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    Home » Recipes » Muffins

    Cinnamon Cupcakes

    Published: Dec 17, 2021 · by Radwa.

    Jump to Recipe

    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 Sugar Cupcakes

    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.

    Cinnamon Sugar Cupcakes

    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?

    combine all the dry ingredients

    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 eggs.

    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:

    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.
    Cinnamon Cupcakes with butter frosting

    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.

    Cinnamon Cupcakes

    Recipe FAQs

    How to store cupcakes?

    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.

    I don’t have a cupcake tin or cupcake liners. What do I do?

    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.

    More Cupcake Recipes

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    • Peach cupcakes.
      Peach Cupcakes
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    • carrot cake cupcakes topped with cream cheese frosting and walnuts.
      Moist Carrot Cake Cupcakes Recipe

    Thanks for dropping in! Follow Healthy Life Trainer on Facebook and Pinterest to keep up-to-date with all new recipes. Also, you can subscribe to my Newsletter to recipe all the latest recipes once published.

    Recipe Card

    Cinnamon Cupcakes topped with whipped cream.
    Print Pin
    5 from 6 votes

    Cinnamon Cupcakes

    Soft, fluffy and super delicious! These cinnamon cupcakes are spiced with cinnamon and topped with whipped cream.
    Course Dessert
    Cuisine British
    Prep Time 10 minutes minutes
    Cook Time 20 minutes minutes
    Total Time 30 minutes minutes
    Servings 12 servings
    Calories 316kcal
    Author Radwa

    Equipment

    • Mixing bowl
    • Muffin tin
    • Electric hand mixer
    • Measuring spoons
    • Measuring cups

    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

    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.

    Nutrition

    Serving: 1serving | Calories: 316kcal | Carbohydrates: 39g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 84mg | Potassium: 80mg | Fiber: 1g | Sugar: 25g | Vitamin A: 737IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @HealthyLifeTrainer or tag #healthylifetrainer!

    About Radwa

    Hi, I am Radwa! I've always been fond of food—seriously, it's my love language. I share my tried-and-true recipes and provide easy, step-by-step recipes that anyone can follow.

    Comments

    1. C. Hoffman says

      January 18, 2023 at 10:56 pm

      How do I turn this recipe (cinnamon sugar cupcakes) into a cake???
      Thank you

      Reply
      • Radwa says

        January 20, 2023 at 10:13 pm

        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.

        Reply
    2. Beth says

      December 17, 2021 at 8:31 pm

      5 stars
      These are soft and cinnamony. I love them!

      Reply
    3. Kate says

      December 17, 2021 at 7:18 pm

      5 stars
      My daughter drizzles them with maple syrup. I don't know why 🙂 but she loves them.

      Reply
    4. Dorothy says

      December 17, 2021 at 5:21 pm

      5 stars
      These look amazing, I think I will give this recipe a try.

      Reply
    5. Jolene says

      December 17, 2021 at 5:14 pm

      5 stars
      Can I make this recipe in a mini muffin pan?

      Reply
      • Radwa says

        December 17, 2021 at 5:22 pm

        Yes, you can, but you have to adjust the baking time accordingly.

        Reply
    5 from 6 votes (2 ratings without comment)

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    Healthy Life Trainer

    Hello! I’m Radwa, A wife and mother. Also, I am the recipe maker and food photographer behind Healthy Life Trainer. I love making new, simple and quick recipes every day.

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