Cinnamon Cupcakes
A simple cupcake batter swirled with a cinnamon brown sugar filling and topped with an easy homemade marshmallow buttercream frosting.
Servings: 24 cupcakes
Calories: 312kcal
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 a cupcake tin 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
- Combine all the icing ingredients until desired texture.
- Pipe or spread icing onto cooled cupcakes.
Notes
For extra cinnamon filling, add ¼ cup of brown sugar and ½ tablespoon of cinnamon for every additional tablespoon of butter.
Instead of the marshmallow frosting, try topping with Cinnamon Brown Sugar Frosting.
Nutrition
Calories: 312kcal | Carbohydrates: 50g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 54mg | Sodium: 237mg | Potassium: 53mg | Fiber: 1g | Sugar: 42g | Vitamin A: 406IU | Vitamin C: 0.03mg | Calcium: 57mg | Iron: 1mg