Indulge in the warm, cozy flavors of fall with these delightful Cinnamon Cupcakes topped with luscious Cinnamon Buttercream! Perfect for any occasion, these cupcakes are not just a treat for the taste buds but a feast for the eyes as well. With a tender crumb and a swirl of creamy frosting, they’re sure to become a favorite in your dessert repertoire. Whether you're hosting a gathering or simply craving something sweet, these cupcakes are a must-try that will leave everyone asking for seconds. Get ready to unleash your inner baker and discover the secret to making these irresistible delights!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 tablespoon ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup powdered sugar (for frosting)
- 1/4 cup unsalted butter (for frosting)
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and lightly spray with non-stick cooking spray.
- In a medium bowl, whisk together all-purpose flour, ground cinnamon, baking powder, and salt until well combined and no lumps remain.
- In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition and scraping down the sides of the bowl to ensure even incorporation.
- Gradually add the dry ingredients to the wet mixture, alternating with milk. Mix on low speed until just combined, being careful not to overmix.
- Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove from oven and let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the buttercream, beat softened butter in a clean mixing bowl until creamy and smooth.
- Gradually add powdered sugar, vanilla extract, and an additional 1/2 teaspoon of ground cinnamon. Beat until frosting is light and fluffy.
- Once cupcakes are completely cool, pipe or spread the cinnamon buttercream on top of each cupcake.
- Optional: Dust with additional ground cinnamon or garnish with a small cinnamon stick for extra presentation.
Tips
- Room Temperature Ingredients: Ensure your butter, eggs, and milk are at room temperature for a smoother batter and better texture in your cupcakes.
- Don't Overmix: When combining the dry and wet ingredients, mix just until combined to avoid dense cupcakes. A few lumps are okay!
- Even Baking: To ensure even baking, rotate your muffin tin halfway through the baking time.
- Cool Completely: Allow your cupcakes to cool completely before frosting to prevent the buttercream from melting.
- Piping Technique: Use a piping bag with a star tip for a beautiful swirl of frosting on each cupcake, or simply spread with a knife for a rustic look.
- Garnish for Flair: For an extra touch, dust the frosted cupcakes with a sprinkle of ground cinnamon or add a small cinnamon stick as a garnish.
- Storage: Store your cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness. Just remember to bring them back to room temperature before serving for the best flavor!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 42g
Protein: 4g
Fat: 16g
Saturated Fat: 9g
Cholesterol: 75mg
