These classic cinnamon cupcakes with cinnamon frosting strike the perfect balance between sweet and spiced. If you're after a cupcake that works for nearly any event and pleases just about everyone, these are a great option.
The cupcakes start with a vanilla base swirled with cinnamon sugar, creating a warm and flavorful bite. Each one is finished with a smooth cinnamon buttercream and topped off with an extra sprinkle of cinnamon sugar for good measure.
This sweet-and-spiced flavor combo is always a crowd-pleaser. If you enjoy these, you might also like recipes like Rumchata cupcakes or Gingerbread cupcakes.
They’re quick and easy to bake—ready in just 35 minutes using only 10 ingredients.
Cupcake Ingredients
- Unsalted butter, softened
- Sugar
- Eggs
- Vanilla extract
- Milk
- All-purpose flour
- Ground cinnamon
- Baking powder
- Salt
Cinnamon Buttercream Ingredients
- Unsalted butter, softened
- Salt
- Milk
- Vanilla extract
- Ground cinnamon
- Powdered sugar
- Granulated sugar
See recipe card for quantities.
Instructions
Follow these simple steps to make your own cinnamon swirl cupcakes with cinnamon buttercream.
Step one: Preheat your oven to 350°F and line a cupcake pan with paper liners.
Step two: Cream together the softened butter and sugar until smooth.
Step three: Add the eggs, vanilla, and milk. Mix until fully blended.
Step four: Add flour, baking powder, salt, and cinnamon. Mix well, scrape down the bowl, and stir again until fully incorporated.
Step five: Divide the batter evenly into the liners, filling each about ⅔ full. In a separate bowl, mix cinnamon and sugar, and sprinkle about ½ teaspoon on top of each cupcake. Bake for 15 minutes or until a toothpick comes out clean.
Step six: For the frosting, beat butter, vanilla, salt, cinnamon, and powdered sugar on low until combined. Then increase the speed to medium and beat for 2–3 minutes until fluffy.
Step seven: Add the frosting to a piping bag with a large star tip. Pipe tall swirls on each cooled cupcake and sprinkle with the remaining cinnamon-sugar mixture.
Hint: Add the powdered sugar gradually while mixing to avoid clumps and reduce mess.
Recipe Tips for Success
- Cupcakes are done when a toothpick inserted in the center comes out clean.
- Frosting should be thick enough to hold its shape, but soft enough to pipe. Thin it with milk or thicken with powdered sugar as needed.
- Let cupcakes cool completely before frosting to avoid melting the buttercream.
Storage
Store in an airtight container in the fridge for 3–5 days. For longer storage, freeze them for up to 6 months. Flash freeze before packaging to keep the frosting intact.
Cinnamon Cupcakes with Cinnamon Buttercream
Equipment
- Cupcake Tin
- Cupcake Liners
- Mixing bowl
- Measuring Spoons + Cups
- Hand or Stand Mixer
- Piping Bag
- Large Star Tip for piping bag
Ingredients
for cinnamon cupcakes
- ½ cup Butter softened + unsalted
- 1 cup Sugar
- 2 Eggs
- 2 teaspoon Vanilla
- ¾ cup Milk
- 1 ½ cup Flour
- 1 ½ teaspoon Cinnamon
- 1 ½ teaspoon Baking powder
- 1 teaspoon Salt
for cinnamon frosting
- 1 cup Butter unsalted + softened
- 1 teaspoon Vanilla
- 1 teaspoon Salt
- 1 tablespoon Cinnamon
- 2 tablespoon Milk
- 4 cup Powdered sugar
for cinnamon sugar topping
- ½ cup Sugar
- 2 tablespoon Cinnamon
Instructions
- Preheat your oven to 350°F and line a cupcake pan with paper liners.
- Cream together the softened butter and sugar until smooth
- Add the eggs, vanilla, and milk. Mix until fully blended.
- Add flour, baking powder, salt, and cinnamon. Mix well, scrape down the bowl, and stir again until fully incorporated.
- Divide the batter evenly into the liners, filling each about ⅔ full. In a separate bowl, mix cinnamon and sugar, and sprinkle about ½ teaspoon on top of each cupcake.
- Bake for 15 minutes or until a toothpick comes out clean.
- For the frosting, beat butter, vanilla, salt, cinnamon, and powdered sugar on low until combined.
- Then increase the speed to medium and beat for 2–3 minutes until fluffy.
- Add the frosting to a piping bag with a large star tip. Pipe tall swirls on each cooled cupcake and sprinkle with the remaining cinnamon-sugar mixture.
Notes
- Store in an airtight container in the fridge for 3–5 days. For longer storage, freeze them for up to 6 months. Flash freeze before packaging to keep the frosting intact.
- Cupcakes are done when a toothpick inserted in the center comes out clean.
- Frosting should be thick enough to hold its shape, but soft enough to pipe. Thin it with milk or thicken with powdered sugar as needed.
- Let cupcakes cool completely before frosting to avoid melting the buttercream.
- For frosting: Add the powdered sugar gradually while mixing to avoid clumps and reduce mess.
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