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Easy Cinnamon Cupcakes With Cinnamon Buttercream Recipe

It’s that season of the year again, good old fall. It is when everyone buys pumpkin spice lattes, wears fancy scarves, and stock up on aesthetic photos under trees shedding their yellow, orange, and brown leaves. But you know what would make fall vibes even better, some easy cinnamon cupcakes with cinnamon buttercream. 

In this blog, I will show you how to make the best cinnamon cupcakes with cinnamon buttercream which are easy to prepare and easier to devour.

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Table of Contents

Cinnamon Cupcake Ingredients

  • 2 1/2 cups of all-purpose flour
  • 1 cup of sugar
  • 1 cup of brown sugar
  • 3 tablespoons of baking powder
  • A pinch of salt
  • 2 eggs
  • 1 tablespoon of vanilla extract
  • 1/2 cup of melted butter
  • 1 cup of milk
  • 1 1/2 tablespoons of oil
  • 1 teaspoon of cinnamon powder 

Cinnamon Buttercream Ingredients

  • 1 cup of unsalted butter
  • 4 cups of powdered sugar
  • 1 teaspoon of cinnamon powder
  • A pinch of salt
  • 4 tablespoons of water or  milk
  • 2 tablespoons of vanilla extract
spiced-cupcakes-5

Follow Along Step by Step

Follow along step by step to achieve the best cinnamon cupcakes:

  1. Preheat the oven: First, set the oven to 350°F (175°C). First, line a muffin tin with cupcake liners.
  2. Mix the dry ingredients: Next, in a medium-sized bowl, combine the flour, baking powder, cinnamon, and salt. Set it aside for later.
  3. Fold the butter with the sugar: In a separate large mixing bowl, beat together the melted butter, sugar, and brown sugar until light and fluffy. Use an electric mixer or by hand with a whisk.
  4. Combine eggs and vanilla: Once the butter and sugar have been thoroughly blended, add the eggs one at a time. Then, mix in the vanilla extract until evenly distributed.
  5. Mix your wet and dry: Gradually incorporate the dry ingredients mixture into the wet ingredients. Just a quick note, make sure not to overmix your batter, this can result in a dense batter.
  6. Add extra color or flavoring (optional): You can add a few drops of food coloring to the batter to create vibrant cupcakes or fold in sprinkles or other flavorings at this stage for an extra touch of fun.
  7. Fill cupcake liners: Spoon the batter into the prepared cupcake liners, filling each about two-thirds full. This will allow room for the cupcakes to rise as they bake.
  8. Bake: Place the muffin pan in the preheated oven and bake for 18-20 minutes, or until you insert a toothpick and it comes out clean. Keep an eye on your cupcakes to prevent overbaking.
  9. Rest and cool: After your cupcakes have fully baked, take the cupcakes out of the oven and let them cool in the muffin tray for a few minutes before transferring them to a wire rack to finish cooling. Once chilled, you can finally top the cupcakes with the cinnamon buttercream you made.

Buttercream Prep

1. In a chilled bowl, drop your room-temperature butter and set the mixer on a low-speed setting.

2. Slowly, add all of your dry ingredients: powdered sugar, cinnamon, and salt.

3. Once the dry ingredients have been combined and gradually add your wet ingredients. Finally, mix until it forms into a homogenous mixture.

4. Place in the refrigerator for 2 – 3 to chill. 

Tips for Perfect Cinnamon Cupcakes

1) Do not overmix your batter: want to achieve a bouncy and delicate cupcake. Simply do not mix the cupcake batter. Overmixing will contribute to a not-so-soft, hard batter.

2) Cool down your cinnamon cupcakes: to ensure your cinnamon cupcakes remain soft and delicate. Be sure your cupcakes are fully cooled down before any additions, especially before adding your buttercream. If you rush too soon, your buttercream will melt.  

3) Chill your cinnamon buttercream: for a firm homogenous buttercream, let it thoroughly chill for a good couple of hours at the bare minimum. You would not want a split buttercream.

Conclusion

Well, I hope you enjoyed this humble and easy cinnamon cupcakes with cinnamon buttercream recipe. Give it a go and watch as your friends and family will be impressed with your delightful cupcakes. I am pretty sure they will be going in for seconds. Happy baking and bonn apetite! 

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