Name: Cinnamon Sugar Swirl Cupcakes Recipe
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Cuisine: American
Ingredients: 3 tbsp sugar; 4 tsp ground cinnamon; 1 1/2 cups (195g) all-purpose flour; 1 1/2 tsp ground cinnamon; 1 1/2 tsp baking powder; 1/2 tsp salt; 6 tbsp (84g) unsalted butter, room temperature; 2 tbsp (30ml) vegetable oil; 1 cup (207g) sugar; 1 1/2 tsp vanilla extract; 2 large eggs; 3/4 cup (180ml) milk; 1 1/4 cups (280g) unsalted butter, room temperature; 5 cups (575g) powdered sugar; 2 1/2 tsp ground cinnamon; 1 tsp vanilla extract; 2-3 tbsp water or milk; Pinch of salt

Ingredients

3 tbsp sugar

4 tsp ground cinnamon

1 1/2 cups (195g) all-purpose flour

1 1/2 tsp ground cinnamon

1 1/2 tsp baking powder

1/2 tsp salt

6 tbsp (84g) unsalted butter, room temperature

2 tbsp (30ml) vegetable oil

1 cup (207g) sugar

1 1/2 tsp vanilla extract

2 large eggs

3/4 cup (180ml) milk

1 1/4 cups (280g) unsalted butter, room temperature (for frosting)

5 cups (575g) powdered sugar

2 1/2 tsp ground cinnamon

1 tsp vanilla extract

2-3 tbsp water or milk

Pinch of salt

Instructions

Step 1: Preheat your oven to 350°F (176°C) and line a cupcake pan with cupcake liners.

Step 2: Mix 3 tablespoons sugar with 4 teaspoons ground cinnamon in a small bowl for the cinnamon sugar swirl. Set aside.

Step 3: In a medium bowl, whisk together the flour, 1 1/2 teaspoons cinnamon, baking powder, and salt. Set aside.

Step 4: In a large bowl, beat 6 tablespoons butter, vegetable oil, 1 cup sugar, and 1 1/2 teaspoons vanilla extract until light and fluffy, about 3-4 minutes.

Step 5: Add eggs one at a time, mixing until mostly combined after each addition. Scrape down bowl sides as needed.

Step 6: Add half of the dry ingredients to the batter and mix until mostly combined.

Step 7: Slowly add milk and mix until well combined—the batter might look slightly curdled, which is normal.

Step 8: Add the remaining dry ingredients and mix gently until smooth. Avoid overmixing and scrape down the sides to ensure everything is incorporated.

Step 9: To assemble, place 1 tablespoon of batter into each cupcake liner, then sprinkle ¼ teaspoon cinnamon sugar swirl evenly on top. Repeat layering two more times, finishing with about half a tablespoon of batter on top.

Step 10: Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean. Transfer cupcakes to a cooling rack and let cool completely.

Step 11: To make the frosting, beat 1 1/4 cups butter until smooth in a large bowl. Gradually add half the powdered sugar and beat until combined.

Step 12: Add 2 1/2 teaspoons cinnamon, 1 teaspoon vanilla extract, 1-2 tablespoons water or milk, and a pinch of salt. Beat until well combined.

Step 13: Add the remaining powdered sugar and mix until the frosting is smooth. Adjust consistency with more water or milk as needed.

Step 14: Pipe frosting onto cooled cupcakes and sprinkle with leftover cinnamon sugar swirl just before serving to maintain its texture and appearance.

Tips & Variations

For extra moist cupcakes, use buttermilk instead of regular milk.

You can swap vegetable oil with melted coconut oil for a subtle coconut flavor.

To keep the cinnamon sugar topping crisp, add it immediately before serving rather than right after frosting.

Try a cream cheese frosting instead of buttercream for a tangy twist.

Storage

Store the cupcakes in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate up to one week or freeze for up to 3 months. If refrigerated, allow cupcakes to come to room temperature before serving. Frosting may firm up in the fridge, so you can soften it slightly with a few seconds in the microwave before frosting or serving.

FAQs

Can I make the batter ahead of time?

It’s best to bake the cupcakes right after preparing the batter for optimal rise and texture. However, you can prepare the batter and refrigerate it for up to 24 hours, then gently stir before baking.

How do I prevent the cinnamon sugar from sinking to the bottom?

Layering the batter and cinnamon sugar swirl alternately as directed helps distribute the cinnamon sugar evenly through the cupcake. Avoid mixing the cinnamon sugar directly into the batter to maintain the swirl effect.