fbpx Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Cinnamon cupcakes with cream cheese frosting on a light-grey surface.



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!


Units Scale


  • 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


  • 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



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.


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. Frost the cinnamon cupcakes with a large dollop of icing, or as desired.


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

  • Prep Time: 20 Minutes
  • Cook Time: 15 Minutes
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Keywords: Cinnamon Cupcakes, Spice Cupcakes, Cinnamon Spice Cupcakes