Cinnamon Cupcakes With Cinnamon Buttercream Frosting (2024)

This spice-rich Cinnamon Cupcakes with luscious Cinnamon Buttercream Frosting is a true feast for the senses and special occasions.

Cinnamon Cupcakes With Cinnamon Buttercream Frosting

Enjoy heavenly flavor of homemade Cinnamon Cupcakes topped with an exquisite Cinnamon Buttercream Frosting, a recipe that promises delight in every bite. It's a perfect blend of spices, these cupcakes are a celebration of fluffy, moist texture, accented by a frosting that is nothing short of a buttery cinnamon dream. The impeccable balance of sweetness and the warm hug of cinnamon make this treat a must-try for all dessert lovers!

Ingredients

For the Cake

• 1 cup unsalted butter, room temperature (2 sticks)
• 1 ⅔ cup granulated sugar
• 1 ½ cup buttermilk (see substitution in the notes)
• 3 large eggs
• 2 teaspoons vanilla extract (or vanilla paste)
• 1 tablespoon vegetable oil
• 2 ¾ cups all-purpose flour
• 2 ½ teaspoons cinnamon
• ½ teaspoon salt
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda

For the Buttercream

• 2 cups unsalted butter, room temperature (4 sticks)
• 1 Pinch of salt
• 6 cups confectioners sugar
• 2 teaspoons vanilla extract
• 2 teaspoons cinnamon
• 2 tablespoons milk (can add two more tablespoons if needed)

Instructions

For the Cake

1. Preheat oven to 350 degrees Fahrenheit.
2. Prepare cupcake tins with liners. This recipe makes about 28 cupcakes.
3. In a medium bowl, whisk together the buttermilk, eggs, vanilla extract, and vegetable oil. Set aside.
4. In another bowl, combine the dry ingredients (flour, cinnamon, salt, baking powder, and baking soda). Set aside.
5. Using a large bowl, beat the butter and sugar with an electric mixer on medium-high until light and fluffy, about 2 minutes.
6. Add the other ingredients alternately to the butter-sugar mixture, starting and ending with the dry ingredients. Mix on medium after each addition until just combined.
7. Scrape down the sides of the bowl and mix again just until well combined, avoiding overmixing.
8. Fill cupcake liners about ⅔ full. Bake for 18-20 minutes.
9. Cool on a wire rack before frosting.

For the Buttercream

1. Cream the butter well with an electric mixer on medium to high speed.
2. Add 3 cups of confectioners sugar, mix on low until combined, then medium until incorporated.
3. Add 1-2 tablespoons of milk, the rest of the confectioners sugar, and a pinch of salt. Mix low, then medium.
4. Mix in vanilla extract and cinnamon. Adjust consistency with milk if too thick, or confectioners sugar if too thin.
5. Pipe or spoon the frosting onto completely cooled cupcakes.

Pairing Suggestions

For a complement to Cinnamon Cupcakes that enhances the overall tasting experience:

• With Coffee or Tea: Serve these cupcakes with a strong black coffee or chai tea. The bitterness of the coffee or the spiciness of the tea will contrast nicely with the sweet and spicy notes of the cupcakes.
• Ice Cream Pairing: Vanilla ice cream pairs excellently with cinnamon cupcakes. Serve each cupcake with a scoop of ice cream on the side. The creaminess and coldness of the ice cream provide a delightful contrast to the warm spices and crumbly texture of the cupcakes.

Frosting Techniques

To achieve a professional look with Cinnamon Buttercream Frosting, follow these steps:

• Using a Piping Bag and Star Tip:
  1. Fill your piping bag equipped with a star tip about halfway with frosting to prevent it from spilling over.
  2. Start at the outer edge of the cupcake and apply even pressure to the bag.
  3. Move in a spiral toward the center of the cupcake as you continue to apply pressure.
  4. Once you reach the center, release the pressure and pull the tip away to create a peak.
• Creating a Smooth Top:
  1. If a smooth look is desired, use an offset spatula.
  2. Dollop a generous amount of frosting on the cupcake.
  3. Use the spatula to smooth out the frosting, starting from the center and working your way outward in a circular motion.

Flavor Variations

For a consistent result in modifying the cupcake flavors, you can:

• Pumpkin Spice Variation: Replace 1 teaspoon of cinnamon in the batter with pumpkin spice mix. Incorporate ¼ cup of pumpkin puree into the batter, reducing the same amount of liquid from the recipe to maintain consistency.
• Apple Cinnamon Variation: Fold in ½ cup of finely diced apples that have been tossed with 1 teaspoon of cinnamon and 1 tablespoon of brown sugar into the batter.
• Nutty Variation: Add ½ cup of finely chopped and toasted pecans or walnuts to the batter for added texture and a nutty flavor.

Notes

• If you don’t have buttermilk, you can substitute it by mixing 1 ½ cups of milk with 1 ½ tablespoons of vinegar or lemon juice. Mix and let it sit for a couple of minutes before using.
• Be sure not to overmix the batter to keep the cupcakes light and fluffy.
• For real buttermilk substitution: Pour 1 ½ cup of milk into a cup or bowl. Take out 1 ½ tablespoon of the milk and replace it with 1 ½ tablespoon of vinegar or lemon juice. Mix together and let it sit for a couple of minutes.

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