Cinnamon is one of my favorite spices. Its warm, comforting flavor elevates everything it touches, from a cozy cup of tea or coffee to a delicious dessert. When it comes to baking, cinnamon is truly the perfect addition. And, cinnamon sugar is that classic flavor combination that elevates any dessert, turning a simple cupcake into a warm, cozy treat.
Cinnamon Flavor Boost
Why use cinnamon in baked goods? It’s quite simple – it smells amazing and tastes even better. A touch of cinnamon really elevates any dessert, and these cupcakes are no exception. Cinnamon gives you that warm flavor that feels comforting to the senses and pairs well with so many ingredients.
Ingredient Line-Up
Cinnamon – cinnamon, with a touch of sugar, provides that warm and comforting flavor in both the cupcakes and frosting.
Flour – all-purpose flour provides structure and texture to the cupcake.
Leavening Agents – baking powder and baking soda are the leavening agents.
Salt – helps control the sweetness and enhances the flavor of the cupcake.
Butter – melted butter allows the cupcake ingredients to come together easily while creamed butter adds flavor and creaminess to buttercream.
Sugar – aside from adding sweetness, granulated sugar helps to keep the cupcakes soft while powdered sugar contributes to the creamy texture of the buttercream.
Vanilla – adds a nice flavor to the cupcakes.
Eggs – use large eggs to help bind the ingredients together.
Sour Cream and Milk – sour cream adds richness to the batter while whole milk provides the needed fat. Plain greek yogurt can be used in place of sour cream.
Tools Needed
Cookie Scoop – use a cookie scoop or a tablespoon measure to ensure the same amount of batter goes into each layer of the cupcakes.
Cooling Racks – let cupcakes cool down completely on a cooling rack before frosting.
Cupcake Liners – use paper cupcake liners to remove cupcakes from the pan easily.
Cupcake Pans – use a standard-size cupcake pan for these cupcakes.
Measuring Cups and Spoons – measure ingredients accurately with dry measuring cups, liquid measuring cups and measuring spoons.
Mixer – to make buttercream, a stand mixer or a hand mixer is needed.
Mixing Bowls – use two mixing bowls, one for the wet ingredients and one for the dry ingredients.
Oven Mitt – stay safe and use a heat-safe oven mitt to remove cupcakes from the oven.
Pastry Bag and Piping Tip – use a pastry bag fitted with a large star tip (or any preferred tip) to frost the cupcakes.
Spatula and Whisk – use a silicone spatula to scrape down the sides of your bowl and a whisk to incorporate air into the cupcake batter.
Cinnamon Sugar in Every Bite
What makes these cupcakes special is that the cinnamon sugar can be found through the whole cupcake – from the batter to the middle of the cupcake to the buttercream frosting. Here’s how to accomplish this:
- Begin by placing all the dry ingredients – flour, baking powder, baking soda, salt and cinnamon sugar – together in a bowl and whisk together.
- In another bowl mix the melted butter and sugar together; then add the egg, sour cream, milk and vanilla.
- Pour the wet ingredients into the dry ingredients and mix together.
- Scoop about 1 tablespoon of batter into the cupcake liner, top with some cinnamon sugar and add more batter. Add another tablespoon of batter to this and then top it with more cinnamon sugar; swirl with a toothpick before baking.
- Once cooled, frost the cupcakes with cinnamon buttercream and then garnish with a dash of cinnamon on top.
Cupcake Know-How
Cupcakes are a quick and easy treat that are perfect for just about any occasion. Not only are they easy to customize, they are also the perfect serving size, too. Here are a few tips to help make sure your cupcakes turn out perfect every time.
- Preheat the Oven. It is important to preheat the oven before baking so the cupcakes bake evenly at the proper temperature. Don’t skip this step.
- Use Uncooked Rice in the Pan. If you use cupcake liners, try this simple rice hack to keep the cupcakes bottom from getting greasy by absorbing excess moisture.Place one thin layer of uncooked rice into the bottom of the cupcake pan, then place the cupcake liner in the pan. Scoop the batter into the liner and bake away.
- Measure Accurately. Use a scoop for evenly sized cupcakes.
- Don’t Overfill the Liners. Fill cupcake liners about two-thirds full so the batter doesn’t overflow into the bottom of the oven.
- Cool Before Frosting. Completely cool cupcakes before frosting so the buttercream does not melt and stays on the cupcakes.
- Storing Treats. Cupcakes can be made in advance and will stay fresh if stored properly. Place frosted cupcakes in an airtight container and keep refrigerated. Bring to room temperature about an hour before serving so the buttercream can soften slightly. Cupcakes can be frozen for up to 3 months.
Perfect Holiday Treat
Cinnamon is the ideal holiday spice. Its warm, comforting aroma and flavor helps to create a festive atmosphere, making it the perfect ingredient for holiday baking. Whether you’re baking these cupcakes for yourself or as gifts they’re sure to be a hit. For another warm and comforting spice to bake with, try making your own pumpkin pie spice to bake up other desserts, like a classic pumpkin pie or pumpkin biscotti cookies to make your holiday gatherings that much warmer and sweeter.
Cinnamon Sugar Cupcakes
Ingredients
Cinnamon Sugar Cupcakes
- 3 tsp (7g) cinnamon
- 1/3 cup (66g) sugar (for cinnamon sugar mixture)
- 1-2/3 cups (209g) all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 cup (1 stick, 113g) butter, melted
- 1-1/3 cups (200g) sugar
- 1 egg, room temperature
- 1/4 cup (60g) sour cream, room temperature
- 3/4 cup (175g) whole milk, room temperature
- 1 tbsp (13g) vanilla extract
Cinnamon Sugar Frosting
- 1 cup (2 sticks, 226g) salted butter, room temperature
- 4 cups (480g) powdered sugar
- 2 tsp cinnamon sugar
- 2-4 tbsp whole milk or heavy cream, room temperature (use more or less based on desired consistency)
- 1 tbsp vanilla
- cinnamon (for garnish)
Instructions
Cupcake Directions
- Preheat the oven to 350℉. Put cupcake liners into your cupcake pan and set aside.
- In a small bowl place 3 teaspoons of cinnamon and ⅓ cup (66g) of sugar together and mix well; set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt and 2 teaspoons of the cinnamon sugar mixture. Set aside.
- Melt the butter in a medium-sized bowl in the microwave; cool slightly. Whisk the granulated sugar into the melted butter until blended (mixture will be slightly gritty).
- Whisk into the mixture the egg, sour cream, milk and vanilla extract. Mix together until everything is combined well.
- Pour the wet ingredients into the bowl with the dry ingredients and mix until combined.
Cupcake Assembly
- Using a cookie scoop (or a tablespoon measure) place one scoop of batter into the bottom of the cupcake liner. Sprinkle some cinnamon sugar mixture on top of the batter (use more or less based on preference) so there will be a layer of cinnamon sugar in the middle of the baked cupcake.
- Place one more scoop of batter into the cupcake liner and add more cinnamon sugar on top of the batter (cupcake should be about ⅔ to ¾ full). Take a toothpick and swirl the cinnamon sugar into the top of the cupcake.
- Bake cupcakes at 350℉ for about 18-20 minutes or until a toothpick inserted into the center of the cupcake comes out clean. Cool cupcakes in the pan for 5 minutes before transferring to a cooling rack. Cool completely before frosting.
Buttercream Directions
- In a mixer fitted with a paddle attachment, mix the butter on medium to high speed until the butter is creamy, about 2 minutes.
- Slowly add the powdered sugar and cinnamon sugar. Mix on low until incorporated and then mix on high speed for about 1-2 minutes.
- Scrape your bowl and add 2 tablespoons of milk, along with the vanilla. Mix on low speed for 30 seconds. Then, mix on high speed for about 5 minutes until light and fluffy. If the buttercream seems too thin, add more powdered sugar. If it seems too thick, add more milk, about 1 tablespoon at a time until the desired consistency is reached.
- Place buttercream into a piping bag fitted with a large star tip and pipe frosting onto the cupcake. Garnish with a dash of cinnamon.
Notes
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