Cinnamon Cupcakes
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These Cinnamon Cupcakes are soft, fluffy and covered in a homemade cinnamon buttercream. They’re so delicious and easy to make!
These Cinnamon Cupcakes are moist, fluffy and so easy to make. They’re flavored with lots of cinnamon and covered in a homemade cinnamon buttercream. They’re a cinnamon lover’s dream!
For more delicious cupcake recipes try my Triple Chocolate Cupcakes, Maple Cupcakes or Apple Cinnamon Cupcakes!
Ingredient Breakdown
All-purpose flour – this gives the cupcakes structure.
Baking powder and baking soda – both are necessary to help the cupcakes rise.
Butter – provides flavor and structure. I always recommend using unsalted butter but salted butter works if that’s all you have on hand, just be sure to omit the 3/4 teaspoon of salt. Do not use cold or melted butter.
Granulated sugar – provides sweetness and texture.
Vegetable oil – adds moisture and tenderizes cupcakes.
Eggs – binds the ingredients and provides structure.
Vanilla extract, cinnamon and salt – enhances flavor. Always use pure vanilla extract instead of imitation for best flavor.
Buttermilk – adds flavor and moisture.
How To Make Cinnamon Cupcakes
1. Make the Cinnamon Cupcakes: In a small bowl combine the all-purpose flour, cinnamon, baking powder, salt and baking soda.
2. Using a hand mixer or a stand mixer fitted with the paddle attachment cream the butter and granulated sugar until light and fluffy then add the vegetable oil. Mix in the eggs one at a time then add the vanilla extract.
3. Fold in half of the dry ingredients then add all of the buttermilk. Fold in the remaining half of the dry ingredients until just combined.
4. Scoop batter into prepared pans 3/4 full. Bake at 350°F for 18 minutes or until a toothpick comes out clean.
5. Make the Cinnamon Buttercream: Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter until light and fluffy.
6. Add confectioners’ sugar and mix on low until combined.
7. Add the cinnamon, vanilla extract and heavy cream or milk then beat until fluffy. Add salt to taste. Decorate as desired. Store Cinnamon Cupcakes in an airtight container for up to 4 days at room temperature or up to 5 days in the fridge.
Pro Tips For Cinnamon Cupcakes
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Don’t over mix the cupcake batter otherwise it will develop too much gluten and be dense/gummy.
- Do not over fill your cupcake liners. Only fill them 3/4 full. I love this cookie scoop because it fills them with the perfect amount of batter!
- Wait until the cupcakes are COMPLETELY COOLED before frosting otherwise the buttercream will melt and slide off.
My Favorite Cupcake Tools
- Kitchen scale I love this scale, I’ve been using it for years!
- Stand Mixer
- 12-count cupcake pans. I like having two of them so I bake off the whole batch all at once.
- Cupcake liners
- Cookie scoop. This one makes it so easy to scoop the perfect amount of batter for each cupcake.
- Mini offset spatula
- Piping tips and piping bags
- Ateco 846 I used this tip to pipe the cinnamon buttercream onto these cupcakes
If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂
Cinnamon Cupcakes
Equipment
- Two 12-count cupcake pans
- Stand mixer or hand mixer
Ingredients
Cinnamon Cupcakes
- 270 g (2 1/4 cups) all-purpose flour
- 1 ½ tsp cinnamon
- 1 tsp baking powder
- ¾ tsp salt
- ½ tsp baking soda
- 300 g (1 1/2 cups) granulated sugar
- 113 g (1/2 cup) unsalted butter, softened
- 60 g (1/4 cup) vegetable oil
- 2 eggs
- 1 tsp vanilla extract
- 240 g (1 cup) buttermilk
Cinnamon Buttercream
- 226 g (1 cup) unsalted butter, softened
- 480 g (4 cups) confectioners' sugar
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 45 g (3 tbsp) heavy cream or milk
- salt, to taste
Instructions
Cinnamon Cupcakes
- Preheat oven to 350°F and line two 12-count cupcake pans with paper liners.
- In a small bowl combine the all-purpose flour, cinnamon, baking powder, salt and baking soda.
- Using a hand mixer or a stand mixer fitted with the paddle attachment cream the butter and granulated sugar until light and fluffy then add the vegetable oil. Mix in the eggs one at a time then add the vanilla extract.
- Fold in half of the dry ingredients then add all of the buttermilk. Fold in the remaining half of the dry ingredients until just combined.
- Scoop batter into prepared pans 3/4 full. Bake cupcakes for 18 minutes or until a toothpick comes out clean.
Cinnamon Buttercream
- Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter until light and fluffy.
- Add confectioners' sugar and mix on low until combined.
- Add the cinnamon, vanilla extract and heavy cream or milk then beat until fluffy. Add salt to taste. Decorate as desired.
Notes
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Store Cinnamon Cupcakes in an airtight container for up to 4 days at room temperature or up to 5 days in the fridge.
