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!
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
