Cinnamon Cupcakes with Cinnamon Buttercream
These cinnamon cupcakes with cinnamon buttercream are super easy and yummy. They are a perfect cupcake for most any occasion and are ready in under 40 minutes.
Servings: 14 cupcakes
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
Tips + 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.
- 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.