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Cinnamon Cupcakes

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Prep Time: 10 mins    Cook Time: 18 mins

5 from 2 votes

Homemade cinnamon cupcakes are perfect for the fall. Light, moist cupcakes topped with buttercream frosting are easy to make and they really do look beautiful. These are elegant enough for a special occasion.

A cinnamon cupcake up close on a white plate.
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These delicious treats are flavored with vanilla and cinnamon and they have a soft, tender texture. The frosting is also flavored with vanilla and cinnamon so you can imagine how delicious they are.

I love these so much I sprinkle extra cinnamon on top! The recipe is straightforward enough so even beginner home bakers will feel at ease making them. So if you want to welcome the fall in style, make these amazing autumn cinnamon cupcakes.

Some of my other favorite fall desserts include this caramel apple dump cake and my easy cinnamon roll apple pie cups which you only need two ingredients for!

Main Ingredients

The ingredients used to make cinnamon cupcakes laid out on a table.

A lot of the ingredients in this cinnamon cupcakes recipe are basic pantry staples. Here are some of the main ingredients you’re going to need:

  • Flour: For texture. You can’t make them without flour. Plain all-purpose flour is perfect for this recipe. If you only have cake flour or gluten-free flour, those would also work.
  • Cinnamon: To add flavor. Not only is cinnamon delicious, but it’s perfect for cupcakes. Cinnamon adds a real touch of fall so however chilly it gets outside you can be in heaven sinking your teeth into one of these incredible cupcakes. Feel free to add more cinnamon if you want or substitute nutmeg for some of it if you prefer. If you’re adding extra, add another pinch of baking powder too; cinnamon counteracts with this ingredient is why.
  • Egg: To help the cinnamon cupcakes texture. For the best result, use a room temperature egg because it blends easier.
  • Baking powder: For lightness. This ingredient helps the cupcakes to rise perfectly, giving a soft, light texture.
  • Powdered sugar: To make the frosting. Don’t use granulated sugar because it will make the frosting grainy. Feel free to adjust the amount of powdered sugar used if you want a less or more sweet result.
  • Vegetable oil: For moisture. This ingredient may be replaced with melted butter or another kind of neutral-tasting oil like sunflower or canola.
  • Milk: To add moisture. Feel free to use buttermilk, sour cream, or plain yogurt if you prefer.

Instructions Overview

Let’s find out how to make the best cinnamon cupcakes you ever tasted. First, preheat the oven. Next, combine the flour with the flour, sugar, baking powder, salt, and cinnamon before stirring in the milk.

Whisk in the water, vanilla, egg, and oil then pour this batter into 12 muffin tins lined with paper liners.

Bake them until cooked through. Beat the heavy cream and powdered sugar to make the frosting then add in the rest of the frosting ingredients.

Once the cinnamon cupcakes are completely cool you can pipe the frosting on top and sprinkle with a little cinnamon.

An overhead shot of cinnamon cupcakes.

Common Questions

Why do my cupcakes look like muffins?

This can happen if you put too much batter into the cupcake liners. Don’t go beyond ¾ of the way full when filling them!

What is the secret to fluffy cupcakes?

Only mix the cupcake batter until the ingredients are incorporated. Over-mixing can make them come out dense and un-fluffy.

Should cupcakes be flat or domed?

Wondering why your cinnamon cupcakes came out domed? The oven temperature might be a little high causing the outside edges to cook quickly and forcing the inside upwards into a dome shape. It doesn’t matter since these will be frosted anyway so you can use a knife to trim off the top of the dome before frosting.

Why are tops of cupcakes sticky?

This can happen when the sugar reacts with the air since sugar attracts moisture. If it’s humid they might be sticky on top. Don’t worry, they’ll taste equally delicious! Either frost them sticky or trim the sticky tops off using a sharp knife.

A bite taken out of a cupcake on a plate.

Chopnotch Tips

  • Snap 6 cinnamon sticks in half then use half to decorate each cupcake if you'd like to add a special touch.
  • If you want to make mini cinnamon cupcakes, you will get about 40 from this recipe. They will take less time to bake, maybe 8 to 10 minutes.
  • Omit the salt if you are using salted butter for the frosting.
Buttercream frosting on a cinnamon cupcake.

Cinnamon cupcakes bring the taste of fall to your taste buds. These are simple to make and the cinnamon buttercream frosting contrasts brilliantly with the light, fluffy cupcakes.

Let us know what you think! Give this recipe a rating in the comments section below.

Recipe

How to Make

Cinnamon Cupcakes

Welcome the change of the seasons with this easy recipe. With hints of cinnamon and vanilla and the creamy frosting, these are sure to wow!
SCALE THIS RECIPE
Prep Time: 10 mins
Cook Time: 18 mins
Total Time: 28 mins
Servings: 12 cupcakes

Ingredients

For the cupcakes:

  • 1 ¼ cups all-purpose flour
  • 1 cup granulated sugar
  • 1 ½ teaspoons baking powder
  • 2 ½ teaspoons ground cinnamon
  • ½ teaspoon salt
  • ½ cup milk
  • ½ cup water
  • ¼ cup vegetable oil
  • 1 ½ tablespoons vanilla extract
  • 1 large egg, at room temperature

For the frosting:

  • ½ cup unsalted butter, room temperature
  • 1 ½ teaspoons vanilla extract
  • 2 teaspoons ground cinnamon
  • ½ teaspoon salt
  • 1 ½ cups confectioners’ sugar
  • 1 tablespoon heavy cream
💡TIP: Save it on Pinterest so you can always come back when you need to! 👇

Instructions

To make the cupcakes:

  • Preheat the oven to 350°F. Line a muffin tin with paper liners and set it aside.
  • In a large bowl, mix together the flour, sugar, baking powder, cinnamon, and salt. Then add the milk and stir until just combined as a thick batter.
  • Now whisk in the water, oil, vanilla extract, and egg until well combined. Then transfer the batter into the muffin tin filling each cavity ¾ of the way full and bake for 18 minutes or until a toothpick comes out clean from the center.
  • Remove from oven and let cool for 10 minutes, then transfer them to a cooling rack and let cool to room temperature.

To make the frosting:

  • Beat the butter in a mixing bowl until smooth and then slowly mix in the vanilla extract, cinnamon, and salt until well combined.
  • Now add in the confectioners' sugar and heavy cream while continuing to mix at a slow speed. When adding the confectioners' sugar, do so in ½ cup increments instead of all at once. Continue to mix for about 2 minutes until the frosting is fully incorporated. Add more cream if the frosting is too thick or more confectioners' sugar if too thin.
  • Transfer the frosting into a piping bag and frost the completely cooled cupcakes. Optionally, dust the frosting with cinnamon and then serve and enjoy!
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Notes

  • Snap 6 cinnamon sticks in half then use half to decorate each cupcake if you'd like to add a special touch.
  • If you want to make mini cinnamon cupcakes, you will get about 40 from this recipe. They will take less time to bake, maybe 8 to 10 minutes.
  • Omit the salt if you are using salted butter for the frosting.

Nutrition Facts

Calories: 301kcal (15%), Carbohydrates: 43g (14%), Protein: 2g (4%), Fat: 13g (20%), Saturated Fat: 9g (56%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 37mg (12%), Sodium: 207mg (9%), Potassium: 93mg (3%), Fiber: 1g (4%), Sugar: 32g (36%), Vitamin A: 293IU (6%), Vitamin C: 1mg (1%), Calcium: 49mg (5%), Iron: 1mg (6%)
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course:
Dessert
cuisine:
American
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