Easy Cinnamon Cupcake Recipe with a Brown Sugar Swirl
If you’re a cinnamon lover, this easy cupcake recipe is the perfect treat for you! These fluffy cupcakes are filled with a delicious cinnamon sugar swirl, topped with creamy cinnamon buttercream frosting, and made with simple ingredients you likely already have on hand. It’s the perfect fall or winter dessert, reminiscent of the flavors of warm cinnamon rolls with a delicious cinnamon flavor in every bite.
Ingredients for Easy Cinnamon Cupcake Recipe
- All-purpose flour – For structure and texture.
- Granulated sugar – Sweetens the cupcake batter.
- Brown sugar – Adds rich depth to the cinnamon sugar swirl.
- Unsalted butter – Adds flavor and moisture to the cupcakes and the frosting.
- Large eggs – Helps bind the ingredients.
- Vanilla extract – Adds a warm, sweet flavor.
- Sour cream – Makes the cupcakes extra moist.
- Heavy cream – Creates the fluffiest cinnamon cream cheese frosting.
- Powdered sugar – For that perfect sweetness in the frosting.
- Baking powder & baking soda – Ensure a perfect rise.
- Ground cinnamon – For that warm, spicy flavor we love.
- Milk – Makes the batter smooth and creamy.
Step-by-Step Instructions
- Step 1: Preheat your oven to 350°F and line a cupcake tin or muffin pan with paper liners. Melt 1/2 cup of unsalted butter and set aside to cool slightly.
- Step 2: Make the cinnamon swirl. In a small bowl, combine brown sugar with 1-1/2 teaspoons of ground cinnamon to create the cinnamon sugar mixture. This will be swirled into the cupcakes for that gorgeous cinnamon swirl.
- Step 3: In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and one teaspoon of ground cinnamon to form the flour mixture.
- Step 4: In a large mixing bowl, combine the granulated sugar, eggs, vanilla, and sour cream. Whisk to combine. Then add the milk and cooled butter and whisk more to combine thoroughly.
- Step 5: Add the dry ingredients to the wet and mix until fully incorporated. This is quickly done by hand or with a mixer.
- Step 6: Fill each cupcake liner with about 1/4 cup of batter (you should use half the batter). Then sprinkle about a teaspoon of the cinnamon swirl mixture over the batter. Top each cupcake with he remaining batter and then add the remaining cinnamon swirle mixture. Using a toothpick or skewer, make a circular swirl in each liner, about 4-5 times around the cup.
- Step 7: Bake for 16-18 minutes. Don’t over cook. A toothpick can be used to test, but be aware that the cinnamon swirl will come out on the toothpick, so check closely for a raw batter. Remove from the oven and allow to cool complete before frosting.
- Step 8: Combine heavy cream, vanilla and 1 teaspoon of ground cinnamon in a small bowl. In the bowl of a stand mixer with the whisk attachment, beat the butter and salt on high for 1-2 mintures. Add half of the confectioner’s sugar and mix on low to incorporate. Add the remaining sugar and the heavy cream mixture and beat on low until fully incorporated. Then mix on medium-high for about 4 minturess.
- Step 9: Spoon or pipe the frosting on the the cooled cupcakes.
Tips for Best Results:
Tip 1: Use room temperature ingredients for smoother batter and fluffier cupcakes.
Tip 2: Cupcakes can be stored at room temperature in an airtight container for 2-3 days. They can also be stored in the refrigerator, but the cake will become more dense. But it still tastes wonderful.
Tip 3: I also like adding cinnamon chips the the batter, it’s a nice little kick. They also make a lovely decoration on the top of the frosting.
For another easy homemade treat, these lemon sugar cookies are a reader favorite.
This easy cinnamon cupcake recipe is a delicious treat for any occasion, especially during the cozy fall months. Perfect for cinnamon lovers and those looking for the perfect fall cupcake!
Cinnamon Cupcakes with a Brown Sugar Swirl
These fluffy cupcakes are filled with a delicious cinnamon sugar swirl, topped with creamy cinnamon buttercream frosting, and made with simple ingredients you likely already have on hand.
Ingredients
Cinnamon Swirl
- 1-1/2 teaspoons ground cinnamon
- 3 tablespoons dark brown sugar
Cupcakes
- 1-1/2 cups all-purpose flour
- 1/2 cup unsalted butter melted and slightly cooled
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup sugar
- 2 large eggs room temperature
- 2 teaspoon vanilla extract
- 1/4 cup sour cream room temperature
- 1/2 cup milk room temperature
Cinnamon Buttercream Frosting
- 3/4 cup unsalted butter room temperature
- 3 tablespoons heavy cream
- 1-1/2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2+ cups confectioners' sugar
Instructions
- Preheat your oven to 350°F and line a cupcake tin or muffin pan with paper liners.
- Melt 1/2 cup of unsalted butter and set aside to cool slightly.
- In a small bowl, combine brown sugar with 1-1/2 teaspoons of ground cinnamon to create the cinnamon sugar mixture. This will be swirled into the cupcakes.
- In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and one teaspoon of ground cinnamon to form the flour mixture.
- In a large mixing bowl, combine the granulated sugar, eggs, vanilla, and sour cream. Whisk to combine. Then add the milk and cooled butter and whisk more to combine thoroughly.
- Add the dry ingredients to the wet and mix until fully incorporated.
- Fill each cupcake liner with about 1/4 cup of batter (you should use half the batter). Then sprinkle about a teaspoon of the cinnamon swirl mixture over the batter. Top each cupcake with he remaining batter and then add the remaining cinnamon swirl mixture. Using a toothpick or skewer, make a circular swirl in each liner, about 4-5 times around the cup.
- Bake for 16-18 minutes. Don't over cook. A toothpick can be used to test, but be aware that the cinnamon swirl will come out on the toothpick, so check closely for a raw batter. Remove from the oven and allow to cool complete before frosting.
- Combine heavy cream, vanilla and 1 teaspoon of ground cinnamon in a small bowl. In the bowl of a stand mixer with the whisk attachment, beat the butter and salt on high for 1-2 minutes. Add half of the confectioner's sugar and mix on low to incorporate. Add the remaining sugar and the heavy cream mixture and beat on low until fully incorporated. Then mix on medium-high for about 4 minutes.
- Spoon or pipe the frosting on the cooled cupcakes.
Nutrition
Calories: 470kcal
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