Cinnamon Cupcakes
A simple cupcake batter swirled with a cinnamon brown sugar filling and topped with an easy homemade marshmallow buttercream frosting.
Prep Time15 minutes mins
Cook Time18 minutes mins
Total Time33 minutes mins
Course: Dessert
Cuisine: American
Servings: 24 cupcakes
Calories: 312kcal
Mixing bowl
stand or hand mixer
cupcake pan
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
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.
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.
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