These cinnamon cupcakes with cream cheese frosting are to die-for. They are easy to make and gone before you know.
If you are someone like me who loves the flavor of cinnamon, then this post is for you. I believe cinnamon can make any bake flavorful and a testimony to that statement is my praline apple cake recipe or apple cinnamon muffins.
Cinnamon cupcakes are my all-time favorite cupcakes and for good reasons. Firstly, it is very easy to put together, secondly it does not require too many or complexed ingredients and thirdly my cream cheese frosting gives it a flavor of heaven. The tender and moist crumb of the cupcake, and the heavenly rich and creamy cream cheese frosting is magic, pure magic. Every time I bake these cupcakes, I get compliments from friends and family.
Bake Them in Any Season
Usually, cinnamon is associated with Fall when trees are shedding leaves and the pumpkins are rolling in. I am sure you have filled out tables with treats around cinnamon flavor and pumpkins during the Fall season as well. But for these cupcakes, you do not need to wait until Fall. Feel free to bake them any day of any season. I am celebrating the beginning of Spring here in Virginia with these delish small heavenly pieces of pure joy.
Be Careful with Cinnamon
While cinnamon can enhance any dessert, you need to be careful of the quantity you are using in a recipe. I like to keep it moderate, and this recipe requires only ½ teaspoon of ground cinnamon. However, it depends on your taste. If you like stronger taste you can go for ¾ or even 1 teaspoon of cinnamon powder as well. Some people tend to use 2 teaspoons of cinnamon powder for his recipe but I would be very cautious as it will be over powered, which we would like to avoid.
Wait for Cupcake to Cool Completely before Frosting
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.
The ingredients for this recipe are super simple and readily available in the pantry. You wouldn’t need to go out and make a market trip to get the ingredients.
Vanilla Extract Egg
Note: All ingredients should be at room temperature if you want to get the fine, moist and crumbly texture.
Step 1: Start by sifting in the dry ingredients and set them aside.
Step 2: Beat the butter until light and fluffy for 2-3 minutes.
Step 3: Add in the white sugar and brown sugar in the butter and mix until combined well.
Step 4: Add eggs, one by one, and mix until well incorporated. Now add the sour cream and vanilla extract. Mix again until well incorporated.
Step 5: Add in the dry ingredients to the wet ingredients.
Step 6: Just mix until well-incorporated. Do not overmix or you will get tough and hard cupcakes.
Step 7: Using the ice-cream scoop, pour in the batter in the cupcake liners.
Step 8: Bake in the preheated oven at 350 F for 19 - 23 minutes until the wooden skewer inserted in the center comes out clean.
Frequently Asked Question
Absolutely – I use ½ teaspoon but you may use ¾ or 1 teaspoon of cinnamon powder. It depends on your taste.
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.
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.
Yes – if you are using salted butter, take out the salt of the recipe.
How to Store
On the Counter: You can keep the cupcakes (without frosting) for up to 2 days in an air-tight jar.
In the fridge: These cupcakes will stay fresh in the fridge for up to 5 days.
In the freezer: 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.
- 1 ¼ cup all-purpose flour (160 grams)
- 1 teaspoon baking powder (4 grams)
- ¼ teaspoon baking soda (1.2 grams)
- ½ teaspoon salt (5.6 grams)
- ½ teaspoon cinnamon powder (1.38 grams)
- 5 tablespoon butter (unsalted) room temperature
- ½ cup castor sugar (110 grams)
- ⅓ cup brown sugar (65 grams) packed
- 2 eggs (large)
- ⅓ cup sour cream room temperature
- 1 teaspoon vanilla extract
Cream Cheese Frosting:
- 4 ounces cream cheese (113 grams) room temperature
- 3 tablespoon butter (unsalted) room temperature
- 2 cups icing sugar (240 grams)
- 1 teaspoon vanilla extract (5 ml)
- 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.