Cupcakes with Cinnamon Buttercream Frosting (Recipe and Video)
These homemade cinnamon cupcakes are topped with cinnamon buttercream icing. They’re ideal for the holidays or any other time you want a tasty cinnamon treat.
The cupcakes are airy and delicious, with just enough cinnamon, and the buttercream is the perfect finishing touch.
These cupcakes are a family favorite, and it’s difficult to stop at just one!
Hello there! Before you browse, there’s a lot of vital information in this article! includes the FAQ section, which may help you with any queries you have regarding this recipe. Enjoy!
Contents
- Ingredient Notes:
- Mixing Method Notes:
- Tips & FAQs:
- Supplies Used for this Cake:
- Recipe:
- Cinnamon Cupcakes with Cinnamon Buttercream Frosting
- Other posts you might like:
- FAQs
- Can you frost cupcakes the day before?
- How far in advance can I make cupcakes for a party?
- Should I refrigerate cupcakes?
- How long do you let cupcakes cool before frosting?
- Do I put frosted cupcakes in the fridge for the next day?
- Should I refrigerate cupcakes with buttercream frosting?
- How to make professional looking cupcakes?
- What is the best frosting for cupcakes?
- How do you keep cupcakes fresh for 3 days?
Ingredient Notes:
Let’s go through a couple of the key components in these cupcakes and the buttercream.
Unsalted butter: Unsalted butter is excellent for the cake and buttercream since salted butter may accidentally contribute too much salt. Check that your butter is at room temperature, but do not microwave it.
You may read about the differences between unsalted and salted butter in this post: Unsalted vs. salted butter (link that will take you to a post about butter in cake recipes)
Buttermilk: Although real buttermilk is preferred in this recipe, a replacement may be used if it is unavailable. (For further information, see the FAQ and tips section below.)
Cinnamon: Clearly, cinnamon is required for these cupcakes as well as the buttercream. There is just no other option. I really like Saigon cinnamon.
emulsion in this case: Paste of Vanilla Beans (Affiliate link to vanilla bean paste) emulsion: I prefer vanilla paste or emulsion over extracts for this recipe, although either may be used. Pastes and emulsions just have a better flavor and do not bake out as much. My favorite vanilla paste may be found here. Vanilla paste or extract
Mixing Method Notes:
For the cupcakes, use the standard creaming technique, which simply involves whipping up the sugar and butter until frothy, then alternating adding in the dry and wet components, being careful not to overmix the mixture.
Tips & FAQs:
It’s better to use unsalted butter in the cake and buttercream so you can control the quantity of salt you apply. If you can’t get unsalted butter, simply use salted and leave out any salt called for in the recipe.
But, do not microwave it; instead, allow it to come to room temperature gradually. Microwaving it causes uneven heating and hotspots.
In this recipe, genuine buttermilk is recommended. It does not make the cupcakes taste like buttermilk; it just adds moisture and enhances the flavor. If you really cannot get it, you may substitute the following:
In a measuring cup, combine one tablespoon of lemon juice or white vinegar with one cup of milk. Mix thoroughly and set aside for 5 minutes before using.
Spoon the flour into the measuring cup and level it off; otherwise, scooping the measuring cup into the flour will result in an excess of flour.
If you like, you can spray them. I tried both methods, spraying and not spraying, and the cupcakes did not stay either time.
No, you did nothing wrong. While they bake, the tops of these cupcakes will inflate up and then flatten down somewhat. That’s OK; it has no effect on the flavor, texture, or moistness.
If you truly want a dome on top of your cupcakes rather than flat ones, cover and refrigerate the cupcake mixture for around 20 minutes before putting to the muffin pans.
You did nothing incorrect. This cupcake recipe yields a few extra cupcakes; just cover and refrigerate the excess mixture until a cupcake pan becomes available.
This recipe has not been tried as a layer cake, but it should work OK. Bake the batter in two 8-inch round cake pans at 350 degrees F. Cake layers may take a bit longer to bake than cupcakes, so check for doneness after around 25 minutes. A toothpick placed into the middle will either come out wet or clean.
Even if the cupcakes are just slightly warm, the buttercream will slip off the top.
Cupcakes should be stored in a tightly sealed container to avoid drying out. Unless you use perishable icing, you don’t need to refrigerate these cupcakes. If you do keep them in the fridge, make sure they are well wrapped or they will dry up quicker.
Yeah, but they must be extremely carefully wrapped. Check my article on how to freeze cupcakes and cakes for more information: How to Freeze Cupcakes and Cakes. I found that using frozen cupcakes within a month is preferable.
There are affiliate links in this post. I earn money as an Amazon Associate by making qualifying purchases.
Supplies Used for this Cake:
- Hand mixer vs. stand mixer
- Whisks
- Silicone spatulas with a flat surface
- Pans for cupcakes
- Vanilla extract
Let’s get started with the recipe!
***I write recipes in volume (cup) measures since that is what people in the United States are accustomed to seeing and using. Click the metric button beneath the ingredients in the recipe card to get weight in metric measures. The weights are converted by a software, not by me, and the results are an educated approximation. Please keep in mind that while I prepare recipes in cups, I cannot guarantee that weighing the components will provide the same results.
Recipe:
Cinnamon Cupcakes with Cinnamon Buttercream Frosting
***I publish recipes in volume (cup) measures since that is what people are accustomed to seeing and using in the United States. Click the metric button beneath the ingredients in the recipe card to convert weight to metric measures. The weights are converted by a software rather than by me, and it is an educated assumption. Please keep in mind that while I create my recipes in cups, I cannot guarantee that weighing the components will provide the same results.
***I write recipes in volume (cups) measures since that is what people in the United States are accustomed to seeing and using. Click the metric button beneath the ingredients in the recipe card for weight in metric units. The weights are converted by a software, not by me, and it is a best approximation. Please keep in mind that while I prepare recipes in cups, I cannot guarantee that weighing the components will provide the same results.
Ingredients
For the cake
- 1 cup room temperature unsalted butter (2 sticks)
- 1 pound granulated sugar
- 1 cup of buttermilk (see substitution in the notes)
- three huge eggs
- 2 tsp vanilla extract (or vanilla paste)
- 1 tbsp vegetable oil
- 2 cups regular flour
- 2 tablespoons cinnamon
- teaspoonsalt
- 1 tsp. baking powder
- 1 tsp baking soda
For the buttercream
- 2 cups room temperature unsalted butter (4 sticks)
- 1 pinch salt
- 6 c. confectioners sugar
- 2 tsp vanilla extract
- 2teaspoonscinnamon
- 2tablespoonsmilk(can add two more tablespoons if required) (can add two more tablespoons if needed)
Instructions
For the cake
- Preheat the oven to 350 degrees F.
- Cupcake liners should be placed in cupcake pans. This recipe yields about 28 cupcakes.
- Combine the liquid ingredients in a medium-sized mixing basin (buttermilk, eggs, vanilla extract and vegetable oil). Set away after thoroughly whisking.
- Except for the sugar, combine the dry ingredients in a separate basin (all-purpose flour, cinnamon, salt, baking powder and baking soda). Set away after thoroughly whisking.
- Combine the butter and sugar in a large mixing basin. With an electric mixer, beat on medium high for 2 minutes, or until light and fluffy.
- Alternately add the other ingredients to the butter and sugar mixture. Beginning and ending with the dry components ( of the dry mixture, the liquid mixture, of the dry mixture, last of the liquid mixture, then the last of the dry mixture). Mix on medium between each addition, but just until barely incorporated.
- Scrape down the edges of the basin and mix on medium until everything is fully incorporated. If you mix for too long, the cupcakes will get thick. After the ingredients are thoroughly blended, stop mixing.
- When baking, keep in mind that these cupcakes will inflate up and then flatten down on top as they bake. That’s OK; it has no effect on the flavor, texture, or moistness. If you truly want a dome on top of your cupcakes rather than flat ones, cover and refrigerate the cupcake mixture for around 20 minutes before putting to the muffin pans.
- Fill muffin liners halfway with batter. Bake for 18-20 minutes in a preheated oven.
- Cool on a wire rack after baking.
For the buttercream
- fast speed.
Using an electric mixer on medium to medium speed, cream the butter well.
- Add 3 cups confectioners’ sugar. Beat on low until blended, then on medium until well combined.
- Add 1-2 tablespoons milk, as well as the remaining 3 cups confectioners sugar and salt. Beat on low until blended, then on medium until well combined.
- Mix in the vanilla essence and cinnamon. Add another tablespoon of milk if the buttercream is too thick.
- Examine the consistency. If it’s still too thick, add milk (one spoonful at a time) and stir after each addition until the required consistency is reached. If it’s too thin, stir with a half cup of confectioners sugar.
- Buttercream should be piped or spooned over thoroughly cooled cupcakes.
Notes
Nutrition
Other posts you might like:
- Scratch Cinnamon Roll Cake
- Sour Cream Cake with Cinnamon Swirl
- Cake with a Farmhouse Flair
- Chocolate Cupcakes at Their Finest
FAQs
Can you frost cupcakes the day before?
Develop a practice of decorating cupcakes the night before an event or party; this way, your cupcakes will retain moisture and quality, and the icing will be fresh.
How far in advance can I make cupcakes for a party?
Cupcakes may be baked up to two days ahead of time; just lay them (unfrosted) on a baking sheet, cover the whole sheet in plastic wrap, and keep at room temperature. Before serving, frost the cake.
Should I refrigerate cupcakes?
The only time you should put cupcakes in the refrigerator is if the icing is melting quickly, such as in the summer or in warmer locations. Another exemption is if the filling or icing on your cupcakes contains dairy, eggs, or custard. They must then be chilled to ensure food safety.
How long do you let cupcakes cool before frosting?
Chill cupcakes thoroughly before covering to prevent sticky tops, approximately 30 minutes. Cover cupcakes loosely with foil, plastic wrap, or waxed paper, whether frosted or unfrosted. Cupcakes with buttercream icing may be stored at room temperature for up to two days.
Do I put frosted cupcakes in the fridge for the next day?
Frosted cupcakes, according to Monts, will keep fresh in the storage container for 3-4 days. In most circumstances, you may leave them out on the counter, but if your cupcakes are filled with cream or covered with cream cheese icing, keep them in the fridge.
Should I refrigerate cupcakes with buttercream frosting?
Buttercream frosted cupcakes may be stored at room temperature for up to two days, whereas cream cheese frosted cupcakes must be refrigerated if kept for a second day. What is the best way to store cupcakes? Always store them in an airtight container to avoid infection and drying out from air.
How to make professional looking cupcakes?
9 Simple Tips for Making Your Cupcakes Look Professional
Leave out the box mix. PIN IT. Create Your Own Frosting (Picture by Julia Raleigh). PIN IT… Make use of a Piping Bag. PIN IT…. Bake Correctly. PIN IT… Uniformity is essential. PIN IT…. Consider Using a Filler. Don’t Be Scared To Experiment. PIN IT. PIN IT. … Give It a Decadent Description. PIN IT.
Apr 5, 2016
What is the best frosting for cupcakes?
Meringue buttercream frostings are made with whipped eggs and much less sugar than traditional buttercreams. Swiss meringue buttercream, French buttercream, and Italian meringue buttercream are the traditional variations. If this is your first time using one, I recommend starting with the Swiss version.
How do you keep cupcakes fresh for 3 days?
As a general guideline, keep your handmade cupcakes in an airtight container on your countertop away from sunlight for a day OR in the fridge for 4-6 days. Storing your cupcakes in a closed container keeps them fresh and avoids drying out, as well as infection.