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Recipe updated 22. august 2025
These moist cinnamon cupcakes are the perfect treat for fall. The cupcakes are soft and tender with warm cinnamon flavor throughout, and they’re finished with a swirled vanilla and cinnamon buttercream that’s silky and flavorful.
These cupcakes are easy to make and full of cinnamon aroma and taste. The batter yields a moist crumb and pairs beautifully with the cinnamon-vanilla buttercream. They’re a simple, impressive option for gatherings, seasonal celebrations, or everyday baking.
WHY THIS RECIPE WORKS
- Cinnamon Cupcakes: Cinnamon is used in both the batter and the frosting, so the spice comes through in every bite.
- Cinnamon Vanilla Buttercream: Two buttercreams—plain vanilla and cinnamon—are piped together to create a pretty swirl and balanced flavor.
- Simple and easy: The method is straightforward and accessible, yet the results are bakery-quality.
INGREDIENT NOTES
These are a few important ingredient notes. For the full ingredient list, see the recipe card below.
- Cinnamon: Ground cinnamon is added to both the cupcake batter and the buttercream for consistent flavor.
- Eggs: Bring eggs to room temperature for 30–60 minutes before baking for best texture.
- Sour cream: Adds tenderness and moisture. Let it come to room temperature before mixing.
- Vegetable oil: Use a neutral-flavored oil such as canola for moist cupcakes without competing flavors.
- Butter: Use room-temperature butter for the buttercream so it whips smooth and light.
STEP-BY-STEP: CINNAMON CUPCAKES
You’ll need a whisk for the batter and a stand mixer or hand mixer for the buttercream. The full recipe card is below.
Preheat the oven to 160ºC / 320ºF (conventional). Line a 12-cup cupcake pan with liners.
Step 1: In a large bowl, sift or whisk together all-purpose flour, ground cinnamon, baking powder, baking soda, and salt. Add granulated sugar and dark brown sugar and mix to combine.
Step 2: In a separate bowl, whisk together the wet ingredients until well combined: eggs, sour cream, vegetable oil, and vanilla extract.
Step 3: Pour the wet ingredients into the dry ingredients and fold until no dry streaks remain. The batter may be thick at first but will come together.
Step 4: Divide the batter evenly among the 12 liners and bake for 20–22 minutes, or until a cake tester inserted in the center comes out clean. Cool on a rack; after 5 minutes, remove cupcakes from the pan and let cool completely before frosting.
STEP-BY-STEP: VANILLA CINNAMON BUTTERCREAM
Make the buttercream once the cupcakes are completely cool.
Step 1: Sift the powdered sugar. In a stand mixer fitted with the whisk (or use a hand mixer), beat the room-temperature butter on high for 4 minutes until light and fluffy. Scrape the bowl and beat 2 minutes more.
Step 2: On low speed, add the sifted powdered sugar, vanilla extract, and milk in three additions, mixing until each portion is incorporated. Scrape the bowl and beat 2 minutes on medium-high until smooth.
Step 3: Remove half the buttercream to a piping bag. Add ground cinnamon to the remaining buttercream in the bowl and mix until fully combined, then transfer to a second piping bag.
Step 4: Snip the ends off both bags and place them together inside a third bag fitted with a large round tip. Pipe a swirl onto each cupcake and serve.
EXPERT BAKING TIPS
- Use a kitchen scale: Metric weights are the most precise for consistent baking results.
- Don’t overmix: After combining ingredients, use a spatula to gently fold the batter once to ensure everything is evenly incorporated without developing gluten.
- Choose light-colored pans: Aluminum or light-colored pans bake more gently than dark pans, which can develop a darker crust and drier crumb.
FAQ
Yes. Store unfrosted cupcakes in an airtight container at room temperature for 1–2 days. Frosted cupcakes are best eaten within 1–3 days.
Yes. Use mini liners and bake for about 8–10 minutes, checking with a cake tester until it comes out clean.
Yes. Full-fat Greek yogurt is a good substitute for sour cream and will keep the batter tender.
Insert a cake tester or toothpick into the center of a cupcake; when it comes out clean or with a few dry crumbs, they are done.
STORAGE
Store cooled cupcakes in an airtight container at room temperature and enjoy within 1–3 days for best texture and flavor.
Other Cupcake Recipes To Try
-
Moist Blueberry Cupcakes with Blueberry Buttercream
-
Raspberry Lemon Cupcakes with Lemon Curd Filling
-
Soft Carrot Cake Cupcakes with Cream Cheese Frosting
-
Salted Caramel Cupcakes
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Cinnamon Cupcakes
Pin Recipe
Equipment
- 12-cup cupcake pan
- Stand mixer (optional)
Ingredients
CINNAMON CUPCAKE
- 210 g all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoon cinnamon
- 100 g granulated sugar
- 100 g dark brown sugar
- 2 large eggs, room temperature
- 240 g sour cream, room temperature
- 75 g vegetable oil (e.g. canola)
- 1 ½ teaspoon vanilla extract
CINNAMON VANILLA BUTTERCREAM
- 200 g butter, room temperature
- 330 g powdered sugar, sifted
- 2 teaspoon vanilla extract
- 1 tablespoon whole milk, room temperature
- 2 teaspoon cinnamon
Instructions
CINNAMON CUPCAKES
- Preheat the oven to 160ºC / 320ºF and line a 12-cup cupcake tray with liners.
- In a large bowl, whisk together flour, cinnamon, baking powder, baking soda, salt, granulated sugar, and dark brown sugar.
- In another bowl, whisk the eggs, sour cream, vegetable oil, and vanilla until combined.
- Fold the wet ingredients into the dry until no dry streaks remain. The batter will come together as you mix.
- Divide batter into the liners and bake 20–22 minutes or until a tester comes out clean.
- Cool on a rack. After 5 minutes, remove cupcakes from the pan and cool completely before frosting.
CINNAMON BUTTERCREAM
- Sift the powdered sugar.
- Beat butter on high for 4 minutes until light, scrape the bowl and beat 2 minutes more.
- On low speed, add powdered sugar, vanilla, and milk in three additions, mixing until smooth, then beat 2 minutes on medium-high.
- Divide the buttercream: put half into one piping bag. Add cinnamon to the remaining buttercream, mix, and place into a second bag.
- Place both filled bags inside a third piping bag fitted with a large round tip. Pipe onto cupcakes and serve.
Notes
An older version of this recipe included boiled water and a slightly different flour and liquid ratio. The method above reflects the current version updated in 2025.
Nutrition
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