Lately, I have been making lots of cupcakes since my daughter loves them, but friend, I couldn't resist sharing this cinnamon cupcakes recipe. It is AMAZING! Soft, fluffy, spiced with cinnamon and topped with whipped cream. YUM!
Cinnamon Cupcakes Recipe
Basically, I made these cupcakes with three layers: cake, cinnamon sugar swirl, and frosting and believe me, these cinnamon cupcakes make for small servings of heavenly goodness on earth.
Before I start with this recipe, I like to set aside all ingredients beforehand to be at room temperature when preparing the batter because eggs and butter should be at room temperature for better results.
After trying this recipe so many times, I finally identified the amount of cinnamon that is perfect for each layer of the cupcakes since I used ground cinnamon in 3 layers of these cupcakes: it in the batter, the cinnamon sugar swirl and cinnamon sugar frosting.
Ingredients
Note: This is an overview of the ingredients. See the recipe card for full information on ingredients and quantities.
Flour: I used all-purpose flour; you may use whole wheat flour instead, but in this case, increase the milk by ¼ cup.
Ground Cinnamon: The star of the recipe, I used it in the batter, the cinnamon sugar swirl and cinnamon sugar frosting.
Granulated sugar: I used it in the batter and cinnamon sugar swirl. You can use brown sugar instead.
Baking powder: It gives the cupcake aa fluffy texture.
Butter: Unsalted works best.
Vegetable oil: It makes the cupcakes soft and moist.
Vanilla extract: Small ingredient but makes a big difference.
Milk: I used whole milk, you can use whichever one you like, dairy or non-dairy milk.
Eggs: I used 2 large eggs. For a vegan alternative, check the recipe variations below.
Heavy cream: For topping. Feel free to use a homemade or store-bought buttercream for topping.
How To Make Cinnamon Cupcakes?
Before we begin, Preheat oven to 180C / 350F and line a 12 cup cupcake tin with cupcake liners.
First Step - To Make The Cinnamon Sugar Swirl: In a small bowl, mix the sugar and cinnamon and set aside.
Second Step- To Make The Cupcake Batter:
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).
Tip: 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.
Third Step - 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.
Tip: Bake for 15 minutes, then poke a toothpick in. If it comes out clean, then they are ready. If not, give them another 5 minutes.
Fourth Step - 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.
Serving Suggestions
I LOVE cupcakes for breakfast, as a dessert or a midday snack. However, they’re best served with Chocolate Bubble Tea or Caramel Latte.
Oh, how can I forget? A hot cup of Oat Milk Hot Chocolate is the perfect companion to these Cinnamon Cupcakes.
Recipe FAQs
I store these cupcakes in the fridge for 2-3 days. If you don't plan on consuming your cupcakes in a few days, I suggest freezing them; I don't recommend freezing them with the frost, though. They will last in the freezer for 1-2 months.
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 20cm cake pan before you begin, and make the layers with the cinnamon sugar exactly as you would in the cupcakes and bake for 30-35 minutes.
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Cinnamon 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.
C. Hoffman says
How do I turn this recipe (cinnamon sugar cupcakes) into a cake???
Thank you
Radwa says
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 says
These are soft and cinnamony. I love them!
Kate says
My daughter drizzles them with maple syrup. I don't know why 🙂 but she loves them.
Dorothy says
These look amazing, I think I will give this recipe a try.
Jolene says
Can I make this recipe in a mini muffin pan?
Radwa says
Yes, you can, but you have to adjust the baking time accordingly.