CINNAMON CUPCAKES

Celebrate autumn with cinnamon cupcakes! These tasty spice cupcakes boast swirls of fluffy cream cheese frosting. They’re easy to make and guaranteed to bring smiles. Prep the batter in 10 minutes, then bake.

PIN CINNAMON CUPCAKE RECIPE

These lofty cupcakes are tender with the perfect crumb. Warm aromatic flavors of cinnamon and spice are well paired with deeply-satisfying cream cheese frosting. When the weather is brisk, there’s nothing better than a comforting cinnamon cupcake with maple whipped coffee.

INGREDIENTS

Assemble cinnamon spice cupcakes with simple ingredients you may already have on hand! If you don’t have the ingredients for cream cheese frosting, check your pantry for a store-bought tub of white frosting.

CUPCAKE BATTER

• All-purpose flour
• Light-brown sugar
• Baking powder
• Ground cinnamon
• Ground nutmeg
• Ground allspice
• Ground ginger
• Ground cloves
• Sea salt
• Vegetable oil
• Buttermilk
• Large eggs
• Pure vanilla extract

CREAM CHEESE FROSTING

• Butter
• Cream cheese
• Pure vanilla extract
• Sea salt
• Powdered sugar

easy ingredient substitutions

Missing an ingredient for these cinnamon cupcakes? Don’t put on your shoes and head to the market. Instead, head to your fridge and pantry. Check for these easy ingredient swaps.

It’s convenient and money-saving to use ingredients you already have on hand!

• ALL-PURPOSE FLOUR: Either pastry flour or cake flour can be used as a 1:1 substitute for this cinnamon cupcake recipe.
• LIGHT BROWN SUGAR: This ingredient provides depth of flavor for spice cupcakes. The best sub is dark brown sugar. But granulated sugar works too.
• SPICES: If you’re missing several of the spices listed here, no problem. Just use 2 teaspoons ground cinnamon without the other spices. Or sub with pumpkin pie spice or apple pie spice.
• BUTTERMILK: This ingredient adds moisture and tang. Create homemade buttermilk with 2 simple ingredients. Add 1/2 tablespoon lemon juice or white vinegar to 1/2 cup milk and stir. Let mixture sit 5 minutes before using it in this recipe.
• VANILLA EXTRACT: This ingredient enhances spice and sweetness. Sub with vanilla powder, maple syrup, bourbon, amber rum, or brandy. For an aromatic bakery flavor, use almond extract.
• BUTTER: Use margarine instead.
• POWDERED SUGAR: Make your own powdered sugar from granulated sugar. Process sugar in a blender or food processor until fine and fluffy. One cup granulated sugar yields about 2 cups powdered sugar.

BEST CUPCAKE PAN FOR THIS RECIPE

When investing time and ingredients in a cupcake recipe, you want the outcome to be a bakery-quality dessert. For these cinnamon cupcakes I relied on a tried-and-true favorite: USA Pan bakeware. It’s a game changer.

Grab a high-quality cupcake pan through the Amazon affiliate link below. You deserve the best. You’ve earned it.

RECIPE STEPS

RECIPE PREP: Pull out a 12-well cupcake pan, and 12 parchment-paper cupcake liners. If desired, pull out a pastry bag and metal decorating tip.

CUPCAKE BATTER

• STEP 1: Preheat oven to 350°F. Line cupcake pan with paper liners.
• STEP 2: In a large batter bowl, whisk together dry ingredients: flour, brown sugar, baking powder, cinnamon, allspice, ginger, cloves and salt. In a small bowl, whisk together wet ingredients: oil, buttermilk, eggs and vanilla.
• STEP 3: Add wet ingredients to dry ingredients. Mix until no large lumps remain. However, it’s important to not over-mix the batter.
• STEP 4: Pour cupcake batter into muffin cups, evenly dividing it between the 12 lined wells. Fill each muffin cup 3/4 full. A metal cookie scoop if you have one, is helpful for dividing up the batter equally.

KITCHEN SMARTS: When measuring flour, fluff it up in the bag. Sprinkle it into the measuring cup by spoonfuls. Level it off with a knife.

This easy method will ensure you have the right amount of flour for the recipe. Excess flour will result in dense cupcakes.

BAKE CINNAMON CUPCAKES: Bake 15 to 17 minutes, or until a toothpick inserted into the center of 2 cupcakes comes out clean. Immediately transfer cupcakes to a wire rack. Cool completely, about 45 minutes, before piping on frosting.

CREAM CHEESE FROSTING

RECIPE PREP: Chill metal mixing bowl and wire whip in the freezer 15 minutes.

• STEP 1: Add softened cream cheese and butter to the bowl of a stand mixer with paddle attachment. (Or use a large mixing bowl with a hand mixer.) Beat on medium speed until light and fluffy.
• STEP 2: Add vanilla extract. Mix until incorporated.
• STEP 3: Set mixer speed on low. Slowly add powdered sugar. Once all the sugar has been added and mixed for a bit, scrape down sides of the bowl with a rubber spatula. (For thicker frosting, add more powdered sugar.)
• STEP 4: Turn the mixer speed to medium-high. Beat the frosting until smooth, light and creamy (about 1 minute). Transfer icing to a piping bag fitted with a metal tip of your choice. Frost the cinnamon cupcakes with a large dollop of icing, or as desired.

RECIPE FAQ

These are the most commonly-asked questions when making cinnamon cupcakes, and the most helpful answers for recipe success.

MORE FALL RECIPES TO ENJOY ASAP

Fans of delicious fall and Thanksgiving recipes, like cinnamon spice cupcakes, will really enjoy these seasonal favorites. Add them to your recipe arsenal. When you need them you’ll have them at the ready!

• SWEET POTATO FLUFF
• PUMPKIN HAND PIES
• APPLE CINNAMON WAFFLES
• PUMPKIN CREAM CHEESE BREAD
• CHOCOLATE PECAN BARS
• CANDIED WALNUTS
• PUMPKIN MUFFINS

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Friends who’ve munched down on these fall treats say they are the best cinnamon spice cupcakes they’ve ever experienced! Better than a bakery.

If you enjoyed this recipe too, give these cinnamon cupcakes a 5-star rating in the comments. Then be a recipe hero. Share it with a friend or two!

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CINNAMON CUPCAKES > JOIN THE CONVERSATION

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