CINNAMON CUPCAKES

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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

Cinnamon cupcakes with cream cheese frosting on top of a ceramic serving board with linen napkin.

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.

Seven freshly-baked cinnamon cupcakes on marble serving board with cinnamon stick and other spices.

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
Ingredients for cinnamon cupcakes (AKA: spice cupcakes).

CREAM CHEESE FROSTING

  • Butter
  • Cream cheese
  • Pure vanilla extract
  • Sea salt
  • Powdered sugar
Ingredients for cream cheese frosting for cinnamon spice cupcakes.

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.
Cinnamon cupcake with a dollop of cream cheese frosting next to a cinnamon stick.

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.

How to make cinnamon cupcakes with fall spices in 4 easy steps.

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.

COOL CINNAMON CUPCAKES FASTER

Here’s a wonderful tip for quick cooling! Transfer cinnamon cupcakes to a metal tray with wire rack. This is essential for good air flow. Stick tray in the fridge for 20 to 30 minutes, or until desserts are completely cool.

Below is an Amazon affiliate link for the exact product I use for this purpose.

Cinnamon spice cupcakes with dollops of piped on cream cheese frosting on a metal cooling rack.

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. The tip used here is a Wilton 2A. Frost the cinnamon cupcakes with a large dollop of icing, or as desired.
Whipped cream cheese frosting in the metal bowl of a stand mixer.

RECIPE FAQ

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

HOW TO SOFTEN CREAM CHEESE?

Place unwrapped cream cheese on a heat safe plate. Microwave on high for 10 seconds. If needed, microwave an additional 5 seconds.

HOW TO SOFTEN BUTTER QUICKLY?

For a perfect consistency, butter should sit out on the counter for 1 hour before beginning the recipe. To soften butter in a snap, put butter in a ramekin. Set it aside. Add 2 cups water to a heat-safe glass measuring cup. Microwave 2 minutes to get water hot. Remove water from microwave. Quickly stick butter into the microwave and shut the door. The butter will soften in about 10 minutes from radiant heat.

WHAT MAKES CUPCAKES DENSE?

We all want light fluffy cupcakes. But sometimes cupcakes are dense. The usual culprits: too much flour, or over-mixing the batter which encourages gluten development and makes the baked goods dense.

WHY ADD POWDERED SUGAR TO THE MIXTURE SLOWLY?

When whipping the cream cheese frosting, we add the powdered sugar slowly rather than all at once to prevent a big mess all over the counter!

WHY COOL CUPCAKES COMPLETELY BEFORE FROSTING?

Even if cupcakes feel cool to the touch on top, there could be residual heat in the middle. If cupcakes are not fully cooled before frosting, that residual heat will cause your beautifully-piped icing to droop or melt.

HOW TO PREVENT CUPCAKES FROM STICKING TO PAPER LINERS?

Use parchment paper cupcake liners. Select high-quality bakeware. Let cupcakes cool completely before unwrapping. As cupcakes cool, they shrink a bit and will retract a touch from their wrappers.

WHY NOT COOL CUPCAKES IN THEIR TINS?

Cupcakes left in a pan to cool will create steam inside the baking tin. This built-up heat and moisture will cause cupcake liners to pull away from the baked goods. For best results, as soon as cupcakes come out of the oven, remove them from the pan. Let them cool on a wire rack.

HOW LONG WILL CINNAMON CUPCAKES STAY FRESH?

When placed in an air-tight container and stored in the fridge, they can stay fresh for up to 3 days.

Cinnamon spice cupcake with wrapper pulled down and a bite taken out.

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!

Spice cupcakes with cinnamon and cream cheese icing on a dessert table with linen napkin.

rate this recipe ⭐️⭐️⭐️⭐️⭐️

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!

Gold Line: Sprinkles of Inspiration | confettiandbliss.com
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Cinnamon cupcakes with cream cheese frosting on a light-grey surface.

CINNAMON CUPCAKES


  • Author: Denay DeGuzman
  • Prep Time: 20 Minutes
  • Cook Time: 15 Minutes
  • Total Time: 35 Minutes
  • Yield: 12 Servings 1x

Description

These cinnamon cupcakes are tasty and fragrant, with swirls of luscious cream cheese frosting. Enjoy them for breakfast, tea time, snacks or dessert. Make this easy recipe in 35 minutes!


Ingredients

Scale

CUPCAKE BATTER

  • 1 1/2 cups all-purpose flour
  • 3/4 cup light-brown sugar, lightly-packed
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon sea salt
  • 1/2 cup vegetable oil
  • 1/2 cup buttermilk
  • 2 large eggs
  • 1 1/2 teaspoons pure vanilla extract

CREAM CHEESE FROSTING

  • 4 tablespoons butter, softened
  • 4 ounces cream cheese, softened
  • 1 teaspoon pure vanilla extract
  • 1 pinch sea salt, or to taste
  • 2 1/2 cups powdered sugar

Instructions

CUPCAKE BATTER

RECIPE PREP: Preheat oven to 350°F. Line a 12-well cupcake pan with paper cupcake liners. If desired, pull out a pastry bag and metal decorating tip.

  1. In a 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.
  2. Add wet ingredients to dry ingredients. Mix until no large lumps remain. However, it’s important to not over-mix the batter.
  3. 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 is helpful for dividing up the batter equally. 
  4. Bake 15 to 17 minutes, or until a toothpick inserted into the center of 2 cupcakes comes out clean. Let cupcakes cool in the pan 5 minutes before transferring to a wire rack. Cool completely, about 45 minutes, before piping on frosting.

HOW TO COOL CUPCAKES FASTER: Transfer cupcakes to a metal tray with wire rack for good air flow. Put tray in the fridge for 20 to 30 minutes, or until cupcakes are completely cool.

CREAM CHEESE FROSTING

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

  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 well combined and smooth. Add vanilla extract. Mix until incorporated.
  2. 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.)
  3. Turn the mixer speed to medium-high. Beat the frosting until smooth, light and creamy (about 1 minute).
  4. Transfer icing to a piping bag fitted with a metal tip of your choice. The tip used here is a Wilton 2A. Frost the cinnamon cupcakes with a large dollop of icing, or as desired.

Notes

HOW TO PREVENT CUPCAKES FROM STICKING TO PAPER LINERS: Use parchment-paper cupcake liners. Select high-quality bakeware. Let cupcakes cool completely before unwrapping. As cupcakes cool, they shrink a bit and will retract a touch from their wrappers.

WHY COOL CUPCAKES COMPLETELY BEFORE FROSTING? Even if cupcakes feel cool to the touch on top, there could be residual heat in the middle. If cupcakes are not fully cooled before frosting, that residual heat will cause your beautifully-piped icing to droop or melt.

HOW LONG WILL CINNAMON CUPCAKES STAY FRESH? When placed in an air-tight container and stored in the fridge, they can stay fresh for up to 3 days.

  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Keywords: Cinnamon Cupcakes, Spice Cupcakes, Cinnamon Spice Cupcakes

Gold Line: Sprinkles of Inspiration | confettiandbliss.com

CINNAMON CUPCAKES > JOIN THE CONVERSATION

Have you ever enjoyed cinnamon spice cupcakes before? Would you like to bake up a batch for family and friends? What do you think of this easy dessert recipe? Share your thoughts in the comments below!

5 thoughts on “CINNAMON CUPCAKES”

  1. One of my favorite cupcake flavors! Made them today and they came out perfect. They were tender with the perfect crumb. Thanks for sharing.

    Reply
  2. I made these cinnamon cupcakes yesterday and they were a hit with the family! I used silicon molds and they came out perfectly. The flavors are so delicious and I will making them again soon. Thanks for the recipe!

    Reply
  3. These are everything the fall season should be! Seasoned with just the right amount of spice! It’s still summer, but we enjoyed these this morning with coffee. Yum.

    Reply

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