While everyone dives in to all things pumpkin and apple, we overlook such a simple yet epic fall flavor! Cinnamon works so well with every fall flavor, but it also shines on its own, and it's the star of the show in these super simple Cinnamon Cupcakes! They have a brown sugar cinnamon crumble swirled throughout the batter, and are topped with a creamy and delicious vanilla marshmallow buttercream for the ultimate cinnamon roll vibes.
These super easy, from-scratch Cinnamon Cupcakes are perfect anytime you're in need of a fun twist on a simple cupcake! And if you're a cake for breakfast person, this is the best breakfast cupcake! If you love cinnamon desserts, be sure to check out these Apple Pie Cinnamon Rolls with Honey Glaze, Apple Cider Cupcakes with Cinnamon Brown Sugar Frosting, or Spiced No-Yeast Beer Bread.
Why this Recipe Works
Cinnamon rolls are a universally loved sweet treat, and these Cinnamon Cupcakes have all the best parts of a cinnamon roll! They have a quick and easy brown sugar cinnamon swirl filling that adds a bit of a crunch, and they are topped with the most luscious light and velvety marshmallow frosting that perfectly complements these moist and sweet Cinnamon Cupcakes. They are bursting with flavor, plus, they come together quickly and easily so you can be enjoying them in no time!
Ingredients and Notes
Egg yolk - The extra egg yolk adds fat to these Cinnamon Cupcakes resulting in a better flavor and texture. This creates a super soft and moist cupcake.
Marshmallow Fluff - Marshmallow creme adds a slight marshmallow flavor to this light and smooth buttercream frosting which gives us those decadent cinnamon bun icing vibes.
Milk - Any milk can be used in these homemade Cinnamon Cupcakes. The higher content of fat, such as whole milk, the richer the cupcakes will be. Non-dairy milks will also work, but if it has its own flavor, it may be noticeable in the baked cupcake.
Substitutions and Variations
Milk - For richer Cinnamon Cupcakes, heavy cream can be used in place of milk. Using buttermilk can also give a bit of tang and a soft, tender crumb to these fall cupcakes. Sour cream or plain greek yogurt can create extra moisture for the best texture! For the milk in the frosting, using apple cider instead can give added depth of flavor.
Buttercream Frosting - In place of the silky marshmallow vanilla buttercream frosting, this Maple Frosting would also be delicious on this cupcake. Or for an extra burst of cinnamon, this Brown Sugar Cinnamon Frosting would work perfectly! The Marshmallow Creme can also be skipped in the frosting recipe for a simple vanilla buttercream, or a cream cheese frosting would also make a tasty topping!
Spices - In addition to cinnamon, feel free to play with the spices that excite you! Consider adding nutmeg, cloves, cardamom, or a chai spice for a little extra warm and cozy goodness in these hand-held treats! You could even top the warm cupcakes with a dusting of cinnamon sugar.
How to Make this Recipe
Step 1: Combine cinnamon filling ingredients and set aside.
Step 2: Cream together butter and sugar.
Step 3: Add eggs and yolk one at a time, beating well between each addition.
Step 4: In a separate bowl, combine the flour baking powder and salt. Add about a third of the dry mixture to the batter and mix until almost combined, then add about half of the milk, and mix, then continue alternating the flour mixture and milk, until both are fully added.
Step 5: Add the brown sugar cinnamon filling and gently fold in - it should not be fully mixed in.
Step 6: Add batter to a lined cupcake tin, filling each cup just a bit more than half way.
Step 7: Bake at 375°F for 16-18 minutes, until golden brown on top. Cool completely.
Step 8: To make the frosting, beat the butter until smooth. Add the remaining ingredients and beat until desired texture. Pipe or spread on to cooled cupcakes and enjoy!
Recipe FAQs
My favorite thing about these Cinnamon Cupcakes is that they're so versatile! Cinnamon pairs well with so many things that you can really have fun with the spices. Nutmeg, cloves, and cardamom are all common flavors to combine with cinnamon. A chai spice could also be a delicious addition to these easy fall cupcakes.
What is the best way to ensure my cinnamon cupcakes are moist?
It's important to ensure the batter is not over-mixed. Once the flour is added to the batter, you want to mix as little as possible. Over-mixed batter can result in dry, dense cupcakes. Reducing the sugar can also impact the texture of these Cinnamon Cupcakes. While people often want to reduce sugar to adjust the sweetness, sugar also plays a role in the texture and a reduction in sugar can lead to dry, crumbly cupcakes. And be sure not to over-bake the cupcakes. If they bake for too long, they can dry out, so check in on them when they're close to done.
This Cinnamon Cupcakes recipe should result in fairly flat cupcake tops. In general, you'll want to ensure that you're not over-mixing the batter and that you're not over-filling the cupcake liners. They should not be more than ⅔ full. If you're having issues, it could also help to check your oven temperature. If it's too hot or not hot enough, it could impact how your cupcakes come out.
Tips & Tricks
Tip #1: Cream the butter and sugar long enough that it is smooth and fully combined, and after adding the eggs and yolk, continue beating the batter until it is a light and fluffy, whipped consistency before adding flour.
Tip #2: When folding the brown sugar cinnamon mixture into the batter, you just want to get it evenly disbursed, but do not want to fully mix it into the Cinnamon Cupcakes batter. Those chunks of cinnamon filling make the best bites!
Tip #3: You can easily increase the cinnamon filling by adding a quarter cup of brown sugar and a half tablespoon of cinnamon for every additional tablespoon of butter, but don't increase it too much or the cupcakes will fall apart.
Tip #4: These Cinnamon Cupcakes can be made as two 9" round cakes or a bundt cake. To make a two layer cake, the buttercream recipe will likely need to be doubled. For 9" cakes, the bake time will need to increase. Start checking around 20 minutes to avoid over-baking, but may need a bit more time. For a bundt, start checking around 45 minutes.
Mini Cinnamon Cupcakes may fall apart because of the filling. If you want to try them, I suggest putting the plain batter into each muffin cup, then adding a little bit of the cinnamon sugar mixture to each cup and swirling it through with a toothpick. Be sure to break up any larger clumps of the cinnamon swirl filling to help the cupcake hold its structure. Bake time will need to be reduced - start checking mini cupcakes at around 8 minutes.
Storage Tips
- Cinnamon Cupcakes should be stored in an airtight container at room temperature for 3-5 days, ideally unfrosted.
- Extra frosting can be stored in the fridge for 3-5 days. Before frosting any extra cupcakes, let the frosting come to room temperature, and then re-whip before topping cupcakes.
Related Recipes
Did you try this recipe? Leave a review below, and tag @flourdeliz on Instagram!
📖 Recipe
Cinnamon Cupcakes
Equipment
- Mixing bowl
- stand or hand mixer
- cupcake pan
Ingredients
Cinnamon Filling
- ½ stick butter melted
- 1 cup brown sugar
- 2 tablespoons cinnamon
Cupcake
- 1 ½ sticks butter
- 1 ½ cup sugar
- 2 eggs
- 1 egg yolk
- 1 ½ cups flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt Diamond Crystal
- 1 cup milk
Icing
- 1 stick butter
- 4 cups powdered sugar
- ¼ cup milk
- 1 teaspoon vanilla
- ¼ cup Marshmallow Fluff
Instructions
Cinnamon Filling
- Add brown sugar and cinnamon to the melted butter and mix until combined.
- Set aside to cool while you prepare the batter.
Cupcakes
- Preheat oven to 375°F and line two cupcake tins with paper liners.
- Beat butter and sugar till smooth and combined.
- Add in eggs and yolk one at a time, mixing thoroughly between each addition.
- Combine the dry ingredients. Alternate adding in the dry ingredients and the milk, starting and ending with the dry ingredients, mixing between each addition until fully combined.
- Gently fold the cinnamon mixture into the batter, but do not mix in fully.
- Bake for 16-18 minutes till golden brown on top.
- Remove from oven and let cool in pan for approximately 5 minutes, then move to a wire rack to cool completely.
Icing
- Beat the butter until smooth.
- Add the remaining icing ingredients until desired texture.
- Pipe or spread icing onto cooled cupcakes and enjoy!
Notes
Nutrition
This recipe was originally posted on October 8, 2017, but was republished with a new recipe, new photos, step-by-step instructions, FAQs, and tips and tricks in September of 2023, and new photos and updated information in September of 2024.
Comments
No Comments