Cinnamon Swirl Cupcakes
Equipment
- 1 Standard 12-cup muffin pan
- 12 paper cupcake liners
- 2 medium mixing bowls
- 1 Small mixing bowl
- 1 electric hand mixer or stand mixer
- 1 Whisk
- 1 Rubber spatula
- 1 tablespoon measuring spoon
- 1 teaspoon measuring spoon
- 1 liquid measuring cup
- 1 set of dry measuring cups
- 1 toothpick or cake tester
- 1 wire cooling rack
Ingredients
- 190 gram all-purpose flour sifted
- 150 gram granulated sugar
- 8 gram baking powder
- 2 gram fine salt
- 120 milliliter whole milk room temperature
- 80 milliliter vegetable oil neutral
- 2 large eggs room temperature
- 5 milliliter vanilla extract pure
- 50 gram unsalted butter melted and cooled slightly
- 50 gram light brown sugar packed
- 6 gram ground cinnamon
- 113 gram unsalted butter for frosting; softened
- 200 gram powdered sugar for frosting; sifted
- 15 milliliter milk or cream for frosting
- 3 gram ground cinnamon for frosting
- 3 milliliter vanilla extract for frosting
- 1 pinch fine salt for frosting
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
- In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- In another bowl, whisk the milk, vegetable oil, eggs, and vanilla extract until smooth and well combined.
- Pour the wet ingredients into the dry ingredients and gently mix with a whisk or spatula just until no dry streaks remain.
- In a small bowl, combine the melted butter, brown sugar, and ground cinnamon to create the swirl mixture.
- Fill each cupcake liner about one-third full with batter, then add a small spoonful of cinnamon swirl mixture on top.
- Divide the remaining batter among the liners, then top each with another small spoonful of cinnamon mixture.
- Use a toothpick or skewer to gently swirl the cinnamon mixture through the batter in each cupcake.
- Bake the cupcakes for 16–18 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Transfer the pan to a wire rack and let the cupcakes cool in the pan for 5 minutes.
- Carefully remove the cupcakes from the pan and place them directly on the wire rack to cool completely, about 25 minutes.
- While the cupcakes cool, beat the softened butter for the frosting with an electric mixer until light and creamy, about 2 minutes.
- Gradually add the powdered sugar, mixing on low at first, then increasing to medium until fully incorporated and fluffy.
- Add the milk or cream, ground cinnamon, vanilla extract, and pinch of salt, then beat until smooth and spreadable, adjusting milk or sugar as needed.
- Once the cupcakes are completely cool, frost them with a piping bag or an offset spatula, swirling the frosting on top.
Notes
For best flavor and texture, ensure all refrigerated ingredients are at room temperature before mixing so the batter emulsifies properly and bakes evenly; avoid overmixing once the flour is added to keep the crumb tender, and if the swirl mixture feels too runny, let it sit a few minutes to thicken slightly so it doesn’t sink to the bottom. You can adjust the cinnamon level to taste, adding a bit more for a stronger spice note or reducing it for a milder cupcake. If you don’t have piping bags, snip the corner of a zip-top bag to pipe the frosting, or simply spread it with a knife. Store the cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for longer storage, letting them come to room temperature before serving for the softest texture.
Tried this recipe?Let us know how it was!