Cinnamon Cupcakes with Cinnamon Buttercream Frosting are an easy treat to make at home, but taste like they come from your favorite bakery!
When it comes to cozy desserts, these cinnamon cupcakes are hard to beat.
Soft, fluffy, and filled with the warmth of ground cinnamon, these cupcakes taste like a spiced hug in every bite. My whole family really loves them! And they make the house smell AMAZING while they are baking up.
These cutie pie cupcakes are perfect for a chilly afternoon treat or a festive addition to any holiday table. Topped with a luscious swirl of cinnamon buttercream frosting, these cupcakes are not only delicious but also beautiful to serve at gatherings.
Whether you’re baking for a holiday party or just want a fun weekend baking project, these cinnamon cupcakes will be a hit every time!
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🌟 Why this recipe works
Here are just a few reasons why we love this cupcake recipe — and why we think you’ll love it, too!
- Easy, beginner-friendly recipe – This recipe is simple enough for even the newest bakers to master. With straightforward instructions and basic ingredients, you can create delicious, bakery-style cupcakes without any complicated techniques.
- Uses pantry staples – You likely already have most of the ingredients needed for this recipe in your pantry. No need for specialty items, making it a convenient dessert to whip up on a whim.
- Versatile for any occasion – These cinnamon cupcakes are perfect for any celebration or casual treat. Whether you’re making them for a holiday gathering, birthday party, or simply a weekend indulgence, they’re always a crowd-pleaser.
- Cozy and comforting flavors – The warm, spiced flavor of cinnamon in both the cupcake and buttercream frosting gives these treats a comforting, cozy vibe, perfect for fall and winter baking.
- Customizable and fun to decorate – Home bakers can easily personalize these cupcakes with different toppings like a dusting of cinnamon sugar, caramel drizzle, or festive sprinkles. The cinnamon buttercream frosting also pipes beautifully for those who love to get creative with their decorations.
🛒 Ingredient notes
You probably have all if not most of these simple ingredients already on hand:
- All-purpose flour: The base of the cupcakes, providing structure and a tender crumb. Make sure to measure it accurately for the best texture.
- Ground cinnamon: The star of the show, lending warm and comforting spice to both the cupcake batter and the frosting. Your house will be filled with the cozy scent of fall baking spices as the cupcakes bakes!
- Baking powder: This leavening agent helps give the cupcakes a nice rise as they bake.
- Butter: Adds richness to the cupcakes and makes the frosting creamy and smooth. Use unsalted butter that has been softened to room temperature so it creams easily and mixes smoothly.
- Sugars: You’ll use both light brown sugar and granulated sugar for sweetness in the cupcakes. Then you’ll need powdered sugar for the buttercream frosting, which creates a light, fluffy texture.
- Egg: Help bind the ingredients together and add moisture to the cupcakes. Bring them to room temperature for easier mixing.
- Vanilla Extract: Enhances the flavor and adds a lovely, subtle sweetness that complements the cinnamon.
- Milk: Adds moisture to the cupcake batter, ensuring a soft, tender crumb.
✅ Step-by-step instructions
This is a brief overview with step-by-step photos to help you make these yummy treats! You’ll find the full list of ingredients with measurements, as well as detailed instructions, in the printable recipe card at the bottom of this post.
For the Cupcakes:
- Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a large bowl, whisk together the dry ingredients.
- In the bowl of a stand mixer, beat the butter.
- Then add the sugars and beat with the butter until light and fluffy.
5. Add the egg and mix well. Stir in vanilla extract.
6. Gradually add the flour mixture, alternating with milk, beginning and ending with the flour. Mix until just combined.
7. Divide the batter evenly among the cupcake liners. Bake at 400°F for 5 minutes. Then lower heat to 350°F for 10-12 minutes, until a toothpick inserted into the center of the cupcake comes out clean.Let the cupcakes cool completely before frosting.
For the Cinnamon Buttercream Frosting:
- In a bowl, beat unsalted butter until creamy.
- Gradually add powdered sugar
- Then add the ground cinnamon, salt, and vanilla, mixing well.
Frost the cooled cupcakes using a piping bag or spread with a spatula.
Enjoy your delicious cinnamon cupcakes with friends and family!
👩🏻🍳 Recipe FAQs
Make sure not to overmix the batter and bake them just until a toothpick comes out clean. Overbaking can lead to dryness.
Absolutely! Store it in an airtight container in the refrigerator for up to 3 days. Let it come to room temperature and re-whip before using.
Use a piping bag fitted with a large star tip for a classic swirl. Start at the center of the cupcake and pipe in a circular motion outward.
You can add nutmeg, cloves, or cardamom for an extra layer of warm, spiced flavor.
Yes, substitute the butter with a plant-based alternative, use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water), and replace the milk with almond or oat milk.
Store the frosted cupcakes in an airtight container at room temperature for up to 2 days. If you need to keep them longer, refrigerate them for up to 5 days. Bring them to room temperature before serving for the best texture.
You can freeze the unfrosted cupcakes for up to 2 months. Wrap them individually in plastic wrap and place them in a freezer-safe bag. Thaw at room temperature before frosting.
🍽 Serving ideas
These cinnamon cupcakes are fantastic for all kinds of gatherings, from holiday parties to casual weekend get-togethers.
Here are a few ideas for serving them:
- Holiday parties: Decorate the cupcakes with a sprinkle of cinnamon sugar or festive sprinkles to add a bit of holiday cheer. They look beautiful with other holiday treats, like Soft Ginger Molasses Cookies and Snowflake Cookies.
- Afternoon tea: Serve the cupcakes with a pot of chai tea for a cozy and comforting treat.
- Birthday celebrations: Add some fun toppings like caramel drizzle or a dusting of cocoa powder for a special touch.
🍷 🥂 Wine pairings
Wondering if you can pair wine with cupcakes? Absolutely!
For cinnamon cupcakes, I suggest these two wine pairings:
- Riesling: This white wine has a sweet, floral character that balances well with the cinnamon spice, making it a great pairing for these cupcakes.
- Port Wine: The rich, fortified sweetness of Port pairs beautifully with the warm, spiced flavors of the cupcakes and the creamy frosting.
🍳 Kitchen tools and equipment
Ready to make this recipe? Here are the kitchen tools and equipment you’ll need:
More holiday recipes
Did you make this recipe? Don’t forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!
Cinnamon Cupcakes
Equipment
Ingredients
For the Cupcakes
- 1½ cups all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon kosher salt
- 1 teaspoon ground cinnamon
- ½ cup granulated sugar
- ¼ cup light brown sugar
- ½ cup (1 stick) unsalted butter, softened to room temperature
- 1 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup milk
For the Frosting
- 3 cups powdered sugar
- 1 cup unsalted butter, softened to room temperature
- 1 teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- 2 teaspoons vanilla extract
- 3-4 Tablespoons heavy cream
For the Cinnamon Sugar
- ¼ cup granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat the oven to 400°F. Line a 12-cup muffin pan with cupcake liners.
- In a large bowl, whisk together flour, baking powder, cinnamon, salt.
- In the bowl of a stand mixer, cream the butter for about 2 minutes, until smooth and fluffy.
- Add both granulated sugar and light brown sugar, and cream for 3-5 minutes.
- Add the egg and vanilla, and beat together for 1 minute, just until incorporated.
- While the mixer is on low, gradually alternate adding the dry ingredients and the milk, just untl ingredients are incorporated.
- Pour batter into each muffin liner, about ¾ of the way full.
- Bake at 400°F for 5 minutes. Then lower heat to 350°F for 10-12 minutes, until a toothpick inserted into the center of the cupcake comes out clean.
Make the Frosting
- While the cupcakes are baking, start making the frosting by beating the butter in the stand mixer.
- Slowly add the powdered sugar, about 1 cup at a time, beating until incorporated.
- Add the cinnamon, salt, and vanilla, and beat just until incorporated.
Assemble the cupcakes
- Allow the cupcakes to cool completely before frosting them.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
