Cinnamon Cupcakes
Equipment
- 1 standard 12-cup muffin tin
- 12 paper cupcake liners
- 2 medium mixing bowls
- 1 large mixing bowl
- 1 hand mixer or stand mixer
- 1 Whisk
- 1 Rubber spatula
- 1 set measuring cups
- 1 set measuring spoons
- 1 wire cooling rack
- 1 toothpick (for doneness testing)
Ingredients
- 190 gram all-purpose flour sifted
- 150 gram granulated sugar
- 2 teaspoon baking powder
- 1/2 teaspoon fine salt
- 2 teaspoon ground cinnamon
- 120 milliliter whole milk room temperature
- 120 milliliter vegetable oil or neutral oil
- 2 large eggs room temperature
- 2 teaspoon vanilla extract
- 60 milliliter sour cream or plain yogurt room temperature
- 115 gram unsalted butter softened
- 240 gram powdered sugar sifted
- 1 1–2 tbsp milk or cream
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 pinch fine salt
Instructions
- Preheat the oven to 175°C (350°F) and line the muffin tin with paper cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, salt, and ground cinnamon until well combined.
- In a large bowl, whisk the sugar, milk, oil, eggs, vanilla extract, and sour cream until smooth.
- Add the dry ingredients to the wet ingredients and gently mix with a whisk or spatula just until no dry streaks remain.
- Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
- Bake the cupcakes for 16–18 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Remove the muffin tin from the oven and let the cupcakes cool in the pan for 5 minutes.
- Transfer the cupcakes to a wire cooling rack and allow them to cool completely for about 25 minutes before frosting.
- For the cinnamon buttercream, beat the softened butter in a medium bowl with a mixer until creamy and pale, about 2–3 minutes.
- Gradually add the powdered sugar, cinnamon, and salt, mixing on low speed until incorporated, then increase the speed and beat until fluffy.
- Add 1 tablespoon of milk or cream and the vanilla extract, beating until smooth; add a little more milk if needed to reach a soft piping consistency.
- Once the cupcakes are completely cool, pipe or spread the cinnamon buttercream on top of each cupcake.
Notes
For best flavor, use room-temperature ingredients so the batter emulsifies smoothly and the cupcakes rise evenly. Avoid overmixing once the flour is added, which can make cupcakes dense instead of tender. Adjust the cinnamon to taste if you prefer a stronger spice note, and you can sprinkle a little extra cinnamon sugar on top of the frosting for added crunch and aroma. These cupcakes keep well covered at room temperature for a day or in the fridge for 3–4 days; bring chilled cupcakes back to room temperature before serving for the softest texture.
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