With the mingling of the three layers; cake, cinnamon sugar swirl, and frosting, these Cinnamon Cupcakes make for small servings of heavenly goodness on earth.
If you’ve got a sweet tooth or you’re looking to fill the air with some extra delight this holiday season, then you’d love these cupcakes.
If you’re a new baker or somebody who’s just getting ready to put their oven mitts on, you have to try this recipe. It’s got sugar, it’s got spice, and we’ll make sure your little cooking adventure is everything nice!
Why this Cinnamon Cupcakes recipe works?
This recipe works because not only is it filled with cinnamon, but it’s filled with cinnamon in three different varieties. Firstly, the batter, which will make for the soft bread of the cupcakes, contains a hint of cinnamon. Then, the cinnamon sugar swirl compliments it with an even more robust flavour of the cinnamon, and lastly, the frosting adds the finishing touch to the masterpiece.
Believe me, all the three layers combined will melt in your mouth like a bakers dream come true. Also, these cupcakes are suitable to serve at almost any time of the day.
What’s inside the Cinnamon Sugar Cupcakes?
All-purpose flour: Measure thoroughly.
Baking powder: Not to be forgotten.
Ground Cinnamon: The star of the recipe will be used in the batter, the cinnamon sugar swirl and cinnamon sugar frosting.
Butter: Unsalted works best.
Granulated sugar: Will be used in the batter, cinnamon sugar swirl and powdered for the frosting on top.
Vegetable oil: The one you have handy at home will do just fine.
Vanilla extract: Small ingredient but makes a big difference.
Milk: Use whichever one you like, dairy or non-dairy.
Eggs: For a vegan alternative, check the recipe variations below.
How To Make Cinnamon Sugar Cupcakes?
Before we begin…
Preheat oven to 176°C and line a 12 cup cupcake tin with cupcake liners.
Firstly, to make the cinnamon sugar swirl:
In a small bowl, mix the sugar and cinnamon and set aside.
Second step, to make the cupcakes:
- In a mixing bowl, combine all the dry ingredients; flour, cinnamon, baking powder and salt.
- In another mixing bowl, add in the butter, sugar, oil and vanilla extract.
Beat all these ingredients together until light and fluffy. - Add in eggs one at a time then, add milk and mix until combined.
- Mix both the bowls’ ingredients together:
Stir in the dry ingredients and mix until well incorporated (do not overmix the batter).
To make the first two layers:
- Spoon 2 tablespoons of batter into each muffin cup and top with ¼ teaspoon of the cinnamon sugar swirl; add two more layers of the cake batter and cinnamon swirl (make the top layer of the cake batter).
- Bake for 15-20 minutes, remove from the oven and place on a cooling rack to cool.
To make the final layer of frosting:
- In a mixing bowl, beat the whipping cream, powdered sugar, cinnamon and vanilla extract until smooth and stiff peak forms.
- Add the frosting in a piping bag and pipe on top of the muffins, sprinkle with some cinnamon sugar swirl.
- Voila! Your cinnamon goodies are ready to be gobbled away.
Top Tips!
- To make the fluffiest cupcakes, use a gentle hand to whip the batter. When we beat too fast, we burst the air bubbles that make the cupcakes softer in the oven.
- Once you overbake the cupcakes, there’s no way to save them. We recommend you keep checking on them while they’re in the oven. It’s better for them to be on the undercooked side and moist. When in doubt, poke a toothpick in. If it comes out clean, then they are ready.
- Set aside all ingredients beforehand to be at room temperature when preparing the batter. You’ll save yourself some time and energy trying to mix that cold butter or those refrigerated eggs into the ingredients.
- Try this recipe a few times to identify the amount of cinnamon you enjoy in each of the layers of the cupcakes since everyone has their own liking and preferences.
Some Variations
- If you like to make Vegan Cinnamon Cupcakes, you need to switch the butter with vegan butter and the eggs with baking soda for the cupcakes to rise.
- For a vegan frosting, use vegan butter and replace the milk with coconut oil or almond milk.
- Although the cinnamon swirl is the star of the show, you may skip it entirely to enjoy a simpler cupcake alternative.
- For a healthier recipe, you can use whole wheat flour instead of all-purpose flour, which will be coarser in nature. In that case, make sure the liquid ingredients are in abundance to make up for it.
- Feel free to use a homemade or store-bought buttercream for topping if you want.
Serving Suggestions
Cupcakes are great for breakfast, as a dessert or a midday snack. However, they’re best served with the season’s greeting from your friends and family. Oh, how can we forget? A hot cup of your favourite tea or coffee is the perfect companion to these Cinnamon Cupcakes.
Recipe FAQs
We love that you asked this question for all the people looking out for their health this season. You can definitely try this with brown sugar; it should make for a smooth consistency. The flavour that the brown sugar will add to the frosting will match the authenticity that the cinnamon is already bringing to these cupcakes.
Although we’re pretty sure that the aroma of the cupcakes will ensure not even a crumb is left behind. But since you asked, these can be stored at room temperature for a few days but are best consumed after 30 minutes. If you don’t plan on consuming your cupcakes in a few days, we suggest freezing them to retain the moisture of the cupcakes. Place them in an airtight container or bag before putting them in the freezer.
Have no worries! You can still feast on this recipe by placing the batter in a large pan or tin. This means you’ll have a large cake instead. All of the steps are precisely the same. Make sure to grease the pan before you begin, and make the layers with the cinnamon sugar exactly as you would in the cupcakes. In fact, a cake would give you more room to experiment and make as many layers as your heart desires.
Recipes Tou May Like
Recipe Card
Cinnamon Sugar Cupcakes
Ingredients
For the Cinnamon Sugar Swirl
- 4 teaspoon ground cinnamon
- 3 tablespoon sugar
For the Cupcakes
- 1 ½ cups all-purpose flour
- 1 ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- pinch of salt
- 6 tablespoon unsalted butter , room temperature
- 1 cup granulated sugar
- 2 tablespoon vegetable oil
- 1 teaspoon vanilla extract
- ¾ cup milk
- 2 large eggs
For the Cinnamon Sugar Frosting
- 1 ¼ cups heavy whipping cream
- 1 teaspoon ground cinnamon
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 176°C and line a 12 cup cupcake tin with cupcake liners.
Make cinnamon sugar swirl
- In a small bowl, combine the sugar and cinnamon and set aside.3 tablespoon sugar, 4 teaspoon ground cinnamon
Make the cupcakes
- In a mixing bowl, combine flour, cinnamon, baking powder and salt.1 ½ cups all-purpose flour, 1 teaspoon ground cinnamon, pinch of salt, 1 ½ teaspoon baking powder
- In another mixing bowl, add butter, sugar, oil and vanilla extract and beat together until light and fluffy.6 tablespoon unsalted butter, 1 cup granulated sugar, 2 tablespoon vegetable oil, 1 teaspoon vanilla extract
- Add in eggs one at a time then, add milk and mix until combined.2 large eggs, ¾ cup milk
- Stir in the dry ingredients and mix until well incorporated (do not overmix the batter).
- Spoon 2 tablespoons of batter into each muffin cup and top with ¼ teaspoon of the cinnamon sugar swirl; add two more layers of the cake batter and cinnamon swirl (make the top layer of the cake batter).
- Bake for 15-20 minutes, remove from the oven and place on a cooling rack to cool.
Make the frosting
- In a mixing bowl, beat the whipping cream, powdered sugar, cinnamon and vanilla extract until smooth and stiff peak forms.1 ¼ cups heavy whipping cream, 1 teaspoon ground cinnamon, 1 teaspoon vanilla extract, ½ cup powdered sugar
- Add the frosting in a piping bag and pipe on top of the cupcakes, sprinkle with some cinnamon sugar swirl.
Notes
- To make the fluffiest cupcakes, use a gentle hand to whip the batter. When we beat too fast, we burst the air bubbles that make the cupcakes softer in the oven.
- Once you overbake the cupcakes, there’s no way to save them. We recommend you keep checking on them while they’re in the oven. It’s better for them to be on the undercooked side and moist. When in doubt, poke a toothpick in. If it comes out clean, then they are ready.
- Set aside all ingredients beforehand to be at room temperature when preparing the batter. You’ll save yourself some time and energy trying to mix that cold butter or those refrigerated eggs into the ingredients.
- Try this recipe a few times to identify the amount of cinnamon you enjoy in each of the layers of the cupcakes since everyone has their own liking and preferences.
Some Variations
- If you like to make Vegan Cinnamon Cupcakes, you need to switch the butter with vegan butter and the eggs with baking soda for the cupcakes to rise.
- For a vegan frosting, use vegan butter and replace the milk with coconut oil or almond milk.
- Although the cinnamon swirl is the star of the show, you may skip it entirely to enjoy a simpler cupcake alternative.
- For a healthier recipe, you can use whole wheat flour instead of all-purpose flour, which will be coarser in nature. In that case, make sure the liquid ingredients are in abundance to make up for it.
- Feel free to use a homemade or store-bought buttercream for topping if you want.
Nutrition
If you like this recipe and want to save it for later? Add it to your favourite recipe board on Pinterest!
Follow Healthy Life Trainer on Facebook, Pinterest and Instagram to keep up-to-date with all new recipes. Also, you can subscribe to my Newsletter to recipe all the latest recipes once published.
C. Hoffman
How do I turn this recipe (cinnamon sugar cupcakes) into a cake???
Thank you
Radwa
Pour half of the batter into a 22 cm cake tin, scatter the cinnamon sugar on top, pour the other half of the batter, and bake in the oven at 170C for 40-45 minutes the cake and after it cools completely, decorate it with whipped cream.
Beth
These are soft and cinnamony. I love them!
Kate
My daughter drizzles them with maple syrup. I don't know why 🙂 but she loves them.
Dorothy
These look amazing, I think I will give this recipe a try.
Jolene
Can I make this recipe in a mini muffin pan?
Radwa
Yes, you can, but you have to adjust the baking time accordingly.