Description
These Cinnamon Sugar Swirl Cupcakes are a delightful treat featuring moist, fluffy vanilla cupcakes layered with a cinnamon sugar swirl that adds a warm, spicy touch. Topped with a creamy cinnamon buttercream frosting, these cupcakes bring cozy flavors perfect for any occasion.
Ingredients
Scale
Cinnamon Sugar Swirl
- 3 tbsp sugar
- 4 tsp ground cinnamon
Cupcakes
- 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
Cinnamon Buttercream Frosting
- 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
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (176°C) and line a cupcake pan with cupcake liners to ensure easy removal and clean-up.
- Make Cinnamon Sugar Swirl: Combine 3 tablespoons sugar and 4 teaspoons ground cinnamon in a small bowl; set aside for layering within the cupcakes.
- Mix Dry Ingredients: In a medium bowl, combine 1 1/2 cups flour, 1 1/2 teaspoons cinnamon, 1 1/2 teaspoons baking powder, and 1/2 teaspoon salt; set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat 6 tablespoons unsalted butter, 2 tablespoons vegetable oil, 1 cup sugar, and 1 1/2 teaspoons vanilla extract together for about 3-4 minutes until the mixture is light and fluffy, which is crucial for texture.
- Add Eggs: Incorporate two large eggs one at a time, mixing after each addition until primarily combined; scrape down the bowl sides as needed to integrate all ingredients evenly.
- Combine Dry Ingredients and Milk: Add half of the dry ingredients to the batter and mix until mostly combined; then slowly pour in 3/4 cup milk and mix well, even if the batter looks slightly curdled.
- Finish Batter: Add the remaining dry ingredients and mix until smooth, careful to not overmix. Scrape the bowl as necessary.
- Layer the Swirl and Batter: Fill each cupcake liner starting with one tablespoon of batter, then sprinkle 1/4 teaspoon cinnamon sugar swirl evenly on top. Repeat layering twice more for three layers of batter and cinnamon sugar and finish with about half a tablespoon of batter on top.
- Bake the Cupcakes: Bake cupcakes for 15-18 minutes until a toothpick inserted in the center comes out clean. Remove from oven and cool on a wire rack.
- Prepare Frosting: Beat 1 1/4 cups room temperature unsalted butter until smooth in a large bowl. Gradually add half of 5 cups powdered sugar and beat until smooth.
- Add Flavor to Frosting: Mix in 2 1/2 teaspoons cinnamon, 1 teaspoon vanilla extract, 1-2 tablespoons water or milk, and a pinch of salt until fully combined.
- Finish Frosting: Add remaining powdered sugar and beat until smooth, adding additional milk or water to reach the desired consistency.
- Frost the Cupcakes: Pipe the cinnamon buttercream onto completely cooled cupcakes. Sprinkle any remaining cinnamon sugar swirl on top just before serving to keep the sugar crunchy and visually appealing.
Notes
- Do not overmix the batter to keep cupcakes tender and fluffy.
- Creaming butter and sugar well is essential for a light texture.
- The cinnamon sugar on top absorbs moisture quickly; add it just before serving for the best texture and appearance.
- Use room temperature ingredients to ensure even mixing.
- Experiment with using milk alternatives if dairy-free options are desired.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: cupcakes, cinnamon sugar swirl, cinnamon buttercream, easy cupcakes, baking, dessert, cinnamon cupcakes
