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Moist Cinnamon Cupcakes

Moist Cinnamon Cupcakes with Irresistible Buttercream Swirl

Indulge in Moist Cinnamon Cupcakes, a delightful fall dessert bursting with cozy flavors and topped with a swirled buttercream.
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Prep Time 20 minutes
Cook Time 22 minutes
Cooling Time 10 minutes
Total Time 52 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 240
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 2 cups All-Purpose Flour Can substitute with gluten-free flour
  • 1 tsp Baking Powder Ensure fresh for best texture
  • 1 tsp Baking Soda Ensure fresh for best texture
  • 1/2 tsp Salt Consider kosher salt for refined taste
  • 2 tsp Ground Cinnamon Star flavor ingredient
  • 1 cup Granulated Sugar
  • 1/2 cup Dark Brown Sugar Light brown sugar works as substitute
  • 2 large Eggs At room temperature
  • 1 cup Sour Cream Full-fat Greek yogurt is a great substitute
  • 1/2 cup Vegetable Oil Can try melted coconut oil
  • 1 tsp Vanilla Extract Opt for pure vanilla for richest flavor
For the Buttercream
  • 1 cup Butter At room temperature
  • 4 cups Powdered Sugar Sift to avoid lumps
  • 1/4 cup Whole Milk Almond milk can be used for dairy-free option

Equipment

  • Oven
  • 12-Cup Cupcake Pan
  • Mixing bowls
  • whisk
  • Spatula
  • Piping Bags

Method
 

Instructions
  1. Preheat your oven to 160ºC (320ºF) and prepare a 12-cup cupcake pan with vibrant liners.
  2. In a large mixing bowl, sift together the all-purpose flour, ground cinnamon, baking powder, baking soda, and salt.
  3. Whisk in the granulated sugar and dark brown sugar until the mixture is uniform.
  4. In a separate bowl, whisk the large eggs, sour cream, vegetable oil, and vanilla extract until smooth.
  5. Pour the wet mixture into the dry ingredients and stir gently until just combined.
  6. Evenly divide the batter into the prepared cupcake liners, filling each about two-thirds full.
  7. Bake for 20-22 minutes, using a toothpick to check for doneness.
  8. Cool the cupcakes in the pan for 5 minutes, then transfer to a wire rack.
  9. In a mixing bowl, cream the room temperature butter for about 4 minutes until light and fluffy.
  10. Gradually add in the sifted powdered sugar and mix well, then add vanilla extract and whole milk until smooth.
  11. Divide the buttercream and add ground cinnamon to one part for a spiced frosting.
  12. Pipe the buttercream onto the cooled cupcakes, swirling both vanilla and cinnamon buttercream together.

Nutrition

Serving: 1cupcakeCalories: 240kcalCarbohydrates: 34gProtein: 2gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 35mgSodium: 200mgPotassium: 120mgSugar: 20gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

These cupcakes are freezer-friendly and can be stored in an airtight container for up to a week.

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