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    Home » Recipes » All Recipes

    Easy Cinnamon Cupcakes With Maple Cream Cheese Frosting

    Published: Oct 5, 2021 · Modified: Dec 21, 2021 by Voula with Leave a Comment

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    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!

    cinnamon cupcakes with maple cream cheese frosting on a white surface with cinnamon sticks

    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!

    WHAT YOU NEED TO MAKE CINNAMON CUPCAKES WITH MAPLE CREAM CHEESE FROSTING

    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

    a cinnamon cupcake with maple cream cheese frosting on a white surface with cinnamon sticks

    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 WITH MAPLE CREAM CHEESE FROSTING

    First, make the batter.

    cinnamon cupcake steps 1 to 6

    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.

    maple cream cheese frosting steps 1 to 4

    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.

    a cinnamon cupcake on a white plate on a napkin with cinnamon sticks

    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

    How do I store this maple cream cheese frosting?

    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.

    Can you freeze these cupcakes frosted?

    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!

    cinnamon cupcakes with maple cream cheese frosting on a white surface with cinnamon sticks
    Print

    Easy Cinnamon Cupcakes With Maple Cream Cheese Frosting

    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!
    Course Breakfast, Dessert, Snack
    Cuisine American
    Prep Time 15 minutes
    Cook Time 20 minutes
    Total Time 32 minutes
    Servings 12

    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

    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!

    Notes

    Picture Tutorial & Tips: I have a detailed picture tutorial in my post to help you out with each step of the recipe as well as lots of tips to ensure success.
    *This frosting is enough to cover 12 cupcakes with small swirls. For larger swirls, double the frosting recipe.
    Storing
    The cupcakes can be stored in an airtight container at room temperature for a day. After that, they should be refrigerated. They'll stay fresh for up to about 2-3 days.
    Freezing Options
    Put a few frosted cupcakes on a tray and place them in the freezer until they become really hard, about half an hour. Then individually wrap each one in plastic wrap and place in a freezer bag. They can be stored in the freezer for up to about a month.
    ©Pastry Wishes

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    Hi! I'm Voula

    I’m a self-taught baker, recipe developer, and aspiring food photographer with a passion for baking. Learn more about me...

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