Cinnamon Cupcakes with Cinnamon Buttercream Frosting
Servings: 28 cupcakes
Calories: 383kcal
These cinnamon cupcakes are made from scratch and topped with cinnamon buttercream frosting. They're the perfect treat for the holidays or any other time you want a yummy cinnamon treat.
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Ingredients
For the cake
- 1 cup unsalted butter, room temperature (2 sticks)
- 1 ⅔ cup granulated sugar
- 1 ½ cup buttermilk (see substitution in the notes)
- 3 large eggs
- 2 teaspoon vanilla extract (or vanilla paste)
- 1 tablespoon vegetable oil
- 2 ¾ cups all-purpose flour
- 2 ½ teaspoons cinnamon
- ½ teaspoon salt
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
For the buttercream
- 2 cups unsalted butter, room temperature (4 sticks)
- 1 Pinch of salt
- 6 cups confectioners sugar
- 2 teaspoons vanilla extract
- 2 teaspoons cinnamon
- 2 tablespoons milk (can add two more tablespoons if needed)
Instructions
For the cake
- Preheat oven to 350 degrees Fahrenheit.
- Fill cupcake tins with cupcake liners. This recipe will make about 28 cupcakes.
- In a medium sized mixing bowl, add the liquid ingredients (buttermilk, eggs, vanilla extract and vegetable oil). Whisk well and set aside.
- In another bowl, add the dry ingredients, except for the sugar (all-purpose flour, cinnamon, salt, baking powder and baking soda). Whisk well and set aside.
- In a large mixing bowl, add the butter and sugar. Using an electric mixer, beat on medium high until light and fluffy, about 2 minutes.
- Add in the other ingredients alternately to the butter and sugar mixture. Start and end with the dry ingredients (⅓ of the dry mixture, ½ the liquid mixture, ⅓ of the dry mixture, last ½ of the liquid mixture, then the last ⅓ of the dry mixture). Make sure to mix on medium between each addition, but only until just combined.
- Scrape down the sides of the bowl and mix again on medium just until well combined. Be sure not to mix too long, or the cupcakes will turn out dense. Stop mixing once the ingredients are well combined.
- Note before baking: These cupcakes will puff up and then flatten out a bit on the top as they bake. That’s okay and it does not affect the taste, texture or moistness. If you really want a dome on the top of your cupcakes and don't want them flat, you can cover and chill the cupcake batter for about 20 minutes before adding to the cupcake tins and that helps.
- Add the batter to cupcake liners about ⅔ full. Bake in a preheated oven for 18-20 minutes.
- Once baked, cool on a wire rack.
For the buttercream
- Cream the butter very well with an electric mixer on medium to medium/high speed.
- Add in 3 cups confectioners sugar. Beat on low until combined, then on medium until well incorporated.
- Add 1-2 tablespoons of milk, plus the last 3 cups of confectioners sugar and salt. Beat on low until combined, then on medium until well incorporated.
- Add vanilla extract and cinnamon. If the buttercream is very thick, mix in another tablespoon of milk.
- Check the consistency. If it's still too thick, add milk (only one tablespoon at a time) and mix after each addition until you reach the desired consistency. If it’s too thin, add in a half cup of confectioners sugar and mix well.
- Pipe or spoon buttercream onto completely cooled cupcakes.
Notes
Real buttermilk is best, but if you can’t get it, you can make sour milk as a substitution: Pour 1 ½ cup of milk into a cup or bowl. Take out 1 ½ tablespoon of the milk and replace it with 1 ½ tablespoon of vinegar or lemon juice. Mix together and let it sit for a couple of minutes before adding to the liquid ingredients.
Store cupcakes in a well-sealed container. They’re best eaten within 2-3 days.
Nutritional values are an estimate.
Make sure to check out the TIPS & FAQs for this recipe in the blog post, which may answer questions you might have.
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Nutrition
Calories: 383kcal | Carbohydrates: 48g | Protein: 3g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 87mg | Potassium: 69mg | Fiber: 1g | Sugar: 38g | Vitamin A: 657IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg