridge. I find they keep their consistency well in piping bags and don't require any mixing after they've thawed.

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