Cinnamon Cupcakes

Amethyst · November 3, 2025, 10:47pm

Cinnamon Cupcakes

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 6 large

Ingredients:

For the brown sugar cinnamon cupcakes:

½ cup Unsalted butter, room temperature
¼ cup Granulated sugar
¼ cup Brown sugar
1 Egg room temperature
1 cup all-purpose
0.5 teaspoon Cinnamon
0.5 teaspoon Baking powder
0.25 teaspoon Salt
⅓ cups Whole milk, room temperature, full fat (3%)
0.5 teaspoon White vinegar
0.5 teaspoon Baking soda

For the Cinnamon cream cheese frosting:

300 g Cream cheese full full-fat (33%+), eg, Philadelphia
100 g Mascarpone full-fat (41%+). Can be substituted with the same amount, very cold! 36% heavy cream
50 g Powdered sugar sifted
1 teaspoon Ground Cinnamon

Directions:

For the brown sugar cinnamon cupcakes:

Heat oven to 175 C / 347°F (no fan)

With an Electric hand mixer, whip room temperature butter and sugar together until pale and fluffy, then whip the egg in. Do not overbeat

Sift flour, salt, cinnamon, and baking powder together; this is the “dry ingredients”, while the room temp milk is your wet ingredient

Start adding the dry and wet ingredients into the batter in the following 4 steps: wet, dry, wet, dry. With a Rubber spatula, fold each time

Mix vinegar and baking soda in a small bowl; it will be super bubbly. Immediately fold the mixture into the cupcake batter. This is the secret ingredient to keep the cupcakes moist without the taste of vinegar, of course!

Spoon or pipe the mixture into the Cupcake pan till approximately full. ¾. This batch makes 6 large cupcakes

Bake for 25 min or until a skewer inserted comes out clean, then let them cool on a cooling rack before decorating

Cream cheese frosting:

Whip all ingredients (cold) except cinnamon with an electric hand mixer for 2-3 minutes

When the frosting reaches a fluffy, pipeable consistency, stop right there and do not overmix. If you continue beating the frosting, it will separate and get runny

Divide the frosting into two and fold ground cinnamon into one of them. Leave the other one without cinnamon, perhaps add a small amount of vanilla extract

Assembling:

Place the 2 different flavors of frostings next to each other onto a kitchen foil, then roll up the kitchen foil and place it into a piping bag fitted with a round nozzle tip

Pipe frosting on top, then decorate with a cinnamon stick

Store refrigerated for 2-3 days

Notes:

Use always unsalted butter in dessert recipes, but make sure you add the salt stated in the recipe as that will balance the sweetness
The egg, butter, and milk should be used at room temperature to make the cupcakes
Use full-fat milk and high-quality cream cheese, and mascarpone when making the cream cheese frosting

TECHNIQUE NOTES:

A digital scale is required for a consistent, happy baking experience:)
Always pre-heat your oven and consider using a digital oven thermometer for the best results
Each oven is different, so you might need to adjust the baking time slightly
Do not overbake your cupcakes, as that can result in a dry texture
It is very important that while whipping up the cream cheese frosting, you do not overbeat it, as it can become runny

FAQ’s:

What makes cupcakes more moist?

Baking cupcakes with milk, eggs, and butter will make them super moist, and the special ingredient of vinegar mixed with baking soda makes cupcakes incredibly tender, too. However, even with the best recipe, cupcakes can turn out to be dry if you over-bake them, so make sure to take them out of the oven as soon as they are baked.

Why were my cupcakes dense and chewy?

If you overmix the cupcake batter, you will knock the air out, and this can affect the cupcake texture and make them dense rather than light, moist, and fluffy. Your baking powder may also have been out of date. Or, perhaps the ingredient measurements were off; make sure to use a digital scale.

What is the secret to fluffy cupcakes?

To get fluffy cupcakes, we need to use leavening agents to give rise to the sponge, but we need tenderness too. In this easy cupcake recipe, we use baking powder, eggs, and butter, which all have leavening qualities, and we also use a mixture of vinegar and baking soda, which have tenderizing qualities as well.

How to Store Cinnamon Cupcakes:

Store cinnamon cupcakes with cream cheese frosting in the fridge in an airtight container and consume them within 2-3 days.

How to freeze Cinnamon Cupcakes:

It is best to freeze these cupcakes before piping on the cinnamon cream cheese frosting. Wrap the cupcakes in plastic food wrap and then foil. Defrost thoroughly and then frost before enjoying.

Nutritional Facts:

Recipe courtesy of Spatula Desserts.com