Deliciously Moist Cinnamon Cupcakes with Swirled Vanilla Buttercream
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Recipe updated 22. august 2025
Embrace the cozy flavors of autumn with these incredibly delicious and irresistibly moist cinnamon cupcakes. Perfectly spiced and wonderfully tender, each bite delivers a comforting burst of warm cinnamon. Topped with a silky-smooth, beautifully swirled vanilla and cinnamon buttercream, these cupcakes are a true celebration of flavor and a treat that’s sure to impress. Whether you’re baking for a special occasion, a fall gathering, or simply craving a comforting dessert, these easy-to-make cupcakes are your perfect choice.
These cinnamon cupcakes are more than just a dessert; they are an experience. The cupcake base itself is exceptionally soft and moist, thanks to a carefully balanced blend of ingredients that ensures a tender crumb every time. The generous amount of cinnamon infused into the batter creates a fragrant and inviting aroma that fills your kitchen, hinting at the delightful flavors to come. What truly sets these cupcakes apart is the dreamy buttercream frosting – a harmonious swirl of classic vanilla and vibrant cinnamon, creating not only a stunning visual appeal but also a complex flavor profile that perfectly complements the spicy cupcake.
Simple yet sophisticated, these cinnamon swirl cupcakes are surprisingly easy to whip up, making them a fantastic baking project for both seasoned bakers and beginners alike. They are designed to be bursting with flavor, delivering that perfect balance of sweetness and spice. Ideal for fall festivities, holiday parties, or simply as a comforting snack with your afternoon coffee, these cupcakes will quickly become a favorite. If you’re looking for more delightful cupcake recipes, be sure to explore our Coffee Cupcakes, decadent Tiramisu Cupcakes, and rich Chocolate Fudge Cupcakes.
WHY THESE CINNAMON CUPCAKES ARE A MUST-TRY
- Bursting Cinnamon Flavor: Our recipe ensures a deep and rich cinnamon taste that shines through every layer. We incorporate ground cinnamon directly into the cupcake batter, creating a warm, aromatic foundation. This is then beautifully enhanced by additional cinnamon in the buttercream, delivering an intense and satisfying spice experience without being overpowering. It’s the perfect balance for cinnamon lovers!
- Luxurious Cinnamon Vanilla Swirl Buttercream: These cupcakes are crowned with a show-stopping buttercream frosting. We create two distinct buttercreams – a classic, smooth vanilla and a vibrant cinnamon version. These are then artfully swirled together in the piping bag to create a beautiful, marbled effect that’s as visually appealing as it is delicious. The combination offers a delightful contrast and complement of flavors, making each bite truly special.
- Effortlessly Simple, Yet Impressively Elegant: Despite their sophisticated appearance and incredible flavor, these cinnamon cupcakes are remarkably easy to prepare. The instructions are straightforward, making this recipe accessible for bakers of all skill levels. You’ll achieve bakery-quality results with minimal fuss, ensuring these cupcakes stand out at any gathering or even for a simple everyday treat.
- Incredibly Soft and Moist Texture: We’ve perfected the cupcake base to be incredibly soft, tender, and moist. The careful selection and balance of wet and dry ingredients, including the secret ingredient of sour cream, contribute to a wonderfully tender crumb that practically melts in your mouth. This ensures that every cupcake is a delight, staying fresh and delicious for longer.
ESSENTIAL INGREDIENTS FOR PERFECT CINNAMON CUPCAKES
Understanding the role of each ingredient is key to achieving perfect results. Here are some of the star components for this recipe. For a full list of ingredients with precise measurements, make sure to check out the detailed recipe card below.
- Cinnamon: The heart and soul of these cupcakes! We use high-quality ground cinnamon in both the cupcake batter and the buttercream to infuse every element with its warm, aromatic spice. Using fresh cinnamon makes a noticeable difference in flavor intensity.
- Eggs: Large eggs act as a binder, provide structure, and add richness to the cupcakes. It’s crucial that your eggs are at room temperature. This allows them to emulsify better with other ingredients, creating a smoother, more uniform batter and ultimately a lighter, fluffier cupcake. Plan to take them out of the fridge 30 minutes to 1 hour before you start baking, depending on your kitchen’s temperature.
- Sour Cream: This is our secret weapon for super soft and incredibly tender cupcakes! Sour cream adds moisture and a slight tang, which helps activate the baking soda for a better rise. Like eggs, sour cream should also be at room temperature to ensure it incorporates smoothly into the batter without clumping or affecting the temperature of other ingredients. Measure it out and let it sit for 30 minutes to 1 hour before baking.
- Vegetable Oil: Using a flavor-neutral oil, such as canola oil, contributes to the moistness of the cupcakes. Unlike butter, oil remains liquid at room temperature, which helps keep the cupcakes soft and tender even after cooling. It also ensures a delicate crumb without adding unwanted flavors.
- Butter: High-quality unsalted butter is the foundation of our luscious buttercream. For the best, smoothest buttercream, your butter must be at room temperature. This means it should be soft enough to indent easily with your finger but not melted. If it’s too cold, it won’t cream properly; if it’s too warm, the buttercream will be greasy and runny. Take it out of the fridge 1-2 hours before baking to achieve the ideal consistency.
- Flour, Sugars, Leavening Agents: All-purpose flour provides the main structure, while granulated sugar adds sweetness and helps with browning. Dark brown sugar adds a deeper, molasses-rich flavor and extra moisture. Baking powder and baking soda are essential leavening agents that work together to give the cupcakes their perfect rise and airy texture.
BAKING THE PERFECT CINNAMON CUPCAKES: STEP-BY-STEP GUIDE
Creating these delightful cinnamon cupcakes is a rewarding process. For the cupcake batter, a simple hand whisk is all you’ll need, while a stand mixer will make quick work of the luscious buttercream. Follow these steps carefully for the best results.
The complete recipe, including all measurements and detailed instructions, is provided in the recipe card at the bottom of this post.
Preparation First: Before you begin mixing, ensure your oven is preheated to 160ºC/ 320ºF in a conventional oven setting. Line a 12-cup cupcake pan with paper cupcake liners. Having these ready will streamline your baking process.
STEP 1: Combine Dry Ingredients. In a large mixing bowl, meticulously sift together your all-purpose flour, ground cinnamon, baking powder, baking soda, and salt. Sifting is crucial for an even distribution of ingredients and to prevent lumps in your final batter. Once sifted, add both the granulated sugar and dark brown sugar. Use a hand whisk to thoroughly combine all these dry ingredients. Make sure there are no clumps of sugar remaining, especially the brown sugar, which can sometimes be stubborn.
STEP 2: Mix Wet Ingredients. In a separate, medium-sized mixing bowl, pour in all of your pre-measured wet ingredients: the room-temperature eggs, sour cream, vegetable oil, and vanilla extract. Use a hand whisk to gently whisk them together until they are fully combined and appear smooth. This ensures that the wet ingredients are evenly dispersed before being added to the dry mixture.
STEP 3: Combine Wet and Dry Mixtures. Carefully pour the entire wet ingredient mixture into the bowl containing your dry ingredients. Using your hand whisk or a rubber spatula, stir the batter together until just combined. Be careful not to overmix! Overmixing can develop the gluten in the flour, leading to tough, dense cupcakes. Stir only until no dry streaks of flour are visible. The batter might appear slightly thick at first, but it will come together nicely.
STEP 4: Fill Liners and Bake. Distribute the cupcake batter evenly among the 12 prepared cupcake liners. Aim to fill each liner about two-thirds full to allow for proper rising without overflowing. Place the cupcake pan into your preheated oven and bake for 20-22 minutes. To check for doneness, insert a clean cake tester or toothpick into the center of a cupcake; it should come out clean or with a few moist crumbs attached.
STEP 5: Cool the Cupcakes. Once baked, remove the cupcake pan from the oven and place it on a wire cooling rack. Allow the cupcakes to cool in the pan for about 5 minutes. This initial cooling helps them set. After 5 minutes, gently remove the cupcakes from the pan and transfer them directly onto the cooling rack to cool down completely. It’s essential that they are fully cooled before you even think about frosting them, otherwise, your buttercream will melt!
CRAFTING THE SILKY VANILLA CINNAMON SWIRL BUTTERCREAM
Once your cinnamon cupcakes are completely cooled, it’s time to create the show-stopping vanilla and cinnamon swirl buttercream. This smooth, flavorful frosting will elevate your cupcakes to a new level.
STEP 1: Prepare the Butter. Begin by sifting your powdered sugar into a separate bowl; this step is crucial for lump-free buttercream. In the bowl of your stand mixer, fitted with the whisk attachment, add your room-temperature butter. Cream the butter on high speed for at least 4 minutes. This process incorporates air, making the buttercream light and fluffy. After 4 minutes, stop the mixer, scrape down the sides of the bowl with a spatula to ensure all butter is evenly mixed, and then continue mixing for another 2 minutes on high speed.
STEP 2: Add Remaining Ingredients. Reduce the mixer speed to low. Gradually add the sifted powdered sugar in three separate portions, allowing each addition to fully incorporate before adding the next. This prevents a cloud of sugar from escaping your bowl! After the first portion of sugar, add about half of the vanilla extract and milk. Continue with the remaining sugar, vanilla, and milk, mixing until everything is fully combined. Once all ingredients are in, scrape down the sides of the bowl again. Increase the speed to medium-high and beat for an additional 2 minutes to ensure the buttercream is smooth and airy.
STEP 3: Create the Swirl Effect. Remove the bowl from your stand mixer. Divide the buttercream in half: transfer exactly half of the buttercream into one piping bag. To the remaining buttercream in the stand mixer bowl, add the ground cinnamon. Return the bowl to the stand mixer and mix on low speed until the cinnamon is fully incorporated and the buttercream is evenly spiced. Transfer this cinnamon buttercream into a second separate piping bag.
STEP 4: Assemble for Piping. Carefully cut a small tip off the end of both piping bags, ensuring the opening is not too large. Take a third, larger piping bag and fit it with your desired large round piping tip (or any decorative tip you prefer for swirling). Now, gently place both the vanilla buttercream piping bag and the cinnamon buttercream piping bag inside the third, larger piping bag. Position them side-by-side so that both colors will dispense simultaneously.
STEP 5: Frost and Enjoy! With both buttercream bags nestled inside the larger piping bag, pipe the beautiful swirled buttercream onto your completely cooled cinnamon cupcakes. Start from the outer edge and work your way inwards, or create a lovely swirl motion. Once all cupcakes are frosted, they are ready to be admired and, most importantly, enjoyed! The stunning visual and incredible taste will make these a memorable treat.
EXPERT TIPS FOR CINNAMON CUPCAKE SUCCESS
- Always Use a Kitchen Scale for Precision: For the most consistently perfect results, I wholeheartedly recommend using a kitchen scale. My recipes, by default, are often developed using gram measurements because it’s the most precise way to measure ingredients. Volume measurements (cups and spoons) can vary greatly, leading to inconsistent outcomes. A scale eliminates guesswork and ensures your dry ingredients, in particular, are measured accurately every single time, leading to the ideal texture and rise.
- Avoid Overmixing Your Batter: This is a golden rule in baking, especially for cupcakes. Once you combine the wet and dry ingredients, mix them only until they are just incorporated and no streaks of dry flour remain. Overmixing develops gluten, which can lead to tough, chewy cupcakes rather than soft, tender ones. After the initial mixing, I always use a rubber spatula to give the batter one final, gentle fold. This ensures that any pockets of unmixed ingredients at the bottom or sides of the bowl are fully incorporated without overworking the batter.
- The Impact of Light vs. Dark Baking Pans: The color of your baking pan can significantly affect the outcome of your baked goods. For the best, most evenly baked cupcakes with a soft crumb and tender crust, I recommend using an aluminum baking pan. These pans are lighter in color and reflect heat, allowing the cupcakes to bake more gently and evenly. Darker baking pans, on the other hand, absorb more heat, which can lead to a darker, tougher crust and potentially a drier cake. If you only have dark pans, consider reducing your oven temperature by 25°F (about 15°C) and keeping a close eye on baking time.
- Ensure Room Temperature Ingredients: As noted in the ingredient section, eggs, sour cream, and butter being at room temperature are crucial. This allows them to emulsify properly with other ingredients, creating a smooth, homogenous batter and frosting. Cold ingredients can cause the batter to curdle or the butter to not cream correctly, affecting the final texture of both the cupcakes and buttercream.
- Don’t Rush Cooling: Patience is a virtue when it comes to cooling cupcakes. Always let them cool completely on a wire rack before frosting. Attempting to frost warm cupcakes will result in melted, messy buttercream and can compromise the structural integrity of the cupcake.
- Perfect Piping for Swirls: When creating the swirled buttercream, ensure your piping bags are snugly fitted into the larger bag with the tip. Don’t overfill the individual bags; half-full allows for better control. When piping, maintain steady pressure and consistent movement to create beautiful, uniform swirls on each cupcake.
FREQUENTLY ASKED QUESTIONS ABOUT CINNAMON CUPCAKES
Absolutely! These cinnamon cupcakes are excellent for making in advance. They hold up beautifully. Store them in an airtight container at room temperature for 1-2 days before serving for optimal freshness. If frosted, they can also be refrigerated for up to 3-4 days, just bring them to room temperature before serving for the best flavor and texture.
Yes, this recipe is easily adaptable for mini cupcakes! Simply follow the recipe as written, but adjust the baking time. Mini cupcakes will typically bake much faster, usually in about 8-10 minutes. Always use a cake tester to ensure they come out clean, indicating they are fully baked.
Yes, Greek yogurt is a fantastic substitute for sour cream in this recipe. I highly recommend using a full-fat Greek yogurt to ensure similar moisture content and richness, contributing to that desirable soft and tender cupcake texture.
The best way to tell if your cupcakes are done is by using a cake tester or a simple toothpick. Once the recommended baking time has passed, insert the tester into the center of one of the cupcakes. If it comes out clean, with no wet batter clinging to it, then your cupcakes are perfectly baked. If it has wet batter, bake for a few more minutes and test again.
Yes, you can! Unfrosted cupcakes freeze very well. Wrap individual cooled cupcakes tightly in plastic wrap, then place them in an airtight freezer-safe bag or container for up to 2-3 months. Thaw them at room temperature before frosting. You can also freeze frosted cupcakes, but ensure the frosting is firm before wrapping them individually to prevent smudging.
For the best flavor, opt for high-quality ground cinnamon. Ceylon cinnamon offers a milder, sweeter flavor, while Cassia cinnamon (the most common type) has a stronger, spicier kick. Either will work wonderfully, so choose based on your preference for cinnamon intensity.
STORAGE RECOMMENDATIONS
To maintain the freshness and delicious flavor of these cinnamon cupcakes, proper storage is key. Store the frosted cinnamon cupcakes in an airtight container on your kitchen counter at room temperature. They are best enjoyed within 1-3 days after baking. The airtight container helps prevent them from drying out and keeps the buttercream fresh and soft. For longer storage, see the FAQ section on freezing.
Other Delicious Cupcake Recipes To Try
- Salted Caramel Cupcakes
- Apple Pie Cupcakes with Vanilla Buttercream and Apple Pie Filling
- 25 Best Summer Dessert Ideas
- Biscoff Cupcakes
We hope you love these cinnamon cupcakes as much as we do! Please make sure to leave a STAR REVIEW if you enjoyed this recipe and share your creations with us on Instagram @juliemarieeats. For more delicious baking ideas and inspiration, be sure to follow us on Pinterest.
Cinnamon Cupcakes
Pin Recipe
Equipment
- 12-cup cupcake pan
- Stand Mixer
Ingredients
CINNAMON CUPCAKE
- 210 g all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoon cinnamon
- 100 g granulated sugar
- 100 g dark brown sugar
- 2 large eggs room temperature
- 240 g sour cream room temperature
- 75 g vegetable oil e.g. canola oil
- 1 ½ teaspoon vanilla extract
CINNAMON VANILLA BUTTERCREAM
- 200 g butter room temperature
- 330 g powdered sugar
- 2 teaspoon vanilla extract
- 1 tablespoon whole milk room temperature
- 2 teaspoon cinnamon
Instructions
CINNAMON CUPCAKES
- Note: The cupcake recipe has been updated the 22th of August. See the old recipe in the notes below.
- Preheat the oven at 160ºC/320ºF conventional oven and line a cupcake tray with 12 cupcake liners.
- In a large bowl, sift together the all-purpose flour, cinnamon, baking powder, baking soda, and salt. Then stir it together with the granulated sugar and dark brown sugar, using a hand whisk.100 g granulated sugar, 100 g dark brown sugar, 210 g all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 2 teaspoon cinnamon
- In another mixing bowl add all of the wet ingredients, and with the hand whisk, whisk them together until combined.2 large eggs, 240 g sour cream, 75 g vegetable oil, 1 ½ teaspoon vanilla extract
- Pour the wet ingredients into the dry and stir it all together. Make sure there is no dry flour left in the batter. The batter might seem a bit thick in the start to mix together, but it will mix nicely together.
- Divide the cupcake batter into the 12 cupcake liners and bake them for 20-22 minutes or until a cake tester comes out clean.
- Let the cupcakes cool on a cooling rack. After 5 minutes, gently remove the cupcakes from the cupcake tray and let them cool down completely.
CINNAMON BUTTERCREAM
- Once the cupcakes have cooled down make the buttercream.
- Sift the powdered sugar.330 g powdered sugar
- In your stand mixer, using the whisk attachment, start by creaming the butter for 4 minutes on high speed. Scrape down the sides of the bowl and mix 2 minutes more.200 g butter
- On low speed, add the sifted powdered sugar, vanilla and milk in 3 portions. Mix until each addition is fully incorporated. Scrape down the sides of the bowl, mix for 2 minutes on medium/high speed.2 teaspoon vanilla extract, 1 tablespoon whole milk
- Take the bowl off the stand mixer and add half the buttercream to a piping bag. In the bowl of the stand mixer add the cinnamon to the remaining buttercream. Place it back in the stand mixer and mix it until combined. Transfer the cinnamon buttercream to a piping bag.2 teaspoon cinnamon
- Cut the ends off both piping bags and add both piping bags to a third piping bag fitted with a big round piping tip.
- Pipe the buttercream on the cupcakes and they are ready to be enjoyed.
Notes
- 80 g boiling water
- 80 g whole milk room temperature
- 220 g all-purpose flour
- 1 ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoon cinnamon
- 75 g vegetable oil like canola oil
- 200 g granulated sugar
- 2 large eggs room temperature
- 25 g sour cream
- 2 teaspoon vanilla extract
Instruction
- Preheat the oven at 175ºC conventional oven and line a cupcake tray with 12 cupcake liners.
- Start by boiling some water and weigh out the water so it can cool down a bit while preparing the other ingredients.
- Sift together the all-purpose flour, baking powder, baking soda, cinnamon and salt and set it aside. Mix together the boiled water and milk and set it aside.
- Add the eggs one at a time into the mixture and mix it in until combined.
- Then add the sour cream and vanilla extract, mixing it in until combined.
- Scrape down the sides of the bowl. Continue by alternating between adding ⅓ of the flour mixture and ½ of the milk mixture, ending on the flour mixture. Mix in each addition until just combined. Using a rubber spatula, give the batter a gentle fold to make sure all of the ingredients have been combined.
- Divide the cake batter into the 12 cupcake liners and bake them for 18-19 min.
- Let the cupcakes cool in the hot pan. After 5 min, gently remove the cupcakes from the cupcake pan and let them cool down completely on a cooling rack.