Easy Cinnamon Cupcakes Recipes

Cinnamon Sugar Swirl Cupcakes

Makes 14-16 cupcakes

Ingredients

Refrigerated

• 3 Egg whites

Baking & Spices

• 1 2/3 cups All purpose flour
• 1 tsp Baking powder
• 1/4 tsp Baking soda
• 8 1/2 tsp Cinnamon, ground
• 1 Cinnamon sugar frosting
• 4 cups Powdered sugar
• 1/2 cup Shortening
• 1 1/4 cup Sugar
• 2 3/4 tsp Vanilla

Bread & Baked Goods

• 1 Cupcakes

Dairy

• 3/4 cup Butter, salted
• 1/2 cup Butter
• 1/2 cup Milk
• 1/2 cup Sour cream
• 1 tbsp Water or milk

Instructions

1. Preheat oven to 350 degrees.
2. Whisk together flour, sugar, cinnamon, baking soda and baking powder in a large mixing bowl.
3. Add butter, egg whites, vanilla, sour cream and milk and mix on medium speed until smooth.
4. Combine cinnamon and sugar in a small bowl.
5. Add cupcake liners to cupcake pan.
6. Place 1 tablespoon of batter into each cupcake liner, spread evenly.
7. Sprinkle 1/4 tsp of cinnamon sugar onto batter.
8. Repeat steps 6 and 7.
9. Add one more large tablespoon of batter to each cupcake liner.
10. Sprinkle a bit of cinnamon sugar on top of each cupcake if you want. Liners should be about half full.
11. Bake for 16-18 minutes, or until a toothpick comes out with a few crumbs
12. Allow to cool for 1 minute, then remove to cooling rack to finish cooling.
13. To make the icing, beat the shortening and butter until smooth.
14. Slowly add 3 cups of powdered sugar. Mix until combined.
15. Mix in the cinnamon, vanilla extract and 1 tbsp water.
16. Add the rest of the powdered sugar and mix until smooth. Add more water to get the right consistency, then ice the cupcakes.

Sprinkles Triple Cinnamon Cupcakes

15 mins to cook, makes 12 cupcakes

Ingredients

Vegetarian

Refrigerated

• 4 Eggs, large

Baking & Spices

• 1 1/2 cups All-purpose flour
• 1 tsp Baking powder
• 5/8 tsp Kosher salt
• 3 1/2 cups Powdered sugar
• 1 5/8 tsp Saigon cinnamon
• 1 cup Sugar
• 1/4 cup Superfine sugar
• 1 1/2 tsp Vanilla

Dairy

• 1 cup Butter, unsalted
• 3/4 cup Buttermilk, low-fat
• 8 oz Cream cheese
• 1 Heavy cream

Instructions

1. Make the Cupcakes:
2. Preheat the oven 350°. Line standard muffin tins with cupcake liners.
3. Whisk flour, baking powder, cinnamon and salt together in a medium bowl and set aside.
4. Beat together the butter and sugar on medium-high speed until thick. Add the eggs one at a time, beating well after each addition. Add the vanilla with the last egg. Scrape down the sides of the bowl between each addition.
5. Alternately add flour and buttermilk in three additions on low speed beginning and ending with flour, scraping down the sides of the bowl as needed. You want to stop mixing as soon as the last flour has disappeared.
6. Scoop or pour the batter into the liners ¾ full. I use a large cookie scoop for this task and it works beautifully. Bake in preheated oven for 15-20 minutes. I always start checking at 12 because I’m not a fan of dry baked goods. The cupcakes are done when a toothpick, inserted into the center, comes out with a few clinging crumbs but no wet smears!
7. Remove from tins immediately and let cool on a wire rack. They must be completely cool before frosting.
8. Make the Frosting:
9. Using the paddle attachment of your stand mixer, beat cream cheese, butter, salt and cinnamon on medium-low speed until smooth and creamy, approximately 2-3 minutes.
10. Reduce speed to low and gradually add the powdered sugar, mixing until incorporated. Add the vanilla after the last addition and mix until incorporated.
11. Be careful not to over beat this frosting, because you want it to be thick and creamy like ice cream.
12. Add heavy cream in 1 teaspoon increments until it is a spreadable consistency.
13. To Frost Your Cupcakes like Sprinkles:
14. Place a large dollop in the center of the cupcake and then used a small offset spatula to flatten it out on top while pushing the frosting to the edges. Add more as you spread if the frosting doesn’t reach the edges.
15. Scrape all the excess frosting off the spatula onto the edge of the bowl before starting on the sides.
16. I hold the cupcake by the base in my left hand, but you could also set it on the counter or other flat surface. Place the offset spatula on a slight angle (towards the cupcake center) on the edge of the frosting. Hold the spatula steady with your right hand while slowly rotating the cupcake with your left hand until you have gone all the way around. The key is a light touch because otherwise too much frosting will come off and you will be left with a bare cake!
17. Scrape off any excess frosting from the spatula onto the rim of the frosting bowl again and repeat to adjust any imperfections. You can add more frosting if you take off too much as to spin, but it is not advisable to adjust the top after you start the sides. I obsessively scrape off my spatula on the side of the bowl as I work, because it creates a smoother finish.
18. Using more frosting on each cupcake makes it easier but my husband doesn’t like a lot! Fortunately this type of frosting technique is very forgiving, so you can add more or take off excess as you go!
19. Gently roll each cupcake in the cinnamon sugar mixture, dipping the top and the rolling the sides. It’s all about finesse.
20. You can either frost it this way or use a standard piping bag with your favorite tip. Honestly, you could also just slap a generous portion on top, because it will taste amazing no matter what!

Easy Cinnamon Roll Cupcakes

38 mins to make, makes 22-24 cupcakes

Ingredients

Vegetarian

Refrigerated

• 4 Egg whites, Large

Baking & Spices

• 1 1/8 cup Brown sugar, Light
• 2 tbsp Cinnamon
• 3 tbsp Flour
• 6 cup Powdered sugar
• 2 tsp Vanilla extract
• 1 box White cake mix

Oils & Vinegars

• 1/3 cup Vegetable oil

Dairy

• 28 tbsp Butter, Unsalted
• 1 cup Buttermilk
• 2 tbsp Heavy whipping cream
• 1/2 cup Sour cream

Desserts

• 1 box Vanilla pudding

INSTRUCTIONS

1. Preheat oven to 350° F.
2. Combine vanilla cupcake mix with vanilla pudding. Add egg whites, one at a time, beating well after each egg is added to ensure it is well mixed.
3. Add buttermilk, oil, sour cream and vanilla. Beat on medium speed until all ingredients are well combined. Use a spatula to scrap down the side of the bowl and turn the batter over from the bottom.
4. Line a cupcake pan with paper liners.
5. For the streusel:
6. Combine all dry ingredients in a medium-sized bowl.
7. In a separate bowl, melt butter. Pour melted butter over dry ingredients. Use a spoon to blend butter into dry ingredients to create a crumbly mixture.
8. Spoon a little bit of batter into the bottom of the cupcake. Pour a teaspoon or two of streusel on top of the batter and swirl with a toothpick. Spoon remaining batter into cupcake liner till it is about ⅔ full. Pour a teaspoon of streusel on top.
9. Bake at 350°F for 15-18 minutes until cupcake are done. You do not want to top to turn brown. Check for doneness by inserting a toothpick in the middle of the cupcake. If the toothpick comes out clean, your cupcakes are done. Allow to cool completely.
10. For the frosting:
11. Beat butter in mixer on medium speed until smooth and creamy: 2-3 minutes.
12. Add brown sugar and mix until combined.
13. Slowly add powdered sugar 1 cup at a time while continuing to beat on medium speed. Add cinnamon and mix into frosting.
14. Add vanilla and heavy whipping cream last and increase mixer speed to high to whip frosting until smooth and creamy.
15. Frost cooled cupcakes.

Cinnamon Spice Cupcakes

30 mins to prepare, makes 24-30 cupcakes

Ingredients

Vegetarian

Produce

• 1 tsp Ginger, ground

Refrigerated

• 5 Egg whites

Baking & Spices

• 1 tbsp Baking powder
• 2 1/2 cups Cake flour
• 2 1/2 tsp Cinnamon
• 1/2 cup Cinnamon chips
• 1 3/4 cups Granulated sugar
• 1/2 tsp Kosher salt
• 1 tsp Nutmeg
• 4 cups Powdered sugar

Dairy

• 1 3/4 cup Butter, unsalted
• 3/4 cup Buttermilk
• 1/4 cup Milk

DIRECTIONS:

1. In a small bowl, combine the egg whites with 1/4 cup buttermilk. Whisk together and set aside.
2. In a large mixing bowl, beat butter and sugar until creamy, about 2-3 minutes. Add in dry ingredients and beat until combined. Slowly add in egg mixture. Beat in remaining buttermilk and continue beating for 2 minutes, scraping down sides of the bowl as needed.
3. Line a cupcake tin with paper lines. Fill 2/3 full with batter and bake in a 350 degree F oven for 16-18 minutes. Cool 5 minutes in tin, and remove and cool completely on wire rack.
4. For the frosting, beat butter for about 3 minutes, until pale yellow. Add in sugar, cinnamon and milk and beat an additional 3-5 minutes until light and fluffy.
5. Spread frosting on cooled cupcakes (or use a decorating bag with tip and pipe onto cupcakes). Add cinnamon chips immediately.

Cinnamon Roll Cupcake

Ingredients

Vegetarian

Refrigerated

• 4 Eggs

Baking & Spices

• 3 cups All-purpose flour
• 3 tsp Baking powder
• 3/4 cup Brown sugar
• 2 tsp Cinnamon
• 1 Cinnamon swirl
• 1 Frosting
• 1 cup Granulated sugar
• 4 cups Powdered sugar
• 1 tsp Salt
• 3 tsp Vanilla

Bread & Baked Goods

• 1 Cupcakes

Dairy

• 1/2 cup Butter, unsalted
• 1 stick Butter, unsalted
• 2 sticks Butter
• 1 lb Cream cheese
• 1 cup Sour cream

For Cupcakes

1. Pre-heat oven to 350.
2. In a large bowl, add your flour, sugar, baking powder, and salt.
3. Add sour cream to your cake mix.
4. In a separate bowl, add the butter, sour cream, eggs, and vanilla and beat until smooth.
5. Mix all ingredients together.
6. Add your swirl cinnamon mix into each cupcake. Making sure you swirl around in your cake batter.
7. Bake for about 17-19 minutes and until toothpick comes out clean.

For Frosting

1. Beat butter and cream cheese on medium until smooth. Add vanilla and mix, slowly adding your powdered sugar. Continue to mix until smooth.
2. Frost your cupcakes as long as your cupcakes are completely cooled.