Cinnamon Sugar Cupcakes
Servings: 12 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
Cinnamon Sugar - The sugar can be omitted and cinnamon can be used on its own. Or, the cinnamon can be swapped out with pumpkin spice for a pumpkin spice sugar mix for fall-inspired cupcakes.
Storing Cupcakes - Cupcakes can be made and decorated in advance. Place frosted cupcakes in an airtight container and keep refrigerated. Let cupcakes come to room temperature in the container for about 1 hour before serving. Cupcakes can be frozen for up to 3 months.