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    Home » Cupcakes

    Cinnamon Cupcakes with Cream Cheese Frosting

    Published: Mar 9, 2022 · Modified: Apr 8, 2023 by Madeeha Anwar

    19 shares
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    Jump to Recipe Print Recipe
    single cinnamon cupcake with silver tray in the backdrop.
    cupcakes in the tray with cream cheese frosting.
    cupcakes from the over the top shot.

    These cinnamon cupcakes with cream cheese frosting are to die-for. They are easy to make and gone before you know. These cupcakes are moist, fluffy and light and the creamy smooth frosting will further enhance the strong cinnamon flavor. Love small treats? Try my Strawberry Crunch Cupcakes and Vanilla Cupcakes with Oil as well. Also try my Praline Apple Cake recipe or Apple Cinnamon Muffins if you like cinnamon flavor like me.

    overhead shot of cinnamon cupcakes with cream cheese frosting on a silver tray.
    Table of Contents
    • Why This Recipe Works?
    • Cinnamon Flavor
    • Ingredients
    • Instructions
    • Equipment
    • Expert Tips
    • Frequently Asked Question
    • How to Store
    • Related
    • Recipe

    Why This Recipe Works?

    • These cinnamon cupcakes with cream cheese frosting are very easy to bake.
    • You will find the ingredients easily in your pantry.
    • The texture is light, fluffy and moist.
    • The cream cheese frosting swirl on top of the cupcake is literally an icing to the cake.
    • Serve them at birthdays, friends gatherings or weddings.
    • These cupcakes are a wonderful homemade treat.
    half cut cinnamon cupcake placed on a golden stand showcasing the texture.

    Cinnamon Flavor

    Cinnamon is usually associated with fall with trees shedding leaves and the pumpkin season kicks in. But to bake these cinnamon cupcakes with cream cheese frosting you do not have to wait for Fall. Make them anytime of the year and enjoy the treat. Just be careful with the amount of cinnamon powder you use in this recipe because if used in large quantity it will overpower other flavors. This recipe requires only ½ teaspoon of ground cinnamon. However, if you like stronger taste you can go for ¾ or even 1 teaspoon of cinnamon powder as well.

    Ingredients

    ingredients for cinnamon cupcakes with cream cheese frosting.


    Butter: use high-quality unsalted butter for these cupcakes.
    All-Purpose Flour: provides structure to these cupcakes. Use a digital scale to measure it properly for perfect results.
    Cinnamon Powder: is the hero ingredient of this recipe.
    Vanilla Extract: enhances the flavor of these cupcakes.
    Eggs: binding agent that binds the batter together and helps with the texture and rise of the cupcakes.
    Baking Powder: rising agent that helps with the height/rise the cupcakes.
    Salt: balances the sugar and further enhances the flavor.
    Castor Sugar, Brown Sugar: the sugars are the sweetening agent in this bake.
    Sour Cream: provides fat content that helps to make light and fluffy cupcakes.

    Instructions

    These are basic process shots for this recipe. For detailed instructions refer to the recipe card at the bottom of this post.

    1. Sift the dry ingredients together and set them aside.
    2. Beat the butter until light and fluffy for 2-3 minutes.
    3. Add in the sugars in the butter and mix until combined well.
    4. Add eggs, one by one, and mix until well incorporated. Now add the sour cream and vanilla extract. Mix again until well incorporated.

    steps to prepare batter for cinnamon cupcakes.

    5. Add in the dry ingredients to the wet ingredients.
    6. Mix until well-incorporated.
    7. Using the ice-cream scoop, pour in the batter in the cupcake liners.
    8. Bake in the preheated oven at 350 F for 19 - 23 minutes until a wooden skewer inserted in the center comes out clean.

    prepared cinnamon cupcakes being filled in the cupcake tray which is ready to go to oven.

    Equipment

    Muffin tin.
    Cupcake liners.
    Rubber spatula.
    Digital scale.
    Measuring cups and spoons.
    Ice-cream scoop (2 ¼", # 20 that holds 3 tablespoon)

    Expert Tips

    • Cool the Cupcakes Completely: I know it is tempting to start frosting the cupcakes right out of the oven. But you have to wait until the cupcakes are completely cool to frost them. If you will frost the cupcakes while they are hot or warm, the icing will melt and you will have a mess to deal with. Be patient before frosting these beauties.
    • Avoid Over-Mixing: Avoid the over-mixing of the cupcakes batter or you will get the tough and hard cupcakes. Over-mixing will activate the gluten strands in the all-purpose flour which will make the texture tough.

    Frequently Asked Question

    Can I change the quantity of cinnamon flavor in this recipe?

    Absolutely – I use ½ teaspoon but you may use ¾ or 1 teaspoon of cinnamon powder. It depends on your taste.

    Can I substitute sour cream in the recipe?

    Yes – you may use fresh yogurt (stain he yogurt before using), full-fat milk or buttermilk in the same quantity for this recipe instead of the sour cream.

    My cupcakes raised like muffins, what went wrong?

    Do not fill the cupcakes more than ¾ of the cup cake liners. The more you fill it, the more it has chances to rise like muffins, which we want to avoid.

    Can I use salted butter instead of the unsalted butter?

    Yes – if you are using salted butter, take out the salt of the recipe.

    How to Store

    • You can keep the cupcakes (without frosting) for up to 2 days in an air-tight jar.
    • These cupcakes will stay fresh in the fridge for up to 5 days.
    • To freeze the cupcakes (without frosting), wrap each cupcake with plastic wrap and add a layer of foil. You can stash it in the freezer for up to 2 months.

    Did you make this recipe and loved it? Give it a 5-star 🌟 rating with a comment. Join our Classy & Delicious newsletter to get a free ebook and weekly recipes. Stay connected on Facebook, Instagram, Pinterest, Twitter and Tiktok as well.

    Related

    Looking for more similar recipes. Try these:

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      Classic Vanilla Cupcakes with Oil
    • strawberry crunch cupcakes on a white cupcake stand with flowers in the backdrop.
      Strawberry Crunch Cupcakes
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      Authentic Dark Chocolate Bundt Cake

    Recipe

    single cupcake on a golden stand.

    Cinnamon Cupcakes with Cream Cheese Frosting

    Madeeha Anwar
    These cinnamon cupcakes with cream cheese frosting are to die-for. They are easy to make and gone before you know. These cupcakes are moist, fluffy and light and the creamy smooth frosting will further enhance the strong cinnamon flavor. Love small treats? Try my Strawberry Crunch Cupcakes and Vanilla Cupcakes with Oil as well. Also try my Praline Apple Cake recipe or Apple Cinnamon Muffins if you like cinnamon flavor like me.
    5 from 5 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 20 minutes mins
    Total Time 40 minutes mins
    Course Cakes
    Cuisine American
    Servings 12 cupcakes
    Calories 305 kcal

    Equipment

    • 1 muffin tin
    • 1 Rubber Spatula
    • 2 medium-sized bowls
    • 1 Digital Scale
    • 1 Measuring Cups and Spoons
    • 12 Cupcake liners
    • 1 Ice-cream scoop (3 tablespoon)

    Ingredients
      

    Cinnamon Cupcakes:

    • 1 ¼ cup all-purpose flour (160 g)
    • 1 teaspoon baking powder (4 g)
    • ¼ teaspoon baking soda (1.2 g)
    • ½ teaspoon salt
    • ½ teaspoon cinnamon powder (1.38 g)
    • 5 tablespoon butter (unsalted) (76 g) room temperature
    • ½ cup castor sugar (100 g)
    • ⅓ cup brown sugar (65 g) packed
    • 2 eggs (large)
    • ⅓ cup sour cream (82 g) room temperature
    • 1 teaspoon vanilla extract (5 ml)

    Cream Cheese Frosting:

    • 4 ounces cream cheese (113 g) room temperature
    • 3 tablespoon butter (unsalted) (43 g) room temperature
    • 2 cups icing sugar (240 g)
    • 1 teaspoon vanilla extract (5 ml)

    Instructions
     

    Cinnamon Cupcakes:

    • Preheat the oven to 350 F. Line a 12-cupcake pan/tin with cake liners and set aside.
    • Take a bowl and sift together the flours, baking powder, baking soda, salt, cinnamon. Whisk the ingredients together and set aside.
    • Take another large bowl and beat the butter until it is smooth and creamy with an electric mixer at medium speed. It will take 2 - 3 minutes.
    • Add the white sugar and brown sugar and beat again for 2 minutes until light and fluffy.
    • Add the eggs, one after another, beating to mix well after each addition.
    • Add in the sour cream and vanilla extract.
    • Take the dry ingredients, add to the wet ingredients and mix with the electric beater at low speed just until combined well.
    • Using an ice-cream scoop, fill in the cake liners until they are ⅔ full.
    • Bake the cupcakes for 19 - 23 minutes or until a wooden skewer insterted into the center comes out clean without any liquid.
    • Once baked, wait for the cupcakes to cool down properly before applying the frosting.

    Cream Cheese Frosting:

    • Beat the butter with an electric mixer for 3 - 4 minutes until light and fluffy.
    • Add in the rest of the ingredients and mix on low speed to incorporate well.
    • Beat the frosting until it is light and fluffy.
    • Apply the frosting to the cupcakes once they are cooled completely.

    Notes

    Cool the Cupcakes Completely: I know it is tempting to start frosting the cupcakes right out of the oven. But you have to wait until the cupcakes are completely cool to frost them. If you will frost the cupcakes while they are hot or warm, the icing will melt and you will have a mess to deal with. Be patient before frosting these beauties.
    Avoid Over-Mixing: Avoid the over-mixing of the cupcakes batter or you will get the tough and hard cupcakes. Over-mixing will activate the gluten strands in the all-purpose flour which will make the texture tough.

    Nutrition

    Serving: 1cupcake | Calories: 305kcal | Carbohydrates: 45g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 270mg | Potassium: 58mg | Fiber: 1g | Sugar: 34g | Vitamin A: 440IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg
    Keyword brown sugar cinnamon cupcakes, cinnamon cupcakes with cream cheese frosting, cinnamon swirl cupcakes
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      Recipe Rating




    1. Madeeha Anwar

      May 17, 2022 at 12:28 am

      Glad you liked it.

      Reply

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