Description
Soft, tender cinnamon cupcakes layered with a sweet cinnamon sugar swirl and topped with creamy homemade cinnamon buttercream. These easy cupcakes are perfect for fall gatherings, holidays, birthdays, or an afternoon treat with coffee or tea.
Ingredients
Scale
For the Cinnamon Sugar Swirl
- 3 tbsp sugar
- 4 tsp ground cinnamon
For the Cinnamon Cupcakes
- 1 1/2 cups (195g) all-purpose flour
- 1 1/2 tsp ground cinnamon
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 6 tbsp (84g) unsalted butter, room temperature
- 2 tbsp (30ml) vegetable oil
- 1 cup (207g) sugar
- 1 1/2 tsp vanilla extract
- 2 large eggs
- 3/4 cup (180ml) milk
For the Cinnamon Sugar Frosting
- 1 1/4 cups (280g) unsalted butter, room temperature
- 5 cups (575g) powdered sugar
- 2 1/2 tsp ground cinnamon
- 1 tsp vanilla extract
- 2–3 tbsp water or milk
- Pinch of salt
Instructions
- Prepare the cinnamon sugar swirl: Combine the 3 tablespoons of sugar and 4 teaspoons of ground cinnamon in a small bowl. Mix thoroughly and set aside.
- Mix the dry ingredients: Whisk together the flour, 1 1/2 teaspoons of cinnamon, baking powder, and salt in a medium bowl.
- Cream the butter and sugar: In a large bowl, beat the softened butter and 1 cup of sugar until light and fluffy. Add the vegetable oil and vanilla extract and mix until combined. Add the eggs one at a time, mixing after each addition.
- Finish the batter: Add the dry ingredients in portions, alternating with the milk. Mix on low speed just until combined, scraping down the bowl as needed. Avoid overmixing.
- Assemble the cupcakes: Line a standard muffin pan with cupcake liners. Divide the batter among the cups, filling each approximately halfway. Sprinkle with some cinnamon sugar, add the remaining batter, and finish with the remaining cinnamon sugar. Gently swirl with a toothpick or skewer.
- Bake: Bake in a preheated oven at 350°F (175°C) for approximately 18–22 minutes, or until the centers are set and a toothpick inserted into the cake comes out clean or with a few moist crumbs. Cool briefly in the pan, then transfer to a wire rack to cool completely.
- Make the frosting: Beat the softened butter until creamy. Gradually add the powdered sugar, then mix in the cinnamon, vanilla extract, and a pinch of salt. Add 2–3 tablespoons of water or milk gradually until the frosting reaches a smooth, spreadable or pipeable consistency.
- Frost and serve: Once the cupcakes are completely cool, spread or pipe the cinnamon buttercream onto each cupcake. Serve at room temperature.
Notes
- Use room-temperature butter and eggs for a smoother batter and creamier frosting.
- Swirl the cinnamon sugar gently to preserve distinct ribbons throughout the cupcakes.
- Add the frosting liquid gradually to maintain a thick consistency suitable for piping.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 12 cupcakes
- Calories: 590 kcal
Keywords: cinnamon sugar swirl cupcakes, cinnamon cupcakes, cinnamon buttercream cupcakes, cinnamon sugar cupcakes, homemade cinnamon cupcakes