Cinnamon Cupcakes Recipe for Easter Day 2024: My best vanilla cupcake recipe is used as a base for this cinnamon cupcake recipe. I added two teaspoons of ground cinnamon to these cupcakes to make them taste even more like cinnamon.
This makes them taste great with cinnamon without being too strong. The most important thing to remember when making these cinnamon cupcakes is not to mix the batter too much. Too much mixing of the batter can make cupcakes thick and chewy.If you only mix the batter until the ingredients are mixed, the cupcakes will be tender and soft.
Cinnamon Cupcakes Recipe for Easter Day 2024
Ingredients for Cinnamon Cupcakes
- 1 1/4 cup all-purpose flour (165g)
- 1 cup sugar (200g)
- 1 1/2 tsp baking powder (6g)
- 2 tsp ground cinnamon (5g)
- 1/2 tsp fine salt (3g)
- 1/2 cup milk (120g)
- 1/2 cup water (120g)
- 1/4 cup vegetable oil (56g)
- 1 Tbsp vanilla extract (12g)
- 1 large egg, room temp (56g)
Cinnamon Buttercream Frosting
- 1/2 cup unsalted butter, room temperature (113g)
- 1 tsp vanilla extract or vanilla bean paste (4g)
- 2 tsp ground cinnamon (5g)
- 1/4 tsp fine salt (1g)
- 1 1/2 cups powdered sugar (185g)
- 1 Tbsp heavy cream or heavy whipping cream, room temperature (15g)
Instructions for Cinnamon Cupcakes
Cinnamon Cupcakes
- Begin by preheating oven to 350°F / 175°C, and place cupcake liners in baking pans.
- Add 1 1/4 cups all-purpose flour, 1 cup sugar, 1 1/2 tsp baking powder, 2 tsp cinnamon and 1/2 tsp salt into a large bowl and gently combine with a large spoon or whisk.
- Pour in 1/2 cup of milk and gently stir until just combined. The batter will be thick but that’s how it should be!
- Next add 1/2 cup water, 1/4 cup vegetable oil, 1 Tbsp vanilla extract, and 1 large egg. Whisk together just until the batter comes together.
- Fill the cupcake liners about 2/3 way full. Bake for 18-20 minutes or until a toothpick comes out clean.
- Let the cupcakes cool for 10 minutes before moving them to a cooling rack to finish cooling. If you want to accelerate the cooling process, place the pan in the freezer for about 30 minutes.
Cinnamon Buttercream Frosting
- Beat 1/2 cup of room-temperature butter on a medium speed for 30 seconds with a hand mixer until smooth.
- Mix in 1 tsp vanilla extract, 2 tsp cinnamon and 1/4 tsp salt on a low speed.
- Slowly mix in 1 1/2 cups of powdered sugar and 1 Tbsp of heavy cream on a low speed.
- Mix on low for a couple minutes until the ingredients are fully incorporated and the desired consistency is reached.Â
- If the frosting seems too thick, add in additional cream (1 Tablespoon at a time). If the frosting is too thin, add in more powdered sugar (1/4 cup at a time).
- Place the buttercream in a piping bag fit with your favorite frosting tip and pipe large swirls onto the fully cooled cupcakes.
- Garnish with a dusting of cinnamon and a little piece of cinnamon stick, then enjoy!
Notes
Making Mini Cinnamon Cupcakes
- If you want to make mini cinnamon cupcakes, this recipe can be baked in mini muffin tins! It makes about 40 mini cupcakes, and they only need to bake for 10-12 minutes at 350 F / 175 C.
Tips for Making the Best Cinnamon Cupcakes
- When things are at room temperature, they mix better. Put out any cold items ahead of time.
- To measure the flour correctly, spoon it into the cup and then level it off. You can also use a kitchen scale to see how much flour you need.
- After you add the flour, mix the cupcake batter just until all the ingredients are mixed in. This will help your cupcakes stay soft and fluffy.
- A big cookie scoop makes it easy to fill your cupcake cases. Plus, it makes sure that all of your cupcakes are the same height.
- Take out the cupcake pan and hit it on the counter. Then put it in the oven. This brings any air bubbles in the batter to the top.
- Use a rubber band to close off the top of your pipe bag. This will keep frosting from leaking out and make the bags easier to use.
Cinnamon Cupcake Variations
- To make gluten free cinnamon cupcakes, swap in your favorite gluten free flour blend for the AP flour this recipe calls for, and be sure to over-mix your batter and let it sit for at least 30 minutes before baking for best results.
Making These Cinnamon Cupcakes in Advance & Storage Tips
- You can make these cupcakes ahead of time! For up to five days, frosted cupcakes can be kept in the fridge in a container that keeps air out. They can also be left out at room temperature overnight. But they’re at their best when they’re just baked!
- You can freeze these cupcakes for up to a month too. If you want to freeze them, I think you should wait to frost them until they’re no longer frozen.
- You can also make the buttercream ahead of time or save any that you don’t use. The frosting will stay good for up to a month in the fridge.
- If you want the frosting to be smooth again after it thaws, make sure you stir it well.
- You can also put frosting in piping bags and put them in the fridge. I like that they stay smooth in pipe bags and don’t need to be mixed again after they’ve thawed.
