These cinnamon cupcakes are the perfect blend of warm spices and sweet vanilla, offering a light and fluffy texture with every bite. Topped with a rich cinnamon vanilla buttercream, these cupcakes are irresistible for any cinnamon lover. Whether you're baking for a special occasion or just craving a cozy treat, these cupcakes are sure to impress with their moist crumb and creamy, flavorful frosting.
Why You’ll Love This Recipe:
You’ll love this recipe for its balanced blend of cinnamon and vanilla, which creates a comforting, aromatic flavor in both the cupcake and buttercream. The addition of sour cream makes the cupcakes extra moist, while the cinnamon buttercream adds a rich, sweet finish. Perfect for any time of year, these cupcakes are simple to make and can easily be customized with additional toppings like a sprinkle of cinnamon or a dusting of powdered sugar.
Perfect Occasion:
These cinnamon cupcakes are ideal for any occasion, from birthday parties to casual afternoon treats. They pair wonderfully with a cup of coffee or tea, making them perfect for brunch or a sweet snack. Their warm and spiced flavors make them especially fitting for fall and winter gatherings, but they’re delicious all year round!
Decoration Tips:
Top the cupcakes with an extra sprinkle of cinnamon for a lovely finish. For a fun twist, you can also drizzle them with a bit of caramel sauce or add a cinnamon stick as a garnish. If you want to make them extra special, consider adding a swirl of whipped cream or even a few sprinkles for added flair.
For the Cupcakes:
- 80g Boiling Water
- 80g Whole Milk, room temperature
- 220g All-Purpose Flour
- 1 ½ tsp Baking Powder
- ¼ tsp Baking Soda
- ½ tsp Salt
- 2 tsp Cinnamon
- 75g Vegetable Oil (like canola oil)
- 200g Granulated Sugar
- 2 Large Eggs, room temperature
- 25g Sour Cream
- 2 tsp Vanilla Extract
For the Cinnamon Vanilla Buttercream:
- 200g Butter, room temperature
- 330g Powdered Sugar
- 2 tsp Vanilla Extract
- 1 tbsp Whole Milk, room temperature
- 2 tsp Cinnamon
Instructions:
- Prepare the Wet Ingredients: In a bowl, combine the boiling water and room temperature milk. Set aside to cool slightly.
- Mix the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and cinnamon.
- Combine the Wet Ingredients: In a large mixing bowl, whisk together the vegetable oil and granulated sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the sour cream and vanilla extract until well combined.
- Add the Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the milk mixture. Mix until just combined, being careful not to overmix.
- Bake: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. Divide the batter evenly among the liners, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely before frosting.
- Prepare the Buttercream: In a large bowl, beat the butter until light and fluffy. Gradually add the powdered sugar, mixing until smooth. Add the vanilla extract, milk, and cinnamon, and continue beating until the frosting is well combined and fluffy.
- Frost the Cupcakes: Once the cupcakes have cooled, frost them with the cinnamon vanilla buttercream using a piping bag or a spatula.
Enjoy your cinnamon cupcakes with their deliciously spiced buttercream!