Cinnamon Cupcakes Recipe – Learn with Experts

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Cinnamon Cupcakes Recipe – Learn with Experts: The foundation of these cinnamon cupcakes is a straightforward vanilla cupcake base that has been infused with cinnamon flavour. After that, a cinnamon sugar mixture is swirled through the base. As they bake, they become airy and fluffy, and then they are topped with cinnamon buttercream that is silky and creamy, making them the ideal treat for holding in one’s hand.



Cinnamon Cupcakes Recipe – Learn with Experts



  • 1 ¼ cups all-purpose flour 150 grams
  • ¾ teaspoon baking powder
  • ½ teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • ½ cup granulated sugar
  • ¼ cup brown sugar
  • 6 tablespoon unsalted butter room temperature
  • 1 egg room temperature
  • 1 teaspoon vanilla extract
  • ¾ cup milk whole or 2% will work
Cinnamon Swirl

  • 2 tablespoon granulated sugar
  • 2 teaspoon ground cinnamon
Cinnamon Buttercream

  • 3 cups powdered sugar
  • 1 cup unsalted butter room temperature
  • 1 teaspoon cinnamon
  •  teaspoon kosher salt
  • 2 teaspoon vanilla extract
  • 3-4 tablespoon heavy cream you can also use milk

Also See:


Biscoff Cupcakes Recipe




  • A cupcake pan should be lined with paper liners and the oven should be preheated to 350 degrees.
  • Flour, baking powder, cinnamon, and salt should be mixed together in a bowl of medium size. Put aside for later.


  • The butter, white sugar, and brown sugar should be creamed together for approximately four minutes on medium to medium high speed in a stand mixer or in a large bowl with a hand mixer.
  • By doing so, the mixture should become light and fluffy. The egg should be added while thoroughly mixing and scraping the sides of the bowl.


  • To combine the milk and vanilla, whisk them together in a small bowl or a measuring cup that can be poured. Put aside for later.
  • The dry ingredients should be added to the butter mixture, and then the mixture should be beaten until it is completely combined. Mix thoroughly after adding half of the milk. Keep switching between dry and wet ingredients until you reach the dry ingredients at the end of the process.


  • Put the two tablespoons of sugar and the two teaspoons of cinnamon into a miniature bowl and mix them together. Please pour the batter into each cupcake liner until it is approximately ⅛ full.
  • A teaspoon and a half of cinnamon sugar should be sprinkled over each cupcake, and then the mixture should be swirled into the batter using a knife.


  • Distribute the remaining batter in an even layer on top of each cupcake. Use a knife to swirl cinnamon sugar into the batter of each cupcake, and then sprinkle an additional ¼ teaspoon of cinnamon sugar over each cupcake.
  • To ensure that a toothpick inserted in the middle of the cupcake comes out clean, bake the cupcakes for approximately sixteen minutes.


  • Allow the cake to cool for approximately five minutes in the pan, and then transfer it to a wire rack to finish cooling completely before frosting it with the buttercream.
  • Combine butter that has been allowed to come to room temperature with a hand mixer or a stand mixer and beat it until it is smooth and fluffy.


  • Add the powdered sugar in increments while continuing to beat until blended. After adding the cinnamon, salt, vanilla, and heavy cream, mix everything together until it is fluffy, light, and combined.


How to store the cupcakes

Put the frosted cinnamon cupcakes in a container that won’t let air in. They can be kept on the counter for up to two days at room temperature. After that, put them in the fridge, and they’ll be good for another two days or so. Over time, the cupcakes will start to dry out.



How to freeze the cupcakes

  • You can freeze the cupcakes in the easiest way possible if you don’t frost them. Put them in a zip-top bag after covering them with plastic wrap and then foil.
  • If you put them in the freezer, they will last for at least two months. Our first anniversary was a year after my wedding, and I ate my cake. It was really tasty.
  • To freeze them, you can also frost them. I suggest putting them in the fridge for a few hours to cool down the frosting first.


  • Once more, cover the cool cupcakes in plastic wrap and then foil. Then, put them in a large freezer bag with a zipper or another container that won’t let air in that will fit in the fridge.
  • You can also freeze the buttercream on its own for a couple of months in a container that won’t let air in. Let it thaw overnight, and then beat it again before you use it to frost the cupcakes.



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