These spiced cinnamon cupcakes are so moist, light, and fluffy and full of cinnamon flavor! They're topped with a heavenly maple cream cheese frosting. These cupcakes are guaranteed to be a hit!
Everyone loves cupcakes, right? They're great for parties or get-togethers, or any occasion, really.
These easy cinnamon cupcakes are ultra moist and fluffy inside. They're not too sweet and they have just the right amount of cinnamon!
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What you need for this recipe
Flour: I use all-purpose flour for these cupcakes.
Baking powder: I use some baking powder to help the cupcakes rise. Cinnamon & Salt: Cinnamon is the star of the show, of course! I also use a pinch of salt for flavor.
Butter: I use unsalted butter, which adds a lot of flavor.
Sugar: I use regular, white sugar for the cupcakes and powdered sugar for the frosting.
Egg: You only need 1 egg for this recipe.
Vanilla: I use pure vanilla extract.
Buttermilk: I love buttermilk in cupcakes! Vegetable Oil: I use a small amount of light vegetable oil to make these cupcakes moist.
Cream cheese: I use regular, full-fat cream cheese for the frosting.
Maple syrup: I use a bit of maple syrup for the frosting as it really gives a subtle maple flavor. However, if you want a more intense maple flavor, you could add more maple syrup.
Add-ins & variations
Here are a few ideas for add-ins and other toppings:
Add-ins
You could finely chop an apple and fold it into the batter!
I think a few chopped walnuts or pecans would go nicely, too and add a nice texture. You could put some in the batter or on the top before you bake them.
Frosting and other toppings
Instead of this delicious maple cream cheese frosting, you make them with classic vanilla buttercream frosting, (you'll find the recipe here) or some dulce de leche! Or top them with a nice glaze from my cinnamon rolls recipe!
If you don't want to add frosting, you could just sprinkle the top with some Cinnamon Sugar before baking. This will create a nice crunchy topping because the sugar doesn't melt!
Of course, you could just dust them with some powdered sugar once they've cooled completely.
How to make cinnamon cupcakes
First, make the batter.
STEP 1
Whisk together the flour, baking powder, cinnamon, and salt.
STEP 2
In another bowl, beat the butter and sugar together until it's creamy, light and fluffy.
STEP 3
Add the vanilla and the egg and mix well.
STEP 4
After that, add the buttermilk and oil and mix until well-combined.
STEP 5
Then, add the flour mixture and mix until just combined. Don't overmix.
STEP 6
Fill the liners, a little over halfway full and bake.
Now, make the maple cream cheese frosting.
STEP 1
Put the butter, cream cheese, and maple syrup in a bowl.
STEP 2
Beat everything until it's all well-combined.
STEP 3
Add the powdered sugar (I like to do it in two or three parts) and beat until smooth and creamy. I don't normally add the powdered sugar all at once because it'll just fly all over the place.
STEP 4
Put the frosting in the freezer for about 7-10 minutes to thicken. There's no need to cover it. Then take it out of the freezer and gently stir it with a spatula.
After that, transfer the frosting to a piping bag if you want to decorate them. I used a Wilton 1M tip. Alternatively, just spread the frosting with a knife.
TOP TIP!
By putting the cream cheese frosting in the in the freezer for a few minutes, you thicken it without having to add more sugar! In Picture 4 above, you see how it thickened after I put it in the freezer, compared to Picture 3.
Tips for success
Piping the frosting
Try and work as fast as possible when piping the frosting because your hands will warm it up as you're holding the piping bag. As a result, the frosting will soften a lot.
Storage
I usually store these cupcakes in an airtight container at room temperature for a day and then I put them in the refrigerator. They'll stay fresh for up to about 2-3 days.
Frequently asked questions
This frosting lasts for about 3 days in the refrigerator. To freeze it, put it in an airtight container or freezer bag and then label it. You can freeze it for up to about a month or two. To thaw, just put it in the refrigerator and let it thaw overnight. When you're ready to use it, beat it with a hand mixer until it's fluffy again, about a minute.
Surprisingly enough, yes! These cupcakes freeze really well, actually! I like to put a few cupcakes on a tray and place them in the freezer until they become really hard, about half an hour. Then I individually wrap each one in plastic wrap and then place it in a freezer bag. You can keep these frosted cupcakes in the freezer for up to about a month.
Let me know how these cinnamon cupcakes turn out for you in the comments below! I'd love to hear from you!
More cupcake recipes to try!
Recipe
Easy Cinnamon Cupcakes With Maple Cream Cheese Frosting
Ingredients
For the cinnamon cupcakes
- 1 ¼ cup (190 g / 6.7 oz) all purpose flour
- 1 ½ teaspoons baking powder
- a pinch of salt
- ¼ cup (57 g) unsalted butter, at room temperature
- 1 ½ teaspoons ground cinnamon
- ¼ cup (57 g) unsalted butter, at room temperature
- ¾ cup (150 g) sugar
- 1 egg, at room temperature
- 1 ½ teaspoons vanilla
- ½ cup buttermilk, room temperature (or make your own by adding ½ tablespoon vinegar to ½ a cup of milk and stirring together)
- 2 tablespoons vegetable oil
For the maple cream cheese frosting*
- ¼ cup (56.6 g / 2 oz) unsalted butter
- 3.5 oz (100 g) full-fat cream cheese
- 1 ½ tablespoons pure maple syrup (or more to taste)
- 1 ¾ cups (220 g) powdered sugar, sifted
Note:
For best results, please read through the full post before beginning the recipe.
Instructions
For the cupcakes
- Preheat oven to 350°F / 175°C.
- Line a cupcake pan with liners. Set aside.
- Whisk together the flour, baking powder, cinnamon, and salt.
- In another bowl, beat the butter and sugar together until it's creamy, light and fluffy.
- Add the vanilla and the egg and mix until combined.
- Add the buttermilk and oil and mix well.
- Add the flour mixture and mix until just combined. Don't overmix the batter.
- Fill the liners, a little over halfway full.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- When done, let the cupcakes cool in the pan for about 5 minutes before removing them to a wire rack to cool completely.
- Make sure they are completely cool before frosting them.
For the maple cream cheese frosting
- Put the butter, cream cheese, and maple syrup in a bowl.
- Beat everything with a hand mixer until it's all well-combined.
- Gradually add the powdered sugar (I like to do it in two or three parts) and beat until smooth and creamy.
- Put the frosting in the freezer for about 7-10 minutes to thicken. There's no need to cover it. Then take it out of the freezer and gently stir it with a spatula.
- Transfer the frosting to a piping bag fitted with your favorite tip and frost the cooled cupcakes (I used a Wilton 1M tip) or just spread the frosting with a knife.
- Enjoy!
Lori
I loved these cupcakes! Thanks for a great recipe!
Voula
So happy you liked them!
Christine
Is it 1/2 Cup of butter total, then? Butter at 1/4 C is listed twice. Just needing clarification. Thank you.
Voula
Hi, Christine!
Yes, it's 1/2 cup butter total because it's 1/4 cup for the cupcakes and 1/4 cup for the maple cream cheese frosting. That's why 1/4 cup is listed twice.
Hope that helps!