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Cinnamon Cupcakes
5 from 6 votes

Cinnamon Cupcakes

These moist vanilla cupcakes with a cinnamon swirl are the perfect cupcakes to serve up in the fall especially when topped with a cinnamon cream cheese frosting!

Prep Time
15 mins
Cook Time
18 mins
Additional Time
30 mins
Total Time
1 hr 3 mins
Servings: 12 cupcakes
Calories: 550 kcal
Course: Dessert
Cuisine: American

Ingredients

Vanilla Cupcakes
  • ½ cup milk whole
  • ½ cup vegetable oil
  • 2 egg large
  • 2 teaspoons vanilla extract
  • ¾ cup granulated sugar
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
Cinnamon Swirl
  • ½ cup light brown sugar packed
  • 2 teaspoons ground cinnamon
Cinnamon Cream Cheese Frosting
  • ½ cup butter room temperature
  • 8 ounces cream cheese room temperature
  • 4 ½ cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon

Instructions

Vanilla Cupcakes
    Cup of Yum
  1. Preheat your oven to 350 degrees F. Line a cupcake pan with paper liners.
  2. In a large bowl, add milk, vegetable oil, eggs, and vanilla. Whisk until the eggs are thoroughly incorporated.
  3. In a separate large bowl, add in the sugar, flour baking powder, and salt. Using a dry whisk, whisk until combined.
  4. Pour the wet ingredients into the dry ingredients and whisk until the batter is smooth. Scrape down the sides of the bowl and whisk in any remaining flour mixture.
  5. Fill each cupcake liner with 2 tablespoons of batter.
Cinnamon Sugar Swirl
  1. In a small bowl, add the brown sugar and cinnamon. Stir until the cinnamon is evenly distributed in the brown sugar.
  2. Sprinkle a teaspoon of the cinnamon swirl mixture on top of the cake batter.
  3. Top the cinnamon layer with another 2 tablespoons of cake batter.
  4. Using a skewer, toothpick, or butter knife, gently swirl the cinnamon mixture and cake batter together.
  5. Place the cupcakes in the preheated oven and bake for 16-18 minutes or until a toothpick inserted into the center comes out clean.
  6. Let the cupcakes cool for 5 minutes and turn out onto the wire rack to cool completely.
Cinnamon Cream Cheese Frosting
  1. In a large bowl, add the butter and cream cheese. Using a hand mixer on medium speed, beat until smooth and well combined.
  2. Add the powdered sugar ½ cup at a time and beat until incorporated before adding the next ½ cup of powdered sugar. Continue adding the powdered sugar ½ cup at a time until all of the powdered sugar is incorporated.
  3. Once all of the powdered sugar has been incorporated, add the vanilla and cinnamon. Beat an additional 1 minute until light and fluffy.
  4. Transfer the frosting to a piping bag fitted with a Wilton 1M piping tip.
  5. Pipe a tall swirl of frosting on the top of the completely cooled cupcakes.
  6. Sprinkle any additional cinnamon sugar mixture on top of the frosting.
  7. Store the cupcakes in an airtight container in the fridge for up to 3 days.

Nutrition Information

Calories 550kcal (28%) Carbohydrates 81g (27%) Protein 4g (8%) Fat 24g (37%) Saturated Fat 11g (55%) Polyunsaturated Fat 6g (35%) Monounsaturated Fat 6g (30%) Trans Fat 0.4g (20%) Cholesterol 68mg (23%) Sodium 236mg (10%) Potassium 120mg (3%) Fiber 1g (4%) Sugar 67g (134%) Vitamin A 548IU (11%) Vitamin C 0.02mg (0%) Calcium 67mg (7%) Iron 1mg (6%)

Nutrition Facts

Serving: 12 cupcakes

Amount Per Serving

Calories 550

% Daily Value*

Calories 550kcal 28%
Carbohydrates 81g 27%
Protein 4g 8%
Fat 24g 37%
Saturated Fat 11g 55%
Polyunsaturated Fat 6g 35%
Monounsaturated Fat 6g 30%
Trans Fat 0.4g 20%
Cholesterol 68mg 23%
Sodium 236mg 10%
Potassium 120mg 3%
Fiber 1g 4%
Sugar 67g 134%
Vitamin A 548IU 11%
Vitamin C 0.02mg 0%
Calcium 67mg 7%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.