Cinnamon is the spice of all spices, and these cinnamon cupcakes with cinnamon buttercream frosting effortlessly uphold its reputation. They have a plush, delicate, cinnamon infused crumb and are topped with a rich and velvety cinnamon buttercream frosting, that makes reaching for seconds easy.
If you’re on the hunt for the perfect spice-filled fall recipe, you’re in for a treat. This cinnamon cupcake recipe is like a warm hug for your taste buds, with the perfect amount of cinnamon in every buttery and tender cupcake bite. These cupcakes really are as cozy as your favorite sweater, and will have your friends and family begging for seconds – and the recipe, of course!
Every ingredient plays an important role when making these cinnamon cupcakes with cinnamon frosting. This list explains the role of each ingredient when making this recipe, and also offers possible substitutions. See the recipe card below for a list of the ingredients with their amounts.
- Sea Salt – Using salt in sweet recipes helps to enhance the flavor, but don’t worry it won’t make your cupcakes salty. I like to use sea salt and in most of my baking, but any type of salt will work.
- Baking Powder – Baking powder helps to lift the cupcakes and allows them to spread slightly. Use both baking powder and baking soda for the best results and texture in your cupcakes.
- Baking Soda – Baking soda lifts the cupcakes and neutralizes the acids in the batter. Use both baking powder and baking soda for the best results and texture in your cupcakes.
- All-Purpose Flour – Flour is the heart and soul of any great muffin or cake! I used unbleached organic all-purpose flour to make these cinnamon cupcakes.
- Ground Cinnamon – They wouldn’t be a cinnamon cupcakes without cinnamon! If you’re feeling particularly adventurous, I recommend trying Ceylon cinnamon instead. It’s my personal favorite and adds a more delicate flavor.
- Granulated Sugar – Sugar is what makes these cupcakes so sweet and yummy! I like to use organic cane sugar when baking.
- Unsalted Butter – Unsalted butter is needed to ensure the final cupcakes are moist and lifted. Salted butter can be used in place of unsalted butter for this recipe, just reduce the amount of salt called for. Be sure to use room temperature butter for the best results.
- Eggs – Eggs help give these cupcakes body and structure. Make sure your eggs are room temperature when making the batter. If you forgot to bring them to room temperature before you started mixing don’t worry! Just place your cold eggs in a bowl of hot water for three minutes to bring them to temperature.
- Vanilla Extract – Vanilla acts as a flavor enhancer and helps to bring out the cinnamon flavor in the muffins.
- Heavy Whipping Cream – Heavy whipping cream adds moisture and fat to the cupcakes.
- Unsalted Butter – When making frosting, use room temperature butter. To check if your butter is soft enough press your finger into it. If you can push through it without any resistance it is ready.
- Powdered Sugar – Powdered sugar is necessary for any frosting recipe. Sift the powdered sugar to ensure your frosting is lump free.
- Vanilla Extract – Vanilla adds a nice depth to the flavor of the frosting.
- Heavy Whipping Cream – Heavy whipping cream is optional ingredient used to thin out the frosting, making it creamier. Use more or less cream to achieve your desired consistency.
- Sea Salt – A small amount of salt acts as a flavor enhancer, helping to bring out the cinnamon and vanilla flavors. Don’t worry, the small amount of salt used won’t be detectable or leave you with salty frosting.
- Ground Cinnamon – You can’t make cinnamon buttercream without the cinnamon! If you’re feeling particularly adventurous, I recommend trying Ceylon cinnamon instead. It’s my personal favorite and adds a more delicate flavor.
How to Make Cinnamon Cupcakes
Step 1: Mix the Batter
Preheat your oven to 350°F (177°C).
In a medium-sized mixing bowl, whisk together the salt, baking powder, baking soda, all-purpose flour, and cinnamon until all ingredients are fully incorporated. Then, set the mixture aside.
Using an hand mixer or stand mixer, beat together the butter and sugar on medium-high speed for 5 minutes or until it is fluffy and aerated, scraping down the sides as needed.
Add the eggs to the creamed butter-sugar mixture one at a time, beating until each addition is fully incorporated. Then mix in the vanilla and heavy whipping cream, scraping down the sides as needed.
Reduce the speed to medium-low and add the dry ingredients to the wet mixture a little at a time, scraping down the sides as needed. Beat until the ingredients are just combined and the batter is smooth and mostly lump free, being careful not to overmix.
Step 2: Bake the Cupcakes
Place paper liners neatly within a 12-muffin pan. Divide the batter evenly into the cupcake liners, filling each 2/3 of the way full.
Place the cupcakes on the lower center rack of a 350°F (177°C) preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean or with only a few moist crumbs. Avoid over baking to keep them moist.
Let the cupcakes cool in the pan for 10 minutes before moving them to a cooling rack for complete cooling.
Step 3: Make the Frosting
Once the cupcakes are fully cool to the touch, you can prepare the frosting.
When making frosting, use room temperature butter. To check if your butter is soft enough press your finger into it. If you can push through it without any resistance it is ready.
Using a stand mixer or a hand mixer, beat the room temperature butter on medium speed until it becomes smooth and creamy. This usually takes around 2-3 minutes.
On low speed, gradually add the confectioners’ sugar and scrape down the sides as needed. Increase the speed to medium once the sugar is incorporated and add in the vanilla, salt, and cinnamon.
If the frosting seems too thick, add the heavy whipping cream, a teaspoon at a time, until you achieve your desired consistency.
Once all ingredients are incorporated, Increase the mixer speed to medium-high and whip the frosting for an additional 2-3 minutes until it becomes light and fluffy.
Spread or pipe the frosting onto the cooled cinnamon cupcakes and serve.
Cinnamon Cupcakes FAQ
Yes, you can use whole milk instead of heavy cream, but keep in mind that heavy cream adds extra fat and richness to the batter, which can affect the texture.
Insert a toothpick into the center of a cupcake. If it comes out clean or with a few moist crumbs, they’re done. Avoid over-baking to keep them moist.
Absolutely, feel free to get creative! Cream cheese frosting or a simple vanilla buttercream would pair well with cinnamon cupcakes.
Yes, it’s important to let the cupcakes cool completely before frosting to prevent the frosting from melting or sliding off.
Store them in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week.
Yes, you can use this recipe to make one 8-inch cake round. Bake your cake at 350°F (177°C) for about 30 minutes, or until a toothpick inserted into the center comes out clean or with only a few moist crumbs.