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5 from 9 votes

Cinnamon Cupcakes with Cinnamon Buttercream

Light and fluffy Cinnamon Cupcakes with a dreamy cinnamon buttercream frosting - a perfect treat during the festive season!
Prep Time30 mins
Cook Time20 mins
Course: Dessert
Keyword: cinnamon, cupcakes
Servings: 12
Calories: 481kcal

Ingredients

Cinnamon Cupcake Sponge

  • 180 g cake flour or AP flour (1½ cups), room temperature
  • 2 tsp. ground cinnamon
  • tsp. baking powder
  • ¼ tsp. salt
  • 112 g unsalted butter (½ cup) softened, room temperature
  • 200 g granulated sugar or caster sugar (1 cup)
  • 1 medium-sized egg room temperature
  • ½ tsp. vanilla extract
  • 160 mL milk semi-skimmed or whole (⅔ cup), room temperature

Cinnamon Buttercream Frosting

  • 226 g unsalted butter softened (1 cup)
  • 390 g powdered sugar (3 cups)
  • ¾-1 tsp. ground cinnamon
  • ½ tsp. vanilla extract optional
  • 3-4 tbsp. heavy cream

Cinnamon Sugar (Optional)

  • 1 tbsp. granulated sugar
  • ½ tsp. ground cinnamon

Instructions

Cupcake Sponge

  • Preheat oven to 175°C (350F) and line a muffin pan with cupcake liners.
  • Sift and mix flour, baking powder, cinnamon, and salt and set aside.
  • Place softened butter in a large bowl of a stand mixer fitted with the paddle attachment. Add sugar and mix for 1-2 minutes on medium speed until mixture is soft and pale. Scrape any ingredients from the side of the bowl using a spatula.
  • Add vanilla extract and egg and mix for 1-2 minutes until well-combined.
  • Add milk, alternating with dry ingredients, in two additions and mix until just combined. Do not overmix.
  • Divide batter between 12 cupcake liners, filling ⅔ to ¾ of the way (do not overfill).
  • Bake for 18-24 minutes or until a skewer inserted into the center comes out clean. Transfer to a wire rack and allow to cool completely before frosting.

Cinnamon Buttercream

  • Place softened butter in a large bowl of a stand mixer fitted with the whisk attachment. Whisk on medium speed until mixture is smooth.
  • Add powdered sugar, vanilla extract, and ground cinnamon and mix starting on low speed and increasing to medium speed for 1-2 minutes until well combined. Mix in heavy cream until desired consistency is reached. If the buttercream is too thin, add more powdered sugar. If it is too thick, add more heavy cream (1 tbsp. at a time).
  • Transfer buttercream to a frosting bag fitted with your favourite frosting tip and pipe buttercream over cooled cupcakes.
  • Sprinkle with cinnamon sugar (mix 1 tbsp. granulated sugar with ½ tsp. ground cinnamon) and cupcake decorations/sprinkles as desired.

Nutrition

Calories: 481kcal | Carbohydrates: 63g | Protein: 3g | Fat: 25g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 122mg | Potassium: 56mg | Fiber: 1g | Sugar: 50g | Vitamin A: 796IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 1mg