Cinnamon Cupcakes

Cinnamon cupcakes are a delectable treat that exudes a heavenly aroma and delights the palate with a perfect balance of sweetness and warm spice.

Cinnamon cupcakes are a delightful treat that perfectly combines the sweet and comforting taste of cinnamon with the light and fluffy texture of a cupcake. These delectable treats are made with a traditional cupcake batter infused with aromatic cinnamon, creating a warm and cozy flavor profile.

When you sink your teeth into a cinnamon cupcake, you’ll experience a burst of flavors. The warmth of cinnamon will envelop your taste buds, accompanied by the moist and fluffy texture of the cupcake. It’s a tantalizing combination that is sure to please anyone with a sweet tooth.

Whether enjoyed as a dessert after a comforting meal or as a treat on its own, cinnamon cupcakes are a crowd-pleasing treat that will leave you craving for more. So why not give this delightful recipe a try and elevate your baking skills with these irresistible, aromatic treats?

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INGREDIENTS YOU NEED

1/2 cup unsalted butter room temperature
3/4 cup sugar
2 large eggs room temperature
2 tsp vanilla extract
1 1/4 cups all purpose flour OR 1:1 gluten free flour with xanthan gum
1 1/4 tsp baking powder
1/4 tsp salt
1/2 cup milk of choice full fat preferred

Cinnamon Swirl:

2 tbsp sugar
2 tsp ground cinnamon

Frosting:

1 cup unsalted butter room temperature
3 1/2 cups powdered sugar
1/2 tsp cinnamon
1/4 tsp salt
1 tsp vanilla extract
4 tbsp heavy cream

Instructions To Make Cinnamon Cupcakes

Preheat your oven to 350 degrees F and line a cupcake tin with 12 cupcake liners. Set aside.
In a small bowl whisk together your sugar and cinnamon for the cinnamon swirl until fully combined. Set aside.
Using as electric mixer, beat together your butter and sugar until fluffy, scraping down the sides of the bowl as needed.
Add in your eggs one at a time, and then mix in your vanilla extract.
In a medium bowl, whisk together your flour, baking powder, and salt.
Slowly add your flour mixture in thirds alternating with the milk, mixing to incorporate with each addition. Beat until just combined, don’t overmix. Fill each of your liners about 1/3 full and sprinkle with 1/4 tsp of your cinnamon sugar mix,. Evenly top each cupcake with your remaining batter and sprinkle the tops with your remaining cinnamon sugar mix.
Bake for 20-23 minutes or until a toothpick inserted in the middle comes out almost clean. Cool in the pan for 5 minutes, then transfer to a wire rack and cool to room temperature before frosting.

Frosting:

Using a stand mixer or mixing bowl and electric mixer, beat your temperature butter until smooth and fluffy. Slowly add your powdered sugar, beating until combined.
Add in your cinnamon, salt, vanilla and heavy cream and mix until combined.
If your cupcakes are completely cooled, evenly spread your icing on top of each of your cupcakes. Enjoy!

Samantha