These gorgeous cinnamon cupcakes are moist, fluffy and so delicious with heaps of cinnamon flavor in every bite. Topped with a cinnamon buttercream frosting.
If you love the flavor of cinnamon then these cinnamon cupcakes are for you! They are soft, moist, fluffy and everything you want a cupcake to be.
The cupcake recipe is based on our gorgeous vanilla cupcakes and with a few small changes we get these cinnamon infused beauties.
The frosting recipe is based on our vanilla buttercream frosting, and with the addition of cinnamon it becomes the perfect cinnamon frosting for these cupcakes.
And if you love these cinnamon cupcakes then you’ll also love our carrot cake cupcakes and pumpkin cupcakes.
Ingredients You’ll Need To Make These Cupcakes:
Ingredient Notes
- Canola oil – can be replaced with any vegetable oil.
- Homemade buttermilk – we use a homemade buttermilk made by mixing lemon juice (or distilled white vinegar) with room temperature milk. If you happen to have real buttermilk on hand then you can use that too.
Ingredients You’ll Need For The Frosting:
Frosting Notes
- Butter – should ideally be softened out of the fridge before using in this frosting. If you forget to do it then no worries, just cut it into small cubes and beat it in the stand mixer for a couple of minutes longer before adding the other ingredients.
- Cinnamon – should be added to the frosting last and mixed in slowly until it’s mixed through. You don’t want it to dissolve completely as you want to see the little flecks of cinnamon in the frosting.
- Milk – can be any kind of milk that you have on hand.
How To Make Cinnamon Cupcakes
Full instructions and measurements can always be found in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Sift all purpose flour into a mixing bowl and add white granulated sugar, baking soda, salt and cinnamon. Mix together.
- Prepare your homemade buttermilk by adding 1 tablespoon of lemon juice (or distilled white vinegar) to a measuring jug. Add room temperature milk up to the 1 cup (240ml) line. Let it sit for a minute to thicken and curdle.
- Add the buttermilk, canola oil, egg and vanilla extract and mix into a batter. Don’t overmix.
- Line a cupcake tray with cupcake liners and divide the batter evenly between them.
- Bake at 350°F for 20 minutes or until a toothpick inserted into one of the cupcakes comes out clean.
- Transfer the cupcakes to a wire cooling rack to cool completely before frosting.
- Add softened butter to the bowl of your stand mixer. Start off at slow speed, gradually increasing speed and let it whip until your butter is smooth and pale in color.
- Add powdered sugar, vanilla extract and milk and beat for a few minutes until fluffy and smooth.
- Add the cinnamon last and mix in on low speed until just mixed.
- When the cupcakes are completely cooled, pipe on the frosting.
Baker’s Tips
Measure the flour correctly. It’s crucial to use the right amount of flour. The gold standard for measuring flour is to weigh it out on a food scale. Our favorite food scale is the Oxo Good Grips Scale. If you don’t have a food scale then the next best thing is to use the spoon and level method: spoon the flour into your measuring cup and level off the top with the back of a knife. Never scoop the flour and never pack it into the cup.
Don’t overmix the batter. For light and fluffy cupcakes only mix the batter until it’s ‘just’ mixed in and no more. Overmixing can make the cupcakes dense and chewy.
Storing and Freezing
Keep your cupcakes stored in a covered container at room temperature for 2-3 days. If you’d prefer them to last longer then keep them in a covered container in the fridge for up to a week. Let them come to room temperature on the counter before enjoying.
They are freezer friendly for up to 3 months and can be frozen either frosted or unfrosted. Thaw them in the fridge and bring to room temperature on the counter before enjoying.
More Cupcake Recipes
- Espresso Cupcakes
- Chocolate Orange Cupcakes
- Biscoff Cupcakes
- Red Velvet Cupcakes
- Chocolate Cupcakes
- Lemon Poppy Seed Cupcakes
Did you make this recipe? Be sure to leave a comment and rating below.
Cinnamon Cupcakes
Ingredients
- 1 ¾ cups All Purpose Flour (218g)
- 1 cup White Granulated Sugar (200g)
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
- 1 teaspoon Ground Cinnamon
- 1 cup Homemade Buttermilk (240ml) or Real Buttermilk
- ⅓ cup Canola Oil (80ml) or Vegetable Oil
- 1 Large Egg
- 2 teaspoons Vanilla Extract
Cinnamon Buttercream Frosting
- 1 cup Butter (230g) Softened
- 4 cups Powdered Sugar (480g)
- 2 teaspoon Vanilla Extract
- 4 Tablespoons Milk
- 1 teaspoon Ground Cinnamon
Instructions
- Preheat the oven to 350°F (180°C) and line a cupcake tray with 12 cupcake liners.
- Sift all purpose flour into a mixing bowl and add white granulated sugar, baking soda, salt and cinnamon. Mix together.
- Prepare your homemade buttermilk by adding 1 tablespoon of lemon juice (or distilled white vinegar) to a measuring jug. Add room temperature milk up to the 1 cup (240ml) line. Let it sit for a minute to thicken and curdle.
- Add the buttermilk, canola oil, egg and vanilla extract and mix into a batter. Don't overmix.
- Divide the batter evenly between the cupcake liners.
- Bake for 20 minutes or until a toothpick inserted into one of the cupcakes comes out clean.
- Transfer the cupcakes to a wire cooling rack to cool completely before frosting.
- Add softened butter to the bowl of your stand mixer. Start off at slow speed, gradually increasing speed and let it whip until your butter is smooth and pale in color.
- Add powdered sugar, vanilla extract and milk and beat for a few minutes until fluffy and smooth.
- Add the cinnamon last and mix in on low speed until just mixed.
- When the cupcakes are completely cooled, pipe on the frosting.
Notes
- Measure the flour correctly. It’s crucial to use the right amount of flour. The gold standard for measuring flour is to weigh it out on a food scale. If you don’t have a food scale then the next best thing is to use the spoon and level method: spoon the flour into your measuring cup and level off the top with the back of a knife. Never scoop the flour and never pack it into the cup.
- Homemade buttermilk – our homemade buttermilk is made by mixing lemon juice (or distilled white vinegar) with room temperature milk. If you happen to have real buttermilk on hand then you can use that too.
- Don’t overmix the batter. For light and fluffy cupcakes only mix the batter until it’s ‘just’ mixed in and no more. Overmixing can make the cupcakes dense and chewy.
- Butter – should ideally be softened out of the fridge before using in this frosting. If you forget to do it then just cut it into small cubes and beat it in the stand mixer for a couple of minutes longer before adding the other ingredients.
- Storing: Keep your cupcakes stored in a covered container at room temperature for 2-3 days. If you’d prefer them to last longer then keep them in a covered container in the fridge for up to a week. Let them come to room temperature on the counter before enjoying.
- Freezing: They are freezer friendly for up to 3 months and can be frozen either frosted or unfrosted. Thaw them in the fridge and bring to room temperature on the counter before enjoying.
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